Hey Greg F, that is a pricey wok but it does look pretty good!

Hi Kate, I have used a wok but usually, I use a pan for an omelette

Hi Greg F, that is a serious burner – thanks for sharing!

I have 3 nice round bottomed carbon steel WOKs. Two are about 14″ diameter, and my prized WOK is a 16″ (approx.) carbon steel hand hammered WOK. (link below.) Hand hammered over 36,000 times. It surely wasn’t cheap, but I’ve always believed that if you buy good tools you’ll only cry once. Buy junk, and you’ll cry forever.

https://www.amazon.com/ZhenSanHuan-HandHammered-Bottom-Wooden-Spatula/dp/B08L7LWF1B

I do my WOK cooking outdoors on my patio, so it doesn’t smoke up the house. I bought an ARC stainless steel 200,000 BTU propane burner to cook on. I had to buy a separate WOK ring to set on the burner top for my round bottomed WOK. I don’t even use it on full-power as it would be too hot, even for achieving that “WOK HEI” flavor you can only get from high temps under your wok.

https://www.amazon.com/ARC-Adjustable-Regulator-Assembly-Stainless/dp/B08H19PN3Y/ref=sr_1_21

Hi Kevin, it sounds like you need to get a strong kitchen vent hood!

It’s not your wok, it’s your oil. Use canola or avocado oil, and remember the higher the heat the more smoke. Try using cooler heat or don’t let the wok get too hot before you start cooking.

Good wok for the money. Curated Kitchenware, from the lady that makes Souped up Kitchen videos on YouTube. Comes with a spatula and cover. Mandy has videos that explain how easy it is to keep seasoned and repair areas that need reasoning. I love mine!