Good size. My issue with it though, as I am a novice when it comes to cooking with a carbon steel wok, is that if i put sauce for my stir fry dishes, the seasoning comes off and exposes the bare metal.

I bought this wok after extensive research online, the goal was to replace my Le Creuset wok I got years ago. The Le Creuset wok was nonstick (got it back before I knew any better about cookware) and it was showing it's age. I decided to move away from nonstick and get into cooking with cast iron and carbon steel. With a little TLC I hadn't regret my decision, even when cooking eggs.It is true what the other reviewers said, the factory lacquer took unholy efforts to remove. But with lots of elbow grease, scrubbing with a green scouring pad under very hot water while wearing thick plastic gloves, it came off. One thing to note is once the lacquer is off the wok will rust immediately. So it's important to work quickly after that and towel dry asap. The seasoning part was just as the instruction said, which I delegated to my husband to do after 1 round of standing by the hot stove. Only thing he did differently was after the last seasoning (he did it 5 times), he stir fried aromatics (leeks and ginger) to really sear the flavor in. I used the wok an hour later and it cooked like a dream. Nothing stuck and took to the high heat very well. To clean I pour hot water in it while the wok is still warm and stirred a paper towel around. Then I dump the water out and immediately towel dry. Then I put it on medium heat to make sure it's good and dried all the way around and rub a few drops of canola oil back in with a paper towel to keep it from rusting. I won't bother to find a place for it in my kitchen cabinets, this baby is going to be used so much that it won't need to be put away.

I've used this wok for a while now and it's a big sturdy wok, I have no regret buying this wok, it's just great to use

El wok llego en perfecto estado y cumple con todas mis expectativas, un producto de muy buena calidad.

This wok cooks well but I encountered significant issues trying to season it. Upon delivery a few weeks ago, I closely followed the instructions about boiling water in it and scrubbing to remove the factory coating. While it took a good bit of elbow grease, all of the coating eventually came off. Seasoning is where I ran into problems.Since the steel should be heated thoroughly, I used my propane jet burner which is used to heat seafood in a 100qt pot. The burner can generate a lot of heat, as you might imagine. I lit the burner and coated the wok in oil. Then, I put it over the burner. While the steel seasoned exactly as it should, both handles melted and the rivets which attach the handles to the bowl loosened up considerably. I will take the blame for the melted handles. I should have removed them both BEFORE heating the wok. After seasoning, I could have simply re-installed them after the wok cooled down. I am going to contact the manufacturer to inquire about purchasing new handles. They are each held on by screws so replacement ought to be simple. Live and learn.The rivets are another story. All rivets were tight before I seasoned the wok. After seasoning, they are so loose that I cannot hold either handle with any confidence that they are not going to break off at some point. I am going to try to hammer them back tight, if possible. If not, I will not be able to move the wok during cooking (which is what I am forced to do at the moment). That makes this wok largely ineffective so I will have to search for another one with better construction quality. The sad part is that the cooking surface works very well. It is impressively non-stick and heats quickly and evenly. The few things that I have cooked in it came out great. I will update this review after I attempt to re-seat the rivets. I hope I can salvage this thing.TL;DR Remove the handles before seasoning the wok or do not use a high-heat source like an outdoor jet burner. Once it is seasoned, this wok functions very well.

Cant really fault my new wok. Really good solid steel, nice modern look to the handles. Really like it.

This is the first wok I have ever purchased, and I am overall very satisfied with it. It took me awhile to season it properly before using it, (that's the only downside for me)but after that it was awesome to use. It heats up really fast which is awesome for chinese stir fry and does not require too much scrubbing when washing with some salt. It even gives a nice stir fry smell that my other pots aren't able to produce when I'm cooking. I also enjoy the large cooking area, means I get to cook lots of food all at once and mix with ease! It is well balanced when I am stirring the food inside the pot because it's pretty heavy so it supports itself. Overall I am pleased with the pot and will recommend it for anyone who is new to buying their first decent wok.Update: I've been using this wok for more than 6months now and I'm lovin it! Now that I understand how seasoning works, I don't worry about it rusting. It's amazing at being nonstick and cleans very easy after soaking for a minute. The taste is so authentic, I really love this wok. Been using it for scramble eggs and doing most of my cooking with it now. Its pretty much non stick.

I've been using this wok several times a week for over a year now. I've been completely satisfied with its performance.Short review:Ok, you've decided on carbon steel for a wok, but which one, there are so many choices... what's different about this one? The phenolic handles and the thicker gauge steel. I have had zero problems with the handles - they're solid, look sharp, easy to clean, and they stay cool during use.The thicker steel, only half a millimeter? It makes a difference. It's very solid, no flex or warp, and it holds heat better. It has noticeably more heft than the 1.5mm, but isn't too heavy. IMO it's worth it.Overall this wok earns its "pro" label every time I handle it.Long review:Wok material - basically three choices: non-stick, cast iron, and carbon steel.Don't bother with non-stick. Proper wok stir-frying is done at high temperatures, and that doesn't go well with non-stick. A non-stick wok is really just a regular pan in the shape of a wok. Meh.Cast iron is not a bad choice, such as the option from Lodge. But it's very heavy, making it difficult to store and manipulate. And you have to use pot holders to handle it. It takes longer to preheat, and then its strength of heat retention becomes a weakness if you're looking to change the temperature quickly. What about the lightweight cast iron wok option, which comes with handles? Too sensitive to thermal shock, i.e. can easily crack due to temperature changes, while the cooking performance isn't really better than carbon steel.So, then there's carbon steel. Like cast iron, it needs to be seasoned (google and use the ginger and green onion method, not the standard methods used for cast iron). But it's stronger and more durable than cast iron of a comparable gauge, and lighter and more easily manipulated than thick cast iron. And it handles the high heat needed for proper wok stir-frying. It's the best choice. And this wok is the best choice of the carbon steel options.Flat or round bottomed? Round bottomed is the traditional shape, but unless you want to mess with a wok ring or retrofit a specialized burner, just go with the flat bottomed.Seasoning: This is not flavoring but building up layers of polymerized oil that protect the steel (or iron) from rust and provide non-stick properties. Look at 10 different how-tos for seasoning and you'll find 10 different variations. The aforementioned "ginger and green onion" method helps get the raised sides properly seasoned, then it's just a case of maintaining it properly.I've been using a traditional bamboo wok whisk with great results; there's a number of them available here. Or you can use some sort of non-scratch scrubber designed for cast iron. The key is to use something that won't remove the seasoning. Rinse it off in hot water (no soap), use the wok whisk to remove any stuck particles and rinse again, dry off with a paper towel, heat it a little bit on the stove to dry any remaining moisture, then coat it with a thin layer of vegetable oil after each use. Basically the same as cast iron. It's easier than it sounds.And the best way to maintain / improve seasoning is to keep using the wok for stir-frying or deep frying, the more you use it the more it builds seasoning naturally...Utensils, I originally used a cheapo wood-handled metal wok spatula from the local Chinese supermarket. It worked fine, until the wood handle kept coming off. So I replaced it with the Tablecraft bamboo handle SS wok spatula found here. It's a quite fine quality wok spatula, but with one problem - it's too good, the stainless steel is too hard and it scratches off the wok's seasoning, a problem I didn't have with the cheapo spatula. I've recently switched to an all-bamboo wok spatula and so far, so good...As of this writing this wok costs 25% less than I paid for it a year ago. Yet I still think it was worth the price I paid. Buy with confidence.