Review on 🍳 Carbon Steel Wok Set - 13 Pcs Stir-Fry Pan with Wooden Lid & Handle + Cookware Accessories - 13" Chinese Wok with Flat Bottom - Suitable for all Stoves (Black) by Julius Lito

This is literally the best cast iron wok I've used in the 15 years that I've lived in the US. First, it's not a wok with sealing material on the surface to avoid burnt/sticky residue. In such woks, the sealing material will loosen over time and it will have to be replaced with a new one. The advantage of an iron wok is that if you take good care of it, you will never have to replace it and it will never stick. As for this wok, I am so impressed with how many accessories it comes with (see photos for details), you can use these tools to prepare a variety of dishes (fry, stew, steam, boil, e.g. dumplings/noodles/spaghetti ). Concentrate the fire in the center so the wok heats up much faster than on a conventional stove. You need to season the wok with the following steps: 1. Burn it hot to burn off the factory fat2. Apply vegetable oil to the inside of the wok and continue heating a little3. Wash it with water only (no detergent). It never gets sticky if your wok temperature is high enough that you don't even need oil to cook an egg. Overall very happy with the quality of the wok and the price is a really good deal.