Great Everyday Wok – Easy to Season and Cook With
This wok is exactly what I was looking for. It was easy to season, and once seasoned, it performs like a non-stick pan without any of the chemicals. Cleaning it is a breeze—just a quick rinse and wipe.The flat bottom is a game changer. It stays stable on my stovetop, unlike traditional round-bottom woks that tend to wobble. It also distributes heat evenly, so everything cooks consistently. It’s lightweight enough to flip food easily, which makes stir-frying fast and fun.Highly recommend if you want authentic results with the convenience of modern stovetop compatibility.
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How to get rid of blackened food.
If your wok gets food badly burned into it. NEVER EVER resort to hot water and detergent (as l was horrified to see suggested in the manual). Get you a block of lard and warm the wok up rubbing it over the full surface. Now use a plastic scrubber or scraper and get to work. Remember the low heat is the secret. The same action won't begin to work as it cools.
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Brandon J
November 10, 2024
Great plan, great value
I washed it and wiped it down thoroughly before I seasoned it using olive oil over the entire pan, inside and outside. Used paper towel and tongs to continually wipe it down as necessary throughout the process. I did this on medium high heat until there was a black area on the surface of the inside about 6 to 8” wide. I then let it cool and wiped the outside down with a paper towel and the inside one more time with a bit of olive oil and a fresh paper towel.I used it the other day and it was great. Has a small amount of sticking where I cooked the beef with the corn starch at one step. That all came off easily with warm water and a mid firmness bristle brush. NO SOAP!!!! Then I dried with paper towels and put it back on the burner for a couple minutes on medium heat to make sure I had all of the water moisture off of it. Wiped it down with olive oil again to make sure it had a layer to protect it from rusting. The pictures I’ll try to post are about 5 days after use and no signs of rust anywhere.From a weight perspective I find it to be fairly light for a 14” wide and 4” or so deep pan. It’s a big pan but I think it’s light for its size. It’s much lighter than the non stick cephalon wok that it is replacing. We decided we didn’t want to use non stick anymore and I’m confident this pan will only improve in function as I use it more and it seasons in.I spent hours reading reviews and settled on this pan for a couple of reasons. One is that overall there were a few reviews that gave me enough confidence to give it a shot. The other is that the handle is welded into the pan as opposed to attached with rivets. I’ve had pans were the rivets loosen over time and I didn’t want to take that chance with a pan this size. There’s so much leverage at the point of connection that I truly feel the handle being welded into the body is a big selling feature. One final upside that I hadn’t considered was the size of the handle. It’s the perfect size to grip and have control over the pan. Skinnier handles are hard to get a consistent grip on, but this handle is a great size no matter what size your hand is. Also, as with many other woks, it is wood so it stays cool to the touch with the pan is hot.I hope this helps and that you have a great experience with your wok if you choose this one!
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I like it so far. and I did not see any sharp edges on it that other people have said.
I like it so far. and I did not see any sharp edges on it that other people have said.
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Great Product!! Very Smart Purchase
OK. I’ve had this for a few months now, and used it several times. I can fairly say that I love this wok.Read the instructions for setting it up and cleaning.Great product.
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Excellent Heat Response and Seasoning
Yes, this wok is light enough to handle with one hand, heats and cools rapidly, comes pre-seasoned (though it works better if you season it further), and is easy to clean.I learned the hard way that the best utensils to use with the wok are the recommended long-handled spatula and ladle. My metal spoon removed some of the starting patina.To those who are experiencing severe food-sticking: Heat control is very important! For non-teflon cookware (e.g., stainless steel, iron), you need to heat the dry pan until its pores open, add oil, then heat THAT to cooking temperature. For this wok, heat the pan until it just starts to smoke, add oil, swirl it to coat the sides, and heat to cooking temperature (usually about 30 seconds. Experience will teach you).The only thing that concerned me--briefly--was that the new pan didn't appeared with a lighter color than advertised.
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Jacqueline Staley
March 28, 2025
Great Wok lives up to everything they say it is.
I love my new wok. It is everything they advertise. I followed the directions to season it, and now treat it like I do my cast iron skillet. I never wash with soapy water. Instead, I use a scrub brush with hot water. I dry it on the stove on high for just a few minutes. Don't walk away with drying; watch it to make sure as soon as the water is gone, I remove it. I then oil it with good olive oil. Do not put it away until it is cool, and make sure all excess oil is wiped off. I use it for almost everything I cook now.
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