BIELMEIERHand Hammered Wok pan 14.1",Carbon Steel Wok with Wok Ring, Round Bottom Woks and Stir Fry Pans with Wooden and Steel Helper Handle…

Este producto no sirve es de muy mala calidad. Tarde en dar mi opinión porque lo cure lo usé y tuve que volver a curar, cada vez que lo usé lo curaba, porque siempre se OXIDA y suelta mucho polvo de acero, aunque lo laves y lo cures. NO sirve es muy mala calidad.

All the bad reviews are from people that obviously don’t understand how to use or maintain a wok (initially or ongoing). If you do it’s a pretty good wok. Not the Cadillac of woks but pretty good. Seems to be very good quality, Very heavy, doesn’t stick if seasoned/maintained, good heat distribution, handle could be better. Can’t beat it for the price.

Good quality ,works very nice after proper seasoning ,would recommend to friend.

I really like this wok. After watching numerous tutorials on how to season a carbon steel wok I finally settled on this one. There was a $75 one that initially took my fancy because it was already blued. Was same size and thickness at this one. Glad I went with this.The first 2 pics are after I blued the steel and did the oven seasoning method x 4. I used coconut oil because it’s what I had on hand. The oil polymerizes so there is no residual taste or scent. Plus the smoke point of virgin coconut oil is 375 F so I didn’t have to set my oven too high. I just did 425. If for example I had used avocado oil with a smoke point if 520 F I would have had to set my I oven at > 520. I was also able to blue the steel on my standard Samsung gas range. If you do the oven method you have to unscrew the wood handle which was easy to both take off and put back in.The 3rd pic is right after I fried the sacrificial onion and scallions in avocado oil. Once initially seasoned you should use a high smoke point oil for the actual cooking. It was completely nonstick. The onions just glided all over the wok.The 4th pic is after I rinsed it in hot water, dried it and applied a super light layer of avocado oil while still warm.I had shied away from getting this kind of wok because I didn’t think I could do the initial seasoning by myself. I bought a ceramic coated one instead that was double the price and got scratched and lost its nonstick coating in only a few months in spite of proper care. I was about to rebuy the same one when I decided on this instead and I’m really glad I did.The wok itself is nice and heavy ( too heavy for me to lift with one hand but just fine for my husband), well balanced, and the handle is nice. I feel like it is steady enough on its own on my gas range and plan on using the wok ring to have a stable surface to set it on once I’m done cooking.

I plan on coming back and editing this but my initial review is, the wok seems to be great quality. the steel is nice and thick and I think it will season just fine with no problems. You really need to heat the wok up so it tempers it well and by heat it up, I mean use your hottest burner on high with the pan centered as best as you can. You'll see yellow at first and then blue. I also used mapp torch to make sure the top gets treated as well, probably not necessary, but if you have a butane or mapp torch you should use it as well. Not sure how well an electric stove wpuld work to accomplish that This pan is no different than cast iron as far as care anf seasoning goes. Most cast iron pans come pre seasoned and this one is not. The wood handle seems to be good. Maybe maple but I can't really tell. The handle is mounted in with screws so can easily be replaced if need be. Be sure to keep it oiled well and dry after you clean it. Never use metal utensils as it'll scratch your season. Also grapeseed oil is perfect for seasoning pans as it's a high temp oil. Kind of a rambling review but I think you'll get the gist. The wok is as good as you make it and care for it. Was pleasantly surprised.EDIT 6 MONTHS LATER:LOVE THIS WOK, GREAT BUY.