kaqinu Carbon Steel Wok Pan, 14 Piece Woks & Stir-Fry Pans Set with Wooden Lid Cookwares, No Chemical Coated Flat Bottom Chinese Pan for Induction, Electric, Gas, Halogen All Stoves - 12.6''

Very nice. Worth the money. Doesn't scratch easily. Easy to use, heats up well. Long lasting

The kaqinu Carbon Steel Wok Pan has completely revolutionized the way I cook Asian cuisine at home! Since I've started using this wok, takeout has become a thing of the past, as I now prefer to cook all my favorite Oriental dishes right in my own kitchen. First and foremost, the quality of this wok is outstanding. Made from durable carbon steel, it heats up quickly and evenly, allowing me to achieve that perfect sear and stir-fry every time. The non-stick surface ensures that my ingredients slide effortlessly across the pan, making cooking and cleanup a breeze. But what truly sets this wok apart is its versatility. From stir-fries and fried rice to steamed veggies and noodle dishes, there's nothing I can't make in this wok. It's become my go-to pan for all of my Asian-inspired recipes, and I'm constantly amazed by the delicious results it produces. In particular, I have to mention how much of a game-changer this wok has been for my fried rice. With the high heat retention and ample surface area of the wok, I can achieve that perfect balance of crispy and fluffy rice that's often hard to replicate at home. It's become a staple in my weekly meal rotation, and I love experimenting with different ingredients and flavor combinations. Overall, I couldn't be happier with my purchase of the kaqinu Carbon Steel Wok Pan. It's durable, versatile, and has completely transformed the way I cook Asian cuisine at home. If you're a fan of Oriental food and love cooking at home, do yourself a favor and invest in this fantastic wok. You won't be disappointed!

Much bigger than expected. My Asian wife likes it! Comes with alot of various trinkets of so so quality.

Love this wok. You need to take the time to season it properly, but once you do, it is a go-to pan for cooking. So far, I have made a stir fry and used it to prepare a rice dish from the frozen section. Both came out amazing. UPDATE: Still love this wok. I am reading some of the bad reviews with interest. The reports of food sticking are especially egregious to me. You need to season this wok thoroughly several times over before cooking anything in it. Will a little bit of food stick to the bottom? Possibly, but if it’s stir fry, just scrape it up and add it to the meal. It has amazing flavor, and you won’t be disappointed. When cleaning, use a sponge with a gentle abrasive side along with dish detergent and water, and your wok will be clean and ready to use again. I am guessing those who have a complaint about food sticking have not done multiple seasonings or are leaving the food unattended for too long without stirring. Stir-fry means you have to stir. Do not be discouraged by those reviews. This wok is a workhorse and an incredible deal for the price point. The best part is you do not have the worry about PFAS because it doesn’t use a non-stick coating. Healthier and overall a great wok.

It’s exactly what I wanted: a basic wok with a flat bottom that will work on my crap electric stove. Don’t believe the reviews about the finish coming off. Carbon steel woks need to be treated like cast-iron skillets. This doesn’t have a finish (it has some manufacturer’s coating on it to keep it from rusting in the warehouse… wash that off). It does need to be seasoned, though. To get it working like the woks in the Uncle Roger cooking videos, you should do this before using it: 1. Wash it well, dry it well. Take off the wooden handle (this is a plus: the wood comes off making it ok in the oven). 2. Heat it on the stove empty and dry on high heat. It’ll turn colors and then mostly a dark flat gray after a few minutes of this. Let it cool. This is “blueing” the steel. 3. Rub some vegetable oil (high smoke point oil… flaxseed, grapeseed and basic canola/“vegetable” oil all work good, not olive oil) over the *entire surface*, inside and outside, with a clean paper towel. You don’t want it dripping with oil, just the lightest coating over it all like you tried to wipe it off and it’s merely oily now. Perhaps a tsp is enough for the whole thing. 4. Put the barely-oiled wok in the oven upside-down as hot as the oven goes for about 30 minutes. Let it cool. This step cooks the oil on and converts it into a dark coating (this is “seasoning” the wok/skillet by “polymerizing” the oil… turning it into hard non-stick coating). You’ll know you did it right if the wok comes out of the oven with NO oily feeling left at all. 5. Repeat the oil-and-oven step a few times. 3 is good, more is always better. The first couple times you’ll see parts of it getting dark and shiny. Do it till the whole thing is dark and shiny everywhere. Besides being a durable, safe (no teflon here!) cooking surface, this coating is also what protects it from rust. That’s why it’s important to season the whole surface. NOW: you’ve got a wok ready-to-cook. After cooking, to clean just wipe it down (water and soap is ok if you need it but if it’s just oil, get the solids out and dry-wipe is ok), and then heat up the wok empty until the residual oil left behind smokes off and becomes part of the seasoning. Every once in a while, do the full-oven coat again If it ever rusts, scrub the rust off however you want(vinegar helps), and re-season it. If it ever gets too gunked up from layers of cooked-on oil, scrub it bare with hot water and soap and re-season it. Being able to “re-do” the coating is what’s awesome about carbon-steel cookware. ——- All that aside, the wok is nothing special, but the price is right and the included cookware is nice if you don’t have long tools like that. The fry rack is cool and the lid is cool (many don’t come with a lid). Because of the need to season it, I appreciate that the wooden handle comes off easily for use in the oven: it makes it a lot easier. The pattern on the surface is cool… I don’t know if it does anything, but it works fine. All-in-all, if you’re just looking for a no-frills wok to make some serious stir-fry, this is a fine choice.

