12.8" Carbon Steel Wok-11Pcs Woks & Stir Fry Pans Wok Pan with Lid, No Chemical Coated Chinese Woks with 10 Cookware Accessories, Flat Bottom Wok for Electric, Induction,Gas Stoves

You have to season carbon steel or it will quickly rust. This is the pay off for clean, non-toxic cooking. Thankfully it’s so easy to do and you only have to do it once for a lifetime of non-toxic, non-stick cooking.If you’re unfamiliar with the process, here are some basic instructions:1. Clean Your WokUse warm water and dish soap to scrub your wok clean. You may want to use an abrasive sponge to completely remove the initial layer of seasoning; just not steel wool.2. Test Your Wok to Make Sure It's CleanAfter you've washed your Wok for a while, use a paper towel to check for any remaining seasoning. Swipe a dry paper towel across the surface of the pan. If there's still residue on the Wok, you should keep scrubbing, but if the paper towel is clean, you can move on to the next step.3. Heat until color changeTransfer it to the stovetop heat over high flame until the wok changes color. You’re looking for a yellowish blueish hue. I expose all areas of the wok to the flame to achieve an over all color change. Place it on its sides, bottom, and turn it over. Once the color has changed all over, move on to the next step.4. Coat Your Wok In OilTurn Heat down to medium/low. Place a small amount of high-smoke-point oil (apx 1/2-1 teaspoon) around the interior of your wok. Using tongs, wipe dry, clean paper towels around the surface of the Wok. While it's best to use as little oil as possible, you should make sure that the Wok is fully coated in oil. Continue spreading and wiping with the paper towels until it’s fully coated in a very thin layer of oil.5.Set the seasoningTurn on your exhaust fan and let your wok heat for 7-10 min on medium/low.6. Wipe with clean paper towels.After the 7-10 mins is up, wipe out the entire wok with clean paper towels using tongs. You may have a black residue that wipes out of the wok. If so, repeat steps 3-6 up to three times until it wipes clean.7. Once a clean wipe is achieved, you’ll be left with a beautifully seasoned wok ready to cook with. Wash with soft side of sponge and warm water. It’s important to completely dry it after each washing. To do so, I first dry well with paper towels, and then place on stove over high heat until almost smoking to fully dry. Once cooled, add a thin layer of oil and wipe out thoroughly with paper towels before storing. This will keep your season strong and your wok happy.Happy stir frying!

Why did you pick this product vs others?:The utensils it comes with are definitely cheap but we have had no issues with them. Other than that thr wok itself is amazing and has held up.

Out of the box the wok is well seasoned. It's not too heavy or cumbersome. I have both an induction and a 200,000 BTU propane burner to use with it. The tools appear to be stainless steel but have some sharp edges so be aware. The ring that came with it is ok but we'll see how it holds up to the high heat of the burner. First stir fry was induction and the wok performed very well. I did get a little sticking when searing some shrimp at 550 degrees but they were coated in Korean BBQ sauce so that was expected. The pan cleaned up good though. I may need a little more cooking and deep frying to really get that perfect non stick. Overall this is a decent carbon steel wok set. We'll see how well it holds up over time and temp.

My family loves making stir fry. We had a cheaper wok that needed replacing. This one is very night. Everything cooked well in it. Chicken, steak and then preparing the fried rice. We appreciated all the tools that came with it too.

Great wok and accessories at an amazing price.

Tools included are not very durable and bend quite easily when trying to make normal fried rice. Wok is fairly good, doesn't have an issue with food sticking, and is easy enough to clean most of the way with the included brush, although the textured inside lends itself to bits of food getting stuck in crevices. Not really a fun tradeoff for how well it seems to conduct heat, but I can't complain too much with how cheap it was. Still a lot smaller than I was expecting, so I may have to find a larger one in the future.

I love everything about it. It’s perfect for any kind of stir fry. Pan has lasted me forever, it’s easy to clean with the brush they give you. Cooks everything really well and the best distributes really nicely to utilize the wok to the fullest.

Lightweight wok that is manageable in handling.. The wooden cover is great to use. Does not warp and is not an ill fit. Note(this happened for me) you will have to season the wok because it may scratch and get rusted. The accessories are excellent. Would have preferred wooden than metal so there would be no scratching