Bests & Worsts Reviews from Amazon

Consider the price, I think this is a very good wok. The dome lid is way much better than most similar-size wok or stir-fry pans in the market. Here I have some tips to share. First, this is stainless steel, so does not need to be "seasoned" like cast iron. Recently some people keep saying that stainless steel pans need to be seasoned. That definitely is wrong. It does not hurt if you do season it by pasting thin layer oil but just not necessary. Second, I see some users have problems of burning stains. Easy! Just boil water and it can be removed. If you are running hard water in your house, you will also need to use citric acid to remove those calcium or other metal oxides condensed on it. Vinegar can do the same thing but I personally recommend citric acid since it is way much more efficient. Also, citric acid does not smell bad like vinegar. A bag of citric acid is not expensive (please buy high purity for food use, not for industry use) and can be used for years. Vinegar and citric acid in boil water is very strong and can remove all those stains and metal oxides. I do a lot stir-fry. I have been using this wok almost everyday for 9 months. I clean it this way and it still goes shiny (not as shiny as just manufactured, but it definitely is beautiful). If it does get rusted, it means the stainless steel coating is broken and has to be replaced (harmful for your health!). Usually this happens on those deep scratched spots. If it is just burning stain and calcium oxide condensation due to hard water... no problem at all! I attached two photos showing before and after hot citric acid solution and soap wash. If you do want a stainless steel kitchenware that is super strong and does not get scratched and non-stick at all, you should go much higher level... probably hundreds or even thousands dollars more expensive than this item. For household use, I believe this is good enough if you do clean it this way. I hope everyone enjoy using stainless steel kitchenware!