Review on 🍳 Top-rated Joyce Chen 14-Inch Silver Carbon Steel Wok: High-Quality Stir-Fry Pan by Jeff Long

This is a carbon steel wok with a flat bottom - it says so in the description but I kind of missed it and thought it had a round bottom. However, as it turns out, I'm more comfortable with this flat bottom; Even on a gas stove, I find it works better for reheating food since I'm not cranking up huge BTUs. I've had it for about a month and seasoned it following the instructions on the Woks of Life blog. The initial pairs are also retained during the first cleaning. very strong. Make sure you have good ventilation when you do this because wow. After this seasoning was finished, however, I didn't notice any other off-flavors or leftover factory oils. It was pretty nonstick right off the bat, but after a few weeks of use it was really great. I clean it with a sponge like Scotch Brite with the cleaning side. