Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Tipping in Chinese Restaurants


Recommended Posts

I took a few Chinese friends out for dinner the other night at one of my regular Richmond Chinese places. We had a fine meal and good service, and when the cheque arrived I paid with credit card and left 20% or so in cash on the little plate.

My Chinese friends were astonished, and maintained that in Chinese restaurants the server never gets the tip - that this goes straight to the owner, and that therefore they never leave more than a token tip.

So to test the proposition I left the tip on the plate, and watched, as our waitress carried this to the person behind the till and handed it to him without so much as even a glance to see how much I had left.

Can I conclude from this that my friends were correct - and that tipping practices are wildly different in the Chinese restaurant scene? I fear I have been seriosuly and pointlessly overtipping in the establishments all of these years.

I neglected to add that I am a dumb "gweilo".

I would appreciate the advice of some of the ethnic Chinese eG members on this.

Link to comment
Share on other sites

From what I understand, each Chinese restaurants has a different system when it comes to tips, but most of the time the tip is divided evenly to all staff, so each server gets the same amount regardless of his/her service.

Link to comment
Share on other sites

So what we need is a definitive Chinese restaurant tipping protocol for Vancouver. A couple questions need to be answered. Is tipping not the norm for asians in North America? What about second generation asian/canadians? Do they change the habits of their parents and begin tipping as a custom?

Do chinese restaurants expect caucasians to tip and have no such expectations of asian customers? Are asian tips the loose change as in asia variety, or the rigourously calculated 15% variety?

Enquiring minds want to know.

Link to comment
Share on other sites

I have to admit that I rarely tip more than 10% at Chinese restaurants purely because I rarely receive what I would call "service." Invariably, the servers are surly at best and the dishes are usually flung at me. True, the kitchens are usually hyper efficient but the niceties of service are rarely present. I'm not referring to many high-end restaurants like the Kirin where I would pay at least the standard 15%.

I once had an argument with a friend about why I have to sacrifice decor and service when I go to most "authentic" Chinese restaurants. He claimed that "it's all part of the experience" and that's what he expects and enjoys at Chinese restaurants. Interesting...

"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."

~ Henry James, The Portrait of a Lady

Tara Lee

Literary and Culinary Rambles


Link to comment
Share on other sites

But then it's a catch 22, if the clientele doesn't tip, why not fling dishes? And for what it's worth, perhaps due to my appearance, no scratch that, reality of being a clueless caucasian, I always almost universally receive helpful service. Yeah the waiteresses at Hon's can be brusque, but I always figured that was part of the schtick.

Link to comment
Share on other sites

For lunch / dim sum, I have witnessed some fairly stingy (stin-jee not sting-ee) tipping practices by Chinese people, including relatives, including relatives involved in the industry. I've always wondered why, but have never gotten a good answer. Tarteausucre, 10% is pretty normal.

I think it is just a generational thing, which may be have been due to the fact that you always used to pay at the till at the front - and therefore you'd leave a rounded-off-to-the-closest-denomination tip at the table. So if lunch was say $20, you'd probably end up leaving $2 bill. (Nowadays it would be a toonie of course.) Just a theory.

Again, this is not my tipping practice, but I have certainly witnessed this before. And it has gotten better in recent years - but still definitely not up to 20%, which would cause astonishment, whooping, gasping, flying hands, etc amongst the older gen. $4 on a $20 lunch? Waaah! $5 on a $20 lunch? Absolute straight jacket insanity.

I feel fairly safe in saying that we as in born-here kids have adopted the N.American tipping standard. Personally, because I think of cash as the monetary system used by cavemen and generally use plastic everywhere, tipping is a hybrid of the rounded-off and loose-change practices: a simple mental calc and a signature.

As for where the tips end up, at my mother's restaurant I believe the tips are pooled and split between all FOH. If the same system was in place at Ducky's restaurant, the waitron would have handed the lump sum to the hostess, who would then (presumably) make and drop the change (ie actual tip) into a jar for dividing up later.

