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Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, 13.5 Inch, Silver/Gray/Natural
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Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
Purchase options and add-ons
Brand | Helen's Asian Kitchen |
Material | Steel |
Special Feature | Non Stick |
Color | Silver/Gray/Natural |
Capacity | 13 Inches |
About this item
- Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more
- Made from 1.6-millimeter carbon steel with heat-resistant bamboo handle, helper handle, and high-domed lid; sturdy riveted design; hangs to store
- Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance
- Flat bottom sits securely on any stovetop; works with gas, electric and induction; high-domed lid retains heat and prevents splatters
Customer ratings by feature
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This Item Helen's Asian Kitchen Helen Chen's Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 13.5-inch, 4 Piece Set, 13.5 Inch, Silver/Gray/Natural | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $38.19$38.19 | -14% $59.75$59.75 List: $69.75 | $49.99$49.99 | $54.99$54.99 | $85.99$85.99 | $34.99$34.99 |
Delivery | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Monday, Apr 1 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 |
Customer Ratings | ||||||
Value for money | 3.6 | 4.5 | 4.1 | 4.4 | 3.9 | 4.2 |
Easy to clean | 3.6 | 4.3 | 4.1 | 4.3 | 4.1 | 4.1 |
Heat distribution | 3.9 | 4.5 | 4.4 | 4.4 | — | 4.2 |
Versatility | 3.7 | 4.7 | 4.2 | — | — | 4.8 |
Durability | 3.5 | — | — | 4.3 | 4.0 | 3.9 |
Sold By | Amazon.com | Craft Wok | Amazon.com | Teewe-US | YANTURION | Bielmeierglobal |
capacity | 13 inches | 1.55 gallons | 5 quarts | 1.3 liters | 5.2 quarts | 5 liters |
material | Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel |
diameter | 13 inches inches | 14 inches inches | 14 inches inches | — | 13.5 inches inches | 14 inches inches |
has nonstick coating | ✓ | ✗ | ✗ | ✗ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✗ | ✗ | ✗ | ✓ | ✗ | ✗ |
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From the brand
HELEN’S ASIAN KITCHEN
Helen Chen is a leading Asian culinary expert, cooking instructor, and developer of Helen's Asian Kitchen cookware and cooking tools.
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HELEN’S ASIAN KITCHEN
Dedicated to the art of Eastern cooking
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“I learned to cook the old fashioned way—from my mother—with a style that emphasizes the delights and comforts of home-style dishes. I love to teach the methods of Chinese cooking and created my Helen’s Asian Kitchen line to make the process even more enjoyable to the home chef.” - Helen Chen
Helen's Asian Kitchen is a member of HIC – Harold Import Co.'s exclusive family of brands. HIC – Harold Import Co. is a USA-based, family-owned business.
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How did we get our start?
Helen learned to cook from her mother. She combines the comfort of home-style dishes with heart-healthy oils and readily available market ingredients—making cooking great Asian food easier for everyone.
What products do we offer?
We offer a full range of woks, bamboo steamers, spider strainers, sushi tools, chopsticks, bamboo spatulas, and many other cooking accessories.
What makes our products special?
Helen Chen's unique line of Asian cooking & kitchen tools were developed through many years of culinary experience and provides high-quality standards.
From the manufacturer
Meet Helen Chen
Asian culinary expert, cookbook author, cooking instructor and developer of Helen’s Asian Kitchen cookware and cooking accessories. Helen's focus is making Asian cooking quick, easy, and more accessible to the home cook. Her recipes are updated to incorporate readily available supermarket ingredients while still maintaining the authentic flavors and variety of traditional Asian cuisine. Her inspiration for new recipes and products comes from her frequent trips to Asia for business and family visits.
“I learned to cook the old fashioned way—from my mother—with a style that emphasizes the delights and comforts of home-style dishes. I love to teach the methods of Chinese cooking and created my Helen’s Asian Kitchen line to make the process even more enjoyable to the home chef.”
Heavy Gauge Carbon Steel
Made of heavy gauge carbon steel yet lightweight for easy lifting while cooking. Concentric grooves provide rapid, constant heating and quick heat recovery for optimum cooking. Extremely durable and should last a lifetime if cared for properly. A traditional wok material which renders superior cooking performance!
