21-9979, Classic Series Carbon Steel Stir Fry Pan, 12-Inch,Silver

La calidad es muy buena, se siente pesado y aunque es delgado esta bien, se calienta muy rápido, no recomiendo los que traen antiadherentes ya que los woks son para usarse a fuego alto y eso echa a perder el antiadherente. Ahí vienen las instrucción es mas o menos lo que hice y creo que si funcionó. El video lo dejé hasta la mitad porque si se lleva su tiempo pero se ve como va cambiando de color a azul. En las imagenes se ve como esta nuevo y como quedó al final, después de varios usos se deberá ir quedando negro completamente. Parece que esta sucio pero así es, al tocarlo no se siente pegajoso, se siente liso y resbaladizo. Primero hay que lavar bien el wok con agua caliente, jabón y estropajo verde o lana de acero. Secar, calentar a fuego medio a que se empiece a quemar o agarrar un tono azulado. Dejar enfriar y luego poner una capa de aceite en todo el wok y poner al fuego a que humee. Así varias veces 2 o 3. Cocinar unas cebollas, papas o jengibre hasta quemar y ya estará listo para usar. Se puede lavar solo con agua, secar, poner a calentar a fuego bajo y volver a poner una capa de aceite, dejar enfriar y guardar. Si lo consiguen a un precio similar comprenlo, si lo recomiendo bastante.

The Classic Series (not seasoned) is an entry level budget wok that had positive reviews on some kitchen review websites. As this is my first wok i didn't want to spend alot & it isn't too difficult to season which saves on cost. Like all woks they require some maintenance to prevent rust. Unfortunately this wok is of poor quality. Firstly i noticed the two rivets that hold the handle on is not secure, there is some slight wobble. I then followed the instructions to remove the protective lacquer by boiling water in the wok & then scrubbing with soap & hot water to rinse off & dry. Although its difficult to tell whether it has been removed, the sticker still left a mark on the pan regardless. I started the seasoning process by heating the pan & adding advocado oil which has a high smoke point which i burned off to make it polymerize to form a non stick coating, including around the sides. I repeated this four times. I then cooked some root veg just to absorb any chemicals & further help the seasoning before cooking an egg to test its non stick coating. Success i thought, the egg did not stick & i could slide it around the pan. However with further cooks the non stick coating started to peel off, it doesn't adhere to the carbon steel too good. I also noticed the wok distort significantly on the bottom with a 2cm gap at one end making it sit uneven & wobble on the stove which isn't very safe. This tells me that the metal is too thin on the bottom (1.5mm) & off poor quality. £25 may seem like good value compared to the pricier woks but its still overpriced considering its a poor quality product that wont last. You buy cheap you buy twice. So i decided to return it back to Amazon for a refund as its not satisfactory.

The pan needs to be seasoned before use.

This is a good wok like pan. It is not too thick, so it heats up and cools down fast, and you have a better control over the cooking temperature. Like any other carbon steel pan, you have to season it, and care for it so that it is nonstick and does not rust. Overall, it satisfies my requirement, and I would recommend it. I don't like that the price for Canadians is a lot higher than the price for Americans. I bought it on sale at amazon.ca, and it was still more than the regular price at amazon.com.

Great wok!