I have a pretty nice gas range top. One of the burners is 22k BTU. Anyway, I got this wok, and thought/felt immediately that it is just too heavy to be a wok. It just IS too heavy to be a wok in the traditional sense. And I'm pretty strong. I can do some flipping in my 12 inch Griswald cast iron skillet that's nearing 7 pounds. To me a wok needs to be like a swift sword. Easy to manipulate but super durable.

This wok pan has a very flat bottom (which could be a could thing for some) that is 'defined' with a sharp edge as opposed to a smooth rounded transition. Also, I feel this would definitely not be a good flipping or tossing wok - Way too heavy for pleasurable easy flipping! I think that Mauviel needs to rethink this design and make the wok a smidgin thinner even if it is 2.5 mm thick (I think this one is 3mm thick). Again, a 'wok' needs to be a very dynamic cooking device - not a heavy and unwieldy deep sided frying pan - even it is a modified flat bottom design. I'm a home cook, so this is just my opinion and an initial collection of my thoughts. It needs to heat up fast and lose heat pretty quickly - not something this thick can do. You should be able to easily tilt it and heat up a side area and baste something or toss stuff on top of the stuff on the hot side from the cooler side and/or vice versa. Stuff like that.

Having said all of this, if you're not going to toss and flip the contents of this 5 plus (close to 6) pound wok, and you have an induction or ceramic cooktop, and you just want to sear and stir fry without the dynamic tilt and heat control - this may be a good wok-like pan for you. This thing is built like a tank! It is a beautiful pan with very high sides if you don't think of 'wok' as a defining factor. It is NOT 11.8 inches! It is actually 12.75 inches wide at the rim - nearing 13 inches. This thing is huge (wide and deep).

Currently I have a Joyce Chen pro 14 inch wok with phenolic handle and helper handle (Which just about an inch in diameter wider and shallower than this Mauviel one). I wished the handles on the Joyce weren't phenolic but wood instead and still removable - that's why I wanted to try this Mauviel wok. Other than the phenolic handles the Joyce Chen is a great pan - I just wanted something a little smaller for quick everyday dinner for two (14 inch seem just a bit too large for us to keep on the stove top all the time).

Very much considering the large Mineral B country chef pan (not for use as a 'wok' but as a verstile frying/searing tool -- it has a wider base than this Mauviel beast. I think the De Buyer Mineral B could be used as a great deep fry pan as well as being used like this Mauviel wok but with a much wider and stable base.

As a smaller wok alternative however, I think I'd get a slightly thinner 12 inch wok (you don't have to spend a lot for carbon steel) like the joyce chen or maybe helen chen ones. Still continuing to research on woks. Wish Mauviel made one a little thinner in carbon steel!

Another thing I might add is that the handle on the Mauviel, because of the pan's overall weight is very uncomfortable to hold the pan in the air, but it seems okay to manipulate the pan when it's flat. I suppose the helper handle with make it easier/more steady to tilt or pour/wash out. I did a little experiment and wrapped a kitchen towel around the handle and it did make it easier to hold up. Maybe buying a silicon sleeve would mitigate the unwieldy/uncomfortable handle.

A little large for my sink - but a great pan nevertheless. Very satisfied with the thickness of the pan and the fitment and length of the handle. Only flaw is that the flat handle is extremely unergonomic. With a collection of vintage Le Creuset with turned wood handles, and vintage copper from various makers with cast iron handles... this handle looks cheap and lazy in comparison.

***** 5 Stars ***** The perfect wok for a standard American gas stove - flat-bottomed, heavy, built like a battleship, and the carbon steel can heat to 450 in 4-5 minutes at medium heat. But first! season it patiently and use a good carbon steel wax (I like Misen Carbon Steel Seasoning Wax). Seven (7) seasoning cycles at 475 turned my wok into non-stick (and non-toxic) perfection. Highly recommended for the serious home chef.

I purchased a few weeks ago and use regularly, even to deep fry home cut French fries was a cinch. It was a bit challenging (time consuming) to remove the wax but not a deal breaker, just takes some patience and doing in the oven by placing on a cookie sheet with the wok upside down worked fine, and I did line the cookie sheet with parchment paper to catch the drippings, it took a few repeat treatments but it was worth the effort and is also a one-time process. Very easy to season and have only experienced food sticking when I have attempted a stir-fry recipe requiring chicken to be coated with cornstarch which I will not do again, even then the clean-up was easy enough. I did plenty of research prior to making my choice and I have no doubt that I made the right decision, overall a great addition to indoor and outdoor cooking! Highly recommend without hesitation.

Item is as advertised. Arrived within the time frame promised. Box was undamaged upon delivery. Item packed and padded well. Would buy this item again. Excellent seller. Will provided additional feedback on durability at later date after some use