It’s exactly what I wanted: a basic wok with a flat bottom that will work on my crap electric stove.Don’t believe the reviews about the finish coming off. Carbon steel woks need to be treated like cast-iron skillets. This doesn’t have a finish (it has some manufacturer’s coating on it to keep it from rusting in the warehouse… wash that off). It does need to be seasoned, though.To get it working like the woks in the Uncle Roger cooking videos, you should do this before using it:1. Wash it well, dry it well. Take off the wooden handle (this is a plus: the wood comes off making it ok in the oven).2. Heat it on the stove empty and dry on high heat. It’ll turn colors and then mostly a dark flat gray after a few minutes of this. Let it cool. This is “blueing” the steel.3. Rub some vegetable oil (high smoke point oil… flaxseed, grapeseed and basic canola/“vegetable” oil all work good, not olive oil) over the *entire surface*, inside and outside, with a clean paper towel. You don’t want it dripping with oil, just the lightest coating over it all like you tried to wipe it off and it’s merely oily now. Perhaps a tsp is enough for the whole thing.4. Put the barely-oiled wok in the oven upside-down as hot as the oven goes for about 30 minutes. Let it cool. This step cooks the oil on and converts it into a dark coating (this is “seasoning” the wok/skillet by “polymerizing” the oil… turning it into hard non-stick coating).You’ll know you did it right if the wok comes out of the oven with NO oily feeling left at all.5. Repeat the oil-and-oven step a few times. 3 is good, more is always better. The first couple times you’ll see parts of it getting dark and shiny. Do it till the whole thing is dark and shiny everywhere. Besides being a durable, safe (no teflon here!) cooking surface, this coating is also what protects it from rust. That’s why it’s important to season the whole surface.NOW: you’ve got a wok ready-to-cook. After cooking, to clean just wipe it down (water and soap is ok if you need it but if it’s just oil, get the solids out and dry-wipe is ok), and then heat up the wok empty until the residual oil left behind smokes off and becomes part of the seasoning. Every once in a while, do the full-oven coat againIf it ever rusts, scrub the rust off however you want(vinegar helps), and re-season it. If it ever gets too gunked up from layers of cooked-on oil, scrub it bare with hot water and soap and re-season it. Being able to “re-do” the coating is what’s awesome about carbon-steel cookware.——-All that aside, the wok is nothing special, but the price is right and the included cookware is nice if you don’t have long tools like that. The fry rack is cool and the lid is cool (many don’t come with a lid). Because of the need to season it, I appreciate that the wooden handle comes off easily for use in the oven: it makes it a lot easier.The pattern on the surface is cool… I don’t know if it does anything, but it works fine. All-in-all, if you’re just looking for a no-frills wok to make some serious stir-fry, this is a fine choice.

The kaqinu Carbon Steel Wok Pan has completely revolutionized the way I cook Asian cuisine at home! Since I've started using this wok, takeout has become a thing of the past, as I now prefer to cook all my favorite Oriental dishes right in my own kitchen.First and foremost, the quality of this wok is outstanding. Made from durable carbon steel, it heats up quickly and evenly, allowing me to achieve that perfect sear and stir-fry every time. The non-stick surface ensures that my ingredients slide effortlessly across the pan, making cooking and cleanup a breeze.But what truly sets this wok apart is its versatility. From stir-fries and fried rice to steamed veggies and noodle dishes, there's nothing I can't make in this wok. It's become my go-to pan for all of my Asian-inspired recipes, and I'm constantly amazed by the delicious results it produces.In particular, I have to mention how much of a game-changer this wok has been for my fried rice. With the high heat retention and ample surface area of the wok, I can achieve that perfect balance of crispy and fluffy rice that's often hard to replicate at home. It's become a staple in my weekly meal rotation, and I love experimenting with different ingredients and flavor combinations.Overall, I couldn't be happier with my purchase of the kaqinu Carbon Steel Wok Pan. It's durable, versatile, and has completely transformed the way I cook Asian cuisine at home. If you're a fan of Oriental food and love cooking at home, do yourself a favor and invest in this fantastic wok. You won't be disappointed!

There was no apron in the box. Also the box was extremely beat up and virtually destroyed, but still taped shut. Too many utensils, very cheaply made. Makers should eliminate all the cheap utensils and include only 1 set of cooking chop sticks and one good quality curved spatula/spoon. Heat ring not really needed as bottom is flat, but can be used when deep fat frying for more stability. Side wire draining rack is too small but also blocks access to the pan for moving frying food around. Wooden lid is OK for simmering soup but an aluminum lid is preferred to last longer and for easy cleaning. and sanitation. Overall, good and useful, light weight, small/medium wok, but too much junk included!

Best pan I have ever had!!! Easy to clean and use. Cooks fast and efficient. I love all the attachments that come with it. It’s my new favorite pan.

The wok itself is okay, on par with the price point. It meets my expectations and will do just fine for my purposes.For those reviews saying that it rusted, you have to care for this like cast iron. Rusting means improper care and maintenance. For a cheap wok, it's just fine. You have to season it which is not an issue for me but if you aren't comfortable doing that yourself, this isn't the wok for you.The reason this got only 3 stars from me is due to the absolutely horrible quality of the lid. It's splintering and chipping, right out of the box. I don't want splinters in my stir fry. I think this could potentially be hazardous so they should either improve the quality or just leave the lid off entirely. I'm going to sand the lid myself so it can be safely used. I would never use this in the current state that it arrived in.

great item and we love the ease of use

It took quite some time to "season" the wok as I repeated the instructions about 3-4 times.Other than that I am happy with the wok. It's easy to clean but to me it 's heavy , but heat distribution is good. Cook time is good - I already made bean sprouts and bok choy -- turned out great!

I bought this wok as a starter wok to learn how to cook certain asian dishes and it'd perfect. As for the seasoning I am used to seasoning my cast iron skillets and black stone I used the same method and hasn't have a problem yet. You should clean dry heat and reapply your vegetable oil back to to it immediately, carbon steel is susceptible to rust so drying your wok with a towel without reheating it will cause rust because of the moisture. Also reapplying a thin layer of vegetable oil seals the wok from oxygen and moisture the two elements that cause rust in carbon steel.

Uncle Roger I can cook better fried rice now !!!

It is very good！Thanks！

Handle had a little crack in it. The rest looked good

The pan itself is fantastic but the wooden lid absorbed the big spray they use when importing wood and it's disgusting and won't go away!I've soaked the wood lid in different things and even burn it with my chef's torch and it's still as strong a smell.Also all the gadgets except for the wire rack are cheap garbage. Not stainless steel just chrome plated and are junk!