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For Kitchen Craft Pure Oriental Wok Plain Carbon Steel 30 cm, 343 customer reviews collected from 2 e-commerce sites, and the average score is 3.5.

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23.6.2021

**EDIT** I've mentioned it below but since writing this I've read loads of the bad reviews which all say it rusts. Of course it rusts, it's made of non stainless steel. It takes a little work to keep it seasoned which will stop it from rusting. I have about 5 professional steel skillets at work and they are all rusty because they've been unused, unseasoned and stored for about 10 years. If I was to start using them again I would clean and season them.If you want ease don't buy this pan and then complain about it. Buy a decent nonstick one. The main reason I didn't buy non stick is because I don't fully trust the non stick coating to be food safe at the very high temperature that you cook stir fry.**/EDIT**I've wanted a wok for ages but didn't want a non stick one. Ended up choosing this one and I'm glad I did. Very well made, I wouldn't hesitate using it in a commercial kitchen (I've worked in a few over the years). Had it for about 4 months now. Used it many times.For all those saying that it went rusty after a few days. Of course it did it's not stainless steel, you need to season it.I only do a light seasoning but I do it after most uses as it only takes about a minute.When is new:1) Wash it in soapy water, use a scourer if you need to. Dry.2) Put it on the gas stove an get it very very hot. So hot that you get that rainbow effect in the metal (pretty sure you can see it in my picture) you want that all over.3) Scrunch up some paper towel, dip that in fresh oil and being careful not to burn yourself, rub it all over the inside of the pan. It will smoke so turn the canopy fan on. The aim is to get as thin a coating as you can.4) Put back on the heat for 20/30 seconds and then wipe the oil paper towel around the inside again. Do this a couple of times.5) Wipe once round the bottom of pan with oily paper towel.6) Leave to cool.After each use:1) Soak & wash in warm (non soapy) water, rinse & dry.2) Get really hot on the stove.3) Do one wipe with an oily scrunched up paper towel.4) Leave to cool and put away.Occasionally you will get some build up and some food may stick. If it doesn't just rinse off then you'll need to wash it with soapy water and a metal scourer. I scour it inside and out making sure I clean off all the oil residue/build up. If this happens season it again like it's new.
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16.1.2021

The first thing you need to know about this is that it's unseasoned, and it's just regular carbon steel. Carbon steel is carbon steel - you don't need anything more expensive, premium and fancier than this. If you are using it for weeks and months and it's still the original silver colour, you're doing it wrong. Burn it in and season it and burn it in again, so it's a dark singed colour. If it's rusting, you are doing something wrong again - dry it on the flame, and oil it if necessary.If you want something a bit easier, then buy a pre-seasoned one, but make sure it's an oil coating, and not something like aluminium or teflon.It has to be 100% carbon steel cooking surface as it heats very fast and is great at higher temperatures compared to aluminium and teflon. It's good to buy unseasoned because you can be sure that when you season it, the non-stick surface you create is not harmful to you when scratched off. Look up School of Wok or one of the various other guides on the net. It won't necessarily be 100% non-stick but over time you'll build a layer of seasoning that will make it easier and easier, and you can always boil off the stubborn spots very easily.Update: I previously wrote that handle was not removable. It is! I had to use a spanner though, as it was very tight, but the added leverage of a spanner helped it open easily! That means you can very lightly oil it and stick it in the oven on high heat for 30mins to season it easily, especially if you've scratched the seasoning while cooking. You can perhaps also very carefully switch something between the oven and stove top, depending on your set-up
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25.11.2013

