I've wanted a wok for a while, but I kept talking myself out of it. I finally settled on this one and can't imagine not having it now. You MUST follow the seasoning directions! It wasn't complicated, but make sure you have good oven mits because it gets hot. Now I treat it like my cast iron when cleaning and make sure I heat and oil it every time once cleaned.

This wok is comparable to ones costing four times the price!! Ignore the negative reviews about this wok rusting, it is made from low carbon steel and like all cookware made from low carbon steel it will rust IF YOU DON'T SEASON IT PROPERLY/AT ALL!!! This wok doesn't come with an eye hook in the handle if you want to hang it, but the handle has a centered starter hole so I just put my own in, if you do use a drill with a small bit to make a pilot hole because the handle is made from good quality hard wood. IMPORTANT!! Season the wok before you use it, scrub it with a stainless steel pad and dish soap, REALLY scrub it to remove the factory coating, if you dont the wok will smoke when seasoning and ruin the finish of the wok. Spend time on this step, do this least twice you will know when you're done when you can smell the metallic smell of the bare metal. When you're done cleaning the wok, it's time for seasoning it, or applying thin layers of high smoke point oil to polymerize the surface of the wok to make the wok naturally non stick over time. I seasoned my wok in the oven because it's easier and more effective than doing it on the stove. Dry it and put it face down into a 500 degree oven for one hour, after the hour is done, turn the oven off and leave the wok in the oven for 2-3 hours. When the wok is warm to the touch take it out it should be a nice blue color, this is normal. Now put about a teaspoon of a high smoke point oil in the in the pan I use grapeseed oil because its cheap and easy to find and it has a very high smoke point ,about 450 degrees coat the inside and the outside with a sheet of paper towel, get another clean sheet of paper towel and remove any excess and put it back into the oven past the smoke point of the oil you're using, this helps with polymerization of the surface of the pan and helps make it non stick, in my case using grapeseed oil I set the oven at 460 degrees again I leave it in for an hour and let it cool for 2-3 hours until its warm to the touch. Repeat this process as many times as you want, keep in mind the more layers you add the more seasoned/ naturally non stick the wok will become, I initially did 6 layers but I'm OCD, 2-3 layers will be fine to start, it will get darker after each layer, this is what you want and is completely normal. The key is to put each layer of oil on thinly, and wipe off the excess no more than a teaspoon of a high smoke point oil like grapeseed oil. I see people complain about woks in reviews and I have no doubt that they used their woks without seasoning them properly, if at all, I made the same mistake years ago and educated myself. After cooking with your wok, be sure to wash it with warm water without dish soap as soap will remove the layers of seasoning, use a bamboo swish or non abraisive pad to remove debris if there are any in the pan then dry the wok throughly, next completely dry it on low heat on the stove to dry it completely and when it is dry let it cool until it's warm to the touch then coat it with a thin layer of oil, hang it up and you're done. A wok can last a lifetime if you maintain it my friend has a wok her grandmother owned and it's still going strong.

Does it's job, that's all I need

This wok is reasonably priced in comparison to several others. You must scrub this very clean (I used oven cleaner) and blue/season this or food will stick. You cannot use this out of the box! After bluing the steel over my gas stove (this took almost an hour) I coated in Crisco and heated until no longer smoking, repeating this process 5 times. I then cooked some onions in it to help with the process. Also, after each use if food is not stuck on I rinse only with water and then rub Crisco on it to prevent rusting. You do not want to scrub off the seasoning that will build up in the wok. This adds to the flavor of whatever you are cooking.

I blued it. I seasoned it once. Grilled onion w oil for second season. Cooked a scrambled egg w a drizzle of oil.
It was perfectly non-stick.
Because of the size, to balance, the metal part of the handle is dangerously too long. Like all hot handles, use a hot pad.
Eggs & onion were delicious.
Very happy w the purchase.