Naturally Seasoned
Carbon steel must be seasoned to ensure optimum surface for searing and frying, and to prevent against rust. Once seasoned, the naturally non-stick surface requires proper care. To clean, don't use soap, rather soak the wok in hot water for 5 minutes to loosen stuck-on food. Then use hot water and a soft sponge on the inside to protect the interior patina. To clean the exterior, hot water and a scrubber sponge is adequate. Dry over low heat prior to storing.
The carbon steel flat-bottomed wok is a versatile piece of cookware
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Stir Fry |
Fried Rice |
Deep Fry |
Pad Thai |
Videos
Videos for this product
2:28
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How to do seasoning on the electric stove easily.
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Product information
Brand | Helen's Asian Kitchen |
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Material | Steel |
Special Feature | Non Stick |
Color | Silver/Gray/Natural |
Capacity | 13 Inches |
Compatible Devices | Smooth Surface Induction |
Product Care Instructions | Dishwasher Safe |
Handle Material | Carbon Steel |
Item Weight | 2.25 Kilograms |
Number of Pieces | 1 |
Is Oven Safe | No |
Model Name | Helen |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Product Dimensions | 14 x 5.25 x 14 inches |
Item Weight | 4.94 pounds |
Manufacturer | HIC Brands that Cook |
ASIN | B000OFREDC |
Country of Origin | China |
Item model number | 97005 |
Customer Reviews |
4.1 out of 5 stars |
Best Sellers Rank | #52,788 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #108 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | April 19, 2007 |
Warranty & Support
Feedback
Product guides and documents
Product Description
Product Description
Helen’s Asian Kitchen Carbon Steel Wok is the perfect addition to cookware for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and so much more. Crafted from a sturdy 1.6-millimeter carbon steel, it distributes heat quickly so foods cook evenly. The cooking surface collects a natural patina over time to create that coveted non-stick cooking performance. The bamboo handle and helper handles are heat-resistant for comfortable use. Its sturdy riveted and flat-bottom design sits securely on any stovetop and works equally well with gas, electric, and induction. The high-domed lid retains heat during the cooking process and prevents splatters. The wok hangs for easy storage. Carbon steel is easily seasoned, reseasoned, and maintained to help prevent rust. Successive seasoning and regular use will gradually build a black patina, providing a smooth, stick-resistant surface, much like a well-seasoned cast iron skillet. The more use the pan gets, the darker and more stick-resistant it becomes. It is completely normal for an unseasoned wok to develop rust. Rust will not harm or alter the performance of the wok in any way. Simply scour away the rusted areas and season as instructed. Before first-time use, clean thoroughly, then season to seal the surface and prevent rusting. Set includes a 13-inch bamboo spatula, recipe booklet, full use and care instructions along. s defects in workmanship. Brought to you by HIC Harold Import Co.
Amazon.com
Fashioned with a handsome profile and a rugged build, this Asian Kitchen carbon steel lidded wok provides a smart-performing traditional tool for high-heat cooking. Created by Helen Chen, daughter of Chinese cooking pioneer Joyce Chen, the 13.5-inch piece is crafted from heavy-gauge 1.6 mm carbon steel for speedy conduction. As opposed to nonstick pans, this material does require seasoning but with a little initial help from the cook provides an optimum surface for searing and stir-frying.
Flat-bottomed for stability, this wok features deeply sloped sides and dual heat-resistant handles made of wood. A high-domed lid allows for steaming and accommodates bamboo steam baskets comfortably. The set also includes a 13-inch bamboo spatula and recipe booklet. For best results, both wok and lid should always be washed by hand. --Emily Bedard
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality and value of the wok. For example, they say it's good enough to cook with, and it cooks evenly. Customers are also impresseded with the size. That said, some complain about the handle, saying it'll wobble and fall off. Opinions are mixed on seasoning, heat distribution, and cleanability.
AI-generated from the text of customer reviews
Customers like the quality of the wok. They mention that it's good enough to cook with, everything worked out nicely seasoning-wise, and it'll cook evenly. It's sturdy, and has a beautiful patina over time. It is perfect for steaming dumplings, and provides a non-stick cooking experience.
