Buy new:
To see product details, add this item to your cart.
FREE Returns
Ships from: Amazon.com
Sold by: Amazon.com
To see product details, add this item to your cart. You can always remove it later.
FREE Returns
To see product details, add this item to your cart. You can always remove it later.
Added to

Sorry, there was a problem.

There was an error retrieving your Wish Lists. Please try again.

Sorry, there was a problem.

List unavailable.

Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, 13.5 Inch, Silver/Gray/Natural

4.1 4.1 out of 5 stars 4,299 ratings
Amazon's Choice highlights highly rated, well-priced products available to ship immediately.
Amazon's Choice in Woks & Stir-Fry Pans by Helen's Asian Kitchen

To see product details, add this item to your cart. You can always remove it later.
FREE Returns
Available at a lower price from other sellers that may not offer free Prime shipping.
Carbon Steel with Lid, 13.5 Inch

Purchase options and add-ons

Brand Helen's Asian Kitchen
Material Steel
Special Feature Non Stick
Color Silver/Gray/Natural
Capacity 13 Inches

About this item

  • Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more
  • Made from 1.6-millimeter carbon steel with heat-resistant bamboo handle, helper handle, and high-domed lid; sturdy riveted design; hangs to store
  • Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance
  • Flat bottom sits securely on any stovetop; works with gas, electric and induction; high-domed lid retains heat and prevents splatters

Customer ratings by feature

Heat distribution
3.9 3.9
Versatility
3.7 3.7
Maneuverability
3.6 3.6
Value for money
3.6 3.6

Frequently bought together

$38.19
Get it as soon as Sunday, Mar 31
In Stock
Ships from and sold by Amazon.com.
+
$11.98
Get it as soon as Sunday, Mar 31
In Stock
Sold by GXONE and ships from Amazon Fulfillment.
+
$9.99
Get it as soon as Sunday, Mar 31
In Stock
Sold by HiwareDirect and ships from Amazon Fulfillment.
Total price:
To see our price, add these items to your cart.
Details
Added to Cart
These items are shipped from and sold by different sellers.
Choose items to buy together.

Compare with similar items

This Item
Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, 13.5 Inch, Silver/Gray/Natural
Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, 13.5 Inch, Silver/Gray/Natural
Recommendations
Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316
dummy
Babish Carbon Steel Flat Bottom Wok and Stir Fry Pan, 14-Inch
dummy
Teewe Carbon Steel Wok Traditional Hand Hammered Wok - 13.4” Chinese Wok Round Bottom Wok Pan Set with 8 Pcs Cookware Accessories
dummy
YOSUKATA Flat Bottom Wok Pan - 13.5" Blue Carbon Steel Wok - Preseasoned Carbon Steel Skillet - Traditional Japanese Cookware for Electric Induction Cooktops Woks and Stir Fry Pans
dummy
Bielmeier 13.4 inch Traditional Carbon Steel Pow Wok, Hand Hammered Woks and Stir Fry Pans, Flat Bottom Wok Pan with Wooden and Steel Helper Handle…
Details
Added to Cart
Details
Added to Cart
Details
Added to Cart
Details
Added to Cart
Details
Added to Cart
Details
Added to Cart
Price$38.19-14% $59.75
List:$69.75
$49.99$54.99$85.99$34.99
Delivery
Get it as soon as Sunday, Mar 31
Get it as soon as Sunday, Mar 31
Get it as soon as Sunday, Mar 31
Get it as soon as Monday, Apr 1
Get it as soon as Sunday, Mar 31
Get it as soon as Sunday, Mar 31
Customer Ratings
Value for money
3.6
4.5
4.1
4.4
3.9
4.2
Easy to clean
3.6
4.3
4.1
4.3
4.1
4.1
Heat distribution
3.9
4.5
4.4
4.4
4.2
Versatility
3.7
4.7
4.2
4.8
Durability
3.5
4.3
4.0
3.9
Sold By
Amazon.com
Craft Wok
Amazon.com
Teewe-US
YANTURION
Bielmeierglobal
capacity
13 inches
1.55 gallons
5 quarts
1.3 liters
5.2 quarts
5 liters
material
Steel
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
Carbon Steel
diameter
13 inches inches
14 inches inches
14 inches inches
13.5 inches inches
14 inches inches
has nonstick coating
dishwasher safe
oven safe

