13,5-inch (34cm) Pre-Seasoned Blue Carbon Steel Wok with Flat Bottom

Best wok so far

I've owned a half dozen woks. This one is the best so far. A bit of maintenance is required, but it delivers if one follows basic instructions. Keep your wok at least at med-high for best non-stick cooking, use hot water only for clean-up. I also use a scotch brite pad for stuck stubborn foods, follow-up with heat and oil rub. Hang it up and ready for next time.

Fantastic Wok!

I have an older electric stove. I got into asian cooking during the pandemic, so I started researching woks. I ended up buying a single burner gas stove and a carbon steel round bottom wok. This works fantastic! The only problem is that in order to use the gas burner/round bottom wok i spend a lot of time with my arms raised in order to use it (counter top height + gas burner height + wok height). This gets very tiring.

So after about 2 years, I decided to see how the flat bottom wok would work with my electric stove. To my surprise, it is fantastic! I can get the same charing as I did with the old wok and I'm not in danger of dropping a full wok on the floor when my shoulders give out.

I've seen some posts about not being able to season it properly without a gas flame. I didn't have this issue. I did a good scrub with a stainless steel scotch-bright and dish soap and turned it to heat all the parts of the wok over the electric burner. It's not super easy, but it's doable.

I highly recommend this item.

Great stuff.

Great wok pan. Now 4 months in use and no regrets. We use it both on natural gas burner and on induction heating. Both work fine. Very happy about this purchase.