Craft Wok Black13 Flat Pre-Seasoned Hammered Carbon Steel Wok with Wooden and Steel Helper Handle (13 Inch, Flat Bottom)

I really like this product. Heavy duty and well made o. Everything except the wood handle is Soso. I would definitely recommend for first one but is quite heavy.

My wife uses cast iron pans, so we were curious how carbon steel would work in comparison. The answer is: Very similarly, and in all the good ways! Once it's slightly seasoned with peanut oil, it's non-stick and conducts heat very well.We've never used a wok before, and appreciated the high sides. Nothing falls out now when stirring.

material del metal es regular, se pega la comida.

Bought this for my husband and he is very happy! Good quality.

Great size for small family. Feels very sturdy. Seasoning directions are easy to follow and makes this pan super easy to clean after use.

I had stainless wok and love this one much better

Cheap construction.

I have a couple of carbon steel woks. The Black13 definitely stands out with its hand-hammered appearance. You can see it in the product pictures, it is certainly a unique quality in the world of manufactured goods to show hand crafted pride in such an item.The Black13 by Craft Wok Flat Pre-Seasoned Hammered Carbon Steel Wok arrived in good condition, with no sharp edges or looseness in any connected part. There is an extensive instruction guide on initial seasoning, which I followed for an induction stove with no complaints, although I did skip the water and went straight to just heating the pan up with the hood running high (and windows open! There is plenty of oil smoke on this initial seasoning). I am used to using cast iron pans and am careful about the seasoning process, but also maintenance, washing, and re-seasoning as necessary.I note that Black13 makes both a curved and flat bottom wok, and for flat surfaces, you should use a flat bottom pan for heat distribution. This is the flat bottom version.In use, carbon steel is the best material for getting the super high heat necessary for proper stir fry, and this pan is great. On a high setting, with my induction range, I saw the faint red glow of heat that is possible. Now, the disadvantage of using carbon steel is that it is not as slick and non-stick as your more advances surfaces, but those same non-stick surfaces are heat sensitive, and can be damaged with higher heat. The use of slightly more oil is a necessary part of carbon steel wok cooking depending on the food items. I have not had any break-in issues that can sometimes happen with pans like this – the handle is sturdy and steady.After use, I am always careful to use water and scrubbing only to remove food that may have adhered during the cooking process, and then reoil it before storage. This wok is positively shiny compared to my other carbon steel wok, maybe that will change with time. For now, I am impressed with the hand-crafted style and surface imperfections, along with the cooking ability presented by the Black13. You can pay more for a pan like this, but why? Recommended.

Très belle qualité très solide belle grandeur bien contente

Bought a large one last month. So impressed with the product got a other smaller one. Follow instructions on seasoning can't go wrong 👌

Die Qualität waren sich in Ordnung ist nur leider nicht beschichtet und hat nach dem ersten Kontakt mit Wasser angefangen zu rosten

This is probably my first ever wok that I had to prep for seasoning. Please make sure you have patience when burning off the factory coating…especially with induction stove. At first I did it really quick add heat see a little smoke add oil & wallah! Luckily my gut said to redo the whole process. It took me at least 20-30min to truly see the coating change tilting…keeping it steady….it required a lot of patience. But I’m truly happy with my results. Here are my pics#1 out the box, #2 coating off #3 final oil.