WincoChinese Wok with Integral Handle, 14-Inch, Black

Muy recomendable

Good wok. I bought it because of the welded handle. No more loose rivets. My current wok's handle became wobbly after seasoning. That will not happen with this one. Round bottom appears to be thicker than the sides which is exactly how real wok should be. This is as close to authentic wok as you can get without spending a lot of money on a real hand hammered wok. And no, it's not for induction electric glass stoves. And yes, it will rust if not properly cared for. It's carbon steel. Not stainless or non stick.

Crappy fell apart, teflon came off it rusted to no fault of mine

This is not a wok you should use straight out of the box, but once you season it properly it will be an amazing kitchen tool with proper regular maintenanceThe wok comes with some kind of plasticky anti rust coating which needs to be burned off outdoors on high heat, I have a turkey fryer burner I used with a propane tank. Steel should get hot enough to turn blue-ish as it oxidizes, this oxidized blue steel has a high affinity for having oils stick to it which gives the pan its nonstick properties after the seasoning process is completed.Once burned off let it cool and wash it thoroughly with steel wool and soap and dry it. Best way is to go back to the burner, heat until totally dry, and once it gets fairly hot use a little neutral oil and a paper towel to coat the inside and season. Let it cool, repeat the oil and paper towel process one or two more times and you'll have a nonstick surface that nonstick-coated works can't touch!Wash with minimal soap after using and dry by heating on a burner to avoid any potential rusting.

Great design, lightweight, thin and we'll what pro Asian chef's use as a flipping wok. This is not a thick heavy stationary Thai style wok it's made for real stir flipping. Get 14 or 16 inch. 12 is too small. Do not get if you do not have a gas stove to burn off the nasty chemical grease. I wish they didn't use it. The price was great at $15.00 February 2024. But took 2 hours to burn off the chemical. Windows open smelled like a cracked house. Had to flip the wok upside down, sideways, at an angle etc etc took 2 hours. With that said it's my go to wok. It's about 1.0 or 1.2 mm thick carbon steel perfect for larger lighter weight wok flipping. You can get a craft brand wok that comes with a nice vegetable oil coating no need to burn anything off. They are great as a stationary wok being the carbon steel is 1.8mm thick so they are much heavier and have a helper handle. So unless you want to flip toss your stir fry get a 14 inch craft brand flat bottom wok. Or Go online and get a Yamanda wok from Japan. They do special order hand forged woks with no chemical coating but the order time is 5 months and each wok is over $100.00 if this is getting too complicated get the 14 inch craft flat or round bottom ...round bottom is for gas ranges or professional Applications. Happy woking

The media could not be loaded. I followed what others said was necessary and burned off the factory coating. However, see my video, I over heated the wok. As I lifted the wok after inserting a stick into the handle it bent and I had to bend the handle back up once it cooled. You can see a crease just below where the handle attaches in my photo. If you use a fire be cautious. I have reworked cast iron many times in the fire and absent-mindedly tossed the wok in not thinking. Once I cleaned it with SOS pads I dried it and sealed the entire surface with the thinnest possible amount of oil with a paper towel. I was surprised to find that it did not try to rust just after drying like cast iron. Next I set it on the stove. I was surprised to find I didn't need a support ring. It sits at a slight angle. I held it level over medium/high heat until the bottom began to blacken and turned it off and let it completely cool. The next morning I wiped it out to remove any dust and got ready to give it it's first seasoning. I peeled and sliced an onion lengthwise to cook as part of the seasoning process. I would have used sliced ginger also but I had none on hand. ☆ Onion and ginger are the recommendations from the Chinese owner of a wok store in California.☆ Next I placed the wok over high heat and let it get very hot. Note: I had to use a towel as the handle was approaching too hot! With several paper towels folded over I added less than a teaspoon of oil and immediately coated the entire surface inside and out. On the intrior I waited for the oil to begin to smoke and polished that area with my paper towel paint brush. Then I leaned the wok to focus on a new area near the first, added a few drops of oil and spread it throughout the whole interior surface watching for the new area to begin to blacken. Note: as I was holding the wok at a strong angle the handle cooled so that I could hold it without protection. After repeating the process and the entire interior was blackened I finished by wiping the exterior with whatever amount of oil the paper towels had retained setting it back down and let it cool. Next I heated it over high, added 2 tablespoons of oil once hot and added my sliced onion a few seconds later. Immediately I began to stir the onion and realized the handle was pretty hot. Then I started to flip the onions as I stirred and the handle got cool again. I was amazed how, although I was pausing periodically to let the onions cook, the tips were not beginning to burn. I was so surprised. I kept lengthening the time I took in-between tossing and stirring trying to see how long would be too long and I noticed the tips beginning to burn. I was well satisfied with the way it performed and no I didn't burn the onions. I removed them but they were way overcooked for stir fry. I remember thinking once I get it seasoned I bet I could make caramelized onions with wine and sugar with this wok. I think I have to agree with another person's description of this being a flipping wok. My picture is of the wok after being wiped out after removing the onions. That is my method for the initial seasoning. So 5☆'s on performance but 3☆'s overall for aggravation.

This is a great wok for home cooking. I've done my research before purchasing this. After receiving the wok, I cleaned with soapy sponge, dried off and burned off the factory lacquer which is used to protect the carbon steel from rusting. I've seen some negative reviews which were mostly those who did not burn off the factory coating.You must burn off the coating by using high temperature such as outdoor grill or torch. DO NOT TRY TO TAKE COATING OFF INSIDE HOME. It will smoke and smell like burning plastic which is probably not good for your health.After removing the coating, it'll turn black to blue. Start cooking with high temp oil such as avocado, peanut, canola. Coat the wok with the oil and add sliced ginger and green onions and stir.This will give it the non-stick coating.Keep on cooking to build up the seasoning.

Pretty easy to season, great shape, great thinness and great value. Works much better than $40 woks I’ve used. It’s my main used now. Welds are sloppy, but it does its job. No complaints.