Town Food Service 18 Inch Steel Canontese Style Wok

The 18" (True diameter) size wok is perfect for a 16" burner. Would not recommend for a kitchen range, even a BBQ side burner would have size limitations (14" wok pictured on left works on my BBQ burner). This wok is designed for a dedicated burner, a butane table-top at a bare minimum, even then keep your cooking portions on the smaller size for that authentic wok sear/char.The wok seasoned well, I gave it a good scrub with a green pad, lots of detergent, inside and out. Then wash it again for good measure and wipe dry immediately. Get it onto a burner ASAP to dry it out, and cook it until the color shifts to a blued steel. Give it a good minute to cool down, then take a kitchen towel (cotton and lint free, anything else will melt) and give it a micro thin layer of oil, then get it back on the burner and keep seasoning (3 to 4 times, cook, oil, cool, oil, cook, cool and do it again to build the patina/seasoning)!It's too heavy to toss around too much, thickness is in the middle range, not paper thin and flimsy, but not heavy which helps to keep heat. It's designed for a high-heat burner.I've used it once so far, looking forward to many more uses.As a tip, when you're done cooking, give it a quick rinse with hot water (No Soap), and a wipe off any food particles, get it back on the burner to dry off, and once it's hot, leave it to rest somewhere safe, and if you're paranoid, give it the slightest wipe with oil.

Like other reviewers say, if you got an electric stove, don't get this. You won't be able to cook with it.This is a fine woke. I finally bit the bullet and got this massive sucker because I love stir fry and making meals for a family of four often meant ingredients falling out of the smaller wok I had and nothing cooking quickly. This thing works beautifully with a hot flame directly under it. It's sturdy and best of all, massive! I had to hang it on the wall, becasue it was far too big to fit in our cabinets.It comes with a layer of protective mineral oil on it, so wash it good. Next, it needs to be seasoned. Set that thing on a hot fire and get it heated up until it changes colors. Move it around in the heat to get the rest of it to change. I seasoned the entire wok, while some people just season the middle portion. It's up to you and how you want to do it. You can start cooking with it immediately. Use some oil and spread it around before throwing any food in. Things might stick here and there at first, but after about the third meal I've made, there's nothing sticking at all.You'll also probably want to pick up a wok spatula, since they have a curved lip to scoop food from the rounded bottom.

This is a round-bottomed carbon steel wok that isn't designed for flat surfaces. If you have a gas range with a wok ring or fairly open burner cover and are looking to approximate the very high cooking temperatures of a restaurant, this works well. You may think you'll be able to use this on an electric cooktop if you find a "wok ring" for that, but you're wasting your time, since you won't get the heat transfer or stability. This wok needs to be sitting in open flame, and once you've seasoned it and used it a few times, it'll work great. It will also begin quickly to turn dark brown into black, which is normal. That's the whole point.It's pretty much as advertised. It's a wok made of carbon steel, that arrives coated with inedible oil that you need to remove with hot soapy water. Wash it well after receipt (several times, since the coating machine oil is everywhere), rinse well, and set over a high flame. When the water has evaporated, add a little cooking oil (peanut or canola or something that's appropriate for high temperature), wipe the oil around the inner part of the cooking surface, and turn the heat up high. Expect smoke. Once you've used it a few times, the residual oil on the surface will continue to smoke, and over time the wok will start to darken.If you've ever seasoned a cast iron pan, this is similar. Basically, you want to heat this thing as high as you can get it with some oil on the cooking surface, and as you do so, the oil will smoke quite a bit, but the more you season it, the more non-stick it'll become. Use protection, but swish the oil around while doing this part, and angle the wok several times to blacken the surface.You can do the seasoning of the wok (after washing off the oil it's coated with upon receipt) on an outdoor grill if you can't handle the smoke inside.But, again, if you're intending to put this on a flat surface, like an electric stove, you don't want this, and you shouldn't even try.

Must be seasoned before use. Works WAY better than non-stick pans!My husband spent a couple of hours scrubbing off the rust around the handles and then seasoning the wok prior to use. He got the center nice and black and told me that was the non-stick part of the wok. After each use, he cleans the wok and reheats it with oil again, telling me that he can do the maintenance less often once the wok is seasoned enough. The black center is getting larger and larger, and I definitely see the food gliding around the wok easily. I think he felt like a blacksmith in Skyrim or something. He is seriously excited about cooking and asks me what kinds of food we can start eating stir fried.I was tired of non-stick pans eventually not working because the non-stick crap keeps coming off -- where? into our food? And we are very careful about using wood/silicone spatulas, wiping clean with a napkin/towel, non scrubbing, etc. This wok was worth the time investment, and will certainly outlive our other pans.

The media could not be loaded.  Product received in unbelievable condition, i could have made it myself, imagine i am a returning customer, i purchased this item twice before and now this, extremely poor service will never buy again, i want my money back asap !