AG2T Light weight 13" cast iron extra wide flat bottom wok for electric/induction cook top

If you're looking for a flat bottom wok, this is about as good as it gets. I did alot of research. I was leaning toward the popular carbon steal, but for flat bottom, I have read countless reviews of them warping slightly. Nothing is worse than warped cookware! So, after looking at cast iron, the popular ones seemed so thick and heavy, like our favorite frying pans. But if you plan to actually stir fry, you want high heat, and temp control. Hard to have control with a thick cast iron wok, since you cannot cool or heat it very quickly. This wok is very thin for cast iron. On my induction stove, I can get it screaming hot in less than 2 minutes, and simply lifting it off the stove, allows temp control quickly. The wok came perfectly polished and smooth. Very impressed. And unlike alot of handles for other woks, this one won't allow the wok to "turn", so it's strong and secure. You won't find a more durable, flat bottom wok, with quick heating.Also, I contacted the seller quite a few times, before buying, asking questions. She was helpful, each time. I also purchased the utensil set, which is also high quality.

I had been wanting a lightweight cast iron wok for a while, as I have a glass stove top... and even my carbon steel wok wobbles and doesn't make full contact. I do have a heavy cast iron wok that works well but it is Cantonese style, and I cannot "flip" food while stir frying with it. I looked around, and this was exactly what I wanted. It has a removable handle so you can season in the oven if you choose to. The weight is perfect considering this is cast iron. It changes temperatures fast, almost as fast as my carbon steel wok. I have used it maybe 20 times so far, and it is already very well seasoned (very non-stick cooking), and will only get better with time and more use. Easy cleanup is wonderful.

Thank you for updating the description.This pan arrives "seasoned". It looks beautiful. That said, if you put a wet paper towel, that towel is black. It takes many rounds of scrubbing & boiling water before a wet paper towel remains white as happens on other iron cookware. So, it's not a "coating" since there's nothing peeling or anything like that. Even so, it's a good many scrubbings before I'd eat anything that you cook in it. Now that mine is scrubbed, it's a bit harder to clean, but I guess that's to be expected. Given that I normally stirfry in oil, I expect it to naturally brown back up -- but at least I'll know it's cooked oil.What I would say: this wok is well designed for an induction cooktop. It carries heat well. It's not particularly heavy. Overall, I think it's better than the stanless steel wok I had before that had a narrow bottom and didn't hold heat well. Thank you for offering this on the marketplace.

... Cracked in less than 4 months. Only been used a couple dozen of times and it has already cracked. Expected more, :(.

I bought your cast iron wok and it just arrived a couple days ago. It is hands down the best wok for electric stoves that I have seen. Honestly it’s the best wok I’ve found in America and possibly also through my travels in China. I had been incredibly dissatisfied with the offerings of other stores and brands because the quality of manufacture was sub par, or other potentially good woks had some absurd anti-stick coating that was incompatible with high temperature stir fry. After returning a disappointing purchase a few weeks ago I stumbled onto your YouTube channel and saw the woks that you sell.After it arrived I noticed that the quality of the metal, wood, and craftsmanship was well above what is being offered by large brands and restaurant supply chains. I believe this product is leaps and bounds better than everything else sold on Amazon.Thank you for making a product for someone like me, who is a very picky and demanding customer when it comes to equipment that I keep in my kitchen. Cooking is one of the things I love most in life and I only have the best knives, pans, and utensils because I like to spoil myself.I’m excited to use this wok when my mother in law visits me from Luoyang! I promised I would learn some of her recipes so her daughter would always feel at home and I know she will be happy to see that I’ve kept my promise!

It has been used for two months, the shape and size are suitable for my house, the heating speed is fast, but I have done many times to open the wok taught by the video, but the effect of the non-stick pan is still average

I've gone through several woks since I installed an induction cooktop at home. This is the only one I've been happy with to date. The wider flat bottom really works with the induction technology, and cast iron is sturdy enough so I'm not concerned about it warping as my prior carbon steel woks have. I followed the seller's seasoning instructions (see their YouTube site) using the pork fat (I've always used vegetables in the past) and I'm very happy with the pan's non-stick performance. It is light for cast iron, and I don't find the weight troubling. Given I'm using it on an induction stove, I'm not really tossing it anyway (because the pan won't heat when not in direct contact w/ the induction surface). Just stir fry vigorously. A winner!

It took a while for me to get used to the wok, but it was totally worth it. I was tired of nonstick coating wok, so I did a lot research on cast iron wok. However, I found that there were all different kinds of suggestion, in terms of the choice of oil, seasoning procedures, maintenance etc. For those who are new to cast iron wok for stir frying, it is actually quite simple. You only need a very thin seasoning. Every time you stir fry, you make sure the wok is hot enough, and then pour the oil in. The surface of the wok is really smooth, which makes it the best nonstick noncoating wok! After each use, rinse it with hot water and keep it dry. It can last forever.