School of Wok10.5" Wok | Flat Bottom | Carbon Steel | Bamboo Handle with Loop Hook | 10.5in/27cm

The pan stayed flat - which is key.It is very non-stick (unless you cook tomatoes in it - try not to (any acidic foodstuff will affect all carbon steel pans, it's just physics).The proofing instructions aren't thorough enough to do a good job though: you HAVE to proof these properly.Yes, wire wool it to start with (thoroughly), then heat it (dry, no oil) enough to blue the bottom, allow to cool, add an inch or so of oil and heat on a moderate heat for a good ten mins (swirling the oil up the sides - do this at all stages), cool, add a tablespoon of salt and heat to a moderate/high temperature, cool, heat until oil smokes cool and repeat - cool and poor off oil. Then rinse with warm water (which dissolves the salt, so you don't need to scrub!). You will know it's worked by the beads of water sitting on top of the surface. This improves with use.

I needed a wok for myself. My last one was not only too big (I was therefore eating way too much!) but also one of those terrible non stick PFOA coated things. I've always tried to use carbon steel and as long as you season the wok correctly (instructions supplied and many you tube vids) you won't get any problems. Takes a bit of practice to season when not using a gas hob but it can be done with good effect. I have been using it a couple of times per week and haven't had any rusting or food sticking issues. Always ensure the wok is cold before washing as it can warp if you run it under cold water whilst still fairly hot. Never use washing liquid as it will remove the seasoning. If you have to, just re-season. You will have to do it from time to time anyway.

I gave this as a gift to my sister for Christmas. She initially didn't realise that the seasoning, prior to use, would take some time and so had to delay dinner in order to make sure this was completed first. Make sure to follow the instructions for seasoning in advance. Once she had seasoned it though she called me to say it's the best wok she has ever used. Food cooked evenly and without sticking. The flat bottom meant that she could use it easily on her gas ring without any issues - she has previously bought the stand for round-bottomed woks and found this to be more of a problem. Sister Brownie points in spades!

I have always used a non stick coated wok but was always interested to see what a real wok was like so I decided to buy this wok. I saw a few YouTube videos about seasoning the wok so I already had an idea of what to do even though the wok comes with clear instructions, the seasoning went well and was really easy because nothing is sticking to the wok at all, I'm so glad I decided to go with this type of wok as it works better and is probably cheaper than a coated, also it is really easy to clean.

This is a fantastic work. It seasons very well and nothing sticks after that. It’s a perfect size for one or two people. It conducts heat beautifully. The flattened base makes it perfect for my gas hob. And exceptionally good value at the price!! Very highly recommended.