School of Wok - 14'/36cm Carbon Steel Wok, platte bodem, bamboe handvat

Attention à bien suivre les instructions d'assaisonnement et de lavage.Bien laver à l'éponge qui gratte.Sur induction il faut le chauffer en 3 étapes, je mets d'abord au milieu (5) puis ensuite +1 et ensuite +1 encore.Laisser chauffer jusqu’à ce que le fond devienne bleu acier. Laisser refroidir puis assaisonner d'huile avec un sopalin.Ensuite remettre à chauffer jusqu’à ce que la fumé disparaisse. Ne vous fiez pas à la couleur car même si c'est noir ou bleu acier le wok n'attachera pas si c'est bien fait, même si le fond est noircie.Pour le ranger, il faut le remplir à moitié d'eau, faire bouillir, puis vider l'eau et nettoyer à l'eau bouillante avec du mir. Ensuite bien essuyer, refaire chauffer à vide, et ensuite on peut ranger.Le vrai wok se fait lui même sa surface anti-adhérente par l'acier chauffé. Pas besoin de téflon et autre qui ne sont pas adapté aux température d'un wok.Je vous conseille vraiment celui ci, c'est un vrai wok. En plus le prix est cohérent.

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.

Having used a range of non-stick and pseudo woks, I finally came to the conclusion that I needed the real thing after trying a friend's professional-class wok.This wok fits the bill nicely, with the one concession being a small flat bottom: big enough to use over your gas wok ring, although I expect it won't be so good for electric (those of you looking for something that will work over those glassy glass or ceramic easy-clean sufaces, give up and get a gas hob, as you cannot seriously cook with a wok without a true flame).Good solid traditional construction, this wok seasons easily over a good flame and has the right composition and wall thickness to get heat right to the food quickly. Heat distribution is very good and food seals and cooks rapidly.UPDATE 2024: The wok is still going strong! Apart from some scorching to the bamboo on the D-handle, this wok keeps getting better.However, most of the negative reviews for this wok are revealing rookie mistakes in failing to either prep the wok correctly, failing to season properly, failing to follow care instructions or having unrealistic expectations (especially re. use on anything other than a gas wok burner).If you purchase a real wok like this, you have to accept that this is a traditional tool and not a modern non-stick convenience pan. The advantages over modern pans - higher heat transfer leading to a more authentic high temperature cook - outweigh the inconvenience for me, but you may think differently. I would therefore not recommend this for anyone looking for a zero-maintenance option that'll work on induction or electric rings.But for those of you prepared to put some work in to get great cooking results, here's some tips:1. Follow the wok preparation instructions to the letter. Take time to ensure that the (bees)wax coating is fully removed and the steel has blued correctly.2. Follow the seasoning instructions to the letter. If you're not familiar with seasoning pans - a skill that has all but been lost since the inception of non-stick coatings - it takes some time to get the hang of it. So practice! What you're looking for is an almost solid, but very thin, "gel" coat on your pan. Once you get the hang of this, you'll be rewarded with a higher temperature cook than you can ever achieve with non-stick coatings, which insulate from the heat. Plus you'll acquire a skill you can transfer to your stainless steel and even cast iron pans that will take your cooking to the next level, as well as keeping all those nasty non-stick chemicals out of your body.3. Follow the care instructions to the letter. Woks should be washed, dried and seasoned as soon as possible after cooking. If you don't, you may find rust spots forming (remember, this is NOT stainless steel, as some reviewers have misunderstood). If you have rust spots, well then you need to put some work in to remove these (a good scourer with something like Pink Stuff will make short work of this). Then season - twice if needs be (I usually do two passes) and make sure you haven't burnt-off the seasoning.Do this and you'll be fine.As for reviews citing poor handles, clearly if it breaks, you may have a faulty one so return it. Mine are solid still, with only occasional tightening of the main handle needed (the steel hanging eyelet is actually the end of a screw-fitting for the handle, so just requires tightening occasionally by turning clockwise).

I actually used a youtube video's (Pailin's Kitchen) tips and advices on what to look out for in a new wok. I am glad I picked this one, it ticks all those requirements. No need to spend so much on a fancy wok, this type is tried (for centuries, haha) and proven. Quality seems perfect, size is just right (14''), so is the price and it was quite easy to do the seasoning procedure. It's already kind of non-stick after using it just a couple of times. The second handle is very useful, too. I use it on a gas stove (a small portable one). It probably wouldn't be this good on ceramic or similar hard surface. For cleaning, I put it under running hot water, give it a quick brush, dry with paper towel and smear a couple of drops of oil on the surface. Done, ready for next time! I would buy it again, but I think it will last me my lifetime!

Buon prodotto che va comunque preparato per l'utilizzo come del resto indicato nelle istruzioni per l'uso.