Winco Chinese Wok with Integral Handle, 16-Inch, Black, Medium

The seller description is accurate and true. I found the overall quality and build of the wok to be fantastic! I definitely recommend getting the wok base ring. Works like a charm. The value is quite attractive.

Es la primera vez que compro un wok, y me sorprendió su desempeño, solo hay que dedicarle un tiempo para "curar el wok y no se van a arrepentir" (En información que trae el wok no viene como "curarlo" pero hay muy buenos videos en internet.

THIS WOK HAS A BLACK PROTECTIVE COATING THAT IS MEANT TO BE REMOVED. I ordered this wok knowing that it was not seasoned, and doesn't ship as raw steel with just oil coating. While the black protective coating could trick you into thinking it is a pre seasoned wok, I assure you, you must remove it, as it is some type of lacquer meant to inhibit rust until you are ready to season it. People have many different methods they use to do this, I have watched videos of people simply burning it off, or using a lye based oven cleaner, but neither of those sat right with me just because I was afraid chemicals would be left behind afterwards. This is how I did it. I put heated white vinegar in the wok, you can see the color of the bare steel where it has made contact and splashed around. Eventually I realized I'd need a lot of vinegar if I was just going to try to soak the finish to dissolve it, so I took it to my outdoor propane burner and heated it on low, knowing I'd at least end up having to burn the bottom coat off, but would be able to scrub the interior with more vinegar and remove it without burning. The rim and the handle were the most difficult parts, due to a thicker coat and uneven surfaces where the handle welds are. I ended up scrubbing with a blue brillo pad and paper towels while most of the vinegar was being heated in the wok, turning it and tilting it to contact all the inside surfaces. The handle required a little bit of 400-600 grit sandpaper to break up the coating and then it was also able to be scrubbed off. After I made sure I'd removed everything from the interior and handle, I immediately washed the whole wok in hot soap and water, scrubbing off the gritty dissolved coating, and the flash rust caused by the acidic vinegar (make sure you don't wait to scrub it after you are done with the vinegar.) After the wok was dried I took the bare steel back out to the outdoor burner and turned it up to high heat, and again tilted it and rotated it to both burn everything off the exterior but also blue the steel so it would season better. Once it stopped stinking like chemicals I oiled the handle and let it cook off over the flames. I then washed the whole walk again inside and out, brought it outside a third time, and heated it, removed it from the heat, wiped on a very thin layer of cooking oil, and then wiped off as much as possible with paper towels. Back on the high heat burner, moving the wok frequently until the oil layer stopped smoking, and I repeated this step a few times before adding some cooking oil and frying some chopped onions. I've since used it a dozen times for stir frying, heating corn tortillas like a comal. It works great for everything, and cleans up easy, I just take it to the sink hot and spray it off with hot water, if any little bits have stuck they come right off with blue scotchbrite. It's important after cleaning a carbon steel wok to apply heat to dry it, do not just wipe it off and assume it's dry, you'll probably end up with some rust that way. So back on the burner to hot, this time on the gas stovetop inside, after it's hot, turn it off and again apply a thin layer of oil, removing any excess, it should have a little shine but no visible oil. The next time you use it, heat it until the old oil stops smoking, add your cooking oil, and do whatever. This wok is well made for a home kitchen, it's about the largest that will fit on a regular home range, though because it is so large you will not be able to fully utilize it without using a higher BTU outdoor burner, so cook in small batches if you're using it indoors. After seasoning it looks great, has a very nice interior surface, and heats very evenly. I would absolutely recommend this wok to anyone willing to do the work, you will not find a good preseasoned wok at this price, so you will either need to be willing to work or spend more for something else. Hollow handle gets hot, but you could make a wooden extension if you were so inclined, I likely will make a detachable wood handle for the outdoor burner, but indoors it would add too much bulk to allow for ease of use, in my kitchen anyway.

I am amazed at the quality-for-price of this wok. The product is incredible - sturdy, beautiful, fast-heating, no warping or wobbling or hot handles (yes, it's solid aluminum, but due to size and length the handle never gets hot). I ordered this because I was not impressed by the quality of the woks at Walmart selling for around $40 each. This STAINLESS STEEL wok is cheaper than every large work at Walmart (at least my local one - maybe they have some cheapies online). It heats very fast, and doesn't rust like the iron models. I NEVER buy the chemicalized coated pots or pans anymore... some studies suggest there may be health consequences when it flakes into your food. Stainless steel or cast iron is the way to go. This is the kind of product I'd expect to find in an upscale Asian restaurant kitchen. The handle and rivets are super solid, and as mentioned, the main cooking bowl is perfectly round and doesn't wobble on the pan (like the set I got from big box store does). Also cooks fast, despite the LARGE size. Make sure you get the size that matches your needs. This 16" is a big 'un, not designed for cooking for 3 or less.

Precio tamaño y resistente satisfecha quede en mi compra