LetschefPreseasoned Carbon Steel Wok Hand Hammered 14 Inch Chinese Traditional Wok Stir Fry Round Bottom Wok with Bamboo Handle

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

Traditional wok cooking is next level compared with western flat bottom "woks". The heat is intense, the food cooks fast, the flavor and color are better.The wooden handle is just right, but the front handle is too hot to use. Maybe more of a 2 handled design would be better. The contour of the pan was perfect and you can see the hammer work in the pan. All the rivits and finish look good. As for the seasoning, some sort of unpleasant mineral oil was used. Before cooking I scrubbed it clean and reseasoned with sesame and olive oil. If they had used decent oil for the season it would have been 5 star.

I used it once. Their instruction sheet said not to scratch the surface so I used a wooden spoon.I cooked Chicken Brockley with soy and oyster sauce and left the food in the wok until it cooled.After emptying the food, the surface had rusted. I wiped the rust with a paper towel, and found more changes to the color as well as actual rust spot. Their instruction that warns against using "metal scrubber" to avoid "remove the oxidation layer"To remove rust, one of the step recommend "Use steel wool if necessary". I will buy something more expensive where I don't have to repair it every time I use it.I will return this.

I did not like it because head around bottom it didn’t work on my stove I returned it

this is my first wok. i wanted something on the lighter side, with a round bottom, and this fit the bill. i can easily lift it with one hand while cooking. however it may be thinner than some people prefer.i don't think you necessarily need a wok ring to stir fry with this on a gas stove, but you definitely need one to rest it on top of when you're done.i seasoned it a bit when i got it but it's already fairly nonstick.