Overall, this pan doesn’t feel or perform like a wok. Eggs stuck considerably, and greens tended to brown too quickly during stir-frying. Food feels cramped in the pan, and tossing was difficult given the smaller area and the weight for the wok’s size. It’s a heavy wok for its size, and there is limited space both at the bottom surface (5.5 inches diameter) and from lip-to-lip (12.5 inches). Made In Blue Carbon Steel Wok: The Made-In Wok was a bit of a disaster in testing.The bottom surface of the wok I received was also slightly warped, so it was not induction compatible. Either it is the original factory seasoning or you seasoned you wok by yourself the patina coating may wear off. After you dried your wok wipe it through with oil with a paper towel. Dry your wok with a paper or textile towel EVERY TIME after you washed it. The wok is also quite heavy for its size, and felt awkward when tossing. Best if you only use water to clean your wok. Because it's hand-hammered, there are imperfections in the metal, and the distribution of heat seemed uneven. Craft Wok Flat Hand-Hammered Carbon Steel Pow Wok: Though attractive, this wok performed poorly in fried egg and stir-frying tests: Food tended to stick to the surface, and eggs needed a lot of scraping to release.And given the hefty price tag (upwards of $250), this wok isn’t the best choice for everyone. While this wok performed well in most tests, the heavy weight made maneuvering difficult. It had superior heat retention, but it was very slow to heat up on my stove. It has a massive bottom surface area (8 inches) and was the thickest metal wok in the lineup. At more than 7 pounds, the Zhen San Huan is not ideal for traditional wok tossing. The surface is treated with magnetite, which produces a stunning blue-black surface. Zhen San Huan Hand-Hammered Carbon Steel Blue Wok: This beautiful, hand-hammered wok is a beast of a cooking vessel.Additionally, the wooden helper handle is not removable, so it’s difficult to season this wok in the oven without burning and ruining the handle. In fact, by the end of testing I could feel the handle start to loosen and the rivets seemed to be warping slightly. The wooden handle screws into a riveted base, so there are a couple points of failure over repeated use. Helen Chen's Asian Kitchen Flat Bottom Carbon Steel Wok: This spun wok performed well in testing, but its durability is suspect.The surface was also stickier than the other woks we tested, with the fried egg and bits of rice adhering to the bottom. Imusa USA WPAN-10018 Non-coated Wok: While this was a perfectly serviceable wok, we found the angular wooden handle difficult to grip.It’s also $325, and for that price, we expected more from it.
Smithey Carbon Steel Wok: While this was a beautiful, burnished wok, it was quite heavy (3 pounds, 5.5 ounces) and took FOREVER to boil water-more than 15 minutes! Plus, the wok basin was very shallow (it's around 3 inches deep), and we accidentally flung grains onto our cooktop when making fried rice.Serious Eats / Grace Kelly The Competition
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