Kanda Iron Beijing Wok - Lightweight and Durable - Perfect for Authentic Japanese Cooking - 11.8 inch 30cm

versatile and not heavy

I've used this wok to cook quite a few different meals and have even used it to deep fry wings, and everything I've made came out really good. It heats up fairly quickly & evenly, but it doesn't hold the heat like a true professional grade hand hammered wok holds heat, which is why I gave this 4 stars and not 5. Its also pretty small so you can cook for 2 ppl at a time without sacrificing the quality of the the food. It cleans very easily as well, with just hot water, which is always a welcome feature for any kind of cookware. I am happy we added it to our kitchen and will get many years of enjoyable cooking and eating as a result!

This wok is great for cooking all kinds of Asian food! Light weight and good weight balance on the pan and handle. The quality is good, and I like the welded handle (not riveted). This is a traditional wok and you have to know how to take care of it. Like cast iron pans, seasoning is important. It will last for a long time if you take care of it. As explained in the instructions, it cannot be used with electric stoves. I love this little wok!

First off, the metal seems thinner than I expected. I don't really do weight training or anything, I'm just an average guy and I'm very confident that I could bend and roll the metal by hand, so over time with heat I'm a bit skeptical it will keep it's shape, but we'll see. The welds and overall appearance is a bit rougher than the pictures but it is large and has a good balance/shape. Also it would be nice if the handle offered some kind of rubberized grip or texture.

Takes too long to heat up, not easy to clean,Poor quality, I used a wooden spoon and still left scratches.

This is the first wok I've owned, so this review is from a total newbie.This utensil is huge by comparison to my cast iron frying pans. Kind of a shock when I opened the box. It looks large enough to stir fry up a meal for a large family with no trouble. Finding a place to store it in my small house will be a challenge, but it does have a hole in the handle for hanging it somewhere.It's a nice-looking piece of kitchenware. The welds are all clean and smooth, and the finish is nice. I gather from watching a couple of YouTube videos that I'll need to season it the same way I do my cast iron stuff, so that's not a problem.I was a bit concerned that the handle would heat up too much to use it bare handed, but that wasn't a problem on the first outing. It might get hot if you're cooking a big meal on it, but things cook up so fast that I didn't notice any problem with the handle overheating.This wok is specificially designed for gas stoves. Says so right in the description, which I apparently skipped over. I cook with electricity. I imagine a seasoned wok chef (pun intended) would be appalled that I would use such a thing on an electric stove, but it's what I have, so I gave it a shot. It works. The bottom is rounded, so I suspect it doesn't heat as evenly as it would on a gas stove, but it heated up enough to turn my chopped-up hamburger into taco filling in about two minutes, which seems pretty good to me. I also tried a bit of stir fry in an effort to be "traditional," and that worked fine, too.In addition to the stir fry cooking this tool is made for, I think it will be useful for cooking almost anything that doesn't need to lie flat in the pan. It's large enough to cook a serious amount of food in one go. It cooks fast, and the cleanup is quick. I think it's going to find its way into my normal cooking routine. Next up I'll try hashbrown potatoes. That should be interesting.

Most Asian stir frys are small; batch, and cup of this, a cup of that. This little wok, if properly seasoned, will last, the inside is perfectly round for tossing ingredients, the metal thick enough to hold the ingredients, but thin enough to transfer much the heat to flash cook the food. Highly recommend for flash stir frying.

Simply put, an iron wok like this will be your best bet at making perfect meals. As long as you know how to keep it usable with oil and proper cleaning methods. It is fairly light, has a welded and formed handle, and hasn't yet had any damage that would impair cooking after 10 uses so far.It heats even on lower heats and doesn't stick all that much either. Huge recommendation if you want a more advanced tool for cooking, while also one that is capable of the largest amount of wok meals.