I received this Wok last week having spent quite some time deciding which material my Wok should be made from. I even returned a 140 Euro Wok in favour of keeping this one and giving it a try. On Saturday I seasoned the Wok, which worked well but created quite a smell (you fry the ginger and spring onions until they are literally cinders). The Wok went black in the centre (desired) but because I am using a ceramic hob the sides remained for the most part grey. I will probably do another seasoning focussing more on tilting the wok to get the sides better seasoned.Anyway, since then I have cooked two dishes using the wok and haven't had any issues with anything sticking. After each use,a quick wash in warm water with a soft sponge, dry it and then rub some vegetable oil all over the inside and outside to stop it from rusting and store it away.All in all I am happy so far, I don't see any signs of rusting yet. Some reviewers have reported rusting after the first use. I do notice that the sides are becoming darker and browning a little. During seasoning the middle of the wok went brown before turning black, so I just see the slight browning at the sides as a slow seasoning process which will continue with each use. Perhaps after a year of use the whole wok will be black.So, based on my few days of experience I can recommend the Wok. It is a good thickness and weight and heats very quickly. So a definite recommendation to buy, so long as you are willing to play by the rules to keep it in tip top condition. Will leave a further update in six months with any new experiences I have to add.
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31.8.2020

After several so called 'non-stick' woks worked great until their coating started to peel off I vowed never again to waste money on expensive woks. Instead I decided to do what they do in Asia and get a non-coated steel wok. On first seach I found nice shiny stainless steel woks for £40 and upwards, nice but I wanted something a little cheaper. Then I found this KitchenCraft World of Flavours Uncoated Wok, looked just what I was after but at a fraction of the price of other uncoated woks. The reviews were on the whole good so I too the plunge and I'm very happy that I did. This wok has exceeded my expectations, once seasoned is incredibly easy to use and cleaning is the work of seconds,much easier even than any of the non-stick woks I had previously.The meals preapared using this wok are much healthier too as the amount of oil used is miniscule in comparison to before. Once you have cleaned the wok and wiped its surface with a thin coating of oil then it is good to go for the next time, no need to add any further oil.The only negative I have is that the handle is black plastic, its functional but not pretty. I'd prefer a wooden handle but I'll settle for the plastic one given the performance and sheer value of this wok.
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17.5.2021

Just leaving a quick review to counter all the photos of unseasoned woks rusting, exactly as you'd expect. The packaging does make it clear you need to wash it and season it before use, which needs some patience and high heat to get oil to polymerise and bind to the surface. If you haven't set off your smoke alarm, you're not doing it right. Once that's done, with care this wok should last you a lifetime.In action it behaves just as you'd want - the sides stay cooler, the centre can get really hot, really quickly if you want. The size at 30cm is just right for one to two people, if cooking for more you'll need to divide into batches or just get a larger wok.I did manage to make 4 portions of fried rice in it but lost quite a few mouthfuls that escaped the wok while stirring! The flat part of the base is just the right size, stable on a gas burner and a good area for frying tempura or panko breadcrumbed chicken without needing gallons of oil.Compared to how expensive it is to buy decent pans for other styles of cooking (e.g. a tri-ply saucepan) this wok is a bargain, every kitchen should have one.
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21.5.2015

Great Wok! I obsessively seasoned the pan which is crucial to be able to use it properly without food sticking and avoiding rust spots when washed. It is a good weight, good size and after around 10-15 uses now has a lovely non-stick 'patina'. Excellent value for money.If you are going to buy this, season it by heating it on the highest possible heat until it starts to change colour then put in a high smoke point oil such as rapeseed and wipe around the internal surface of the pan (be careful not to burn yourself!). When it has cooled, wipe out the oil with kitchen paper and repeat. Every time you use it, cook on a high temperature and make sure you only wash with clean water (no soap)and a scouring sponge then dry immediately. This keeps the oil coating on which is essential. Avoid cooking tomatoes or using lemon/lime as the acid will take off the coating. The wok is supposed to turn black over time - don't try to keep it looking new!
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18.2.2019

Arrived promptly and was as described. Transfers the heat up the sides of the wok perfectly.1. Washed with water and soft sponge (no washing up liquid because that has salt).2. Wiped dry and heated slowly on induction hob.3. Removed from hob and allowed to cool4. Wiped with cooking oil5. Replaced on induction hob and added a little cooking oil and heated slowly until cool.6. 'Rolled' the hot oil around the wok7. Repeated 3 - 6 a few times then added chopped onions.Have used it several times now (stir frys and searing chopped meat) a natural 'non stick' is starting to form and the wok is starting to change colour well. It takes years to season a wok but this one has started out well.Thoroughly recommend this for induction hobs.
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8.5.2021

