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Review:
4.8 out of 5
95.00% of customers are satisfied
5.0 out of 5 stars Non-Stick!
The quality of this wok is amazing. The wood handle is great and doesn't get hot when used. Once you season the wok, nothing will stick to it. The ladle that comes with it is great and so convenient!
4.0 out of 5 stars Good quality carbon steel wok, but with caveats.
This is a really good quality carbon steel wok, all except for the rather poor welding job on the bottom of the handle. You would think that on such a high dollar wok, they would have used better quality control on the handle welds. Mine is rather poor quality, when it comes to looks, and another reviewer had such a bad weld that it would allow water and food to get inside the handle, which is so bad that it should have never passed inspection at the factory. This shows that there is some very lax quality control on these.One other thing that I noticed was that the "flat bottom" was not truly flat. The particular wok that I received was not perfectly flat on the bottom and will not sit perfectly flat on the stove eye because of it. It seems like this wok was designed more to be used on a gas range rather than an electric cook stove, and the curvature of the wok's bottom probably wouldn't be as much of an issue on a gas range.It should also be noted that WANGYUANJI makes the claim that cooking on iron is beneficial to your health because it gives your body trace amounts of iron, but this is bad medical advice. Your body does need iron, but iron in its elemental form is actually harmful to the body, and is not beneficial. You need iron that is bound up in plants and animals, not in its elemental form. Molasses has iron in plant form and liver has iron in animal form that are both very healthy for most people, but iron in its pure elemental form is actually harmful to the human body, especially in large amounts. There have been many medical studies on this subject, look it up. That said, iron is still one of the safest metals you can cook on, but it is not a healthy form of iron for the body as WANGYUANJI incorrectly states.The real question is, would I recommend this wok to others? The answer to this is, it depends. If you are OK with the idea that you may need to take advantage of Bolo's generous return policy in case you get one that that has a particularly bad welding job on the handle, or that the bottom is not good and flat, then go for it. If you want a product that has better quality control out of the factory, then you may want to look at another competing product.
5.0 out of 5 stars Makes Stir Fry Cooking Easier
Once every two weeks, I make a chicken and vegetable fried rice meal that my family loves. I’ve been using a large frying pan for dinner and sometimes end up overcooking the vegetables and undercooking the chicken. A wok is designed for this type of cooking and it was time that I got one.The WANGYUANJI carbon steel 14” wok nitrited surface comes pre-treated with oil. According to the instruction booklet, the treatment is cooking-safe. I have a gas stove that’s perfect for wok cooking but I didn’t consider how the round-bottomed wok would be supported by the grill. Fortunately, Bolo sells wok cooking rings designed for the type of stove grills I have. I was ready to initiate my wok’s inauguration a few days later.Using sesame oil, I cooked my chicken first. As it quickly reached doneness, I moved it up the sides of the wok, added more oil, and cooked my vegetables. The pre-cooked basmati rice was added last along with the soy and oyster sauces. In 15 minutes, I had dinner on the table. Cooking with a wok as opposed to a frying pan saves me from having to cook one item at a time, transferring that item to a bowl to cook the next item, and ultimately adding everything back to the pan for merging with, and frying with, the rice combination. I found wok cooking to be more efficient; meats are cooked at the right temperature then moved aside, same for the vegetables, and finally merging of these flavors and textures into a plate-ready meal.
5.0 out of 5 stars Beautiful and high quality
This wok looks and feels incredibly well made. I must admit, I did have some reservations upon initially taking it out of the box. Nothing related to quality as frankly, it was heavy and had every appearance on exceeding my expectations in that area. Rather, the nearly perfectly rounded bottom gave me cause for alarm. I recognize this is customary in woks. However, I the description read that it was suitable for inductive stove tops, and I just couldn't fathom how such as small surface area, with only a sliver of the spherical bottom could make contact, could work with induction.I had to run a test before even trying to cook to prove whether or not the wok was even useable. I simply put some oil in the bottom of the pan and put it on high. My stove beeps if there's something metal on it but not making good enough contact for induction to work. I was frankly a little surprised that I heard nothing even. Then, within just a few seconds, the oil started smoking because I let it get too hot. Apparently, induction cooking is not an issue with this after all.Overall, this is a very high quality pan. Though I'm a little surprised it works with induction when providing only a very small contact area, I can't complain about how quickly it heats up. If you're in need of a high-quality wok, it's hard to go wrong with this one.
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WANGYUANJI Carbon Steel Wok,13.38'' Chef's Professional Wok,Stir-Fry Pan with Wooden Handle,No Chemical Coated Flat Bottom Iron Wok for All Stoves
BHD66589
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Product origin: United States
Electrical items shipped from the US are by default considered to be 120v, unless stated otherwise in the product description. Contact Bolo support for voltage information of specific products. A step-up transformer is required to convert from 120v to 240v. All heating electrical items of 120v will be automatically cancelled.
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