Pre-Seasoned Carbon Steel Pow Wok Red Elm Traditional Hand Hammered Stir-Fry Pan with Helper Wooden Handle (14 Inch, Round Bottom Wok)

Excellent product. I washed the wok in hot water (no soap) when I first received it. Put it on wok ring with fire on and heated it up to get rid of all water. Then I proceeded to season with Peanut Oil as if it hadn't been seasoned, just so I could ensure it was seasoned good. I have since cook Thai Cashew Chicken (food did not stick), and the next morning, breakfast rice (using leftover steamed rice the night before). No food stuck the next day, and scrambled eggs like to stick, so does rice, if the wok is not seasoned well. Cleanup was super easy. I rinsed wok with hot water, then dried it with paper towel. Next, I used Course Sea Salt and Paper towel to remove any tiny bits of food particles not cleaned off by hot water alone, and added a thin coating of oil back to the surface. Cleanup was done in less than 60 seconds. We just bought a second one of these because it performed so well.

It is always important to compare some more similar items before buying. After doing some more research, I decided to go with this 1.8 mm carbon steel round bottom wok. It arrives with well protected box. The wok looks great. I used to make fried rice and/or fried noodles with chicken or pork. I like the wooden handle because it means no more heat resistant gloves. As it does not require heat resistant gloves, my hand can perfectly grab the handle with better control on the wok! Besides, the wok is in average weight. Not too light, not too heavy. Furthermore, the heat gets to the wok surface evenly and rapidly! While cooking, I have to stir the ingredients quite often. Thanks to the round bottom, this is the best part I like. I know many other wok are great, but most of them have flat bottom which makes the wok a bit shallow. If not shallow, it must be too big to grab by myself. Finally, this is the great wok I've been looking for. With the round bottom, I can easily stir without getting food out of the wok. Having such Timoneylove Pre-Seasoned Carbon Steel Pow Wok Red Elm Traditional Hand Hammered Stir-Fry Pan with Helper Wooden Handle (14 Inch, Round Bottom Wok), I feel I've got what chefs are using in Chinese food restaurant. A side note -- Remember to buy a wok ring or a wok rack if your stove is flat. With this wok, all are great!!

Good fairly heavy medium walk that is great for meal for 4-8 at one time. Or, several smaller quick dishes. Very fast if you have a high btu burner. I cook outside year round in Northeast and this wok is great. Worth the extra money for a pre seasoned. Yet I still washed it and seasoned it a couple of times for good measure. Cleans easy and stores outside under my burner. Will last a lifetime. 4 stars since I will have to unscrew the handle and use sandpaper or shims to get a tight handle fit. No problem however.

If you want a wok that’s easy to clean, never sticks, and that you don’t have to season carefully and take care of, get yourself a nice aluminum wok with a nonstick coating and make crappy stir-fry. Next year, get another one.This is a terrific, heavy, carbon-steel wok, well-balanced and commodious. I washed it and ran it through 3 rounds of oil-and heat before I used it. Every time I use it I wash it and do a couple seasoning cycles. It’s not a lot of trouble. Oil it very lightly inside & out with a paper towel, put it on a burner over med-high heat, and set a timer for 10 minutes. If that’s too much trouble, see paragraph one, above.

This is not a pre-seasoned wok. I don't know what was put on this pan but it is not oil. It appears to be some kind of painted/sprayed on product that may have been baked. It is pitted and peeling extensively. The finish of the steel is poor as grind marks are clearly evident. The hammered claim is highly suspect. If I had to call this anything it would be counterfit. Not knowing what chemical has been applied to this pan is terrifying, to say the least. This should be removed from the market as being a possibly dangerous product.

The media could not be loaded.  Love this wok! Good quality!It makes my life easier.I usually stir-fry with stainless wok on an outdoor propane-fueled burner every other day. The stainless wok is sticky and not easy to clean, so I bought this wok to replace it. The wok makes cooking much fun.It’s sturdily constructed, solid, with excellent quality steel and finish. The seasoned wok surface creates a non-stick protective layer. The heat is evenly distributed, so the food can be well cooked without much effort and releases a special aroma that a regular cooking ware would not be able to do.

This is a quality wok; however, it may have a bit of a design flaw. I have had troubles with the handle - it is designed so there is a metal lip that is wider than the wood handle. While cooking with the wok the hand has a tendency to brush up against the lip which is hot. This may be user error, as I am admittedly not an expert. Just keep in mind, because the wok has some heft, one naturally tries to grip lower on the handle, especially when lifting, and one has to be very careful about this wok's handle. It's not a dealbreaker for me, and I will keep the wok. But if I had to do it over again, I would go with one of the cheaper forged carbon steel models with a better handle design (no metal lip).***Update: I have to update the review because the customer service by Timoneylove has been absolutely great. I would not hesitate to buy other products form this company. After writing this review, the company has emailed me for details on my suggested improvement, and I have been offered both a full refund and a new wok. I declined both because I will still [carefully] use the original wok I purchased. Again, I think this wok will probably work perfectly for experienced chefs who can control their high-heat cooking a bit better than I - the metal work is excellent, and it comes fully seasoned, but I feel it is quite not safe enough for an inexperienced hand to work with.