WincoChinese Wok with Integral Handle, 14-Inch, Black

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.

Beware, wok is coated with something that smells toxic when heated. I will not be using this wok.

So far this is a great pan. Lightweight. After seasoning, no stick. The best kind for stir fry. Teflon is bad for health. Some reviews were negative about the coating. Per the instruction of another reviewer, I burnt off the protective coating, (smells really bad, do it on a grill outdoors or be sure to have good ventilation) cleaned and seasoned. No rust if you treat it like cast iron, heat dry after use and cleaning, season the pan with oil and food like ginger, garlic, onion. Gonna buy another, we feed a lot of people, will use two at a time, as larger one is hard for my old self to handle.

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.

This Wok seems to be very well made, considering how inexpensive it was. That being said it is not a true round bottom, it is also not a flat bottom, it seems almost like they made it as a flat bottom, and then tried to round it out a little bit. It is certainly not a true round bottom, but close enough, that I am going to keep it, and give it a try. One other minor annoyance, is that it appears as though they painted it with black paint. Probably, to keep it from rusting, but, makes my job of prepping it a lot harder.So, added some pictures, first is as received from Amazon.(Amazon changed the irder of the puctures, so, you will have to look at them & figure it out which is which)Second pic is paint burned off, and residue sanded off with cooking oil and 320 wet or dry.3rd pic is burning off residual oils.4th pic is one layer of peanut oil seasoning.5th pic is charring some garlic.6th picture is some scrambled eggs, a little more well done than I would like, but, no sticking!So, one cook turned out well, like the Wok, except, expect a hard time removing the paint!Update: I have been using this Wok for a month or so now, and am quite happy with it. There are no rivets, bolts, etc, so that is nice. (Nothing to catch your shovel or spoon on) The lack of some type of heat resistant handle is a bit of a pain. Still happy with this Wok, bought a second one to have at my vacation home.

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

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.

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