School of Wok14"/36cm Carbon Steel Wok

Did lots of research on what brand was not some cheap crap and this was my pick. They also have great customer service out of the UK and answered all my questions via email.Watched some videos on how to season the Pan (it comes with instructions but I liked doing it over a flame better than their stove method).Came out perfect and though my second meal stick a bit, i used coarse salt, a tad of water and a paper towel to get the going off, it has never stick since and the nonstick layer I’ve built up is better than any teflon now!Highly recommend, just got to get it started right then keep piling it after each use.

The media could not be loaded. Avoid this company, do not buy their woks. I just received it, seasoned it, and am returning it.1. The rivets used to connect the handle are very low quality aluminum and will stretch/flex under heat. If you use this wok with high heat (as one does) then the handle will fall off eventually. Right after seasoning you will become aware of this as the handle will begin jiggling like crazy. I tried to peen the rivet to tighten the handle up, which worked at first but it just started wiggling again because the rivets are so cheap.2. The steel is too thin. The wok flexes under it's own weight and turns into an egg. The pressing is also ribbed and not smooth, which I guess is a personal preference issue. Personally, I prefer a smooth round wok, not a bumpy egg shaped wok. Maybe you like bumpy egg shaped woks.3. The helper handle. It is practically over the top of the wok. When I first saw it I was a bit nervous that I would not be able to flip rice because it looked like it was in the way. Not to mention it burned while I was seasoning the wok. Well, I am happy to say that is no longer a worry because I won't use this wok to cook anything.I do not know what to say. I purchased this wok because it is 36cm carbon steel with a secure wooden handle. I want to throw it in the garbage. I went to the local Asian market with $20 and purchased a wooden handle 34cm carbon steel wok that is built like a tank. Strong, sturdy, round, smooth, thin but stiff.Look at the pictures, there is no comparison. Cheap no-name wok has giant rivets, I could hammer a nail with that wok. Expensive fancy wok has tiny aluminum rivets that fall out from stove heat. Come on. I expected more, not less.

The rivets that attach both handles to the wok are made of aluminum. They are loose and it does not feel sturdy when handling the wok whatsoever. Very poor attachment to the wok and I do not feel confident cooking at high temps with this wok.

It is a very terrible carbon steel wok. When I was stir frying three times, the seasoning patina layer peeled off. I had to season three times and I still had the same problem with the seasoning layer that was peeling off. I gave three chances to see how it will be after reseasoning three times. When I was stir frying three times, the seasoning layer (patina) peeled off, again. Therefore, I am convinced that I will never again purchase, nor use a carbon steel wok ever again. Please don't purchase carbon steel woks. They are completely useless. Cast iron woks are seasoned much better than carbon steel woks.

This is really bad product. It rust after first use. Avoid this seller. Run as fast as you can.