School of Wok - 10.5"/27cm Carbon Steel Non-Stick Wok, Flat Bottom, Bamboo Handle

So I cook a lot, ex chef, I've been after a "proper" carbon steel Wok,that requires seasoning to get it ready for years of use, and also being able to use metal tools.This is NOT it, even though it says carbon steel,it has a black surface that pretends to be non stick.Now as we all know Chinese cooking is mostly spent on high heat, do not cook like that or the pan is done.Mine has gone in the bin after two uses, tried fried beef on high heat, comple brown stuck bits that you have to scrape off the bottom of your utensil.So if your after a "proper" carbon steel ,needs seasoning wok, look elsewhere , because this is just terrible. Do not buy, go find a proper carbon steel wok.Very disappointed.

I bought this because I don't have the space on my hob for a original just carbon steel one,I have an electric gob (not induction) and the heat distribution on this is perfect, so good in fact that you need to be very careful with the heat or else stuff will stick to it.

It’s lightweight and gets hot quickly. I was able to make a few stir fry Thai dishes without much difficulty. I wish the handle was reinforced. Handle become a bit loose already. It’s good enough for the price.

Single best wok we’ve ever bought

La qualité n'est pas au rendez-vous et dès la première cuisson les légumes accrochent et brûlent. le seul moyen est de mettre plein d'huile et très sincèrement c'est le contraire de ce que j'avais envisagé