Souped Up Recipes 12.5 Inch Carbon Steel Wok For Electric, Induction and Gas Stoves (Lid, Spatula and User Guide Video Included)

I cooked with my new wok today (more on that later). I wanted to share this photo of the new wok beside my trusty 40 year-old family heirloom, which is a handmade hammered steel wok. It has been a workhorse. The hammer marks on my old wok serve to hold food that you want to pull away from the hot middle while you add more ingredients, or reduce a sauce. The hammer marks on this new Souped-up-recipes wok are more pronounced, so should serve the same purpose even better. They are manufactured, not hand- hammered. I followed the seasoning instructions exactly, including washing off the protective wax. I think not all the wax came off in hot soapy water though, as the seasoning oil just wanted to slide off. I made two applications of oil and hour-long bakes in the oven. However, the seasoning process was not really successful. Tonight I cooked kung pao chicken in the new wok. The first ingredient was marinated chicken in a generous amount of oil. The chicken stuck really bad! After cooking the chicken, I paused the recipe to deglaze the pan with some water and a lot of elbow grease. The good news is that I think the wok is ready to be seasoned again, the bad news is that we probably got some of the wax in our food. Bottom line, compared to my trusty old wok, this wok looks to be high quality. The weight is nearly the same, and the flat bottom is a little easier to deal with on the stove. Unless I come back to update this review in case I am not able to get it properly seasoned for nonstick cooking, then you can be sure that this wok is a good buy. It seems very sturdy and should last decades. *Update* After seasoning again, and doing some deep frying, this wok is perfectly seasoned and completely non-stick. *Another update after 10 months* I use this wok at least once per week. I haven't had to re-season even once. It has developed a beautiful patina making it completely nonstick. As soon as I dump the food into a serving dish, I take the hot wok to the sink and rinse with hot water. Everything comes off easily with a few scrapes of the spatula, and a few swipes with a nylon brush. No soap! Back on the hot stove with the burner off for a quick dry while we eat. I couldn't be happier with this wok!

I purchased this back in September, and after a few months of regular use, I'm really happy with it. What I like: · Solid construction – the carbon steel material heats up quickly and evenly. It handles high heat well, which is essential for proper stir-frying. I've used it on gas, and it performs beautifully. · Great size – 12.5 inches is perfect for cooking meals for 2–4 people. Big enough to toss ingredients without overcrowding, but not so large that it's hard to handle. · Comes with extras – the included wooden lid, spatula, and ladle are a nice bonus. The user guide video was actually helpful for getting the seasoning right. · Versatile – works on gas, electric, and induction. I've tried it on both gas and induction, and no issues. A couple things to know: · Like any carbon steel wok, it requires initial seasoning and regular maintenance to build up a non-stick patina. It's not a "use right out of the box" kind of pan, but the process is straightforward and worth it. · It will rust if left wet, so make sure to dry it thoroughly after washing and apply a thin layer of oil. Overall, this is a solid wok for anyone serious about stir-frying. With proper care, it will last for years and perform way better than non-stick alternatives. Highly recommend!

Wow. This wok is amazing! It heats fast and cooks very well. It is also easy to clean and I like that the handle comes off. It also comes with the metal spatula and choice of lid. I wasn't sure if I would use the spatula but it works way better than I thought with the wok. Wish I had come across this sooner! Love it! Love the Souped up Recipes on the channel as well. Thanks for making a great quality wok affordable!

I have now used this wok for about 2+ years and still going strong as long you know how to take care of a wok. I have recently bought a real hand hammered wok (Oxenforge) because the pivots made by the machine is making me use more oil then I want to, plus it is also harder to clean with those pivots. I will probably still use it for other task (when lots of oil is required like pan fried or deep fried). Dec 18 2025 UPDATE: I have gotten myself an 13.3" Oxenforged Wok that is really hand hammered. I didn't know what I was missing till I got the OXenforge wok. I don't blame this wok at all other than the machine hammer markings. But I now use the Oxenforge wok with a dedicated wok induction burner, and the TRUE wok-hei is here, the sides actually being heated, not just the bottom.

Tried my new wok from Souped up recipes. What a great wok! It heats up wonderfully and is light weight. That was a major consideration for me as I am 73 and not so strong anymore. I was a little concerned as it didn’t have a helper handle, but that didn’t bother me as I didn’t need it. I just washed it well with soap and water, heated it to 500 degrees, added oil and it was ready to cook! It was non stick and easy to work with. I also love her YouTube videos.