Discover similar items

& Up
Price: $25 - $50
Size: 3 to 7 in.
Compatible Devices: Smooth Surface Induction
Care Instructions: Dishwasher Safe
Special Features: Non Stick
Price
Review
Size
Material
Color
Product Grade
Brand
Compatible Devices
Care Instructions
Handle Material
Special Features
Maximum Temperature
No results available. Please adjust the filters and try again.
No more recommendations. Try adjusting your filters.
Kenmore Hammond Flat Bottom Carbon Steel Wok, 14-Inch, Black
4,241
$39
Oster Sangerfield 14 Inch Carbon Steel Wok W/Wood Handles
19,104
$39
Craft Wok Flat Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Flat Bottom) / 731W316
1,173
$59
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88
11,311
$59
Dexam 12108410 Carbon Steel Wok With Wood Handle 27cm/10.5 -inch, Silver (Lacquer Finish)
658
$32
Helen's Asian Kitchen Non-Stick Xylan Wok, 12-Inches, with Bamboo Handle
50
$39
Bielmeier 13.4 inch Traditional Carbon Steel Pow Wok, Hand Hammered Woks and Stir Fry Pans, Flat Bottom Wok Pan with Wooden and Steel Helper Handle…
1,283
$34
KitchenCraft World of Flavours Non Stick Wok for Induction Hob, Carbon Steel, Stir Fry Pan,Black, 26.5 cm Medium
84
$30
Dexam Professional Heavy Gauge Non-Stick Carbon Steel Wok 12" (30cm), Wood Handle, Black
26
$51
Carbon Steel Peking Pow Wok, 16-Inches
76
$49
Ken Hom KH432003 Traditional Carbon Steel Wok, Diameter 32 cm, Suitable for Induction
425
$67
ZhenSanHuan Chinese Hand Hammered Iron Pow Woks and Stir Fry Pans Wooden Handle (Seasoned 32CM)
140
$219

From the brand


From the manufacturer

Meet Helen Chen

Asian culinary expert, cookbook author, cooking instructor and developer of Helen’s Asian Kitchen cookware and cooking accessories. Helen's focus is making Asian cooking quick, easy, and more accessible to the home cook. Her recipes are updated to incorporate readily available supermarket ingredients while still maintaining the authentic flavors and variety of traditional Asian cuisine. Her inspiration for new recipes and products comes from her frequent trips to Asia for business and family visits.

“I learned to cook the old fashioned way—from my mother—with a style that emphasizes the delights and comforts of home-style dishes. I love to teach the methods of Chinese cooking and created my Helen’s Asian Kitchen line to make the process even more enjoyable to the home chef.”

Heavy Gauge Carbon Steel

Made of heavy gauge carbon steel yet lightweight for easy lifting while cooking. Concentric grooves provide rapid, constant heating and quick heat recovery for optimum cooking. Extremely durable and should last a lifetime if cared for properly. A traditional wok material which renders superior cooking performance!

Naturally Seasoned

Carbon steel must be seasoned to ensure optimum surface for searing and frying, and to prevent against rust. Once seasoned, the naturally non-stick surface requires proper care. To clean, don't use soap, rather soak the wok in hot water for 5 minutes to loosen stuck-on food. Then use hot water and a soft sponge on the inside to protect the interior patina. To clean the exterior, hot water and a scrubber sponge is adequate. Dry over low heat prior to storing.

The carbon steel flat-bottomed wok is a versatile piece of cookware

Stir Fry

Fried Rice

Deep Fry

Pad Thai

Looking for specific info?

