Cuisinart Outdoor Wok Station, 50,000 BTU Propane Outdoor Wok Burner with Prep Table, 14" Carbon Steel Fry Pan, Stainless Steel Side Table, Storage, Outdoor Cooking Station for Stir Fry, Searing, BBQ

Well built station and wok. Works great. 50,000 BTUs is more heat than I will ever need. Keeps heat and smells out of the house. Fun to use. We are very happy with the purchase.

I am in love with this thing! It arrived yesterday. I spent all of 15 minutes assembling it. Then, off to the patio for its inaugural run. I used my own wok as I did not want to take the time to season the (included) Cuisinart Wok. All that I can say is WOW! This thing is a flame thrower! The wok comes to temperature in seconds. You get great Wok Hey (if you don't know what Wok Hey is then this beautiful cart will be wasted on you) on your vegetables. It's easy to keep clean thanks to the large, stainless steel table that easily holds all of your mis en place for a great Asian meal. All in all, I wish that I had purchased this baby years ago! It's going to get almost daily use; and no more smoke detectors going off every time that I bring out the old wok.

LOVE my wok burner cart. The flame is the reason you buy this device, and it is hot. Really hot. Do NOT use indoors or even on a covered patio!I almost gave it a rating of 4.5, but you can't in Amazon, for three reasons:First, while the cart surface area beside the burner is there, it really is too small. Look at most Asian wok recipes, many of them have a lot of things that go into the dish, and each of them needs to be near the wok, because wok cooking goes fast. If the table were 6 inches wider, it would be really helpful.Second, while the lower shelf is helpful, the front part of the cart, which holds the burner control and the ignition switch, takes up too much space, meaning it is too low, making it hard to get to the lower shelf, making it less useful.Third, the mounting system for the propane tank, while it 'works', it could/should be a LOT better. There are existing example all over the place. If nothing else, the tank needs to be at least a couple of inches higher, as the bottom of the tank sometimes hits the ground when you are pushing the cart around. The tank holder is worst part of the system iMO.But overall, it is by far the best home Wok burner you can get IMO.

This is my second wok station. I have one at every house because I love to cook outside. Easy to out together, other than struggling to get a nut bolt out. Love the the heat it gives off, gives that “wok hay”. Just wished it had more counter space. Otherwise, nothing bad to say about it. So good that I purchased two!

Great little backyard set. Enough power to get real wok-hei.

I ordered this product and it came damaged. The supporting bar was bent and hangs lower than the tabletop, causing the tabletop to sink when ingredients are placed on top.A replacement was sent and the supporting bar was bent in the same place.Cuisinart should weld the supporting bar to the tabletop.You’re better off getting a burner and tabletop separately.

I’ve always wanted a wok station & this was almost everything I was looking for in one. It’s portable, has a workstation, stainless steel, has a shelf & came with a decent quality wok. If I’m being honest it looks the part. It came nicely packaged with no missing parts or damage. I managed to put it together in just over 20 minutes. The YouTube video instructions are super easy to follow. I’m not sure what people are griping about as far as assembly. The legs have laser cutouts indicating what leg is which. Making easy to discerning. They only use 1 screw size & you simply reuse the screws that hold the flame assembly in place during shipping to screw down the wok ring. My only complaint about assembly was some mildly challenging angles for screw insertion. In terms of its functionality, it has good features. The haptic (sensory feel) of various flame settings is a plus. The fact that the knob is right in front of you instead of at the tank is very convenient & one less issue to contend with when working at high temperatures. While many people complain about burning their food, or the flame being too hot. They simply are unaccustomed to cooking in this manner. In fact I wish this burner were 100,000btu’s instead of just 50k. I used to work in a Chinese kitchen & those were upwards of 160,000-200,000k. They are so hot your food doesn’t start to sweat & leach its water. But rather sear & char. Which is what really gives it that unmistakable subtly smoky flavor or wok hei. With this unit I’ll simply have to cook smaller portions to attain it. The key is not to overload the wok so it maintains its heat level. But above all else, make sure all your ingredients are ready to go within seconds. This is the difference between what most people are accustomed to doing & what actually needs to happen when cooking at intensely high heat. Dishes are done in a few minutes instead of long drawn out cooking sessions. It definitely takes most people out their comfort zone & it’s an entirely different cooking experience. One that’s fun to watch & marvel at. But anxiety laden when first attempting this style of cooking.

This Cuisinart Wok Station is highly recommended. The BTU it puts out compares with the Chinese restaurants.The Wok included is unfortunately a little heavy for me to flip the food. But shouldn't be to a good home cook with more strength than I...lol.Awesome product!!