Guys, if you think that carbon steel woks are the same as non-stick cookware, you are wrong. Carbon wok is a specific product that you need to know how to use. Follow the instructions on how to season, store, and follow all maintenance rules for the wok, and it will serve you for many years. I was surprised to see a lot of bad reviews about the wok rusting and peeling. I read the manual carefully, and it clearly states that the wok has a tendency to rust because it does not have any chemical coating, how to avoid rusting, and what to do if it has rusted. Same thing with peeling. It's in black lettering: โWarning! The cooking of acidic foods, boiling or steaming may alter the seasoning and react with the steel (peeling off and the appearance of gray stains). If this happens, please re-season.โ Personally, I'm going to strictly follow all the recommendations listed in the instructions because I don't want to fail and ruin such a beautiful wok. I hope everything will be OK. First, I washed off the technical protective oil with hot, soapy water, using a non-abrasive sponge. Then I proceeded to the seasoning process on my electric stove. I preheated the wok at medium and then increased the heat, added oil, reduced the heat, and spread the oil around the wok with a paper towel and spatula for about 5 minutes, let the wok cool and wiped the excess oil with a paper towel. And my wok was ready to cook a delicious dinner for my family. I'm also pleased that the wok is very capacious. To sum up, great heat distribution, good for cooking a large amount, not too heavy, easy to clean. The color was slightly different from what was shown in the picture. More dark gray than black. But nonetheless, it looks and performs well. Great product at an affordable price point.