I won't lie - getting used to using, seasoning (and keeping it seasoned) and cleaning an untreated carbon steel wok is a little bit of a learning curve. But you'll be glad you did if you take the time. I'm sorry - but those reviews showing rusty pans just weren't doing something right. This is **uncoated steel** so if you leave it wet and unseasoned it will, of course, rust. But the best thing is you can just clean it with steel wool and start seasoning it again. I've included a picture of my wok after two years. It gets used every week - which is probably not a lot for a wok, but more than I ever used my older non-stick woks. I wouldn't be without one of these now.Can happily recommend it.
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14.10.2008

I bought this wok as it is an ideal size if you don't have a dedicated wok burner on your hob.It is well made without being too heavy, (I had a le crueset cast iron wok which was way too heavy to manhandle). I have also bought woks from Chinese supermarkets that were too thin to last or season properly. This one so far seems to be a good compromise.Once seasoned it has become non stick and easy to clean. It doesn't warp in the heat and the handle remains cool to touch.5/5/2009. Just thought I would update my review. Six months and some serious use later, I am still delighted with this wok.19/01/10. Wok still going strong, just about to go and use it.

20.6.2013

Great quality wok - unfortunately it ended up in the bin. I have it 5 starts as the wok was great, if I could score the seasoning with oil hocus-pocus - I would score it 0After carefully reading the instructions that came with the wok and watching numerous videos on how to properly season a wok, after seasoning the wok about 3 times (each time starting from the scratch) I gave up and binned it.After having bits of black, burned oil in my food I felt teflon was much much healthierBasically the protective layer with split and come off in certain parts of the wok , food would start sticking there, more bits of the protective layer would come off then...

13.7.2019

I've tried various wok type pans before and never been that happy with them. Having had a carbon steel frying pan for some time I thought I'd try a wok made from the same material.Clear instructions about how to season are included on the product label. After seasoning the wok was nicely non-stick for my first use. I got the wok smoking hot, added the oil and veg I was stir frying. Very quick cooking. The veg picked up some nice caramelisation because of the high temperatures which added to the flavour of the finished meal.Cleaning was very easy - a quick swirl around with hot water (no detergent!), wiped out with a paper towel then dried.

2.5.2021

I love carbon steel woks. It gets really hot all over the cooking surface and, since I seasoned it properly, no issues with food sticking. Yes they discolour but i like the fact they get darker over time. and yes they have a chance of rusting if you don't treat them properly but they are really easy to care for. Just make sure it's properly seasoned by keeping it lightly oiled the first few times after putting it away and it's fine. Nicest thing for me is still the fact that these woks are more or less indestructible, if you get some rust or burned your food, just sand down the wok and re-season, no layers in there that get damaged over time

9.3.2013

This wok is made as it was described, The important technique to use this wok is to follow the instruction that came with it step by step and if you do you can get the most out of it. You can "Season" this wok quickly if you used it frequently and often rub with a little bit of oil and leave it to burn it on high thmpreture after you finish cooking. Once you “season” these woks you only need a little bit of oil to Stir fry foods on high tempreture. We often use this kind of woks where I came from and some of them are over 40 years old and the foods that you cook in them are delicious. I prefer these woks rather than the non-stick ones.

13.7.2016

This wok is inexpensive (under a tenner when I got mine) but works really well if properly maintained. It is also a good size and heats quickly because it is not too thick and heavy.To keep it serviceable, I give it a decent scrub in water only. It does not matter the surface is not longer shiny and pristine. Eventually the pan should go black.Being made of steel you must dry it thoroughly. A wipe with a cloth and then a blast on the stove should do the trick. If you leave it damp it will rust! Once dry you should rub it with a small amount of oil on some kitchen towel. This seasons the wok, keeping the surface non-stick.

7.1.2017

I'm really impressed with this wok for the price I paid (around £7).I've seasoned it and have cooked twice in it now with great results.It feels top quality (heavy gauge carbon steel), and there are 3 studs connecting the handle to the pan, not 2 as the image shows.I think this will last a long time.No disrespect to the people who've commented in a negative way, but don't let their opinion put you off.Watch a few videos on how to season a new wok (it's simple), and only use water to clean it with after cooking.

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