Okay so it DOES seem overwhelming at first. BUT if you follow the instructions and do this at least 3 times, it literally is downhill from there. PROCESS: 1) Wash it warm soapy water. 2) heat it up on stove to dry it. 3) add a high heat oil and wipe with paper towel. 4) Keep it on and let it "smoke" for a couple minutes. 5) Let it cool. 6) repeat this 2 more times. Then cook. If you want to clean it, use the brush or a scrapy sponge, soap and water and do steps 1-5. and you're good to go. The utensils aren't as strong (handles) as some you buy at the Asian stores. YOU CAN BEAT THIS WOK UP, and the utensils scraping it won't hurt it. Take care of it, and it will take care of you. GETS BETTER OVER TIME. DO NOT SOAK IT! IT'S carbon STEEL and will rust!! and if you end up doing that, you need to scrape off the rust, pray and then start steps 1-6 again.

Uncle Roger I can cook better fried rice now !!!

Reading reviews & lmao. The divot on the side is for pouring. It's meant to be there for pouring liquids. If you don't season your wok thoroughly and repeatedly, it won't be non stick. The wok has a good weight to it and the handle has a good feel to it. There are different ways to season your wok. I started with the method shown in the Amazon product description, which worked great. I really want my wok to have a good all around patina/seasoning. The issue I had with electric stove method was that it only seasoned the bottom not the sides, so the oven method provided an over all even seasoning. The wok is great. The metal doesn't feel cheap or stamped. Nice tall sides and just the right size for a large electric oven element. Great size for flipping contents using the handle (think fancy stir fry or egg flipping) . The added kitchen utensils are excellent, it doesn't have a Gucci name , but compared to the prices of such brands this thing is a flipping steal. I can make a cup of popcorn in this in less than 5 minutes. Small oil, popcorn kernels, add wood lid, be sure to keep the wok moving to prevent burning and then it's done. No microwave popping bag chemicals. I'm taking extra care and seasoning it multiple times oven/stove top. I'll coarsely chop a big onion and let it fry in the pan after I add the oil after seasoning it letting the onions fry and push the oil around . Once the onion bits are charred, i toss the onions. Then do the usual post cooking wok after care. Do not be afraid if your wok darkens when you season, its supposed to do that. The only thing that could possibly make this wok better would be if it came with a fitted fine screen to prevent oil splatter when frying/cooking. But that's a suggestion for an extra not a knock. Folks say it smelled bad when they receive it. It was manufactured in a factory, not hand crafted by potpourri & sandalwood smelling artisan monks. The reason you wash and season it is to remove said factory oils/fragrances from the Wok. The wood handle is easy to screw on and remove for cleaning of if you ever need to put the wok in your oven for seasoning, cooking, keeping warm without worrying your stove element will burn your food. The box it arrived in is well designed and nondescript. The added apron was a cute touch. I like the texture as well. The cleaning brush it came with is great for gentle washing when you don't want to use a harsh abrasive, steel wool or scouring pads. The stand is great for those using open flames to cook. Very sturdy and well made, but please remember to check multiple sources for seasoning methods, they all vary slightly, so it's good to see what the broader consensus is. I like starting with the stove top method then repeatedly using the oven method. Great wok, great price, great value even without the accessories. highly recommended . The only two accessories i will buy are an oil splash screen, a bamboo wok brush, and possibly a heat resistant silicone grip cover for the handle. When wearing an oven mit while cooking it can get slippery with oil if one's being a bit to oil splashy.

I bought this wok as a starter wok to learn how to cook certain asian dishes and it'd perfect. As for the seasoning I am used to seasoning my cast iron skillets and black stone I used the same method and hasn't have a problem yet. You should clean dry heat and reapply your vegetable oil back to to it immediately, carbon steel is susceptible to rust so drying your wok with a towel without reheating it will cause rust because of the moisture. Also reapplying a thin layer of vegetable oil seals the wok from oxygen and moisture the two elements that cause rust in carbon steel.

Malheureusement, même si j’ai effectué comme mentionné la protection avec l’huile, certains aliment on collé lors de la cuisson et une partie du revêtement c’est détérioré. Nouvel achat a envisagé. Je ne recommande pas ce produit

Handle had a little crack in it. The rest looked good