Ken Hom Carbon Steel Wok, 32cm, Non-Stick Natural Patina, Excellence, Induction Hobs Suitable/Beech Handle/Metal Tool Safe, Includes 1 x Chinese Wok Pan, Not Dishwasher Safe

They say to scrub it with a scourer, I did (we have an induction hob) I got my wife to take it to work to season it (she's a chef) and despite this on first us it still left a faint mark on the hob, this was removed quickly using Cif, I love it, first time using I stir fried peppers and mushrooms adapting a Ken Hom recipe, I was extremely pleased with it, it reacts perfectly to heat adjustment and inspires confidence

I thought this was a good wok but I haven't even used it to cook. I have used it to mix a large amount of pasta and sauce. Like a large mixing bowl. After only 4 uses it has rusted from being washed each time after use. I didn't not leave it to dry while wet, I dried it off directly after every wash and yet it has still rusted. Terrible waste of money

I can recommend this great wok to anyone who has the patience to ensure they set it up and maintain it right. I find the 32cm size is plenty to cook meals for 4-5 people. A lot of the negative reviews seem to come from people who are not fully removing the coating, or not seasoning the wok properly. Both are necessary steps that you need to be sure you've done before use. Removing the coating is especially important, and quite time consuming. The wok comes with instructions, but I found it took three long hot water soaks and two repetitions of the scrubbing process to fully remove the coating. While you can easily fix poorly seasoned cookware by stripping the coating and starting again, if this plastic protective coating from the factory is allowed to melt and bond with the metal you have a much bigger job on your hands, so don't rush it. Seasoning it on the other hand was very straight forward, and a few thin coats of oil have produced a very effective nonstick coating. The wok doesn't need much oil to keep vegetables, protein and even noodles in sauce moving easily with no sticking, nor does it need much cleaning after use - a quick wipe with kitchen roll and towel drying should be enough. Pleased with this purchase.

I bought this wok after converting from gas to induction hob. My previous wok of some 20 years didn't seem to perform at all well on induction so gave it my son. I bought this wok as being formally rated for induction cooking. It's no better than my old one. The problem is induction, not the wok. It's very hard to season a wok properly on induction. I've cycled the seasoning process about six times now and still not getting the glaze that's easy to achieve on gas. The difference between induction and gas is easy - a good gas hob can deliver upto 16kW of heat output, whilst a good induction hob only 5kW. It's not temperature that's at issue, but the large volume of heat that a gas hob can produce. This means that on gas all of the wok gets heated, whereas with induction, it's just the small base that's getting heated. So at the point where the oil is just beginning to smoke on induction, the rim of the wok is still cool, so it's not going to 'season' in that area. I think that's why many people seem to struggle with rusting. Having spent a lot of time playing around, my wok does not rust and I can produce a reasonable stir fry or Thai curry, but it does takes more effort on induction. Most of the poor reviews appear to be from induction hob users - there is nothing wrong with this wok, it's the induction hob that's the issue in my view. The other thing about Woks is that they cannot be treated like normal pans, you have to learn how to manage them and care for them, which takes time and effort.

This is a brilliant value wok big enough to cook family meals, and has a nice sturdy weight to it. As it is Carbon Steel, treat it kindly. Blue it, and and season every now and then. Do not leave it in water, and heat it through after washing. If you take care of it, this work should last years.

Great wok purchased to replace a Ken Hom wok I had for over 30 years. I’m hoping this one will last as long! My only regret is I should have bought the one with a lid!

This must be the worst pan I’ve ever used. I wish I can return it after I used it once and will explore this. I also wished I trusted the few negative reviews here. I read a lot and decided to give it a go due to its brand. I followed the instructions to the dot and started cooking a simple dish. Not only it stuck but it discoloured so badly and now after I washed it it still smells like a swamp. I now decided to leave it soaking in water only but I don’t keep hope I’ll be able to cook in it again. I am going back to the trusted normal stainless steel which never turns this nasty colour. This should be banned from selling or whatever coating they used must be banned as it is not safe and if the seller says I hadn’t removed the coating before first use- it cannot be removed. I spent over 30 min scrubbing as I could see something still not right. I used it twice and I’m never using it again as I believe the material is not safe to use.

Followed the preparation instructions before use. Cooked a stir fry, the inside ‘blued’ washed and dried it then it proceeded to rust. Gave it to my son to make metal artwork. Bought another make subsequently. Very disappointed.

Ich bin wirklich begeistert von diesem Wok und kann die vielen negativen Bewertungen absolut nicht nachvollziehen. Ehrlich gesagt wirken viele davon so, als hätten sich die Leute nie richtig mit der Nutzung eines klassischen Woks beschäftigt. Ein Wok ist eben kein beschichteter Pfannen-Ersatz, den man einfach auspackt und sofort perfekt benutzen kann. Wer ihn richtig vorbereitet, wird aber mit einem unglaublichen Kocherlebnis belohnt. Ich habe mich an die empfohlene Einbrenn-Prozedur gehalten: Zuerst habe ich den Wok gründlich gereinigt. Danach habe ich ihn leer für etwa 10–15 Minuten stark erhitzt, bis sich der Boden bläulich verfärbt hat. Anschließend habe ich eine dünne Schicht Öl mit etwas Zewa eingerieben und den Wok erneut erhitzt, bis das Öl vollständig verbrannt war. Diesen Vorgang habe ich ein- bis zweimal wiederholt. Das Ergebnis: eine perfekte, natürliche Patina. Seitdem brennt absolut nichts mehr an – selbst Spiegeleier gleiten mühelos durch den Wok! Auch die Pflege ist unkompliziert: Einfach mit warmem Wasser ausspülen und gelegentlich wieder leicht mit Öl und Zewa auswischen. Wer bereit ist, sich ein bisschen mit der richtigen Handhabung zu beschäftigen, bekommt hier ein wirklich hervorragendes Kochgerät. Für mich eine klare Kaufempfehlung!

Superbe article

Its light in weight. Heats up super fast. Naturally non stick if you season it before and after cooking with it. Handles are strong. Enhances food flavour. Can compete easily with woks imported in India Got it from amazon at a very reasonable investment of ₹2300. It outshines all the other cookware. I would encourage manufacturer to bring in more pieces (without nonstick coating) so I can recommend other people.

Po odpakowaniu bardzo dobre wrażenia, ale po pierwszym użyciu naczynie wygląda tak, jak na załączonym zdjęciu. Powierzchnia woka jak po zanurzeniu w żrących substancjach, mozaika smug i wypaleń. Nie daje się tego zmyć niczym. W woku został przygotowany gulasz warzywny, nie został przypalony, a miał metaliczny posmak. Potrawa była przygotowana na kuchni gazowej.

Ce produit est vraiment top !