Ken Hom Carbon Steel Wok, 32cm, Excellence, Induction Hobs Suitable/Natural Patina Non-Stick/Beech Handle/Metal Tool Safe, Includes 1 x Chinese Wok Pan, KH432003

This is a really nicely made carbon steel wok, it's pretty thick heavy metal, the wooden handle is solid and comfortable and attaches well and overall the pan feels like it'll last a long time. Its not a non-stick pan so do be aware of that, you will need to season this under heat with a little oil to develop a non stick layer as with cast iron. The flat bottom works well on induction, the pan will work better on a flame but that's just an inevitable feature of wok. This is my first uncoated carbon steel pan and I love it, it gets hot in seconds and is super responsive to changing the temperature; if you enjoy cast iron pans then the basic idea is very similar but it has an entirely different set of properties that make it far more appropriate for some tasks. It excels at sotr frying and deep frying techniques but is not ideal for anything involving liquid, acid or a long cooking time. It's part of Ken Homs brand but this dosent seem to reflect an issue with quality and the pan is far more solid than anything Ive picked up in an Asian store. As with cast iron this sort of pan will last years so the investment is well worth it.

I thought this was a good wok but I haven't even used it to cook. I have used it to mix a large amount of pasta and sauce. Like a large mixing bowl.After only 4 uses it has rusted from being washed each time after use. I didn't not leave it to dry while wet, I dried it off directly after every wash and yet it has still rusted. Terrible waste of money

Bought this for my son who loves to cook. He is very happy with the quality. Absolutely bargain!

Really pleased with it, seems to be well made good bit of weight to it

It’s a really well made Wok just don’t buy unless you can be bothered to read instructions. I noticed a few reviews on here saying that people had damaged their induction hobs well that because they didn’t read the instructions. You have to soak the inside for 4/5 mins in hot soapy water then clean with steel wool I used a Brillo pad I did this twice just to be careful you also need to do this for the the flat base that touches the hob I also did this twice and just to be sure used a blow torch on the base for a couple of seconds. All this because the wok has a coating to stop it rusting.Then you have to season the wok with oil gently heating until it smokes I used rapeseed oil it says don’t use olive oil you let it cool then wipe the oil off then add a little more oil wipe the surface and gently heat I did 3 times. As I said if your lazy and can’t be bothered to follow the instructions don’t buy this wok especially if you have an induction hob because you will ruin your hob don’t say I didn’t worn you :)

I have used many carbon steel woks in my time and the protective coating has always been very easy to remove. 10 minutes soak in hot water then scrub with a scourer. extremely simple. this wok, on the other hand, has some sort of disgusting toxic chemical sprayed all over it that is incredibly hard to remove. 1 hour 25 mins of intense scrubbing, heavy detergents and 3 scouring pads destroyed later I thought I had removed it as the entire wok had turned brown and was no longer overly smooth to the touch both inside and out. 5 seconds of being on the heat on my induction burner, black smoke filled the room and the wok was melted onto the oven and it smelled absolutely foul. I can't believe I am unable to return this product just because I did not get around to using it until today, I have very clearly been sold heavily carcinogenic chemicals disguised as a food-safe product.

This is a great wok.After seasoning the wok, it is perfectly non-stick and good heat at the bottom for stir fry.Weight is just about right for me. But might be a bit heavy for ladies or someone not used to one hand stir frying.Need to find a way to concentrate the hob fire to the middle to get even better cooking results.

I bought this wok after converting from gas to induction hob. My previous wok of some 20 years didn't seem to perform at all well on induction so gave it my son. I bought this wok as being formally rated for induction cooking.It's no better than my old one. The problem is induction, not the wok. It's very hard to season a wok properly on induction. I've cycled the seasoning process about six times now and still not getting the glaze that's easy to achieve on gas.The difference between induction and gas is easy - a good gas hob can deliver upto 16kW of heat output, whilst a good induction hob only 5kW. It's not temperature that's at issue, but the large volume of heat that a gas hob can produce. This means that on gas all of the wok gets heated, whereas with induction, it's just the small base that's getting heated. So at the point where the oil is just beginning to smoke on induction, the rim of the wok is still cool, so it's not going to 'season' in that area. I think that's why many people seem to struggle with rusting.Having spent a lot of time playing around, my wok does not rust and I can produce a reasonable stir fry or Thai curry, but it does takes more effort on induction.Most of the poor reviews appear to be from induction hob users - there is nothing wrong with this wok, it's the induction hob that's the issue in my view.The other thing about Woks is that they cannot be treated like normal pans, you have to learn how to manage them and care for them, which takes time and effort.

Nettoyage à la paille de fer + huile de coude, puis un culottage dans les règles (comme toutes les poêles en acier d'ailleurs ! ), une première utilisation qui me satisfait sur plaque induction et déglaçage à l'eau sur feu vif, rinçage eau tiède et séchage parfait avant rangement avec une fine couche d'huile étalée avec du papier absorbant. Évidemment le wok perd de sa "superbe" et n'est plus brillant, mais on lui demande de l'efficacité et pas de l’esthétique.

Excellent wok!

Po odpakowaniu bardzo dobre wrażenia, ale po pierwszym użyciu naczynie wygląda tak, jak na załączonym zdjęciu. Powierzchnia woka jak po zanurzeniu w żrących substancjach, mozaika smug i wypaleń. Nie daje się tego zmyć niczym. W woku został przygotowany gulasz warzywny, nie został przypalony, a miał metaliczny posmak. Potrawa była przygotowana na kuchni gazowej.

Decent quality, made in Taiwan. My example got a bobble on the bottom flat surface after several uses on an electric stove

If you know how to use it, this is far the best quality.1. burn it in ( spent 45 min to do that) it turned into a nice blue ish steel2. always cover with a thin layer of peanut or almond oil after each cook. Forget about electric stove for wok... its just does not work.It feels like that the wok is gonna serve me for many many years...