Link to comment
Share on other sites

The tipping issue is definitely a generational thing. My mother has even gone as far as saying to me - 'Don't tip so much - they won't appreciate it - in fact, they will laugh at you and think that you are stupid'

Well - I still tip as though I am in a non-Chinese restaurant and ingore my mother's advice. That being said - the tip is not the lever for getting good service in a Chinese restaurant. At a top notch restaurant - it should be a given that you will recieve good service and the entire restaurant staff is thought of as one team. The cost of good service and nice decor should be built into the price of the food.

For example - my mother and her siblings went to Fisherman's Terrace in Richmond yesterday and the crappy service left them (almost) speechless. The way to deal with it though would not be to tip less - but to either speak directly (and harshly) to the server or the manager.

Link to comment
Share on other sites

On the topic of tipping, I must have to say I have been victim of "circular logic" so to speak from waiters before at many surprising restaurants. Perhaps it's in their profession but waiters will undoubtedly approximate the tip customers giev before they even begin offering services, everything from what the customer is wearing to ethnicity to age to accents and to pulling out the unexpected coupon.

What is the take on this in general, when the servers expect a low tip so poor service is given and voila - a poor tip is given! And as human beings with the mindset of always believing one is completely correct, this reinforces their stereotypes in terms of tipping and continues the circle even more.

So for as my solution, if I notice unequal service or am experiencing bad service, I tend to complain to the maitre'd or manager and try to break out of the tipping stereotype to get my point across.

But this really all goes 180 with Chinese restaurants because many of them pool tips completely. Or if they don't pool tips, they must experience poor tipping from many customers who believe so. This has an advantage because then service with then undoubtedly be indifferent, but then there is no way customers can "reward" good service with tipping - as it all goes in the same tip pool. And since the pool is so big, a large tip will only cancel out a bad tip. Waiters also lack an incentive to then give "good service."

But if the Chinese restaurants DO give waiters the tip, then no doubt will they experience better tipping from caucasian customers as opposed to their misinformed asian counterparts. And thus, there will be service irregularities.. and another need to break out of a circle logic soforth.

Who would realized there was so much discrimination in the waiter's world... but kudos to all the honest waiters out there.

One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf

Link to comment
Share on other sites

I feel fairly safe in saying that we as in born-here kids have adopted the N.American tipping standard. Personally, because I think of cash as the monetary system used by cavemen and generally use plastic everywhere, tipping is a hybrid of the rounded-off and loose-change practices: a simple mental calc and a signature.

As for where the tips end up, at my mother's restaurant I believe the tips are pooled and split between all FOH. If the same system was in place at Ducky's restaurant, the waitron would have handed the lump sum to the hostess, who would then (presumably) make and drop the change (ie actual tip) into a jar for dividing up later.

I find that it seems so many Asian (Chinese) restaurants have signs posted "Cash only". I'm guessing that most wouldn't consider them high end establishments such as the Kirin or Sun Sui Wah type, but more so the average dinner or dim sum place. Makes it difficult for someone who rarely carries cash. Usually when I tip, I include it on the credit card receipt, probably that makes it more difficult to dole out though? :unsure:

"If cookin' with tabasco makes me white trash, I don't wanna be recycled."

courtesy of jsolomon

Link to comment
Share on other sites

A lot of Chinese places do have that annoying Cash Only thing, because 1. they don't want to pay Visa / Interac fees, 2. perhaps they fear they won't be in business long enough to justify said fees, or 3. there is some sort of "funny" accounting going on. These reasons are not endearing to me, any of them.

However, I will still eat at a Cash Only if the food is good enough. I will just make a side trip to an ATM - which in and of itself will tell you how much it is worth it to me.

PS: there is another thread around about tipping and tipping on credit cards. There is an extra step involved to get the dough into the waitrons' pockets, but my view is hey that's life (no disrespect to Andrew et al).

Link to comment
Share on other sites

I'd say that three quarters of my meals are eaten in cash only establishments. And right or wrong (probably wrong) I've always assumed it was a sign of "alternate tax accounting" practices at work, plus an inability to get Visa merchant status. FWIW the cash drawer usaully is left open in these places.

Totally off topic and not even vaguely related to anything food, but as we've had an endless procession of home repair people through the casa lately, it's shocking that without exception ALL have offered to accept cash in return for eliminating the GST. It's amazing how brazen these people are. The underground economy is huge. I must not give off a Revenue Canada auditor vibe.

