Working on your pan flip? Toss stir-fry veggies into the air with ease using this carbon steel wok that's lighter yet stronger than cast iron. That carbon steel heats quickly and evenly, so there are no hot spots that might scorch the broccoli while the peapods wilt. Unlike its rounded-bottom relative, this stir-fry pan's flat bottom keeps it balanced on the stovetop without any additional accessories. This pan must be seasoned often, meaning that the more it's used the better it performs.
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Working on your pan flip? Toss stir-fry veggies into the air with ease using this carbon steel wok that's lighter yet stronger than cast iron. That carbon steel heats quickly and evenly, so there are no hot spots that might scorch the broccoli while the peapods wilt. Unlike its rounded-bottom relative, this stir-fry pan's flat bottom keeps it balanced on the stovetop without any additional accessories. This pan must be seasoned often, meaning that the more it's used the better it performs.
This pan is so deep you can fit all your veggies and meats in it at the same time while you are tossing it. I love that the pan is stainless steel so that it won’t get ruined in the dishwasher. 10/10 I definitely would recommend
This 12" pan was perfect for making family-sized stir-fry dish. The flat bottom was helpful cooking on a gas stove. "Seasoning" process was difficult & I don't think it worked. Scorched pan in shape of burner.
This is a serious pan. It's very heavy duty. It's almost like a hybrid between a wok and a regular skillet. You do need to season it property to make it non stick. Similarly to how you would season cast iron.
I really love this pan!! Just a heads up that you have to prep the pan before use so make sure and do that step. Don’t use soap and detergents and only use hot water. Also, use cooking oil when you’re cooking and storing (to prevent rusting). This is very solid and high quality…your inner chef will be glowing while you’re cooking! You can use it for cooking so many things. There’s also a ring on the handle if you want to hang it…fancy fancy. It’s not super light if you’re not wanting a heavy duty pan. This is my nicest piece of cookware, for sure!!!
i think the quality of this fry pan is good. i need to research more information about how to take care of the carbon steel. after using couple times, i think it's easy to clean. the nature of the material will look like rusty after using it. but, it's not real dirty. the only thing i don't like is its weight (1420 g). it's too heavy for me.
This wok comes w a factory coating that should be scrubbed off before initially seasoning it. After each use, I do not use soap, but wash, dry and then very lightly coat it w oil. Otherwise, it will rust in which case, I wash, dry and coat w oil again. The seasoning process takes time and use. With each use, a patina develops. Wish it had a lift handle, though, because it's hard to lift when filled w food. The bottom diameter is larger than most woks which makes it nice for induction stovetops. Gauge of wok is thicker than cheapie woks so it warps slower as heat gets hotter. Need to heat it up slowly. This 12" is good for 4-5 servings but not large enough for more. Wished they made a 14" with the same or bigger flat bottom diameter.
Poor quality pan, I followed the instruction to clean and seasoning the pan before first use, but still had a terrible result. Don't buy it.
I have to write this review right after I opened the package, the wok is coated. I don’t want any wok with coating.
