School of Wok - 13"/33cm Carbon Steel Wok, Authentic Round Bottom, Bamboo Handle

Love the Wok. Loved the act of seasoning it and building up the patina. People who purchase this really have to understand how to season and care for the wok. Once understood, it is really easy.Common sense note - this is carbon steel and will rust if not cared for and seasoned right. Those who cook with cast iron will know what I mean!I recommend a gas burner, gas torch or really hot barbecue to burn off the protective coating and season the carbon steel. Would be more difficult with a halogen or electric. And use oils with high smoke points, such as corn, soybean, peanut and sesame, they are good for stir-frying

First and foremost please ignore reviews that say it stuck or it didn't clean properly or similar. Those are extreme cases of 'User Induced Fault'.I purchased this knowing full well how easy it is to be fooled by YouTube celebs and their associated brands so I was a bit skeptical. I stand corrected, especially at this price point.Being a seasoned seasoner (see what I did there?) and owner of many carbon steel pans I knew that if you put the love into it you'll get it back.So as soon as I got it I got to work seasoning it and as you can see in the pictures it took a whole 10 minutes to go from drab metal silver to a beautiful dark caramel colour... If anything this just shows you how quickly heat travels through this wok. That's why it's thin - when you're cooking with that scorching kind of heat you want it to respond and react quickly to your inputs otherwise you risk killing your food.I was impressed but not as much as when I put it through its paces with a really hard test: egg fried rice followed by sticky sweet and sour chicken. The result? Even with a bit too much chicken for the size of the wok, not even a single grain of rice stuck to it. Were I not careful and the egg would have glid right off the pan onto my hob... Even the caramelised sauce glid off with a simple wash with some Fairy and a regular sponge.Now, for 15£ you have a choice to make: you either order your regular Asian takeaway once or you get one of these and have a pan that certainly feels like it will last you a lifetime and never let you down; as long as you take care of it it will take care of you.For 15£ you will definitely be living and laughing...and of course eating whatever it is you want to cook on it.

I was initially excited to use this wok, especially after taking the time to season it properly beforehand. However, my experience has been incredibly disappointing. After just one use, the wok has completely rusted and is now rendered useless. I’m not comfortable cooking with a rusted wok, so it’s essentially ruined. Despite following all the seasoning instructions carefully, the quality of the wok simply isn’t up to par.Additionally, the construction of the wok feels flimsy. The handle attachment to the wok’s body feels unstable, and I’m concerned that it will snap after just a few more uses. The wok also doesn’t sit flat, which makes it unstable on the stove and difficult to use.Given the poor quality and lack of durability, I would highly recommend avoiding this wok. I had higher expectations after reading some of the reviews, but unfortunately, this product doesn’t live up to them. If you’re looking for a wok that will last and perform well, I suggest investing in a higher-quality option.

I changed from a non-stick wok after continually having the replace them through wear and tear.At first this I did wonder about this wok as it wasn't as thick as others I've had - which I think I wrongly assumed was a mark of quality. Seasoning is essential and the videos on the School of Wok youtube channel are all you need - though I did find myself doing it a few more times to get the final finish. I also found I lost some of the seasoning after the first few times of cleaning it and needed to re-do it.Now after a couple of months of being used 2-3 times a week I'm really appreciating the quality and usability - being lighter that my previous Wok's makes it easier to use and cleaning is now straight forward. It heats up much better than anything I've had previously and has enough non-stick qualities to not make me miss pure Non-stick woks.I do tend to give it a very light oiling before putting it away - this might be overkill but I don't experience any rust spots at all.

In view of other reviews, I'd just like to say that in nearly two years since purchase, I've had no problems at all with this Wok. But it's a "proper" Wok, made of carbon steel, and you have to follow the instructions, including heat-drying after every use - if you just leave it on the draining board then it WILL rust! But if you don't mind doing this, then it's a perfectly good Wok, and at a more reasonable price than many.