Product information

Warranty & Support

Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

Feedback

Helen's

Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, 13.5 Inch, Silver/Gray/Natural


Found a lower price? Let us know. Although we can't match every price reported, we'll use your feedback to ensure that our prices remain competitive.

Where did you see a lower price?

/
/
/
/
Please sign in to provide feedback.

Product guides and documents

Product Description

Product Description

Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1.6-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The bamboo handle and helper handles are heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. The high-domed lid retains heat during the cooking process and prevents splatters. The wok hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Set includes a 13-inch bamboo spatula, recipe booklet, full use and care instructions along. s defects in workmanship. Brought to you by HIC Harold Import Co.

Amazon.com

Fashioned with a handsome profile and a rugged build, this Asian Kitchen carbon steel lidded wok provides a smart-performing traditional tool for high-heat cooking. Created by Helen Chen, daughter of Chinese cooking pioneer Joyce Chen, the 13.5-inch piece is crafted from heavy-gauge 1.6 mm carbon steel for speedy conduction. As opposed to nonstick pans, this material does require seasoning but with a little initial help from the cook provides an optimum surface for searing and stir-frying.

Flat-bottomed for stability, this wok features deeply sloped sides and dual heat-resistant handles made of wood. A high-domed lid allows for steaming and accommodates bamboo steam baskets comfortably. The set also includes a 13-inch bamboo spatula and recipe booklet. For best results, both wok and lid should always be washed by hand. --Emily Bedard

Customer reviews

4.1 out of 5 stars
4.1 out of 5
4,299 global ratings

Customers say

Customers like the quality and value of the wok. For example, they say it's good enough to cook with, and it cooks evenly. Customers are also impresseded with the size. That said, some complain about the handle, saying it'll wobble and fall off. Opinions are mixed on seasoning, heat distribution, and cleanability.

AI-generated from the text of customer reviews

576 customers mention430 positive146 negative

Customers like the quality of the wok. They mention that it's good enough to cook with, everything worked out nicely seasoning-wise, and it'll cook evenly. It's sturdy, and has a beautiful patina over time. It is perfect for steaming dumplings, and provides a non-stick cooking experience.

"...I do like having a lid.It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha...." Read more

"...With a nice cover, it is perfect for steaming dumplings. Buy a medium sized bamboo steamer to add more space at the bottom for the water...." Read more

"The wok is solid and the perfect size for the average family kitchen. It has a lid which is great. It weighs a mere 3lbs 7.1 ounces...." Read more

"...Handle is held in place by a set screw and is flimsy. The end handle is easily charred by medium to high heat. Wok is otherwise good." Read more

158 customers mention128 positive30 negative

Customers generally like the value of the wok. They mention it's a great product at a good price, and well worth it. They're also impressed with the quality at this price point. Overall, customers are happy with their purchase and recommend it to others.

"...cleaning and oiling after each use, and you have yourself a decent wok at a decent price. Wok is not heavy at all...." Read more

"...Overall I’m still pretty satisfied with it for the price." Read more

"...It really does a great job for stir fry and it's a great value for the money...." Read more

"- Excellent product at an excellent price. I believe this is the 3rd or 4th Helen Chen Wok I have purchased as gifts.-..." Read more

90 customers mention72 positive18 negative

Customers like the size of the saute fry pan. They mention that it's an excellent size for home cooking, and a perfect small family sized wok. The cooking area is a good size, and it fits well on the stove. Overall, customers are satisfied with the size and quality of the product.

"...Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented...." Read more

"The wok is solid and the perfect size for the average family kitchen. It has a lid which is great. It weighs a mere 3lbs 7.1 ounces...." Read more

"...The 14 inch wok is a great size for cooking generous portion size meals for 2 to 4 people...." Read more

"...It has a wooden long handle is heat resistant and is more comfortable for me to hold than a wok with 2 small handles because I have severe arthritis..." Read more

125 customers mention75 positive50 negative

Customers have mixed opinions about seasoning the wok. Some find the instructions straightforward to follow, while others say that they didn't get it all off and the seasoning didn''t take. The wok comes with instructions for seasoning, but some find it a little time consuming to do the season.

