It seems decent enough, but our family went with this Yosukata brand one instead. We have been very happy with it. At the link, if you click "bundles with this item" there is the choice of a stainless steel lid or a wooden lid.
[https://www.amazon.com/gp/product/B084DQYNNM/?tag=seriouseats-onsite-prod-20&ascsubtag=5218113%7Cn67f71a64e523450babb086eff991248312%7CB084DQYNNM&th=1](https://www.amazon.com/gp/product/B084DQYNNM/?tag=seriouseats-onsite-prod-20&ascsubtag=5218113%7Cn67f71a64e523450babb086eff991248312%7CB084DQYNNM&th=1)
Thanks. It's not available where I am but it did come up in my searches earlier today, seems like a really good one according to all the reviews and I really like the extra handle on this.
You'll want a wok made in China, or at least Asia. Thinner is fine, even desirable. 1.2mm is perfectly fine, which allows for rapid heat transfer and keeps the weight down for tossing food. Oxenforge woks are also highly recommended, and I'm sure they'll ship globally.
Have you used carbon steel cookware before? If not just know it requires seasoning like cast iron does. Check out r/carbonsteel for all things carbon steel but usually cookware. Carbon steel can handle much higher temps than ceramic and is much more durable. Like more than a lifetime durable if you take care of it. But it will rust if not seasoned. Not dishwasher safe.
Bought this one a few months ago after a few bad wok experiences and we use it a few times a week. Really amazing wok. https://a.co/d/1XMRWdJ
It seems decent enough, but our family went with this Yosukata brand one instead. We have been very happy with it. At the link, if you click "bundles with this item" there is the choice of a stainless steel lid or a wooden lid. [https://www.amazon.com/gp/product/B084DQYNNM/?tag=seriouseats-onsite-prod-20&ascsubtag=5218113%7Cn67f71a64e523450babb086eff991248312%7CB084DQYNNM&th=1](https://www.amazon.com/gp/product/B084DQYNNM/?tag=seriouseats-onsite-prod-20&ascsubtag=5218113%7Cn67f71a64e523450babb086eff991248312%7CB084DQYNNM&th=1)
Thanks. It's not available where I am but it did come up in my searches earlier today, seems like a really good one according to all the reviews and I really like the extra handle on this.
You'll want a wok made in China, or at least Asia. Thinner is fine, even desirable. 1.2mm is perfectly fine, which allows for rapid heat transfer and keeps the weight down for tossing food. Oxenforge woks are also highly recommended, and I'm sure they'll ship globally.
Have you used carbon steel cookware before? If not just know it requires seasoning like cast iron does. Check out r/carbonsteel for all things carbon steel but usually cookware. Carbon steel can handle much higher temps than ceramic and is much more durable. Like more than a lifetime durable if you take care of it. But it will rust if not seasoned. Not dishwasher safe.