Carbon Steel Wok

I got this Wok because it was recommended from a YouTube channel called Cult Flav where they made a video reviewing a bunch of different woks. I got this Wok used in pretty good condition. Little bit of rust around the small handle rivits, might be a problem/annoying to clean but I don't think it'll be a big issue. The wooden handle is easy to remove and reattach making it really easy to clean the wok in the sink. I know some people that have reviewed this Wok have said this wok is pretty heavy but I think it's pretty light (hit the gym people. I'm just joking). But this wok does has some heft to it so that can it's retain heat to deep fry stuff. If you don't want a countertop home deep fryer, Woks are actually ideal to deep fry stuff according Kenji Alt Lopez since it actually uses less oil, high wide walls help with oil splatter and overfilling/oil rise once the food is placed in. This wok being kinda heavy to retain heat and having a flat bottom is great for at home cooks that want to deep fry food and don't have Wok burner. For seasoning the Wok, I use a mix of Avocado Oil and Flax Seed Oil. I followed the directions for Oven seasoning and seasoned it 3 times. I have not have any issues with food sticking to the Wok. Due the weight I can see this being a problem for some that like to toss their food while stir frying (Not me though cuz I'm a big strong boy lol). Overall I think this is an great all purpose wok that can be used to stir fry and deep fry food and has a easy removable handle for ease of cleaning.

Love it!! Works well, plenty of room to make big meals and food turns out great!!

Do yourself a favor and buy a bamboo wok cleaning brush soon as you buy this wok. It makes cleaning so easy, and you won't ruin the seasoning that so many other cleaning apparatus will damage. Highly recommend watching a few good YouTube videos on how to properly season your carbon steel wok and maintain it properly. Initially it seems kind of annoying, but now that I'm used to it, it is by far the easiest and fastest to clean and maintain of all my stovetop ware. Again, I repeat, get a bamboo brush. (And make sure to get a high temp cooking oil, don't try and stir fry with olive oil...) It has been an absolute gift to finally cook all sorts of Asian dishes properly, and I promise you're going to open up a whole new world of flavor profiles if you've not used a proper wok before! The flat bottom is key for typical indoor stovetops. If you're going full jet burner mode, then you probably already know what other expert woks to be going for. The only downside is that it is indeed a bit heavy compared to other pots you might be used to, but that's the trade off for good heat retention and distribution. I'm still learning a lot about proper use technique, so I tend to cook in smaller batches anyways.

Just what I hoped for. This wok is big, has a good surface area flat bottom, subtle ridges around the sides (helps hold food pushed up the sides), good handle length and angle made from insulating wood, stiff/no flex, and not to heavy. Tried others, even at higher price points, and they were cheap and flimsy compared to this Babish wok. Works just how you would hope good carbon steel would work.

Took a few tries to get the seasoning right but once I did it performed wonderfully. It's a little heavy for one-handed tossing, but it heats up quickly and seems sturdy. I've been blasting it with high heat and it's not warped at all. I'd give 5 but the seasoning instructions it came with were garbage and a waste of time.

This is honestly the best wok I’ve ever used. I’m even planning to buy a second one as a backup because I love it that much! It has three major advantages that easily beat 99% of the woks on Amazon: 1. The wooden handle can be easily unscrewed by hand, which makes it super convenient to put the wok in the oven for seasoning. This design is absolutely genius — I love it!!! 2. Compared to most other woks, the helper handle on the opposite side is designed to be lower, so I can easily place a lid on top. Such a thoughtful detail. 3. This wok with flat bottom is not only an incredible value for the price, but the quality is truly top-tier. It’s beautifully made, very refined, and completely flawless. Highly recommend!

I am avid home chef specialized in stir fry and all types of Chinese cuisine. I have owned and used a few carbon steel woks including joyce chen and wang yuanji (they are supposed to last for life, I know). I can say that this one is the best in all aspects. It’s on the heavier side but the sizzling lasts longer because of that.

I live in the US but, because of work, I lived in Taiwan ROC for a good while. While I lived there, a friend of mine took me to the night market to buy a real, authentic, hand hammered wok. I purchased one bit I put it away, as the kitchen in my little apartment was rudimentary at best, and there were so may good places to get good cheap Chinese food within walking distance. I learned to love Chinese food, and we cook a lot of it in our house. It’s tasty, quick, and better for us than a lot of American food. When I got back to the States, I pulled out the hand hammered wok, seasoned it, and was immediately disappointed. The flat part of the bottom was too small. A small portion of what we were cooking got too much heat and a larger portion didn't get enough. We went back to using a frying pan. Recently I purchased https://www.amazon.com/gp/product/B003IYI70A/ref=kinw_myk_ro_title. In the book, Grace Young goes into a lot of detail about how to purchase and care for a wok. I decided to look for a new one. I wasn't satisfied with any of the woks available at kitchen or department stores or Oriental food stores locally, so I started searching online. I found this one. When I got it, like the stubborn cuss I am, I decided to ignore all of Grace Young's advice about seasoning the wok. I have used Crisbee https://www.amazon.com/gp/product/B01E1PMBK6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 cast iron and carbon steel seasoning for a long time and it has worked very well. So I took the handle off the wok, followed the directions on the Crisbee puck, seasoning the wok 4 times in my oven. Since then, we have used this wok a lot, and all I can say is wow! It cooks so much better than my old wok and better than my frying pan. There is a larger flat area on the bottom that helps with cooking and keeps the wok more stable. The angle of the handle is not as steep as our old wok and that makes it much easier for my wife is vertically challenged. I listened to Grace Young and use a mixture of salt an oil to clean the wok. Then I dry it, put it on the stove over medium low heat for a couple of minutes, rub a very light coating of crisbee on it, let it cool, and put it away. The seasoning on the wok gets better each time we use it. I wish I had found this wok a long time ago, it is great.

