Pros: Best wok for Western Stoves
Cons: On the heavy side
I'm actually reviewing the wood handled variant of this wok, but that one only shows up in the list as part of a set. I picked up mine at a Kroger franchised grocer, but I've seen this particular plastic handled wok at Walmart and know that the wok itself is the same as the wood handled version. Target sells the wood handled version in a non-stick coating, but I don't recommend non-stick for woks.
And mine all seasoned and used.
Notice that my wok has the 4 rivet handle like the plastic handled version shown here. Since I bought mine, IMUSA has switched to a 2 rivet connection as shown in their picture. I don't think that is a significant change as the ones I've handled in-store seem just as good as this version.
For western stoves, a flat bottomed wok is a good design as it handles properly on the flat cooktops we use. Getting the right balance between rigidity of the metal and weight is one of common flaws in inexpensive carbon steel woks. The usual test for this is to press the sides of the wok together in your hands and check how much it flexes. This wok flexes only a bit showing the thickness of the steel is just right. The wood handles add some weight compared to the plastic variety, but the wood is nicer.
Woks are often available in even thinner guages of steel but they tend to scorch food and cook poorly.
The Amazon reviews indicate that this wok rusts. Well, all carbon steel rusts quickly so you have to season it and care for it properly. It will come with a rust protectant coating so you have to scrub that off before seasoning. This wok takes seasoning readily and was easy to season. As you tilt the wok to season the sides more, take care to not scorch the wood helper handle or melt the plastic helper handle depending which version you select.
I cook in this wok on an induction hob. So there isn't much if any heat licking up the sides of the wok. So some of the seasoning in the bowl of the wok has worn off there. It's easy to restore over gas or on the induction burner with the wok empty. On induction, the bottom is a little more prone to rust in my experience than over gas heat. Probably due to less air flow when cooling down after use. So do check the bottom for rust now and then.
All flat bottom woks will "pop" at some point in my experience. The flat bottom expands every time you heat it. So it tries to become a bit more bowl shaped to allow for that expansion and contraction. You'll notice that the wok doesn't sit quite flat anymore, especially on a flat top hob compared to a gas grate. Flip the wok over and hammer on the high spots to flatten it back out.
Maintaining the seasoning and shape of your carbon steel wok is all part of true wok ownership. I own 7 different woks and this one is the one I use most.