Pre-Seasoned Carbon Steel Wok Pan – 13,5 " Woks And Stir Fry Pans- Chinese Wok With Flat Bottom Pow Wok- Traditional Japanese Rust-Resistant Woks- Black Steel Wok

Excellent addition to my kitchen, works as described but provided care is taken to season and prepare the wok. Well worth the steep price.

I have been using this for last 1 year . Its been nice so far .

After first, and second use the wok gets rusty hours after cleaning. The color doesn't even match the one in the picture.

ik voel me een top chef met deze top wok heel blij mee

Très bonne qualité. Bien suivre le mode d'emploi. Pas de nettoyage agressif, bien sûr. Le manche reste bien solidaire du wok, ce qui n'arrive pas toujours avec les bas prix. Je n'ai pas eu besoin de "reculotter" ce wk depuis que je l'ai (1 an ½) Je fais aussi mon fish and chips dedans, entre autres.

Review after 6 months of usage. This pan is much better than the Le Creuset non-stick pan which I paid over $250 and lasted less than two years. This one has developed a nice patina after several uses and months later, it has the natural non-stick property. No more toxic chemical materials. I followed the manufacture's direction before first use. Now I use it for all stir fry needs. I am a cast iron lover but it's too heavy. This one is super light. It heats up almost instantly. I only use a few drops of soap and gentle cleaning pads-- rinse right after use and it's been great.

I like it. I did have to use a regular sponge with the green abrasive side to polish more the edge of the pan because it felt a bit too sharp. So ..it's not a big issue for me. I just polished with abrasive damp sponge until it got less sharp. I did the steps for washing and for creating the "patina" surface. I took it outside in the backyard on the grill flames, to make it hot until the color turned blueish on the inside. It was already a bit blueish (fire tempered) when it arrived. So, make sure that you wash it as directed, and heat it up before using thick paper napkins to treat the inside with oil to create that 'Patina" surface. And....run the fan on high and open the windows or door at your kitchen before you start oiling the hot wok....because you'll get a lot of smoke from burnt oil. But i love it now to make steaks , fry onions, etc. I dont worry about scratching it . I clean it up after every use and apply the process again to keep building that 'PAtina". Strong handle and built. IM using an electric stove, so it fits well on it. I didnt buy it with a lid. I have an older lid from another fry pan. I can say that it's not for those who want light fry pans or who have weak hands. But its weight is normal for the size of steel. If you prefer something that is not heavy, and you dont want to spend a short time to prepare the "Patina" surface, then it's not for you. Not for people with weak hands because even during washing you have to handle it safely. But it's a wonderful wok if you like the benefits of it (big for cooking lots of food, long lasting) and you're confident.