Ken Hom Carbon Steel Wok, 36cm, Excellence, Induction Hobs Suitable/Natural Patina Non-Stick/Beech Handle/Metal Tool Safe, Includes 1 x Chinese Wok Pan, KH436003

Excellent wok. Great functionality, big and sturdy, seasoned well before use great for cooking.

If I could give this wok zero stars I would. It went rusty after one use!!

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 really nicely made carbon steel wok, it's pretty thick heavy metal, the wooden handle is solid and comfortable and attaches well and overall the pan feels like it'll last a long time. Its not a non-stick pan so do be aware of that, you will need to season this under heat with a little oil to develop a non stick layer as with cast iron. The flat bottom works well on induction, the pan will work better on a flame but that's just an inevitable feature of wok. This is my first uncoated carbon steel pan and I love it, it gets hot in seconds and is super responsive to changing the temperature; if you enjoy cast iron pans then the basic idea is very similar but it has an entirely different set of properties that make it far more appropriate for some tasks. It excels at sotr frying and deep frying techniques but is not ideal for anything involving liquid, acid or a long cooking time. It's part of Ken Homs brand but this dosent seem to reflect an issue with quality and the pan is far more solid than anything Ive picked up in an Asian store. As with cast iron this sort of pan will last years so the investment is well worth it.

Bought as Christmas present. Daughter is really pleased with it and says it is far better than her old one. It is a reasonable weight which makes it very stable

Good value for the money and with two handles it is easy 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.

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