Link to comment
Share on other sites

I'm not Chinese myself, but regardless of what type of food a restaurant serves, I will tip well for good service. Even if the workers pool the tips and then divide them evenly, wouldn't you still rather reward them that little extra bit of money for good service instead of making their overall earnings that they take home lower?

Believe me, I tied my shoes once, and it was an overrated experience - King Jaffe Joffer, ruler of Zamunda

Link to comment
Share on other sites

At Vietnamese/Chinese restaurants, my dad always asks the waiter whether or not the tips go the the staff or the owner. If it goes to the owner, which is usually the case, he just puts 1 or 2 dollars on the table because you are just filling the owner's pockets.

Edited by savvysearch (log)
Link to comment
Share on other sites

I know that most of my relatives are not used to tipping in Hong Kong but they try to tip 15% at restaurant in Canada. In Hong Kong, most restaurants do not expect tips but some nicer restaurants do charge a 10% service charge. I don't think that Hong Kong waiter or waitress is doing a bad job but maybe this is just because I am used to the Chinese standard of service. :hmmm: We usually don't like people coming around the table asking as about the quality of food and service, and certainly don't want to know about the waitstaff unless we are regular customers.

Although tips might be pooled but it is also common for Chinese customers to secretly put money into their favourite waitstaff's pocket. Wait staff would also have their yearly bonus(well, you have to be good to get it) through new year money from the customers. I know that some popular waiters/waitresses can earn 1-3 months of salary from new year pocket money.

Link to comment
Share on other sites

I think for those who grew up in HK a 10% tip is customary as they add this to as a service charge, hence it was ingrained in many of us that a 10% tip is "standard" in a Chinese restaurant. The custom in HK is just to round up oh so slightly.... i.e. $192 you leave the $8 worth of coins behind on the tray. BTW, waiters in HK stand there and wait for you to collect your change, they don't just leave it discretely on your table.

Having said that, after moving to North America, I've noticed HK people tipping more than 10% only at restaurants where they are regulars and get "special treatment" i.e. expedited waiting times for a table, free tea etc. (Haha, I'm reminded of that Seinfeld Chinese restaurant episode......) This, of course, pertains only to my circle of social interactions, hence may or may not be representative of the entire chinese population. But I think many would agree this is the case.

I used to tip 10% only as well, and did not feel that I was cheap, until I read that gwellos consider 15% as a cheap tip, and 20% is standard.

Now I tip according to the situation, 10-15% standard in a chinese restaurant, 10% if I get below average service, a little more if service is good. For western restaurants, I go by gwello's standards.

Knowing several people in the chinese restaurant industry, I have come to the conclusion that many of the waiters expect gwellos to be a lot more generous than chinese people, but they don't really hold anything against the stingy chinese tippers unless its below 10%. I've read on some boards that gwello waiters get really mad if they get only 10%, as if someone had jilted them.

btw, I'm chinese.

Link to comment
Share on other sites

At Vietnamese/Chinese restaurants, my dad always asks the waiter whether or not the tips go the the staff or the owner. If it goes to the owner, which is usually the case, he just puts 1 or 2 dollars on the table because you are just filling the owner's pockets.

Seems to me to be a sensible approach.

Link to comment
Share on other sites

Well, except if it's our favorite Chinese restaurant, at which the owners, waitstaff, chefs, and cleaning crew are all part of the same extended family. In that case, why not tip 20% and contribute to the entire enterprise, with the hope and/or understanding that it goes to the entire clan?

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

  • 3 months later...
I think for those who grew up in HK a 10% tip is customary as they add this to as a service charge, hence it was ingrained in many of us that a 10% tip is "standard" in a Chinese restaurant.  The custom in HK is just to round up oh so slightly.... i.e. $192 you leave the $8 worth of coins behind on the tray.  BTW, waiters in HK stand there and wait for you to collect your change, they don't just leave it discretely on your table.

Sorry I came to this little digression topic late. I just read it.

I agree that most eateries in Hong Kong charges an automatic 10% gratuity. And this practice, I think, is following the Brits (most likely) or Europeans in general. In Mainland China it's a different story.

I used to work as a waiter 20+ years ago in about 10 different Chinese restaurants in San Diego, CA. Of all restaurants that I worked at, never one would the tip go to the owner. Sometimes you may see as if the tip tray goes to the owner's counter in the front. But usually it goes into a jar, which shortly before the restaurant closes, would be tallied up.

