Name: Imusa 14" Carbon Steel Non-Coated Wok
Brand: IMUSA
SKU: 6000196283961
Price: 53.78 CAD
Availability: OutOfStock
Rating: 3.8 (11 reviews)

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Imusa 14" Carbon Steel Non-Coated Wok

Non-Stick<br><ul><li>Imusa 14" Carbon Steel Non-Coated Wok</li><li>Imusa's wok is ideal for cooking stir-fry, meat, fish, vegetables, poultry & rice</li><li>Wood handle stays cool while cooking</li></ul>

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Imusa's wok is ideal for cooking stir-fry, meat, fish, vegetables, poultry & rice. Wood handle stays cool while cooking.

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Great Wok

Received it this week. Made in Taiwan and feels pretty robust. It has a flat bottom and worked well on an electric stove. Scrubber it with barkeepers friend to clean it initially, and then seasoned with oil. Overall very happy with this

Solid wok

I bought this item a month ago and have been using it ever since. I am pretty happy with it. It is easy to clean and I like the fact that after using it for a while it has built its own non-stick coating. Feels very sturdy. Saying all this, you have to maintain it well and coat it with oil after each cleaning for storage. Overall, great product.

After seasoning the wok, I can easily make sunny side up eggs without stick to the bottom. My only complaint is the bottom started to warp after several times high heat usage. I stir fry a lot and the wok can really do the job. Easy cleaning and maintenance.

Imusa 14" Carbon Steel Non Coated Wok

the traditional woks are carbon steel; light, inexpensive, and non stick when seasoned properly.

dont bother with non stick (defeats the purpose of wok cooking which needs high heat) and cast iron which is too heavy.

knocking off a star since the instructions to season this wok are not entirely correct IMO; personally, i heated the entire wok till it was blue, cooled it down, then applied a thin layer of oil all over the inner work, burned the oil until it no longer smoked, then done

this is the wok you want

get streak mark easily even though used wooden spoon. Light weight and easy to handle

Imusa wok

It's a good sized wok as I was looking for a 14" one. I watched two different YouTube videos as well as read a few articles online before I started the "seasoning process". My  wok turned brown and I never saw blue. I have a gas stove and yes, it was super high heat. I don't think every carbon wok is the same so I think brown is fine and will probably turn black (eventually) if I cook more with it. So one thing you should know before you buy. The ear handle and long cylinder handle burns. At high heat bottom of the wood piece that is the ear handle turned dark brown and the tip of the cylinder handle that joins the piece of aluminum that connects to the wok, also turns dark brown. I am assuming the piece that connects the wood handle and the wok is aluminum?  It is very light and it does not look like stainless steel or carbon steel.  I think for the price, it's a good enough wok.  I haven't had it long enough.  I read online that the minimum width of the carbon steel should be at least 2mm thick and when I measured my wok, it fell short of 2mm.... close to 1.5mm thick.

Good size

I would not recommend this product to anyone. Bought this one month ago and used it for the third time yesterday. After just three used I see rust marks. This is truly horrifying and I have to throw this wok now.

Horrible Product