Review on 🍳 NUWAVE MOSAIC Induction Wok: 14-inch Carbon Steel Wok with Precision Temperature Control, Wattage Control, and Tempered Glass Lid by Dave Wheeler

This is an amazing wok. I'll start with some negative reviews. Firstly, this is a carbon steel wok, not Teflon, so it has a protective coating that must be removed before cooking or your food will turn black. This is not a pan scrub. In the photo I posted you can see the pan after I've removed most of the black coating so the pan looks silver instead of black. After it has been seasoned with oil, it will turn black again due to the polymerization of the oil, and this will be a non-stick coating. Watch some videos on how to season a wok. Clean it and wipe it with a coarse sponge or even a metal mesh with some washing-up liquid and water. This will remove the black coating. Then you can season with vegetable oil. Again, just watch a few videos and you'll see how easy it is to do. It took me about 10 minutes to season this wok and make it nonstick which is amazing. My attached video shows the beginning of my seasoning process. Second, I saw some criticisms that it was warm downstairs. This also applies to ordinary woks with a flame. The middle bottom of the pan gets hot and then they move the wok to cook the food. This pan makes it perfect because of induction. I tested this by pouring some water on the bottom, letting it boil (which took less than a minute) and then turning and tilting the pot, and no matter where I tilted it, the water boiled instantly. The heating element on this thing works the same as it does in a wok. Cooking in a wok isn't just about setting up a pan and watching it, it's about moving food around. If you just want to watch the food being prepared and not interact with it, get a slow cooker. The first thing I cooked was Kung Pao Chicken and it was perfect. i love this thing