There were 2 schools of systems: the communists (tips divided equally among all) and the capitalists (tips kept by individual waiters, not shared). It's up to the restaurant owner which system to adopt. There are avantages and disadvantages of each. The bigger the restaurant, the more likely that they are dividing the tips because it's virtually impossible for one person to wait on several tables and maintain the level of service required. Remember in Chinese restaurants the owners demand the waiter to bring the food, once cooked, immediately from the kitchen to the table - unlike those American restaurants where they leave the food under the flood light to keep warm and wait for every dish at the same table to be ready before bringing them out at once.

In a more sophiscated (large) Chinese restaurants where there are higher/lower ranking staff above/below waiters, i.e. captains and managers; bus boys and ladies whose sole job it is to bring cooked dishes from the kitchen to the table, they divide up the tips according to job grades. It goes something like: waiters get 1 share, bus boys get 1/2 share, dish ladies get 1/4 share (maybe), captains get 1 1/2 shares (or more) and managers get 2 shares (or more).

Many Chinese waiters do depend on the tips as a good part of their income. Why? Because the owners almost never pay them even minimum wage. The owners have already factored in the tips as a compensation! In some really busy eateries, the waiters may even forgo the wage all together for the chance of working for tips alone.

W.K. Leung ("Ah Leung") aka "hzrt8w"
Link to comment
Share on other sites


  • Similar Content

    • By liuzhou
      According to the 2010 census, there were officially 1,830,929 ethnic Koreans living in China and recognised as one of China’s 56 ethnic groups. The largest concentration is in Yanbian Korean Autonomous Prefecture, Jilin Province, in the north-east bordering - guess where – North Korea. They have been there for centuries. The actual number today is widely believed to be higher, with some 4 to 5 thousand recent refugees living there illegally.
      Anyway, what I have just taken delivery of is this Korean blood and glutinous rice sausage from Yanbian. I am an inveterate blood sausage fiend and always eager to try new examples from as many places as possible. I'll cook some tomorrow morning for breakfast and report back.


    • By liuzhou
      An eG member recently asked me by private message about mushrooms in China, so I thought I'd share some information here.
      What follows is basically extracted from my blog and describes what is available in the markets and supermarkets in the winter months - i.e now.
      December sees the arrival of what most westerners deem to be the standard mushroom – the button mushroom (小蘑菇 xiǎo mó gū). Unlike in the west where they are available year round, here they only appear when in season, which is now. The season is relatively short, so I get stuck in.

      The standard mushroom for the locals is the one known in the west by its Japanese name, shiitake. They are available year round in the dried form, but for much of the year as fresh mushrooms. Known in Chinese as 香菇 (xiāng gū), which literally means “tasty mushroom”, these meaty babies are used in many dishes ranging from stir fries to hot pots.

      Second most common are the many varieties of oyster mushroom. The name comes from the majority of the species’ supposed resemblance to oysters, but as we are about to see the resemblance ain’t necessarily so.

      The picture above is of the common oyster mushroom, but the local shops aren’t common, so they have a couple of other similar but different varieties.
      Pleurotus geesteranus, 秀珍菇 (xiù zhēn gū) (below) are a particularly delicate version of the oyster mushroom family and usually used in soups and hot pots.

      凤尾菇 (fèng wěi gū), literally “Phoenix tail mushroom”, is a more robust, meaty variety which is more suitable for stir frying.

      Another member of the pleurotus family bears little resemblance to its cousins and even less to an oyster. This is pleurotus eryngii, known variously as king oyster mushroom, king trumpet mushroom or French horn mushroom or, in Chinese 杏鲍菇 (xìng bào gū). It is considerably larger and has little flavour or aroma when raw. When cooked, it develops typical mushroom flavours. This is one for longer cooking in hot pots or stews.

      One of my favourites, certainly for appearance are the clusters of shimeji mushrooms. Sometimes known in English as “brown beech mushrooms’ and in Chinese as 真姬菇 zhēn jī gū or 玉皇菇 yù huáng gū, these mushrooms should not be eaten raw as they have an unpleasantly bitter taste. This, however, largely disappears when they are cooked. They are used in stir fries and with seafood. Also, they can be used in soups and stews. When cooked alone, shimeji mushrooms can be sautéed whole, including the stem or stalk. There is also a white variety which is sometimes called 白玉 菇 bái yù gū.


