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🍳 helen's asian kitchen carbon steel wok set - 13.5-inch flat bottom wok with lid, stir fry spatula, and recipes included - silver/gray/natural logo

🍳 Helen's Asian Kitchen Carbon Steel Wok Set - 13.5-inch Flat Bottom Wok with Lid, Stir Fry Spatula, and Recipes Included - Silver/Gray/Natural Review

4

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Average

Revainrating 3.5 out of 5  
Rating 
3.3
🍳 Cookware, 🍽️ Kitchen & Dining

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Description of 🍳 Helen's Asian Kitchen Carbon Steel Wok Set - 13.5-inch Flat Bottom Wok with Lid, Stir Fry Spatula, and Recipes Included - Silver/Gray/Natural

Helen’s Asian Kitchen Carbon Steel Wok for stir frying, stewing, sauteing, steaming, braising, frying, and deep frying favorite Asian recipes and more. Made from 1.6-millimeter carbon steel with heat-resistant bamboo handle, helper handle, and high-domed lid; sturdy riveted design; hangs to store. Carbon steel distributes heat quickly so foods cook evenly; cooking surface collects a natural patina over time for non-stick cooking performance. Flat bottom sits securely on any stovetop; works with gas, electric and induction; high-domed lid retains heat and prevents splatters.

Reviews

Global ratings 4
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Type of review

Revainrating 5 out of 5

Okay, be willing to work for a happy ending.

So far so good. Just be prepared to season 2-3 hours before first use. Good for the money, just wish the little wooden handle was removable - if so it could be oven seasoned. In addition, the rivets on the same handle came off. Exposure: 20 minutes for the paint to come off. Another 10 minutes, scrub with steel wool or tape until bare steel. 90 minutes heating and applying thin coats of high temperature oil. Repeat 5-10 times. To be honest I'm not sure how you would make a starter spice without

Pros
  • Kitchen and dining room
Cons
  • Updates

Revainrating 1 out of 5

This wok is rusting! Even after seasoning.

At first I liked the feel of this wok. It's a good weight and seems well balanced. I've had several woks, both non-stick and steel, like this one. So I know how to season the metal so I never have wok rust problems. I mean it started rusting as I was cooking in it. And I didn't cook anything sour, like tomatoes. I fried the mushrooms in olive oil, butter, garlic and red pepper flakes. Within 15 minutes I had a ring of rust right over the ingredients due to the steam escaping from the mushrooms.

Pros
  • Home and Kitchen
Cons
  • Sad packaging

Revainrating 2 out of 5

Comes with a toxic coating - CAUTION

This wok comes with a toxic coating which the manufacturer applies to the pan to prevent the pan from discoloring during transit. This toxic coating is extremely difficult to remove (and even hard to know if you've removed it completely). The instructions that came with the pan say to heat the pan and then scrub it a few times to remove the coating. However, heating the pan will result in any toxins in the coating being released into the air (so instead of eating the poison, inhale it now). My…

Pros
  • Woks and Stirring Pans
Cons
  • Fragile

Revainrating 5 out of 5

Great wok for your money. Carbon steel, like cast iron, needs to be aged.

The sturdy wok is the perfect size for the average family kitchen. There is a lid which is great. It weighs only 3 pounds 7.1 ounces. It must be seasoned. Carbon steel rusts just like cast iron. Fans of this type of pot know this and find it worth the effort and the benefits outweigh the extra steps. Here's what I did: I decided to season the wok inside and out. In fact, only the inside is needed, but each layer of spice will further darken and protect the surfaces. Wash the wok with soap and…

Pros
  • Pots and Pans
Cons
  • Upgrade available