GJ493 Flat Bottom Wok, 12"

Good wok for Asian cursine after coating removed and seasoned. Speedy delivery with clear instruction on how to remove coating and season the wok. It was suggested to be used on gas hob as carbon steel wok need a very high temperature to be well-heated. We are installed with electric hob but we go for it anyways. End up it was tricky for us to remove the coating with an electric hob as the heat is not hot enough to fully-heat the whole wok. We heated the wok for an hour on our electric hob, but only removed the coating at the bottom as the heat cannot spread well on the whole wok. We removed the remaining coating by scrubing it hard with a stainless steel sourcer, which did take quite a while and some work. But I guess definitely no problem for you if you are using gas hob. To prevent rusting quickily, all coating must be fully removed properly before use and seasoning is required from time to time. Carbon steel woks needed to be washed, dried and lightly oil right away after each used, otherwise could rust quickily as well. It does worth all the work if you do love Asian cursine as other subsitute wont bring you the same unique taste.

My cooker is level.... this wok isn't !!!! Wasted a lot of superior thin cut steak..... this wok is useless...... steak should sear in seconds not minutes........ dreadful piece of kit didn't get suitably hot turned brown after being 'seasoned' but clearly not enough !!!..... was a chef for a while so have a vague clue. Wasted SO much food !!! Don't sell this C**p to other people.... cost me a lot of food on a very low income !!!! Don't really know where to go from here...... help would be good

Properly seasoned this wok is very none stick. I am still learning about Chinese cooking but have been having long sought after successes lately, after many years of trying! I have learned a few things as well. For example, I discovered that if I put corn starch on the chicken before I stir fry, it ends up sticking to the wok eventually despite the beautiful seasoning I think I did, but if I do not use corn starch, the chicken does not stick AT ALL. I just rub it clean and rinse it will a little soap especially around the top edges, to get it clean. Then I always put it back on the stove for a couple minutes to make sure all the water is complete gone to prevent rusting. And if part of the coating seems to come off, I just put some oil in there and cook it "real good" until it's repaired. I love that you can make your stove as HOT as you like and I think I like that it cools down quite quickly when you take it off the heat. One issue I have with my stove is it doesn't stay balanced easily. My stove is bad in that way though.

Before purchase, I have read through some review, for those who think the wok is bad, I would like to remind them, you have to season this wok with right process before you use it for cooking, try to search online for tutorial. Not only season, you have to maintain it after use. I would say this is the best wok I have used, I am tired of using those non stick and with coating, they can’t last for even three months no matter how you handle it carefully. One bad thing of this wok is the curved base which sit difficulty on a flat stove.

This item didn't last very long it actually went rusty. Not worth the money

Lovely size wok for price. Good heat distribution in the pan. Would buy another .

this wok is perfect! i have another one from different brand, it was more expensive and thicker; thought that ticker means better quality ( nope, not the case with the wok), it is heavier and harder to move. But this one is lighter and heats up quickly. The wok came with manual which explains how to season it (other brand usually comes with little instruction and we need to do more research about how to season the wok properly). I agree with the comment that said do not believe with the negative comment, people just dont know what they are doing with carbon steel wok and treat it like a teflon (says that it gets rusty, of course it will get rusty in one wash, if you wash away the seasoning then it gets contact with water). i seasoned my wok three times at the beginning, i cooked fried egg for the first time and the taste was wonderful, the wok hei gives extra flavour to your dish. I wash it with hot water with very minimum soap, then i heat it up in the hobs, then i wipe it with little bit of oil before store it. If i cook with heavy flavour dish like fish, after cooking i will boil hot water and scrap the bottom, wash it with dish soap then re-season it. I just learned chinese cooking style therefore i bought this wok. With little care each time after you use it, this wok will serve you for very long time.

You shouldnt list ut as srainless steel when its carbon steel. Quite disappointed