Preseasoned Flat Bottom Carbon Steel Wok (12 inch Preseasoned Flat Bottom Pow Wok)

Seems well made and heavy duty as home woks go. Pre-seasoning is so-so but getting better after multiple uses and proper care.

There is no better Wok on the market than the Mammafong Large Flat Bottom 16-inch Traditional Carbon Steel Wok Pan (Authentic Hand Hammered). This was a gift for my last birthday and we researched Woks for a long time. I have the 16", which is maybe a little big for two/three people, but not by much. Furthermore, we love making a lot of food for leftovers, and when the whole family and guests are here, it is beyond perfect. What is really great is learning about wok cooking, and learning how important a good Carbon Steel wok is and why carbon steel is the best material for a wok. Mammafong includes good information enclosed with the WOK, in addition to the Mammafong web site. Also with the wok, of course, you get a few recipes and cooking tips, like how and when to make your scrambled egg for stir fry, and when to toss in your "aromatics" like garlic and shallots . It is interesting to learn there are a host of reasons that novice--and experienced -- stir fryers will always do well with this carbon steel wok in the kitchen. The wooden handle, for example, is essential and it really allows you to get the hang of stir fry cooking, making you even better as you learn how to maneuver your Wok. And, last but not least, with stir fry cooking, it is also important to learn how to take good care of your wok after each use, (which you also get from Mammafong information). All said, it is absolutely worth the effort and time to learn how to cook with AND take care of this beautiful piece of cookware. You will have it forever, and, guaranteed, you will become an outstanding Stir Fry chef, which is so incredibly fun. Enjoy!

This is a great unit. It's inportant to clean , towel dry, then after, then heat up removing any microscopic water, then lightly oil afterwards.

Mammafong pre-seasoned wok is well worth it to have the initial seasoning done in the factory, as it has a wooden handle which shouldn't go into the oven. That being said, yes - with the first few times of use, the pre-seasoning will wear off and it will need to be re-seasoned with each use at home, but it's not hard to do and the more it's used, the better the non-stick quality it will be. I LOVE learning to stir fry and the carbon steel wok is the very best way to go. I've had it about a month and have already used it 12 or 15 times. It's a very fast, easy and healthy way to cook. As a diabetic, I am seeing good results in lowering my blood glucose to normal levels. Watching youtube videos have helped me learn how to use and care for carbon steel pans. There are also some great online videos by experts to learn how to do easy and very good stir fry just as good as take out, but a lot cheaper at home. I absolutely LOVE my Mammafong carbon steel wok!!

I’ve used it every night since I got this! It’s fabulous, nothing sticks, cooks perfectly. It is heavy! So just beware it a 2 hand for me when lifting with good food

I love making stir Fry at home. I do not have a commercial grade gas range, but I have been making do with an old Teflon coated wok (which I need to get rid of, hence why I bought this one) and a few cast iron and stainless steel pans. Thought I would upgrade to an actual wok. I'm not a professional chef, but I cook every night, and feel like I've learned a few things over the years between trying things at home and working in restaurants. So I'm not a complete hack in the kitchen by any stretch. The description explicitly states that you can use metal utensils on this. I mostly used a bamboo wooden spoon, but did use a metal spoon as well. I thought it stir fried our food okay (not great, but ok) but the cleanup was an absolute bear. And as you can see from the picture, there are scratches all over it and it rusted overnight! I spent a few minutes with a scouring pad, and the rest will not come off! I tried to reseason it with some avocado oil, and as you can see from the paper towel, there's still a lot of rust coming off! Seriously only used once... Disappointed to say the least. Now we'll see about their return policy...

The wok itself is great. Probably one of the better kinds I have used. It cooks food well. Heats up nicely and sears wonderfully. I have no complaints about the quality of carbon steel. What truly needs work is seasoning techniques. After two heating sessions the factory seasoning near the flat bottom came off and I had to reseason the whole Wok. The screw holding the wooden handle also came off loose after couple of toss. My suggestion to the manufacturer is to use good quality wood and better rivets rather than screws.

This is a truly superb product. It is heavy duty, and the blue steel is beautiful. The bottom is not completely rounded, which makes cooking on a range top much easier AND facilitates wok cooking technique, which involves pushing some food already cooked higher onto the sides, where it's cooler. The shape makes that easier to do. The hand-hammered design facilitates this as well. I treat this thing like a baby. I wash it in plain water (and use a brush if necessary). Then I heat it up and oil it (a very thin coating, applied with a paper towel). This keeps it seasoned and nonstick.

Excelente calidad y precio. La cocina en wok es muy versátil y permite combinar diferentes tipos de alimentos controlando su cocción El sartén está muy sólido con buen peso y un mango de madera muy adecuado para manipularlo con facilidad envío a tiempo y con buen embalaje

ممتاز وجوده عاليه

Quality product. Well made and treated.

Very nice traditional Chinese wok. Heavy gauge steel and nicely seasoned out of the box. Perfect shape for fast stir frying and cleans up easily. Highly recommended. Great value in a wok!

Very useful and well seasoned