School of Wok - 10.5"/27cm Carbon Steel Wok, Flat Bottom, Bamboo Handle

The pan stayed flat - which is key. It is very non-stick (unless you cook tomatoes in it - try not to (any acidic foodstuff will affect all carbon steel pans, it's just physics). The proofing instructions aren't thorough enough to do a good job though: you HAVE to proof these properly. Yes, wire wool it to start with (thoroughly), then heat it (dry, no oil) enough to blue the bottom, allow to cool, add an inch or so of oil and heat on a moderate heat for a good ten mins (swirling the oil up the sides - do this at all stages), cool, add a tablespoon of salt and heat to a moderate/high temperature, cool, heat until oil smokes cool and repeat - cool and poor off oil. Then rinse with warm water (which dissolves the salt, so you don't need to scrub!). You will know it's worked by the beads of water sitting on top of the surface. This improves with use.

I needed a wok for myself. My last one was not only too big (I was therefore eating way too much!) but also one of those terrible non stick PFOA coated things. I've always tried to use carbon steel and as long as you season the wok correctly (instructions supplied and many you tube vids) you won't get any problems. Takes a bit of practice to season when not using a gas hob but it can be done with good effect. I have been using it a couple of times per week and haven't had any rusting or food sticking issues. Always ensure the wok is cold before washing as it can warp if you run it under cold water whilst still fairly hot. Never use washing liquid as it will remove the seasoning. If you have to, just re-season. You will have to do it from time to time anyway.

Good value for a first time wok. Quite tricky to 'season' the wok, especially on a electric hob and after a few uses, needed to 'season' the wok again. Ended up borrowing a gas blow torch to do the 'seasoning' process. If buying a new wok, I would look to buy a pre-seasoned wok.

This is a nice item but im really annoyed by the state it arrived in. The box was not damaged but the pan was dirty and had clearly been stored badly at the warehouse. I can’t return the item because i need it for today but its not an acceptable state for an order to arrive in.

I have ordered this product in May and it ends up in the bin within one months. This wok causes us so much trouble than convenience. The main problems are listed below: 1, it gets rusted so easily no matter how carefully we take care of the wok, including following the seasoning procedure, applying oil every time after cleaning. 2, it is a very sticky wok, we take care of the wok and apply the oil and then heat the wok to form the non-sticky layer every time after we use it. but the layer does not prevent stick coming back, eventually burns our food. 3, the heat distribution is not great, the mid is colder than the edge. So if you stir fry it, the food will be more likely to be burnt when stirring to the edge area. 4. the wok is really hard to balance. You need to be really careful to place it on the hob, otherwise, it will lose balance ending up with half-cooked food falling out on the hob. Sorry guys, no photo, as I am so pissed of it, it was thrown into the black bin only after 1 month we got it.

Easy to use and clean but you need to educate yourself on carbon steel and how to look after it. We follow manufacturer recommendations and never use washing up liquid and make sure it's fully dry after each wash.

I gave this as a gift to my sister for Christmas. She initially didn't realise that the seasoning, prior to use, would take some time and so had to delay dinner in order to make sure this was completed first. Make sure to follow the instructions for seasoning in advance. Once she had seasoned it though she called me to say it's the best wok she has ever used. Food cooked evenly and without sticking. The flat bottom meant that she could use it easily on her gas ring without any issues - she has previously bought the stand for round-bottomed woks and found this to be more of a problem. Sister Brownie points in spades!

Just received this wok. Followed the instructions to wash it straight away to get the film off. As it’s drying it has what looks like rust marks on it? The rust colour has ran onto the drainer too. This photo is after I’ve washed it twice. Seems strange and not sure if I fancy eating food from it

This flat bottom wok is awesome for many meals, just your imagination and skill. My personal favorite for kashmiri Dum Aloo. Holds about six servings.

Nach eine richtige ''seasoning'' das Wok funktioniert perfekt.

Buen wok. Eso si, leer atentamente las instrucciones de uso para la primera vez, para que se quede "oscuro". Supongo que a será igual con todos los wok.

Un vrai wok! A bien préparer avant 1ere utilisation, et avant chaque utilisation (bien le nourrir, lavage à la main uniquement, et bon séchage obligé!) Pour cuisiner à la mode "thaï", feu à fond et spatule en action!! Il est léger, maniable, et pas trop grand. Top pour mon utilisation!

Satisfecho