Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Are the handles welded?
Document: This is a great wok. I purchased it for the value, seeing other main-brand woks in the near-$100 range. I am not disappointed. It is solid! The handles are both welded, which initially was a little bit iffy for me, but the welds are thorough and are visible on the inside of the wok and the outside of the handle bracket. The break-in process was easy and effective (get on YouTube and learn how), this thing is the read deal. The flat bottom works well on my electric range, but heat distribution could be better.
I like that it does not come with the coating I have heard about that has to be SCRUBBED all day to get it off. This one has machine oil, I believe. Handles work well, wok is solid, cooks great.
This is a great wok. I haven't owned one before but after researching on Amazon, I came across this and really liked the idea of buying from a local Wok Shop in San Francisco. The wok is well constructed with good handles and great instructions for seasoning and cleaning. I use it weekly!
That is not a fault of the wok, however. More time will tell how well the handles hold up, but in the event of a handle breaking, it would be easy to fabricate another one due to the nut-and-bolt design of the main handle. Possibly not the highest quality wok that money can buy, but it's the highest quality wok that $25 (plus shipping) can buy.
I used this for the first time tonight. I appreciated the directions for seasoning it, and was able to do so fairly easily. My only complaint is that as I was trying to heat up the sides, the handles got a little charred as I was trying to evenly season it. Not really a big deal, its a tool and not a rolls royce. ;) Other than that, I was able to deep fry and stir fry much quicker than the old wok i had. Looking forward to trying other recipes.
There were a few things we didn't do quite right, but it was still delicious.This wok came with a bamboo wok spatula, which was very helpful. Also a retractable bamboo back scratcher! My 4 year old loves that!I will absolutely recommend this item. Make sure you really tighten the removable handle. It has the tendency to spin. However with the heavy construction of my wok, I use both handles!Get Grace Young's Stir fry to the sky's edge cookbook. It does not disappoint!
The actual wok does look a little different than pictured. The handles are smooth (no squared ends) and don't have any "WOK SHOP" logos on them. The handle screws on securely and doesn't wobble. Finally, the price is also quite good ($35 shipped) and it was shipped to me promptly (with good communication). The seasoning instructions that came with the wok were quite clear and easy to do.I've used this wok for over 3 years now. I've cooked with it and washed it over 100 times and don't see a single speck of rust on it.
Who needs a beeping smoke alarm annoying you & any odors overpowering the kitchen? Be sure to keep the wooden handles away from the fire!!! Don't set the wok on the charcoal chimney. Hold it over the heat, wait for a section to get brown, then move the wok. Pretend you're toasting a metal marshmallow. The wok will turn colours & expect smoke. This process took me 10 minutes.After you've toasted your wok, let it cool for a bit, heat it on the stove, add some oil/grease, then cook chives or green onions until they're charred.
It was also featured in the New York Times, on NPR's All Things Considered and was selected as one of the best cookbooks of the year by Food & Wine, Fine Cooking, Bon App&eacute;tit, and Epicurious. At the start, the book goes into wok history, the reason woks are used, how to use them, and how to buy a wok. Carbon steel woks, with flat bottoms and a single long handle are preferred to cast iron or woks with double handles for American kitchens not equipped with a specially designed burner made for woks.
First off, this pan is everything you want and need in a traditional wok - heavy gauge carbon steel, wood handles, and solid construction. The rivets are sanded down so the inside of the wok is a smooth uninterrupted concave shape, a nice feature that few other woks share. Heat capacity and retention is great - I can finally get that authentic stir-fry sizzle, even on anemic electric ranges. The utility-to-value ratio is astounding - I fully expect it to last over a decade, if not a lifetime.That said, I have a few comments that may be useful for new owners:1.
Answer: Yes the handles are spot welded and we have yet to have any trouble, whatsoever, of them coming off.  This wok is made for us in SF, wooden handles are from Maine and we literally sell hundreds a month, of this one wok.  Recommended by cooking teachers, authors of cookbooks, written up and recommended by Fine Cooking, Sunset Magazine, Eating Well, Saveur, Cooking Lite, what more?  Thank you.  The Wok Shop