"...I do like having a lid.It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha...." Read more
"...With a nice cover, it is perfect for steaming dumplings. Buy a medium sized bamboo steamer to add more space at the bottom for the water...." Read more
"The wok is solid and the perfect size for the average family kitchen. It has a lid which is great. It weighs a mere 3lbs 7.1 ounces...." Read more
"...Handle is held in place by a set screw and is flimsy. The end handle is easily charred by medium to high heat. Wok is otherwise good." Read more
Customers generally like the value of the wok. They mention it's a great product at a good price, and well worth it. They're also impressed with the quality at this price point. Overall, customers are happy with their purchase and recommend it to others.
"...cleaning and oiling after each use, and you have yourself a decent wok at a decent price. Wok is not heavy at all...." Read more
"...Overall I’m still pretty satisfied with it for the price." Read more
"...It really does a great job for stir fry and it's a great value for the money...." Read more
"- Excellent product at an excellent price. I believe this is the 3rd or 4th Helen Chen Wok I have purchased as gifts.-..." Read more
Customers like the size of the saute fry pan. They mention that it's an excellent size for home cooking, and a perfect small family sized wok. The cooking area is a good size, and it fits well on the stove. Overall, customers are satisfied with the size and quality of the product.
"...Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented...." Read more
"The wok is solid and the perfect size for the average family kitchen. It has a lid which is great. It weighs a mere 3lbs 7.1 ounces...." Read more
"...The 14 inch wok is a great size for cooking generous portion size meals for 2 to 4 people...." Read more
"...It has a wooden long handle is heat resistant and is more comfortable for me to hold than a wok with 2 small handles because I have severe arthritis..." Read more
Customers have mixed opinions about seasoning the wok. Some find the instructions straightforward to follow, while others say that they didn't get it all off and the seasoning didn''t take. The wok comes with instructions for seasoning, but some find it a little time consuming to do the season.
"...n't know how to season a wok this one comes with very clear and concise instructions for seasoning...." Read more
"...And no, its NOT easy and it does takes some time. But once you do, I've made plenty of delicious meals, and with an easy cleanup afterwards." Read more
"...The wok comes with instructions for seasoning. I see some complaints about rust and I can understand why...." Read more
"...Fortunately seasoning woks is a very easy process to initiate and maintain...." Read more
Customers are mixed about the cleanability of the saute fry pan. Some mention it cleans very easily, and the cleanup is pretty fast. However, others say that it became dirty, difficult to clean the first time, and left with stains all over the inside. The grooves make it hard to clean, and it discolors easy from other raw foods. It also starts to collect some orangey residue from oils.
"...Cleans very easily, even with occasional burned on food. Never use soap, just a sponge or a scotch brite pad for burned on food...." Read more
"...Instead I've just been developing gunk at the bottom of the wok and the pan is not turning black like I thought it would...." Read more
"...Just keep stirring. Seasons well and cleans in a flash." Read more
"This wok is shipped with a toxic coating that the manufacturer puts on the pan, so the pan doesn't discolor in transit...." Read more
Customers are mixed about the heat distribution of the saute fry pan. Some mention that the quality is good and it heats well, heats up quickly, and the heat is even. However, others say that the wood conducts heat so you can burn yourself on it, and that the main handle never gets hot.
"...It does still get the job done. It heats up and cools down quickly and would start to smoke oil by level 5, whereas my cast iron would reach smoke..." Read more
"...The problem is in this seasoning process the rivet cannot stand the high heat for that long time which is needed to season the steel around it, and..." Read more
"...I haven't noticed any hotspots yet cooking. The main handle never gets hot, and the ring at the end is useful for handing the wok up...." Read more
"...Even though this wok is lighter, it retains plenty of heat to keep second helpings hot while you eat the first helping...." Read more
Customers are dissatisfied with the rust of the saute fry pan. They mention that it did rust, and it was easy to clean. They also say that it was covered in an orange-rust like film.
"...the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over...." Read more
"...I left it in the sink one night and surface rust was already forming by morning. I do not blame the wok as it was my fault...." Read more
"...even getting used to not using soap to clean so tell me why the pan is rusty!..." Read more
"I love the pan but it’s hard to stop the rust" Read more
Customers dislike the handle of the saute fry pan. They say the rivets are loose, the handle is wobbly, and the decorative ends of the helper handle are falling off. The inner box lid has come loose and the bamboo spatula is missing. The rivets have not held up against time and the nonstick layer will crack and peel.