"...n't know how to season a wok this one comes with very clear and concise instructions for seasoning...." Read more

"...And no, its NOT easy and it does takes some time. But once you do, I've made plenty of delicious meals, and with an easy cleanup afterwards." Read more

"...The wok comes with instructions for seasoning. I see some complaints about rust and I can understand why...." Read more

"...Fortunately seasoning woks is a very easy process to initiate and maintain...." Read more

114 customers mention57 positive57 negative

Customers are mixed about the cleanability of the saute fry pan. Some mention it cleans very easily, and the cleanup is pretty fast. However, others say that it became dirty, difficult to clean the first time, and left with stains all over the inside. The grooves make it hard to clean, and it discolors easy from other raw foods. It also starts to collect some orangey residue from oils.

"...Cleans very easily, even with occasional burned on food. Never use soap, just a sponge or a scotch brite pad for burned on food...." Read more

"...Instead I've just been developing gunk at the bottom of the wok and the pan is not turning black like I thought it would...." Read more

"...Just keep stirring. Seasons well and cleans in a flash." Read more

"This wok is shipped with a toxic coating that the manufacturer puts on the pan, so the pan doesn't discolor in transit...." Read more

92 customers mention58 positive34 negative

Customers are mixed about the heat distribution of the saute fry pan. Some mention that the quality is good and it heats well, heats up quickly, and the heat is even. However, others say that the wood conducts heat so you can burn yourself on it, and that the main handle never gets hot.

"...It does still get the job done. It heats up and cools down quickly and would start to smoke oil by level 5, whereas my cast iron would reach smoke..." Read more

"...The problem is in this seasoning process the rivet cannot stand the high heat for that long time which is needed to season the steel around it, and..." Read more

"...I haven't noticed any hotspots yet cooking. The main handle never gets hot, and the ring at the end is useful for handing the wok up...." Read more

"...Even though this wok is lighter, it retains plenty of heat to keep second helpings hot while you eat the first helping...." Read more

201 customers mention17 positive184 negative

Customers are dissatisfied with the rust of the saute fry pan. They mention that it did rust, and it was easy to clean. They also say that it was covered in an orange-rust like film.

"...the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over...." Read more

"...I left it in the sink one night and surface rust was already forming by morning. I do not blame the wok as it was my fault...." Read more

"...even getting used to not using soap to clean so tell me why the pan is rusty!..." Read more

"I love the pan but it’s hard to stop the rust" Read more

188 customers mention33 positive155 negative

Customers dislike the handle of the saute fry pan. They say the rivets are loose, the handle is wobbly, and the decorative ends of the helper handle are falling off. The inner box lid has come loose and the bamboo spatula is missing. The rivets have not held up against time and the nonstick layer will crack and peel.

"...Wok is not heavy at all. Handle is held in place by a set screw and is flimsy. The end handle is easily charred by medium to high heat...." Read more

"...As some reviewers have noted, the rivets in the handle were slightly loose for me which is why i'm only giving this 3-stars...." Read more

"...The rivets have not held up against time. I will probably need to replace this in the next 12-18 months, which is WAY too soon...." Read more

"...that long time which is needed to season the steel around it, and came lose. Feels like it’s made of aluminum?..." Read more

