SKY LIGHT Wok Pan，100% Carbon Steel Chinese Iron Pot ，No Nonstick Coating No Chemical Stir Fry Pan 13-inch，Scratch Resistant Flat Bottom Wok with Detachable Wooden Handle , Induction Compatible

The wok itself is fantastic. The handle fits securely, is easy to remove, and the wok cooks great. However, the seasoning instructions are quite bad. Do not follow the manufacturer directions, you will get a gummy seasoning that is hard to remove but also not non-stick. Scrub with soap and water and a steel wool until the inside is smooth to the touch. Quickly dry to avoid flash rust. Apply a very thin (you should wipe if off with a dry paper towel) coat of oil (I used grapeseed) and heat in the oven at 450 F (temp depends on your oil, go for a bit above the smoke point of your oil) for about 10 minutes. Take it out and wipe it dry. Then put it back in for an hour. Let it cool in the oven. You now have one good coating of seasoning. I recommend at least 3 coats, but do as many as you like.Enjoy your non-stick wok!

This wok is truly excellent especially for the price. It needs seasoning first like all carbon steel cookware. There are many methods of seasoning, all more or less do the same thing so just find one online and do it.After initial seasoning it was slightly sticky but good. The finish only improves with further use, especially when frying with lots of oil. I can fry an egg now and it just slips around inside like it was teflon (if using oil).The weight is light enough for easy manipulation but thick enough to feel sturdy. The handle is solid and long enough to be useful.Proper stir-frying requires a lot of heat for short periods, more than a normal gas range or even electric can effectively deliver. I bought an outdoor gas cooker for stir frying and the combo of this wok and cooker has been excellent.https://smile.amazon.com/gp/product/B088W7KJL6Highly recommend this product.

At 12.5" this one is much more manageable for a small kitchen, and is surprisingly light for the size. I can easily lift it with one hand while cooking. I also like the more pronounced hammered pattern compared to most woks. It actually helps a lot with getting food and oil to sit on the sides without instantly falling back down.Another thing I was pleased with was the long handle. My other wok has a pretty short handle which makes lifting it while cooking a bit awkward, especially considering the weight. So far I like the handle on this one a lot more. HOWEVER, I have already found a small crack in the wood which is worrisome. Although it is a small crack right now, cracks only grow larger and larger. And considering I've only had the wok for a couple days it makes me a bit worried about the longevity.I also appreciate the wooden lid it came with, a handy thing to have if you ever need it. The fit is a bit wonky, but whatever, it does the job.

Buy a metal dish pad and scrub the hell out of it. Buy some canola oil. First after you clean the pan dry it thoroughly and heat the pan on the fire 1 min high to get all the water. Pour your oil to cover the base of the pan. While the heat is on high after 1 min use paper towels to rub the oil on the sides to cover from the base up. Now wait till the pan starts to smoke, at 400 degrees , 3-4 mins total dump the oil, put it back on the fire and start rubbing with towels until all the oil is gone, you should see the pan blackening or smoking, have your fans and windows open. Until the bottom of the pan looks like it blackened, you turn off fire and let it cool. The pan is black, and when I initially messed up, I soaked the pan in white vinegar and took the pan to the metal, and it turned silver, cleaned and scrubbed 4x and my pan I actually saw the black. If you have a black pan, use a flashlight to see the smoke, it is hard on a black pan lol. Or search seasoning in an oven, same steps, but u the rub the pan with teaspoon of oil, and polish the pan like your waxing it, foil in the oven and put the pan face down. 30 mins after the oven is 450F. Than let it cool for 1 hour. They say one coat is fine. But I did two.

I had to get a replacement very shortly after the first purchase due to the cracked handle. It cracked again about three months of use. Be aware of that before making a purchase. I am happy with the shape and the depth of the wok but not sure what to do with the cracked handle because I know one day it will break in half.This is an update - this company has amazing after-sale customer service. Although the handle was cracked but I was still in love with the wok so I decided to keep it. The seller still gave me a full refund. Just give the wok a try and you won't lose a penny if anything goes wrong.

The wok is well balanced and little heavy. The screw-in wood handle is easy to attach and fits tightly. Flat bottom is great for stove top. The wok heated up quickly and is non-stick after the first seasoned and a few uses.Tips:- The wok must be seasoned before use for the first time. Just follow the instruction shown on this Amazon web page.- Unlike non-stick Teflon cookware, a carbon steel wok needs some oil to cook food without sticking.- A carbon steel wok non-stick property gets better after many uses and proper care. I made fried rice with little oil and no sticking (see picture).- Clean the work with water and nylon/bamboo brush - no detergent. Then heat dry on a stove and apply thin coat of cooking oil.

I followed the instructions for seasoning the pan fairly closely, but I'm a bit lazy and I wasn't perfect. Probably because I'm new to a cast iron pan and didn't really believe it would work as good as a Teflon coated pan. Geez, was I wrong. The first few times I cooked tofu on it was a mess. Everything stuck and it was difficult to clean. But I got the brush and steel mesh cleaning tools, and they worked great with a bit of elbow grease. After using the wok a few times, things stopped sticking, and now it is my favorite pot to cook with.

