Complete Outdoor Wok Set - High Power Burner with Carbon Steel Wok (45cm)

This is everything I hoped it would be. It started with super quick delivery - 2 days from placing order. Very well packaged and easy to assemble. The only fiddley bit is putting on the burner arms - 3 arms with 2 little bolts that need to be tightened with small spanner key provided. Quality is very good - it feels robust, solid and well made. Once assembled the tripod is very stable and holds the massive wok securely. I choose to attach a clip-on gas regulator (as that's the kind of propane cylinder I have for the bbq- the wok comes with a screw in regulator) - again a 2 min job - rub a little liquid soap on the connector so it slips on easily and tighten the clips with a flat blade screwdriver. Now to fire it up... Turn the switch to prime a little gas in... then turn again to ignite. A very satisfying jet thrust burn can be heard at max setting - and wow... What a heat! Now about the wok - it's huge, which is great for holding your food in a single layer across the wok giving the desired high heat contact. I don't think you could use this wok on a standard gas cooker easily (definitely not electric as its round bottomed). Because of the size I started the seasoning process outside with a bucket of hot water a scouring pad and some bar keepers friend cleaner - this removed the protective coating but took a fair bit of elbow grease. I then rinsed and dried it out on the wok at full heat. Using oven gloves I rotated the wok over the flame so that all of it was heated ... Even after cleaning I could see a little smoking of the protective oil burning off. Next I let it cool, then put the oven on max 250C. I then coated the wok (inside and out ) with rice bran oil and put the wok in the oven for an hour ( I have 90cm wide oven and it only just went in at an angle (too big to sit flat). Once cooled I fried off a big bowl of sliced onion for 15 mins pressing it into all the area of the wok - the onion was then discarded. The result, a not too shabby patina to start cooking. I've since cooked chicken, noodles, rice, egg, peppers, bean sprouts, chilli, ginger and none of it stuck in the wok. I'm using rice bran oil which is very glossy and has a mild and attractive smell at high heat. It's great to do this outdoors, with no worry about mess or smell and plenty of room to work. Its like being your own street food trader. If you fancy this kind of food at home then go ahead and get one, it really isn't difficult with a well seasoned wok and good heat. Millions of people in Asia cook this way... So can you. Enjoy!

I really like to wok stove. Already put into action. The stove has a good height, seems sturdy. Wok is good quality. Just a slight problem with the strainer handle, but was immediately sorted out by the customers service. They even rang and emailed me to assure that replacement is on the way. Will be ordering it again.

Received the wok burner within 3 days of ordering it. It was double box so there was no chance of damage .Easy to put together ( about 15 mins ) The only problem I had was that one of the things that you screw in to hold and realease the legs was cross threaded and was very difficult to undo , in the end I used a pair of mole grips to undo and then tighten up the screw but it now means I have to struggle each time if I want to take the legs off to store it but that is my fault and im sure if I had contacted the company they would have done something about it but it was just the thought of having to box it all up and then send it back but thats my fault and not the companys. other than that its great quality . massive wok ( the biggest ive ever seen) and the tools are top notch as well. all in all money well spent.highly recommended

Very powerful wok burner and great value for money including wok and accessories.

If like me you have a electric hob or inadequate gas hob and you are unhappy with the results of chinese cooking then this wok burner is a must have!Delivery:Ordered on a Sunday and it arrived early on Wednesday morning well packaged in a double box.Setting up:Once i opened and removed all the packaging and accessories (humungus wok, giant spatular, ladle and spider) there was very few components left to assemble basically the main burner, the wok holder and the three legs plus the gas hose and regulator. The instruction booklet is easy to understand but really not needed. It took me about 10 mins to setup ready to cook on. one thing i will say is the coating on the metal is quite thick which may make it difficult slotting the legs in and/or adjusting the size but a little jiggling and a bit of swearing will see they fit.Ignition!The regulator is a screw fit propane type (not for patio gas type connectors) it requires screwing into the gas bottle then tightening with spanner. after a quick leak test (essential evertime it is used) i turned the control knob until the auto igniter clicked and it fired up first time. At full power, this equipment will get very very very hot. I am a professional Chef and found it quite daunting at how fast this will turn raw food into charcoal if not controlled.Cooking!Before I cooked anything I seasoned the wok first. There is tons of information on the internet regarding the best way to do this so i will let people search and find the best method for them (i will help anyone if they need information). I will say the protective coating on the wok proved extremely hard to scrub off so in the end i just put the wok on the burner and heated it rotating it until the protective coating evaporated!!.The first thing i cooked was Singapore style noodles and all i could say was WOW. Because of the extremely high cooking temperature it provided the noodles with that authentic smoky flavour you absolutely cannot achieve with a low power hob.Downsides of this burner is that if its windy the flame can be affected but surely this is to be expected.Overall I am extremely happy with this purchase. Chinese cooking is a passion of mine and this has given me the ability to cook more authentic tasting food without the need to update my kitchen or make my house smell like a Chinese takeaway. Ditch the BBQ and get wok-ing.