Preseasoned Carbon Steel Wok 14 Inches Hand Hammered Chinese Traditional Wok and Stir Fry Pan Round Bottom with Bamboo Handle PFOA Free Cookware

I bought this nonstick pan about weeks ago and I use this pan for every day cooking for family of 4...I prefer to use the medium size fry pan, so this 10 inch pan was a perfect choice. I previously buy ceramic coating skillet, however it gets sticky after using a few months. This non-stick pan is well made and this Teflon nonstick coating is easy to maintain and could withstands high heat.*The pan is heavy duty with durable thickness but heating up quickly, save time on cooking and the handle is pretty durable with double-riveted and it can save storage if hanging on the wall.* This is dishwasher safe and and when we just cook for 2, we use soap to hand wash and it is easy to clean.*In my experience, all nonstick fry pans needs to use with wooden, plastic or silicone cooking utensils but NOT metal ones so that I can use this pan in a lifetime.*I try to put it into oven and test if the pan can oven safe or not, and I have not found any problems yet. It is oven safe under 400°F.However, I found that the stainless steel handle was a little hot when cooking with a long time, it needs to covered with heat-resistant gloves or pads.In short, I highly recommend this frying pan for home use and will commend for friends or families.

I have been wanting to try the carbon steel pans. So glad that I picked this one. I have done as instructions with pan stated and could not be happier with results. The coating has really helped me get used to the carbon steel. Cleans up easily and very fast heat up.I cook with it just on low and that is plenty hot enough to get a fast and great sear on steaks. Will continue to learn, I’m sure, as I use it more. Happy that I chose this particular pan. Use it as directed and you will not be disapointed.

OK , After waiting for this wok to arrive for many months (7) , it was shipped (by boat) to me in Brazil I was super eager to test/use it .The fit and finish are 1st. rate. It only needs a washing to prep it for its' first use. easy read the enclosed instructions. . Imo , the pre-seasoning , is a great help ,as I can do it as well as this is done . The first try out I had a small amount of rice stuck to it ,but cleaned up with a little elbow grease When cooking on the second night , it continues to do a excellent job of being none stick ~ out of the box . Note , I have not cooked with a wok for years until now .so that might have to do with how much oil I had used .The second night ,nothing stuck to the wok. Cooking the same dishes (Fried rice, roast Pork and broccoli ). Clean up was a breeze.The wok (used together with a "Wokmon", if you haven't tried 1 of these , think about it . Imo, it makes a BIG difference and your wok gets much hotter + it is very well made ). I can't say i can seed any "hand hammering marks , But how important is that to you? , It cooks very nicely .. and that; , imo is what is importantWhat I do not like about this wok ( or many others I see sold) is the Weight . Mine weighed 3 lb.14oz. on my kitchen food scale. While I can only remember my 1st. wok the only 1 I ever used before this 1 (wife trashed when I was away)If you remember "the great wok of China" from the 80's ?? this newer wok feels a lot heavier .T But that could be me . Getting older might explain that or just for not wok cooking for years ? I not sure yet.More important in a way is that this wok doesn't use any chemical coating for shipping which must be cleaned off before 1st. use ,which I had concern about .So all in all I'd say buy this wok , but if you can find a lighter weight wok with the same specs .... I'd buy that in a heat beat . Let me know if you find 1(so I can buy it) since weight is an important issue and a lighter wok is key (imo)After using this wok , I can say this . Asking for help from the Mfg'er got me a reply the same as is posted in their advertisement ... No help ,imo since they do not tell you what a "good cleaning " means to them and what needs to be done . No detailed instruction was given . So I went at it using what I found all over the net .Cleaning ended up getting as much as the original coating off since the rust that had formed after the 1st use only kept getting worse.Then I tried pork fat(which I believe i got salted pork fat) and that did not work as is should . So i burned it on .... about 3 hours worth of cleaning and re-seasoning .i cooked with it again and it works well but after not using the wok for ~ a week (having used peanut oil to protect it) it was rusting once more .Next , I purchased a high pressure burning/stove which I am now waiting on a replacement hose because of gas leaking from the connector to the gas cylinder .What I can say, is stay away from this wok . In my time using woks I can say that when I used my original wok (remember "the great wok of china" ?) I never had this happen . And that was a cheapie. It only rusted after years never being used, understandable .This . 1 time ,rusted .It looks nice , but I am ready for a wok that works correctly . I can't say with expertise about woks , but this ain't right . Add no help from the Mfg'er .So i will try 1 more time to completely remove the seasoning and re-do it once I have my high pressure stove working safely (do a dish soap wand water test to confirm no gas leaking out all the connection points and yes I use gas sealing tape on my connections) . If that doesn't work ... I will buy another ,with no pre-seasoning .Save your $$$$ look elsewhere

I'm trying to avoid non-stick coat. This one came without coating. The claimed pre- seasoning seems to work well. I think it works comparably well as cast iron pans with 3 additional advantages: it heats fast, it does not rust, and more importantly, at the right size is still light enough to lift with single hand!

This pan feels sturdy, but the surface is still uneven and even after reseasoning it, food still sticks to the pan

The skillet is solid but not too heavy, once preheat the pan then lightly oiled it, cooking is so easy and done beautifully. I made scrambled eggs for breakfast this morning, it turned out perfect.

Take your time and season this well at the beginning and it will serve you well. I love this wok. Just be careful to not leave it sit for too long after use. Do not soak it in water or let it outside (even under a porch roof) or it will rust. All you need is a quick wipe down with hot water after use, dry it on the burner and wipe it with a quick swipe of canola inside and out. Wipe extra oil off and store until next use.

Used about 5 times so far, from omelets to taco beef. Very nonstick. Just handwash with soap and water then dry after. I add a thin coat of avocado oil after each use. Have used metal utensils and was fine.Saves energy as it is very hot at medium cooktop setting. Do use a handle cover.