AG2T Light weight 13" cast iron extra wide flat bottom wok for electric/induction cook top

If you're looking for a flat bottom wok, this is about as good as it gets. I did alot of research. I was leaning toward the popular carbon steal, but for flat bottom, I have read countless reviews of them warping slightly. Nothing is worse than warped cookware! So, after looking at cast iron, the popular ones seemed so thick and heavy, like our favorite frying pans. But if you plan to actually stir fry, you want high heat, and temp control. Hard to have control with a thick cast iron wok, since you cannot cool or heat it very quickly. This wok is very thin for cast iron. On my induction stove, I can get it screaming hot in less than 2 minutes, and simply lifting it off the stove, allows temp control quickly. The wok came perfectly polished and smooth. Very impressed. And unlike alot of handles for other woks, this one won't allow the wok to "turn", so it's strong and secure. You won't find a more durable, flat bottom wok, with quick heating.Also, I contacted the seller quite a few times, before buying, asking questions. She was helpful, each time. I also purchased the utensil set, which is also high quality.

I had been wanting a lightweight cast iron wok for a while, as I have a glass stove top... and even my carbon steel wok wobbles and doesn't make full contact. I do have a heavy cast iron wok that works well but it is Cantonese style, and I cannot "flip" food while stir frying with it. I looked around, and this was exactly what I wanted. It has a removable handle so you can season in the oven if you choose to. The weight is perfect considering this is cast iron. It changes temperatures fast, almost as fast as my carbon steel wok. I have used it maybe 20 times so far, and it is already very well seasoned (very non-stick cooking), and will only get better with time and more use. Easy cleanup is wonderful.

Thank you for updating the description.This pan arrives "seasoned". It looks beautiful. That said, if you put a wet paper towel, that towel is black. It takes many rounds of scrubbing & boiling water before a wet paper towel remains white as happens on other iron cookware. So, it's not a "coating" since there's nothing peeling or anything like that. Even so, it's a good many scrubbings before I'd eat anything that you cook in it. Now that mine is scrubbed, it's a bit harder to clean, but I guess that's to be expected. Given that I normally stirfry in oil, I expect it to naturally brown back up -- but at least I'll know it's cooked oil.What I would say: this wok is well designed for an induction cooktop. It carries heat well. It's not particularly heavy. Overall, I think it's better than the stanless steel wok I had before that had a narrow bottom and didn't hold heat well. Thank you for offering this on the marketplace.

... Cracked in less than 4 months. Only been used a couple dozen of times and it has already cracked. Expected more, :(.

I did a lot of home work before I purchased this Cast Iron Wok. Quality is excellent, good size and shape.It is real easy to season, just do what the professionals do. To me, it is a benefit without the helper handle.You can remove the long handle and season in the oven. And if I cook a heavy load, I use a special kitchen gadget to help me lift, see picture. Such a beautiful, useful, well made product, I have search the internet all over and picked this one.

It has been used for two months, the shape and size are suitable for my house, the heating speed is fast, but I have done many times to open the wok taught by the video, but the effect of the non-stick pan is still average

The thicker wall helps distribute heat evenly. However, this is not a crude overly heavy wok. Its highly polished and works perfectly once it is seasoned. My thinner high carbon steel woks also cook well, however, you notice that the thinner the steel the more heat will fluctuate along the sidewall of the wok. To me this is the Lexus of all woks. It is no cheap imitation or trumped up with teflon or other crap to sell to a Western audience. It is the real deal for authentic cooking.

My first attempt at wok cooking was back in the 1990’s. I watched a show called Yan Can Cook back then. Unfortunately every thing I tried to cook,stuck to my cheap wok. I turned that wok into a planter. No YouTube back then to help in the learning process. I purchased this new wok and am very happy. The inside is polished beautifully. I seasoned it after watching the sellers video On YouTube and no sticky mess. I highly recommend this wok and probably will buy its 14” big brother when its backin stock.