This wok is so big and beautiful, it's a pleasure to have it on my stove and to cook in it. However, it gave me a very hard time when cooking with it initially. I learned to cook well with every other wok we have (cast iron, stainless steel, and non-stick) and I am definitely not new to carbon steel pans (thicker French ones), but this one was way too unusual and the eggs were sticking and burning, tasting bitter, no matter what I was trying to do, I was not able to pass the fried egg test three times in a row. One or even two out of three eggs were sticking. In desperation, I tried the rural Chinese method of frying pork skin with green onions in it, smothering the sides and rubbing the bottom forcefully with pig skin and onions, until the onions were charred, and washing it with boiling water and that did it. It is now as non-stick as Teflon, i.e. I can fry an Asian style egg in it (or three eggs in a row) even without oiling the wok, and it/they won't stick and taste crunchy-crispy and delicious. It heats up so fast, within a minute, and its bottom cooking surface gets so exceptionally hot even on medium setting (on 5 out of 10 it reaches 300C!!!), that I am only able to use it on 3.5/10 level max. The bottom gets hot very evenly and the sides stay cool or warmish for a fairly long time, it takes them 5-10 min to get too hot to touch. This makes stir-frying very easy and quick, in a true Asian fashion. There is no warping of the bottom at any temperature, it is sturdy. So, in the end I am very happy with this wok. It is a bit heavy for me, but only because I don't really have a use for the helper handle when stir-frying and the helper handle does warm up significantly with time and requires a silicone handle cover. The protruding pieces of rivets on the inner surface do not allow me to use a 32cm/12.5" steaming insert that I have. I would have to either search for a steamer basket with a smaller or larger diameter or forget about steaming things in that wok. which is a pity for water boils in that wok instantly and it is very well suited for steaming jobs. These two things are the only mildly inconvenient details about this wok that I found. Everything else is simply extraordinary, very high level of quality of design and functionality. For those who look for a carbon steel wok, this one is a winner.

I have been using this for a couple of months now and I am very happy with it so far. I did quite a bit of shopping around before choosing this particular wok. I chose it for a number of reasons. First, it it is deeper than most "traditional" woks so I get less spill over (i.e. less rice, etc. flying out of the wok). The depth also makes it better for deep frying. Second, I like the long, comfortable wooden handle. It doesn't heat up and you can keep your hands far away from the steel. I also appreciate that is also detachable. Lastly, I like the heavy gauge steel - (while not specifically started I'd say it has to be about 1.7mm based on the weight). My experience has been very positive. I seasoned it 3 times before using, twice over flame and once in the oven. I have found it to be largely non-stick providing you use it correctly (you need the right temperature and you need to allow food to 'release" before moving it around). It heats up quickly and retains heat very well. I have made a variety of stir fries, fried rice, done some deep frying and make lots of eggs. Clean up is pretty simple with a quick scrub using a light nylon brush. On rare occasions when food has stuck - it scrapes off easily with a wooden spoon. Things to consider: It is on the heavier side. Smaller chefs will have a hard time handing it with one arm. The shape / ergonomics are not really traditional and not optimized for stir fry "tossing". You can do it - but it is not as natural a motion as you get with true Asian inspired woks. It requires a bit more care than the average pan (as do all carbon steel works). You should dry it over low heat and give it a light wiping with oil before putting it away.

So I ended up with this wok for a few reasons, easy removeability of the handle and the width of the base compared to other flat bottom models being the two main ones. Overall I'm pretty thrilled with it. First off, packaging. I've bought pieces of AV equipment that weren't as well packed as this wok. Hell, I'd hazard this was the best packed piece of cookware I've ever bought. It's a small touch but definitely helped. First seasoning was a bit weird because the instructions aren't on amazon.ca. I eventually found them in the item description on the .com site. Basically I just took the handle off, gave it a good was with soap and water, put it in my oven at 500F for twenty minutes, took it out, rubbed it down with sunflower oil, put it back in the oven upsidedown for an hour, then turned the oven off and let the wok cool with it. The first few uses it definitely was a bit prone to sticking if I wasn't careful and kept things moving. But it definitely works as a wok should. It changes temperature rapidly, the bottom is evenly hot while the sides taper off, allowing you to focus items that need more heat over ones cooking slower up the sides. It's definitely a bit heavy but not unmanageable and the wood handle works great. Washing up is pretty easy. Water and a scour pad has dealt with anything I've done in it and after each use I give it a light polish with sunflower oil and a little time on the heat. I'm a half dozen meals in on this and it already has a great patina going. In short, would highly recommend this wok. I know it seems a bit wanky getting a product from a line endorsed by a youtuber (even a solid one like Babish) but this is definitely worth it, especially if you need a flat bottom wok instead of a round because of the type of stovetop you have.

Take your time seasoning it, it does require some patience but once its done it will last FOREVER! Took some time to get it seasoned just right, but now it works amazing and I'm not looking back. I've bought multiple items from Babish/Andrew Rea's line and each and every item has arrived and significantly surpassed all expectations! Hence why I keep purchasing more of his products. High quality, incredible detail, works like magic!

Great product but the price is ridiculously high for a wok.