I used a Paint & Varnish stripper to EASILY remove the factory protective lacquer on this wok!
5 Stars
I used a Paint & Varnish stripper to EASILY remove the factory protective lacquer on this wok!
I decided to remove this wok's protective coating a bit differently than described in the small instruction manual. Rather than burn off most of the protective lacquer finish on both sides with high heating,... and then scrub with abrasives for quite a chore as described by several reviewers, this is how I did it. I already had an almost full can of "Kwik-Strip Fast Paint & Varnish Stripper" available. (It's a Non-Methylene Formula)If you decide to stip your wok this way, PLEASE have protective gloves and a filled water container available in case you splash some on your skin. Also, do this OUTSIDE and away from flames as it is highly flamable and not safe to breathe in concentrated amounts. (be extra careful and position yourself so that any outdoor breeze takes the fumes AWAY from you!)I went OUTSIDE and placed some newspapers on my trash can for convenient working height, and poured about a half cup of the stripper inside of the wok. (DON'T do the outside at the same time!). Then it was easy to lift the wok and just through angling the wok in all directions "spread" the thick stripper ALL over the inside to get it covered, and I even got right up to the top rim without spilling a drop on the pavement. I kept working the stripper around for about 3-4 minutes, and then poured out most of it into an old can for the time being. Then with my hands in protective gloves, used paper towels to wipe out the remainder of the stripper and lacquer residue, and throw that into the bucket also. Keep wiping until the wok is dry and clean,... just a few minutes is all it took.Most of the inside cleaning was done OFF the trash can stand, but you'll find it well suited for cleaning the lacquer off the outside now. I had 3 or 4 layers of newspapers covering the trash can and placed the wok upside down on the newspapers to access the outside. To clean this side I dribbled just a few ounces of the stripper onto the flat part of the woc, and with my glove covered hand used a folded over paper towel (measured about 3 x 3 inches) to spread the thick stripper over the entire backside, and adding stripper as needed onto the flat wok top, and using that to spread more where it needed to go. After just a few minutes to allow the stripper to work, I lifted the wok off the newspapers and used fresh paper towels to wipe the stripper off the back side. These paper towels I also threw into my disposal can, and when done rolled up the newspapers for disposal also. The last step was washing the wok with plenty of dish soap and water (I did it THREE TIMES and used just a sponge, no abrasives needed!), and dried it with a towel followed by warming it up over the stove flame to fully dry it before seasoning! Let the wok cool down before applying your seasoning oil to both sides. For "seasoning" the wok, I used high smoke temperature Avocado Oil (which starts to smoke at over 500 degrees!). It's a bit pricy at about $8.00, but a small bottle will season many items. (I use it on my cast iron skillets also). Then if you actually cook with olive oil, that oil will start to smoke well before the avocado oil seasoning will be affected, and your seasoning should last longer. The photos shown are after only two avocado oil seasoning coatings,...you can't argue with success. Later that night I had a great shrimp and veggy stirfry :-)
Thank you for your feedback
Sorry, there was an error
Sorry we couldn't load the review

Top reviews from the United States

Reviewed in the United States on December 8, 2021
Style: Carbon Steel with Lid, 13.5 InchVerified Purchase
Customer image
5.0 out of 5 stars Takes a bit of work to maintain but worth it!
Reviewed in the United States on December 8, 2021
I ordered my new wok after our old Farberware Millennium wok’s nonstick coating started flaking off. I read Cook’s Illustrated and like to experiment with cooking, so thought I was ready to try a carbon steel wok without the nonstick coating. This one was highly recommended by CI.
Followed the instructions for seasoning. This is the first pan I’ve had to season so I was a rookie. I read the instructions, watched about 15 YouTube videos, and read blogs on how to properly season carbon steel. Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well. Made the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over. Now I looked up videos on how to remove rust and re-season. This time I oven seasoned. Covered the helper handle with tinfoil and wet paper towels to protect it, and this method seemed to work much better.
After about a year and using it about 2-3 times a month, I think it’s looking pretty good for a rookie. The bottom of the wok is seasoned beautifully! The inside looks great but has dark colored seasoning on the bottom that after reading some more online I’m pretty sure is from me turning the heat up too high. Apparently you don’t need really high heat with a carbon steel wok. I’ll try slightly lower heat!
To wash after cooking, I wipe with a paper towel. If food is cooked on, I put some water in it and heat it up for a couple minutes but DO NOT let it soak, use soap, or let it stay damp. I dump the water out right away, and clean and dry it thoroughly, even turning it around over low heat to evaporate any water left on the surface. Then I apply a thin coat of oil with a paper towel and store it away!
The lid is a little cheesy but it works. I do like having a lid.
It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha. It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented.
If you can’t deal with seasoning and the care required I wouldn’t recommend this. If you’re willing to give it a try and keep up with proper maintenance, it’s a fantastic wok.
Images in this review
Customer image Customer image
Customer imageCustomer image
17 people found this helpful
Report
Reviewed in the United States on March 17, 2024
Style: Carbon Steel with Lid, 13.5 InchVerified Purchase
Reviewed in the United States on March 20, 2024
Style: Carbon Steel with Lid, 13.5 InchVerified Purchase
Reviewed in the United States on January 31, 2019
Style: Carbon Steel, 12 InchVerified Purchase
Customer image
5.0 out of 5 stars Well-balanced flat-bottomed wok perfect for induction tops
Reviewed in the United States on January 31, 2019
When I moved to Europe, I was forced to use an induction cook top because it's very popular here. I had to get rid of all my cheap non-stick cookware (not induction ready) and was left with a single cast iron pan that I can use for daily cooking. At some point I wanted to "go back to my roots" and start cooking Asian food. Like a sweet dream, I can hear my mom's spatula clanking on our old trusty wok. I had a goal, and that is to reproduce that sound in my kitchen.

