12.8" Carbon Steel Wok-11Pcs Woks & Stir Fry Pans Wok Pan with Lid, No Chemical Coated Chinese Woks with 10 Cookware Accessories, Flat Bottom Wok for Electric, Induction,Gas Stoves

You have to season carbon steel or it will quickly rust. This is the pay off for clean, non-toxic cooking. Thankfully it’s so easy to do and you only have to do it once for a lifetime of non-toxic, non-stick cooking.If you’re unfamiliar with the process, here are some basic instructions:1. Clean Your WokUse warm water and dish soap to scrub your wok clean. You may want to use an abrasive sponge to completely remove the initial layer of seasoning; just not steel wool.2. Test Your Wok to Make Sure It's CleanAfter you've washed your Wok for a while, use a paper towel to check for any remaining seasoning. Swipe a dry paper towel across the surface of the pan. If there's still residue on the Wok, you should keep scrubbing, but if the paper towel is clean, you can move on to the next step.3. Heat until color changeTransfer it to the stovetop heat over high flame until the wok changes color. You’re looking for a yellowish blueish hue. I expose all areas of the wok to the flame to achieve an over all color change. Place it on its sides, bottom, and turn it over. Once the color has changed all over, move on to the next step.4. Coat Your Wok In OilTurn Heat down to medium/low. Place a small amount of high-smoke-point oil (apx 1/2-1 teaspoon) around the interior of your wok. Using tongs, wipe dry, clean paper towels around the surface of the Wok. While it's best to use as little oil as possible, you should make sure that the Wok is fully coated in oil. Continue spreading and wiping with the paper towels until it’s fully coated in a very thin layer of oil.5.Set the seasoningTurn on your exhaust fan and let your wok heat for 7-10 min on medium/low.6. Wipe with clean paper towels.After the 7-10 mins is up, wipe out the entire wok with clean paper towels using tongs. You may have a black residue that wipes out of the wok. If so, repeat steps 3-6 up to three times until it wipes clean.7. Once a clean wipe is achieved, you’ll be left with a beautifully seasoned wok ready to cook with. Wash with soft side of sponge and warm water. It’s important to completely dry it after each washing. To do so, I first dry well with paper towels, and then place on stove over high heat until almost smoking to fully dry. Once cooled, add a thin layer of oil and wipe out thoroughly with paper towels before storing. This will keep your season strong and your wok happy.Happy stir frying!

I love my new wok! My husband enjoys a good General Tso’s chicken, which was the first meal fixed with it and we truly enjoyed it. Better than takeout! A wok is a must have kitchen tool it’s just that one kitchen item that cooks everything.

It's a great present. My husband loves it the only thing g I don't like is that the. Lid smells. But it goes away after awhile. I know my stepsonn will lovvve it.

This wok works great and the fact that it comes with it's own cleaning brush. When they say this will remain not stick and don't was with soap they mean it. This works fantastically from stir fry to sugar coating nuts this works and cleans easily every time! I've used this for at least 3 months at least 4 times a week LOVE IT

Absolutely amazing and I’m very pleased with this product!!!

I'm so happy I didn't review this until I had the opportunity to use it 6 times since 3/24. It's now the end of 7/24 for reference. I wanted a Wok. Senior wanting to try her hand at Asian cuisine. I am very familiar with seasoning cast iron pan's. I handled this Wok pursuant to the directions it came with. I used it last night. I couldn't help but notice a metallic taste with my dinner. It wasn't until I went to clean it that I noticed whatever coating this is supposed to have is gone from the bottom of the wok. It's the color of rust. I'm imagining cheap metal coated with a cheap imitation of stainless steel. I don't even know if it's safe to continue to use it anymore. The utensils it came with. Are supposed to be stainless steel. Who knows about that now. What type of heavy metal's have been leaching into my otherwise organic "healthy meals? The wooden lid that came with this Wok, the stain came off on my dish towel after rinsing it before I was going to use it. I should have known then. My next step will be to reach out to the company that I purchased this from.Don't waste your money. As I'm not sure if I'll be able to get back to this review to let you know how I made out.

Durable easy to use will last a lifetime if taken care of

The pan seems like it will function as a wok.The ring is not really needed, the bottom of the pan is flat.The included utensils are very cheap and flimsy.