Black carbon steel or carbon steel should be seasoned before use, but before seasoning, the wok should be pre-seasoned (boiling, bluing) using a high-
temperature treatment to create an iron oxide layer that protects the surface from red iron oxide (rust). It will not, however, make wok non-stick.
The black steel in our wok pans is already pre-seasoned, i.e., it has a black iron oxide layer, but you still need to season the pan to form another protective layer (patina). Actually, seasoning happens every time you cook with oil. The more you use your wok, the thicker the protective layer becomes. This is the layer that makes your wok non-stick.
When you cook acidic food, it will destroy the patina first and the black iron oxide layer next. Because cooking time is usually short, the seasoning won't be damaged too much, but if you don't clean your wok promptly after making an acidic sauce, it will react and damage the protective layers.
When the wok is new and has just been seasoned, the patina is thin. Many customers are so accustomed to non-stick cookware that they use the wok as they usually would right out of the box, leave food residue on it overnight, or don't dry it thoroughly before storing it. Then patina and the iron oxide layers peel off and the wok rusts. These customers then write negative reviews without trying to understand the source of their problems.
We are preparing a video to better educate our customers and sincerely hope that everyone will watch it.
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