School of Wok - 12"/30cm Carbon Steel Wok, Flat Bottom, Bamboo Handle

Great quality wok. You need to season it when it comes but it has instructions and is fairly straightforward to do. Feels nice and sturdy without being too heavy. Handle feels secure, great heat distribution, cooks food really well.

Rivets got loose after seasoning, 3 years later broke and need to be replaced. Wok is pretty thin and the handle got some weight to it, can be a little unstable when empty. Other than that its a good wok, will probably last much longer if you hammer the rivets in place after they start getting loose

I love this wok, it looks good and it's not too heavy. The handle is nice and long and comfortable to hold, it's not too long so that it tips over too easily.When I got it, I made sure to season it following their video on YouTube and the result was great. Even after my first use, making a curry, the seasoning is intact. First picture is after seasoning it and the second is after the curry.Overall a very good quality wok.

The media could not be loaded. 1) I knew the handle is too heavy and the pan will overturn all the time, but the handle is even moving and I am afraid to hold it.2) Fast cooking? Not here. You cant store the food in the pan even for an hour, you need to clean and dry after each usage. I left very dry food inside the pan, after 3 hours there was already rust.This is not a good product and I will need to use my warranty.

I found this wok quite thin and flimsy around the handle and it slightly wobbles at the rivets.

I love this wok, so affordable and with great performance! The top tips to use and manage it is a)only put in the meat or veggie table in when it’s very hot - like on the hob for like 20secs with cooking hot to heat up the wok to avoid sticking. B) I season the wok every time I use - by all mean after cleaning up the wok I heat up the wok until there’s no water drops, then I applied a very thin layer of oil on the wok (only on the cooking side) to “ moisturise“ it. I have been using it over 10 time and good as new!

Bought this to replace an ageing non stick aluminium wok. Already have a steel frying pan, which is fantastic, so felt inclined to buy a wok as well.It's worked out well. The seasoning instructions are comprehensive, including youtube video. Having used the wok many times over several weeks, it's improving with age, as we expected/hoped. Great value for money. My only teensy issue is that the handle is a little heavy and the wok has a tendency to tip, but I suspect that's probably because we don't have a wide wok ring on our gas hob, the pan rests don't match well with the wok. That said, the handle seems strong, no worries about handle coming loose as I saw on reviews for other steel woks.It's a shame to see negative reviews for steel woks in general. If you are thinking of buying one, you MUST follow the seasoning instructions. It's not rocket science, do a good job and you'll be rewarded with an excellent wok. You have to look after it as well, no abrasive scrubbing, no dishwasher. We wipe ours inside with a little oil before putting it away. If the hob scratches the underside and you see rust spots, just dab a little oil on them. You'll soon build up a wonderful black patina inside the wok, which is non stick. Good luck, think of your wok as more like a pet than a utensil, and you'll enjoy owning it.

So the works works great, seasoning it was simple enough although a lengthy process if you use induction. The problem I noticed is that after seasoning it the handle is now loose. I will probably return mine and either get another one or try a different brand, I heard that this is a common problem with 2 rivet woks and that I should go for 3 rivet ones. Might try that and report back.