Bests & Worsts Reviews from Amazon

This is a great, great wok, but it is the REAL thing, so you must spend about an hour seasoning it BEFORE you ever cook with it. As it seasons it will turn black, like cast iron. That's what you want! You are essentially creating a classic non-stick surface. Here's a fool proof way to do it, which combines the instructions included and other methods. 1. Fill the wok 2/3 with water, put on the stove on high, bring to the boil, and BOIL for a full 10 minutes. This worked fine on my electric stove. You do not need a heat ring because the wok has a flat bottom. 2. Carefully pour out the boiling water and scrub the interior for about 2 minutes with a metal scrubbie (available at the $ Store) and a couple drops of dish soap. 3. Rinse well in warm water for at least a minute. 4. Return to high heat. It will smoke, so open your windows and turn on your exhaust. 5. Add a couple table spoons of veg oil (NO spray oils), one onion chopped into large pieces, and about an inch of ginger chopped into large pieces. If you don't have ginger, just use the onion. 6. Stir fry this for 20 minutes on med-med high heat. The pan will start turning black on the bottom. 7. Pour out the oil and the food 8. Wash with WATER ONLY and a sponge or dish rag. Do not use metal or dish soap on this again. 9. Return to the burner to dry completely 10. Put a couple drops of oil in wok and wipe the inside with a paper towel, leaving no thick oil residue Viola'! You have a perfect wok! Each time you cook in it, follow steps 8-10. This wok will last you a lifetime and hopefully spark your culinary creativity!!! When the wok arrives, the handle might be loose. Just turn the metal thing in the handle clockwise to tighten it back down.