Taylor & Ng 6 Piece 14" Flat Bottom Wok Set

If you know how to season a wok, you should have no issues with this one. Love that it came with all these helpful utensils, this was a fabulous purchase, would buy again.

This wok came with a coating that is supposed to be removed before use. This turned out to be extremely difficult. The instructions are not accurate. What it should say is to burn off the coating and scrub the carbonized coating off with an industrial grinder/buffer. When I heated the pan up to temp, with an oiled surface as instructed, the oil/coating started smoking before it turned dark. This was very stinky and probably toxic. So I had to take it outside and do this with my coleman stove. You have to tip the wok to put the sides into the flame because the conduction is so slow. This was just such a big hassle. I didn't yet mention the rubbed raw fingers and thumbs I acquired while rubbing this gunk off with a scrubby. I would pay an extra $50 to get a wok that does not come with this incredibly durable coating. It took me two weeks to find the time and energy to complete this task.

Well, I seasoned this wok a week ago and cooked immediately after. I scoured as many internet sites and videos as I could find to make sure I was seasoning it correctly. I also referred to the little booklet that comes with it to make sure it all lined up. I had no idea how to remove the manufacturers coating because I couldn't even tell when it was coming off. When I put it on the stove to try to dissolve the coating, the bottom of the wok just began to "burn" (or turn black...whatever you want to call it) and I saw nothing peeling. So, i tried to scrub the inside. Some sites say to, some say not to use anything abrasive, but I used something abrasive anyway-still to no avail. I also didn't see any black residue as every site states I should see. I just rubbed oil in it and turned it around in the flames to get it to turn as dark as I could and then began cooking. It doesn't look perfectly seasoned, but nothing stuck when I cooked. I've cooked two meals with it without problem, so I supposed I did something ok. Nice wok, good utensils, however, instructions need to be a little clearer because what they said should happen, really didn't happen so you think you did something wrong.

I originally bought the wok for stir fry. My family and I are using it for almost everything now. I have even thought about buying a second one.

I am a home cook new to wok cooking. I had purchased a wok at a restaurant supply that I believe was iron. It was round bottom with the stabalizer ring. It would tend to lose it's heat and slide around on the stove top. I purchased this flat bottom carbon steel wok and I love it. It heats up in a matter of seconds with the stove at a much lower temperature. If I start to lose heat, I can adjust it very quickly but it typically doesn't lose heat unless I put something cold in it. It cools very quickly after turning the heat off. Also it looks much nicer hanging with my pots and pans.

I'm an avid home cook and blogger and have been looking for a wok for my stir fry dishes. I chose this one because I wanted to put my own seasoning on the pan. I also liked the tempura cooling rack it comes with, and the stir fry shovel. I really like the large cooking surface this wok provides, stir fries are so much fun with it! The protective coating that the factory applies is really difficult to remove as its clear - and the instructions for removal aren't that great. All in all I'd buy this wok again, it heats quickly and transfers heat evenly, has a large cooking area and the accessories it comes with are very helpful in a stir fry. Cons would be the labor intensive removal of protective coating and the lack of good instructions on how to do so.

Removing the manufacturers coating can be a bit of a pain with any wok. Use hot soapy water and a stainless steel scouring pad to remove the coating. Next season, and begin cooking. After cooking use hot soapy water, and a soft sponge to clean instead of a stainless steel scouring pad. The steel of the wok will appear "bruised" with more use, and over time will assume a deep black patina. You want this to happen. If you clean with a scouring pad you will remove the patina. Make sure after washing your wok to put it back over a low heat for 1 or 2 minutes to dry the wok well. Rusting occurs only if the wok is left damp. *Woks are very forgiving. If you scratch or remove the patina, you can keep cooking, or start from scratch with the same wok. Scratches will fill in over time, and a patina will return. If your wok is rusting, use a stainless steel scouring pad to clean well, and start seasoning again.