Review on Carbon Steel Wok Electric Induction by Ethan Dualimace

Features I like: • Thick carbon steel body lasts longer and resists cracking. • Requires no special attention to the wok surface when cleaning and does not worry about scratches such as scratches. B. with non-stick coated cookware. • Suitable for use on both gas and electric stoves. I have both houses. Personally, I like to cook on an induction hob with a timer, and my nanny most often preferred a gas hob. So far this wok has performed well on both heat sources. • Not to mention that this wok comes at a very reasonable price compared to the quality of the product. • Also included is a decent wooden spatula and a sturdy tempered glass lid. The wooden handle can be easily removed for storage without additional tools to assemble or disassemble the wok. Note to the seller: It would be nice if an additional auxiliary handle could be installed, which I think would stabilize the wok and make it easier to transport. Wok in daily use. Recommendation to the future buyer: It is better to wash and season the wok before using it for the first time. As a first course, we recommend stewing pork belly. (I did that to mine).