"...Wok is not heavy at all. Handle is held in place by a set screw and is flimsy. The end handle is easily charred by medium to high heat...." Read more
"...As some reviewers have noted, the rivets in the handle were slightly loose for me which is why i'm only giving this 3-stars...." Read more
"...The rivets have not held up against time. I will probably need to replace this in the next 12-18 months, which is WAY too soon...." Read more
"...that long time which is needed to season the steel around it, and came lose. Feels like it’s made of aluminum?..." Read more
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Top reviews
Top reviews from the United States
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Followed the instructions for seasoning. This is the first pan I’ve had to season so I was a rookie. I read the instructions, watched about 15 YouTube videos, and read blogs on how to properly season carbon steel. Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well. Made the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over. Now I looked up videos on how to remove rust and re-season. This time I oven seasoned. Covered the helper handle with tinfoil and wet paper towels to protect it, and this method seemed to work much better.
After about a year and using it about 2-3 times a month, I think it’s looking pretty good for a rookie. The bottom of the wok is seasoned beautifully! The inside looks great but has dark colored seasoning on the bottom that after reading some more online I’m pretty sure is from me turning the heat up too high. Apparently you don’t need really high heat with a carbon steel wok. I’ll try slightly lower heat!
To wash after cooking, I wipe with a paper towel. If food is cooked on, I put some water in it and heat it up for a couple minutes but DO NOT let it soak, use soap, or let it stay damp. I dump the water out right away, and clean and dry it thoroughly, even turning it around over low heat to evaporate any water left on the surface. Then I apply a thin coat of oil with a paper towel and store it away!
The lid is a little cheesy but it works. I do like having a lid.
It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha. It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented.
If you can’t deal with seasoning and the care required I wouldn’t recommend this. If you’re willing to give it a try and keep up with proper maintenance, it’s a fantastic wok.
Reviewed in the United States on December 8, 2021
Followed the instructions for seasoning. This is the first pan I’ve had to season so I was a rookie. I read the instructions, watched about 15 YouTube videos, and read blogs on how to properly season carbon steel. Tried the stovetop method. Looked ok, cooked some stir fry, worked pretty well. Made the mistake of leaving water in it to soak a bit, and guess what - it rusted. OK, lesson learned. Start over. Now I looked up videos on how to remove rust and re-season. This time I oven seasoned. Covered the helper handle with tinfoil and wet paper towels to protect it, and this method seemed to work much better.
After about a year and using it about 2-3 times a month, I think it’s looking pretty good for a rookie. The bottom of the wok is seasoned beautifully! The inside looks great but has dark colored seasoning on the bottom that after reading some more online I’m pretty sure is from me turning the heat up too high. Apparently you don’t need really high heat with a carbon steel wok. I’ll try slightly lower heat!
To wash after cooking, I wipe with a paper towel. If food is cooked on, I put some water in it and heat it up for a couple minutes but DO NOT let it soak, use soap, or let it stay damp. I dump the water out right away, and clean and dry it thoroughly, even turning it around over low heat to evaporate any water left on the surface. Then I apply a thin coat of oil with a paper towel and store it away!
The lid is a little cheesy but it works. I do like having a lid.
It cooks great, food doesn’t stick and after my 2nd try at seasoning doesn’t taste like rust or metal anymore, haha. It’s also pretty light weight and I love the helper handle on it. Perfect size for my family. I have a glass cooktop and it sits perfectly on it. I don’t have any trouble with wobbling like some have commented.
If you can’t deal with seasoning and the care required I wouldn’t recommend this. If you’re willing to give it a try and keep up with proper maintenance, it’s a fantastic wok.
I came across this wok and knew it would be a good fit as it is flat bottomed and thus would work well with an induction top. I have used the wok for a month and it's been great.
It is a bit heavier than what I would have wanted but this has an added bonus of making it more stable on the stove top. It does not tilt and is well balanced. The handle is heavy duty and is great for the constant moving one has to do while stir frying. I do wish a helper handle is present due to the heavier weight of the wok.
