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set includes wok, ring, stainless steel spatula and aluminum lid (18 gauge) and bamboo cleaning whisk- 5 pcs.
Includes The Wok Shop's favorite stir-fry booklet.
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Technical Details
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By Eugene Heinemann
Good product, arrived in good shape and promptly shipped.
Included good instructions on seasoning the wok as well as some nice recipes. Shipped to Canada, no problems with Customs.
Only issue for me, which I knew up front, was the cost of shipping to Canada, which was as much as the wok set itself. I purchased it in spite of the shipping cost because that was the product I wanted and couldn't find anything comparable in price
even with high shipping costs.
By Robert L. Grimes (Stafford, Virginia USA)
Great product, very well made, beat the steel versions you find in most department stores hands down. This company also provides great accessories with he wok that we did not expect.
By S. Eason (McKinney, TX)
I read everything I could about woks before purchasing this one. Everyone has a different opinion about material, size, heat source, etc.
I got this cast iron wok on the recommendation of a high school foreign exchange student from Fuzhou, China. Her mom uses one that is very similar.
This is definitely cast iron, but it weighs less than 3 lbs. I can hold it up by the handle with one finger. It came with some extra little goodies and that a surprise. Anyway, I seasoned it using the email I received as a guide. I used a Brillo pad to scour the whole thing and rinsed it in hot water. I used a thin layer of Crisco and baked it in my gas grill @ 350 degrees for 20 minutes. I let it cool and scrubbed it with a sponge in soapy hot water. I repeated these steps again. Then I coated it again and baked the wok @ 450 degrees for 20 minutes. My wok is now shiny black and nothing stick. The first meal I made was a simple chicken and vegetable stir-fry I got from a website. It came out excellent and every meal since then has also; even popcorn! Clean-up is hot water, soap, and a sponge. Couldn't be easier. Same for the spatula.
I have to confess now that I have a Whirlpool ceramic flat-top stove. After wok cooking on this stove over a dozen times using the wok and wok ring, I cannot detect any damage. I turn the largest element on high and go. I've also been using cast iron skillets on this stove top nearly everyday for 6 years and I really didn't think I could hurt it despite what I've read on the web about the dangers of doing so.
If I dropped and broke this wok today, I would have another one on order within 10 minutes. I will never be without one again.
Update: I have enjoyed cooking in this wok so much, I have invited friends and family to watch me cook in it and they have enjoy the results that come from it. I have ordered one for my son and his wife as an anniversary present and one for a friend as a birthday present because they wanted one so much.
By confused cook (Texas USA)
Can someone tell me how to properly season this wok? I tried putting the wok on medium flame, and using a paper towel drenched in oil to wipe all the inside surface of the wok, and then reduced the heat to low and cooked the wok for 15 mins, but the wok is still really sticky feeling, and the food sticks to it as well. Can someone help me puhleese?
By Robert Raulerson (whidbey Island, WA.)
the wok was as described. I seasoned it per instructions and am using it almost every day. I am very happy with the product. absolutely no complaints. shipping was fast. I would buy from them again.
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