Review on 12.5 inch Gold Dragon Heritage Edition Carbon Steel Wok Set - Nonstick Stir-Fry Pan with Lid and Spatula - Flat Bottom Traditional Chinese Wok for Electric or Gas Stovetops by Brian Quenzer

So far I like this wok! Here's a summary: Easy to clean. Treat it like a cast iron skillet and it will last a lifetime. Although it is dishwasher safe, I would recommend hand washing it with a nylon brush or bamboo brush with hot water and no dish soap (Note: wash outside of packaging with dish soap). Likewise, season and wipe after each use; This will help create a non-stick patina, although the description says it has a non-stick coating and will prevent rusting. If you remove the undried steel pan it will rust otherwise. Use dish soap on the handle and/or spatula but make sure it is dry especially the handle if you don't remove it afterwards. There were also ratings for cleanliness. This is a hammered carbon steel product, like any item you buy (e.g. clothing, food). You need to wash it as it comes from a factory where there is probably dust etc all over the store. The lid also needs thorough cleaning as the wood itself looks a bit "smoky". After washing the lid, I applied a coat of mineral oil (can be bought at drugstores, grocery stores, etc.) to keep the wood from drying out and splitting. The blade is coated and needs no such treatment as it is not "raw". Convenient to store - the handle can be removed, placed in a wok, with a lid and in a bag. Living in a small space with a kitchen to match is very convenient for storage. Note that several people have commented on the bag. My suggestion: before filing a complaint that affects a review, contact the customer service team. a replacement package will be sent and I have been asked to contribute to future packages. Heats up quickly - I've used it on both my electric range and a portable butane gas range. Cooks evenly - of course you'll need to move or stir-fry the food. Seasoning Questions: 1 - wash with dish soap (this was the only time dish soap was used) 2 - place on stove and light --- I found this process easier with my portable burner 3 - "let the whole wok burn" -- - in other words, the shiny black surface turns gray and slightly iridescent, this is PERFECT when it's even (photo 1) 4 - pour neutral oil into the wok and shake, draining excess oil, tongs and a towel take and wipe (photo 2) 5 - take tongs with oiled cloth and wipe outside 6 - wipe off excess oil after cooling Ready to cook, then: 1 - heat wok 2 - sprinkle wok with water when the drops dance in a straight line like a popcon / let it heat a little all around 3 - add oil after heating 4 - shake the oil and dissolve the card (in a jar and can be reused for seasoning after cleaning or if your dish needs it requires extra in the cooking process - the less the better, you can add more but you can't remove more oil as the dish cooks) 5 - Prepare your food To wash: 1 - Take the empty hot wok into the sink (careful, You can wait a few minutes and/or wear sick gloves), SLOWLY add water and whisk the wok (if using nylon, make sure the wok is not too hot) 2 - Sticky foods leave them soak and then clean with a non-abrasive product - The reason for this is that using an abrasive pad will prevent the formation of patina and/or spiciness 3 - After washing, put back on the stove and heat to hot (even smoking is possible) and, as mentioned above, season pan with oil. I'll be updating in the coming months but for now it's a big one! Even for one person I don't have to stuff the wok full resulting in uneven cooking.