      Next up we have the needle mushrooms. Known in Japanese as enoki, these are tiny headed, long stemmed mushrooms which come in two varieties – gold (金針菇 jīn zhēn gū) and silver (银针菇 yín zhēn gū)). They are very delicate, both in appearance and taste, and are usually added to hot pots.


      Then we have these fellows – tea tree mushrooms (茶树菇 chá shù gū). These I like. They take a bit of cooking as the stems are quite tough, so they are mainly used in stews and soups. But their meaty texture and distinct taste is excellent. These are also available dried.

      Then there are the delightfully named 鸡腿菇 jī tuǐ gū or “chicken leg mushrooms”. These are known in English as "shaggy ink caps". Only the very young, still white mushrooms are eaten, as mature specimens have a tendency to auto-deliquesce very rapidly, turning to black ‘ink’, hence the English name.

      Not in season now, but while I’m here, let me mention a couple of other mushrooms often found in the supermarkets. First, straw mushrooms (草菇 cǎo gū). Usually only found canned in western countries, they are available here fresh in the summer months. These are another favourite – usually braised with soy sauce – delicious! When out of season, they are also available canned here.

      Then there are the curiously named Pig Stomach Mushrooms (猪肚菇 zhū dù gū, Infundibulicybe gibba. These are another favourite. They make a lovely mushroom omelette. Also, a summer find.

      And finally, not a mushroom, but certainly a fungus and available fresh is the wood ear (木耳 mù ěr). It tastes of almost nothing, but is prized in Chinese cuisine for its crunchy texture. More usually sold dried, it is available fresh in the supermarkets now.

      Please note that where I have given Chinese names, these are the names most commonly around this part of China, but many variations do exist.
      Coming up next - the dried varieties available.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.


      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
      Then into lunch:


      Chicken Soup

      The ubiquitous Egg and Tomato

      Dried fish with soy beans and chilli peppers. Delicious.

      Stir fried lotus root

      Daikon Radish

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.

      Out of Focus Corn and mixed vegetable

      Fried Beans

      Steamed Pumpkin


      Beef with Bitter Melon

      Glutinous (Sticky) Rice


      The juiciest pomelo ever. The area is known for the quality of its pomelos.
      After lunch we headed out to explore the tea plantation.




      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.

      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.

      And here they are:
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.

      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
      Her hat is made from silver (and is very heavy). Here is a closer look.

      Married women dispense with those gladrags and go for this look:

      As you can see she is weaving bamboo into a lantern cover.
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.

      The children don't get spared either

      This little girl is posing with the Malaysian Consul-General.
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.


      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.

      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
      Then you have the ritual hand washing part.

      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.

      On a nearby table is this

      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.

      with a little salt, and then drowned in the "tea" brewing in the wok.
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.

      Let the eating, finally, begin.
      In no particular order:

      Steamed corn, taro and sweet potato

      Bamboo Shoots


      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.

      Egg pancake with unidentified greenery

      Stir fried pork and beans

      Stir fried Chinese banana (Ensete lasiocarpum)

      Pig Ears

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.

      Stir fried Greens
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
      Roll on dinner time.
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By Fast996
      I have looked for years for a black steel wok with a flat bottom it had to be thick steel to stop it from warping on the induction cooktop 3500W Burner. Well I found it made by the French company Mauviel it is 12.5" diameterwith 3mm thick steel the flat bottom is 4 1/2 inches, although it has a flat inside too it cooks wonderfully. The weight is 5lbs heavy but manageable .The cost is $100 considering there is no alternative it's cheap.Here is my review. I know there are people looking for a good wok for induction so I hope some find this post good information.I do have a JWright cast iron wok that I've used for 5 years and it too is great but it's discontinued. This M Steel Wok is much better. Posted some images of the seasoned wok so you can see it . This is after oven season @500 Degrees.Turning black already non stick .Happy !
      Mauviel M'Steel Black Steel Wok, 11.8", Steel
      If you have any ?? please post i'll do my best to answer.

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...