I came across this wok and knew it would be a good fit as it is flat bottomed and thus would work well with an induction top. I have used the wok for a month and it's been great.

It is a bit heavier than what I would have wanted but this has an added bonus of making it more stable on the stove top. It does not tilt and is well balanced. The handle is heavy duty and is great for the constant moving one has to do while stir frying. I do wish a helper handle is present due to the heavier weight of the wok.

One con with an induction is that it only heats the middle part of the wok. The wok eventually gets hot on the sides, but not as hot as one would get if used over fire. It does still get the job done. It heats up and cools down quickly and would start to smoke oil by level 5, whereas my cast iron would reach smoke point with the same oil at level 8.

For induction users, it is better to initially season this wok over fire to get the edges black as well. Rotate the wok over fire to burn it and create a nice patina. As with cast iron, do not soak this in water. I left it in the sink one night and surface rust was already forming by morning. I do not blame the wok as it was my fault. I used a bit of soap and a steel wool to rub the rust away, but it created scratches on the surface. It was cosmetic only so I didn't mind. I reseasoned the wok and it's good as new.

With a nice cover, it is perfect for steaming dumplings. Buy a medium sized bamboo steamer to add more space at the bottom for the water. A small steamer (good for 4 siomai per rack) will only waste space.

Overall, I am pretty satisfied with my purchase. I can clank the wok with my spatula to my heart's content, and it seems like it's durable enough to last. Time will tell if it will last as long as my grandma's wok, which is still used by my mom today.
Images in this review
Customer image
Customer image
63 people found this helpful
Report
Reviewed in the United States on March 11, 2024
Style: Carbon Steel with Lid, 13.5 InchVerified Purchase

Top reviews from other countries

Translate all reviews to English
Diane M. Schuller
5.0 out of 5 stars Wish I had bought one years ago
Reviewed in Canada on November 7, 2022
Style: Carbon Steel with Lid, 13.5 InchVerified Purchase
6 people found this helpful
Report
Khushi Gurbani
4.0 out of 5 stars Good build, easy maintenance, delicious food
Reviewed in Germany on December 26, 2021
Style: Carbon Steel with Lid, 13.5 InchVerified Purchase
susan wong
4.0 out of 5 stars nice
Reviewed in Canada on January 22, 2020
Style: Tempura RackVerified Purchase
Cliente de Amazon
5.0 out of 5 stars Indispensable si cocinas en casa!!!
Reviewed in Mexico on October 5, 2019
Style: Carbon Steel with Lid, 13.5 InchVerified Purchase
2 people found this helpful
Report
Alan
5.0 out of 5 stars Bonne qualité, bien conçu.
Reviewed in France on January 17, 2020
Style: Carbon Steel, 14 InchVerified Purchase