So I just open this wok and used it. It’s so bad. It says non stick but it sticks to everything. Bad quality!!!! Don’t buy it! Now I can’t return it. Waste of my money.

First of all, the good bits, it's solid, well built, well packaged.now the bad one: it's not a proper induction pan.it works on an induction hob, because it's made of steel, but the base is the same thickness as the wall, meaning is not one of them thick bases with the "induction coil" symbol.this means that even if the bottom is scorching hot, the walls will never be of the same temperature.this becomes a problem when you want to "cure" the pan before the first use, since you wouldn't be able to reach the right temperature all the way up the walls.after scraping the pan with a metal sponge, I tried 4 times the process suggested, with no luck, then, following various youtube videos, iI managed to do it in the oven.the procedure is quite simple.first of all you need to remove the long handle.you cannot remove the short handle, but it needs to be protected from the heat, because it's made of wood.I wrapped 5-6 layers of tinfoil on it, not too tight, to try and insulate it a bit, it worked, but the wood is now a bit darker than the one on the big handle.maybe you can achieve a better result encasing the handle in a shell made of bread dough.then you need to cover the surface of the pan with a high smoke point oil, like sunflower (I did both inside and outside)then you put your pan bottoms up inside the oven for 20 minutes. the temperature suggested was 450 f or 230 c.once finished, I let it cool down, and I could see a golden hue coating appeared on the surface.I then proceeded in cooking a couple of onions to the highest setting, just to seal in some flavour..remember never to use soap when washing the pan, just a light scrubber and hot water, if you were to use a hard metal scrub you might remove some of such coating you made.doesn't seem to be a big deal, anyway, because I have been using a steel spatula while cooking, and if anything sticks to the surface, you just scrape it off while cooking, and it's all good flavours, anyway..the no sticking effect is quite good.once washed the pan, pat it dry, then put it back on the hob, and heat it up, making sure all the water has evaporated, then pour a tiny bit of oil in the pan and spread it around the whole surface with a tissue, so it will stay protected till next time you use it.when cooking next time, make sure to have the pan hot, before potting in the oil for cooking, spreading it around the walls, then you can add the ingredients, specially if you are cooking acidic foods, like tomatoes etc.I am not a chef, but I enjoy my food, and finally decided to buy a wok.I spent about 5 days 6 hours a days watching videos and reading reviews, I am very picky and I didn't want to buy something that would have put me off using it after a couple of days.This wok for me was the best compromise for an induction hob, without having to buy one of them horrible and flaky no-stick teflon coated ones. overall I am quite pleased with my buy, specially because the day I finally decided for this one, Amazon had a 25% discount on it, maybe some chinese god was looking after me..I cannot give it 5 stars because the heat doesn't keep all the way up the wall, if you wanna cook on the walls, but I guess it's either this, or a 5 layers Zwilling at £200 or a 7 layers Demeyere at £300.. and they don't have "wok hei".the base is quite wide, contact surface around 16 cm diam, with a very progressive slope upwards, I use it on a 19 cm hob. to the max setting.Maybe I spent too much time researching a pan that only costs around £40, but didn't want to get a complete dud, and I hope my review may help you decide what's best for you. of course if you have a gas burner, this wok is absolutely perfect.

Good solid wok, well made with quality carbon steel. If you season it properly it will not rust and will be non stick. To seal take handle off and wipe the wok with rapeseed oil inside and out and place upside down in very hot oven for 30 mins, allow to cool then repeat. The more times you do this the more layers of oil will be carbonised onto your wok. Go online for tutorial.

I always wanted an iron wok to enjoy frying and stewing in the same time. The wooden handle can be easily removed as if going inside the oven. Will be very useful for seasoning.For more information, iron wok needs seasoning every while. Slightly spread the oil and massage evenly with kitchen towel. Put inside the oven is a better choice than warm on the hob. The handle removal is very handy for me.Only con would be the heavy weight but it is real iron so nothing I can complain about.

Bought as a replacement for the old wok I brought back from China almost 10 years ago. I was surprised by how good it is, thought there was no way to get such a good wok here. It’s great quality, thick and solid. The weight makes a big difference from those you can buy from supermarkets, but not too heavy to handle with one hand. It’s thick enough so food don’t get burnt too quickly. Also easy to clean and no need to worry about scratching the surface like you do with those coated pans.

I like the wok, good thickness, thick enough so it retains heat well but thin enough so that it is not too heavy to maneuver with one hand. The bottom isn't entirely flat though, but I guess I can live with that ...P.s. Basically all the negative reviews here boil down to not knowing how to use a carbon steel wok ... This wok is NOT a non-stick, meaning that 1) it needs to be seasoned, just search how to video on youtube if you haven't done that before; 2) it will rust if it is not completely dry, always wipe it dry with kitchen towel and/or dry it on stovetop.