Been mulling over a wok purchase for a year, then on a night youtube binge souped up recipes ended in my recommended videos. It turned into a bing of that channel and in one video she was talking about a wok she was going to be selling soon. So I waited. Then ordered. Now I have one. I like it. The good. Perfect size for most oven tops in the USA(and likely everywhere else too). Has enough weight to be good, not so heavy your wrist will die. Interior before seasoning is slick n nice looking. Handle is super easy to install or remove, best outta the box feature is that. Metal scoop/flipper is nice sized and a welcome edition. FAR better then the wok I remember from childhood, which had the 2 handles and lid and was stainless steel. This nice wok is Carbon steel. Looks nicer. Much nicer. The single handle is nicer. Has a lil pour spout/steam vent lip on one side. The iffy. Wax coating inside that you must remove, somewhat hard to tell if its all gone. Maybe in the future make the wax a color? Lid(which I rarely use any lid ever) is wood but seems either not sanded enough/finished or delaminating. I build in wood so bit odd, could be just mine and is easily taken care of with 180 grit sand paper. Longest time for pan to season...figure on about 4 hours. The bad.(most will not have this for it is a bad of owners making...aka operator error) Its only bad if you didn't get all the wax off like you thought. you will have to go through the seasoning proces again after you rescrub. Keep in mind you need to do the seasoning process twice...minimum time 4 hrs...1 hr bake time and about as long to cool. Rinse n repeat. Heating pan on stove to do the oil is roughly 3 minutes on a glass top stove. So do it right the first time and you will nave NO bad. As the pictures show i had to rescrub the bottom of my pan, so I must do the whole thing over. The way to tell you did not get all wax out is the bottom will turn black with a rainbow sheen when you do the oil n papertowel step. If you see that don't bake, just go right back to scrubbing. But my picture does show the nice starter color the wok is...as well as what did season correctly(the not scrubbed part). The one barn cat approves of wok apparently. Also, I have not watched the video for seasoning. I read the booklet. Now...re-season and make some dinner!

The steel carbon is super fast for heating. The wok got very hot very quickly. I made Chicken lo- mein, with many thanks and credit to Mandy Fu for sharing her recipe. After watching her recipe and tutorial, I ordered the Souped Up Recipe shown in the video. The Chicken lo-mein was delicious and…Better Than Takeout!!!

Best value for your money. Not only do you get a great quality wok and lid, but you get a wok spatula, instructions and a whole load of recipes via YouTube. I had no problem seasoning the wok and it really holds a lot. I've only had it a few days but already cooked noodles, Bang Bang noodles, pork fried rice, beef broccoli, and donuts. Update: I've had this wok for 8 months. I've been using it almost daily. Today, I decided to re-season the wok. I'm getting the sense that most of the bad reviews about coating and other things are from people not actually following the instructions and the videos. My seasoning was mostly fine, but I made the mistake at one point, about 7 months in, of letting honey caramelize and harden onto the bottom. I scrubbed it out with a scouring pad, which took off some of the patina. I redid the seasoning today using the side burner on my grill (last two images are of the grill and the final patina). It took about 40 minutes doing this by hand and being careful to only spread a thin coat of oil and letting it smoke off, while rotating the wok on a ring to various parts where I wanted to build a patina. It worked well to restore the patina and I was able to immediately cook pork fried rice with no issues. You have to maintain your wok, people. After every use, I immediately rinse it out with no soap. I scrub off any food particles that may be left with a soft scrubber (no metal). Then I dry off the bottom, place it on the stove on high and let the water evaporate (so the thing doesn't rust...it's carbon steel!). Then, I put a very light coat of oil using a paper towel and tongs and let it smoke off. That's it. Take less than 5 minutes and I can put the thing away. The lid doesn't go in the oven, I don't use it every time I cook and it's been perfect for me. When I first built the patina, I followed the directions by cleaning and it then putting it in the oven and building the patina an hour at a time with a fresh thin coat of oil. You have to be patient. My guess is that if you do what you're supposed to and be patient about it and make sure to put at least 5 coats on to build the patina (that's at least 5 hours), you'll be set for a very long time. When I redid the patina, I did it by hand in 40 minutes and it's solid.

I love this pan! It’s a great quality pan that I’ve been using now for about a year. It’s so easy to clean using just hot water and a pan scrubber (never soap!). I then leave it to thoroughly dry on the warm hob or oven after use then add a teeny tiny drop of oil and rub it all over the interior surface with a slice of kitchen roll. This keeps the surface dry and shiny ready for next use and by making sure it’s thoroughly dry, it’ll never rust! The handle removes easily so it’s great for storing it away after use (I keep mine in the oven!) The surface stays beautifully non stick provided you dry and oil it after each use and cook with plenty of oil to coat the pre-heated surface of the pan. I’ve used the pan to deep fry, stir fry, poach and steam (using a wire rack and the supplied lid), so it has MANY uses. The price offers value for money for a pan that will last forever and has so many uses. The more you use it, rinse it and oil it, the better the cooking surface will become. These pans need continual seasoning. Mine still looks like new after a year!

La livraison a été rapide, c’était un cadeau donc je ne l’ai pas vu, mais la personne est ravie !!

This wok works great! Not expensive, great quality and easy to use. It is a little heavy, so tossing takes two hands, and the handle sometimes come loose but is easy to tighten by hand. Works fine on my ceran cooktop. Very helpful instructions, and useful spatula and lid. I've been working my way through the Wagamama cookbook, and it's been perfect for 2-3pp meals.

Fijne wok. De houten deksel is handig om even de pan af te dekken. (Mosselen bv) Nu was ik hem af met heet water. Even paar seconden op het vuur om echt goed droog te worden en dan lichtjes invetten met olie Bakt niet aan.

Va perfecta. Hace 2 años que la uso