14-inch Pre-Seasoned Black Carbon Steel Wok Round Bottomed

Honest opinion about this WOK

Removing the two screws utilized to secure the wooden handle does not allow one to remove it.
I used cloth wrapped around the wooden handle, a vice grip tightly affixed and a hammer striking the vice grip to pound out the wooden handle. The metal is pressed into the wood.....some damage to the handle is evident. See attached photos.
Once I removed the wooden handle I scrubbed the entire interior and exterior of the WOK extremely well. Including the metal handle attachment outside and inside.
I used a stainless steel scrub. To properly season this WOK one must remove all of the protective coating used for shipping.
After scrubbing I cycled wet and dry paper towels to wipe the entire WOK until both cycles were clean....this took me 5 cycles. The exterior bottom of the WOK showed some damage that wasn't properly protected during the shipping process.
Once all of this WOK was scrubbed smooth and free of the protective coating I applied a thin coat of Sesame oil and placed it in my oven that was preheated to 500 degrees F. Place the WOK interior side down and bake for seasoning for a minimum of 30 minutes or until it no longer is smoking.
Remove the WOK and allow too cool and repeat this process a minimum of 5 times.....I did this cycle 7 times.
Using Sesame oil that has a burning point of around 250 degrees F ensures a good seasoning coat.
Expext smoke and fumes from the oven.
It will take 7 too 8 hours to properly season this WOK in the oven.
Unless you have a high pressure gas buner capable of 50,000 BTU you won't be capable of seasoning this WOK using a flame.
The first coat of oil will typically sprawl.....the metal surface will look splattered.....the additional coats will change the appearance but won't completely hide this splattering appearance.....it will however provide a good non stick surface. This is what seasoning is all about. A true non stick surface and protection from oxidation.
Only use wooden or Bamboo utensils while cooking....plastic is not safe with the extreme heat required for cooking with a WOK.
Once well seasoned, never wash with soap. Use a damp cloth if needed to clean and lightly oil for storage. Repeat the seasoning process when needed.
I have attached a few photos that shows this procedure.
If you take your time and follow these guidelines you will achive a decent seasoned WOK for the price point it is offered at.
It definitely will require several coats of seasoning.
I did this and have been pleased with the results and I regularly use this WOK alongside of much more expensive WOKS.
The seasoned finished product is decent. It took some time but it has proven to be a good WOK for the price point if one is willing to take the time needed to produce a usable cooking tool.
Best of luck too you.
As with any Carbon steel or cast iron....preparation and attention to seasoning is absolutely critical if one want's a true life long relationship with a quality cooking tool.
This is a non biased review. I have no connection with the manufacturer nor have I been compensated in any way.
Just my honest opinion.

I’ve owned a lot of wok pans over the years; this one is extremely impressive.

(Please note that I have a gas cooktop so cannot vouch for it on an electric one.) The pan gets beautifully hot—much hotter much more quickly than my current non-stick wok does—which I think is essential for cooking good Chinese food. I made three dishes that I have made many, many times before, and my husband, who is my biggest fan but also my most thoughtful critic, said they were the best ever. One was a sweet-sour dish with a thick sauce and twice-fried meat, another was a classic stir fry with meat, mushrooms and a seasoning sauce, and the third was a green vegetable in garlic sauce. The meat cooked much more rapidly than it does in my current wok, and for the first time the garlic sauce actually cooked down to almost nothing just like it’s supposed to without boiling the veg to death in the process. The flavors in all three dishes were noticeably more pronounced and delicious because the cooking time was reduced. Also, it heated up so quickly and thoroughly that there was a lot less smoke than there usually is when I make Chinese food, so the smoke alarm didn’t go off.

It was relatively easy to clean between dishes. I wiped it out with a sponge and dried it with a paper towel before starting the next dish but in future will just dry it on low heat on the burner.

About a week before my pan arrived, I got a very detailed email explaining how to prepare and care for it. Definitely save this and read it again when you get yours. The pan is heavy, so choose the size that is best for you. I will definitely use this pan instead of the non-stick version I’ve been using, and I will look forward to seeing how my wok chi evolves.