Ken HomCarbon Steel Wok Set, 31cm, Classic, Non-Induction/Natural Patina Non-Stick/Wooden Handle, Includes Wok Pan with Lid, Wok Utensils & Recipe Book

I have owned a original Ken Home wok for over 30 years now and it's still perfect. Buying this one for my Son who is setting up his new house. The new one is heavier and even better made than the original, these woks will last you a lifetime with a little basic care.We use ours for all sorts of cooking, obviously for Japanese cooking but also for curry, and boiling vegetables. It will impart a delicious flavour to all foods. The advantage of a traditional carbon wok is that you can get it really hot without damage so food can be quickly fried with a small amount of cooking oil.The tools supplied with it are nice quality and useful but you will need a couple of wooden spatulas as well. There is about a hours work in preparation and seasoning of your wok before it's ready to use but only for the first time. Basically it needs heating till the steel blues and several layers of oil burning into it's surface, full instructions are included. This is both a fun and smelly operation and will fill your house with the smell of burning vegetable oil even with the extractor hood on. Once done it will not need doing again unless you have to clean it right back to remove rust caused by storage while still damp. After use simply wash then heat on cooker to drive off any water then apply a thin layer of vegetable oil while still hot and allow to cool then store in a dry cupboard.The more you use your wok and the blacker it gets the better it will preform. If I could only have one pan this would be the one I cannot recommend this wok enough, treat yourself to a lifetime of tasty quality food, your wok will become one of the favourite tools in your kitchen.

I have been using this wok quite extensively over the last year. It’s a solid carbon steel wok, I recommend washing it thoroughly and scrubbing in with a steel sponge before first use. After washing, make sure you burn it over high heat and then season it with a high smoke-point oil like peanut or avocado oil you can find plenty of tutorials about this step on youtube.After initialization it works like a charm and its non-stick properties get better as you use it. I use a concave induction plate and the wok’s surface temperature can reach 350+ Celsius easily.After use I recommend applying a thin layer of oil on both inside and outside of the pan to prevent rusting.

TLDR version: + Wok is good and well made, - needs a lot scrubbing to get the varnish off, ~ season in oven if using electric stove.As with most things cast iron or carbon steel, I feel the reviews are a little misleading as the people you write negative reviews tend to not know how these types of products work. The only concern for me was the varnish coat that the wok comes with which the reviews mention being difficult to remove. I will grant that it is a bit of work to remove it. took me 30 minutes to remove it. I took this long because I wasn't sure initially if I had removed it or not and soaked the wok in hot water a second time. I wish it had a visible colour to it like a blue tint or something.A good way to figure out if it is removed to test the surface when it's still hot from the water (while wearing gloves), I compared the inside surface with the out surface and you can feel that the outside (that wasn't scrubbed) was tacky to touch and the inside was smooth (after several passes with the steel wool). Wash it in a few small sessions (5mins), steps I took below.- Pour hot water in the pan,- Wait a few minutes then using a good amount of dish soap, clean with the steal wool in concentric circles, repeat if needed (I did it in 5 pass focusing on a quarter at a time and on the fifth did the whole wok).The next part is seasoning, the instructions assume you would be using a gas stove as trying to season it on an electric stove will never get a brown/black coating on throughout the wok. To circumvent this I did the same thing I do with cast iron pans/girdles, coated it in oil and without the wooden handle placed it in a preheated oven face down (as high as it gets) for 10 minutes or until you start seeing smoke turn the even off and let it cool. This results in a nice golden brown coating then do a wipe and it's good to go.

Excellent great product thank you

I have bought this wok the first time in my life, never had one before. I am so dissapointed i have used it about 2 times i have done everything as per instruction but this is just rubbish. It rusted all over, absolutely unusable the pan.Not worth the money at all.

Unfortunately the spatula broke yesterday and I don’t know, where I can make a complaint about this. I think that the manufacture should replace this with a higher quality spatula, that lasts longer than5 weeksI gave my son this wok as a birthday present on 24 October.

It's light enough and has a flat bottom for electric hobs. Big enough for family of four easily

I bought this as a gift for my dad’s birthday as he loves all things Ken Hom.He loved it and the quality of the kit was incredible.It came with a small cook book from the Ken Hom selection and tools for cooking with.Would defo recommend if you enjoy wok cooking!!