One con with an induction is that it only heats the middle part of the wok. The wok eventually gets hot on the sides, but not as hot as one would get if used over fire. It does still get the job done. It heats up and cools down quickly and would start to smoke oil by level 5, whereas my cast iron would reach smoke point with the same oil at level 8.
For induction users, it is better to initially season this wok over fire to get the edges black as well. Rotate the wok over fire to burn it and create a nice patina. As with cast iron, do not soak this in water. I left it in the sink one night and surface rust was already forming by morning. I do not blame the wok as it was my fault. I used a bit of soap and a steel wool to rub the rust away, but it created scratches on the surface. It was cosmetic only so I didn't mind. I reseasoned the wok and it's good as new.
With a nice cover, it is perfect for steaming dumplings. Buy a medium sized bamboo steamer to add more space at the bottom for the water. A small steamer (good for 4 siomai per rack) will only waste space.
Overall, I am pretty satisfied with my purchase. I can clank the wok with my spatula to my heart's content, and it seems like it's durable enough to last. Time will tell if it will last as long as my grandma's wok, which is still used by my mom today.
Reviewed in the United States on January 31, 2019
I came across this wok and knew it would be a good fit as it is flat bottomed and thus would work well with an induction top. I have used the wok for a month and it's been great.
It is a bit heavier than what I would have wanted but this has an added bonus of making it more stable on the stove top. It does not tilt and is well balanced. The handle is heavy duty and is great for the constant moving one has to do while stir frying. I do wish a helper handle is present due to the heavier weight of the wok.
One con with an induction is that it only heats the middle part of the wok. The wok eventually gets hot on the sides, but not as hot as one would get if used over fire. It does still get the job done. It heats up and cools down quickly and would start to smoke oil by level 5, whereas my cast iron would reach smoke point with the same oil at level 8.
For induction users, it is better to initially season this wok over fire to get the edges black as well. Rotate the wok over fire to burn it and create a nice patina. As with cast iron, do not soak this in water. I left it in the sink one night and surface rust was already forming by morning. I do not blame the wok as it was my fault. I used a bit of soap and a steel wool to rub the rust away, but it created scratches on the surface. It was cosmetic only so I didn't mind. I reseasoned the wok and it's good as new.
With a nice cover, it is perfect for steaming dumplings. Buy a medium sized bamboo steamer to add more space at the bottom for the water. A small steamer (good for 4 siomai per rack) will only waste space.
Overall, I am pretty satisfied with my purchase. I can clank the wok with my spatula to my heart's content, and it seems like it's durable enough to last. Time will tell if it will last as long as my grandma's wok, which is still used by my mom today.
I followed the instructions to the T about seasoning and cleaning after cooking, even getting used to not using soap to clean so tell me why the pan is rusty!
Initially, my spouse raised concerns and I foolishly said "oh that's just seasoning" LOL. Until I went looking at images of rusted woks and saw mine looked like that.
It is quite disappointing as I am now getting into asian cuisine and would like a wok ( I know I do not NEED one). I might have to shell out more $ to get something more durable.
I don't know if I got a bad one but reading the negative reviews, which I did not read prior to purchasing, show that this is a common error with this pan.
Quite unfortunate as I thought the package was a good deal - wok, lid and wood spatula. Unfortunately, I cannot recommend this product.
Top reviews from other countries
Decades ago I had a curved bottom wok and wasn't happy with it. I really find the flat bottom of this wok ideal to use. Plus, in the past, I didn't know how to properly season a wok. But this time around, by following the directions included in the box I have a beautifully seasoned wok.
I watched a video first but then I followed the exact instruction in the booklet provided. Voila, I now had a seasoned pan. Also, before my first use, as suggested on a video instruction (YouTube), I added some high smoke point oil, added cut up ginger and onion, then moved it around the hot pan until it charred. Removed, wiped thoroughly with paper towel. A beautiful way to finish the seasoning.
My first use was intentionally to deep fry some croquettes, which is what I've done with cast iron too. Ever since, my wok is beautifully seasoned only requiring a light wipe out or rinse (never using soap). Just like cast iron, simply wipe dry, add a few drops of oil, heat well, wipe and cool. It's always ready for the next use and never rusts.