Buy Norpro 10-Piece Wok Set

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List Price: $39.99
Sale Price: $38.33
Today's Bonus: 4% Off

First off, this is a carbon steel wok so you do have to season it and keep it seasoned. I like that because I think it adds more traditional flavor to the food. The wok is very durable; I baked it in the oven for almost 10 minutes and the wood handles were still OK. =) The only thing that seems a little flimsy is the wok cover but it's still OK. I use my wok everyday and I cook almost everything in it I steam, fry, boil.. I've even made steamed desserts in it (Malaysian recipe). Love it!

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I like this set. The wok is pretty standard, which is a good thing, and the set includes a nice compliment of pieces.

The most important part is the wok itself, and it is a good quality carbon steel wok that should last many years.

The cook book is a joke, but everything else is ok. The quality of the ladle and spatula isn't that great, but they are certainly usable. When you figure in what you will spend for a decent carbon steel wok and lid, you are basically getting the other items for free. I will probably wind up replacing them at some point but it's nice to have them now.

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This wok set is great for a beginner or experienced cook. It is easy to use and to clean. Well made and durable. Areal pleasure to use. I will probably buy more as gifts for friends and family who love to cook. The price on Amazon was great (a real buy)

Honest reviews on Norpro 10-Piece Wok Set

Good deal on this. The wok is great when taken care of, the rest of the pieces are usable but flimsy.

I got this set over 10 years ago from a friend who'd received it and never used it. First thing outta the box I used it, washed it and it showed signs of rusting.

Well duh, it's "carbon steel" not stainless steel. I have a nice carbon steel chefs knife that'll do the same thing if not treated correctly.

Remembering my time working as a busboy in a Chinese restaurant, I always noticed that the woks the chefs used were heavily blackened and seasoned and the chefs themselves were the only ones to wash them with boiling water over high flame. Problem solved.

It needs to be seasoned like all carbon steel and iron cookware does. So I scoured it out really good (yes it was scratched up a bit in the process but for this procedure that doesn't matter) then proceeded to give it a nice coat of shortening and stuck it on top of a hot charcoal grill (being sure to remove the wooden handles) until it was nice and cooked on to a brown/black patina. The result? An almost ceramic-like nonstick coating. Browns nicely and handles the highest heat my old stovetop can muster. Wash it out with a plastic scrubby using only water or just paper towels, dry immediately by hand and give it little coating of food-grade mineral oil. Treat it the same as an iron skillet and it should last a lifetime. No more rust problems here. We use it for most stir-fry but found it quite adept at deep frying all sorts of goodies.

I know most people won't understand (or care to bother) with this process since it requires some care, but for those of you who actually enjoy learning and cooking in new ways with new tools rather than just looking cool in the kitchen with the latest gadget, I hope this sill point you in the right direction.

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Since I received this wok I used it a couple of times and I am really happy of this choice. The only thing to be careful it's the wok needs to be cleaned quickly in order not to damage too much the surface.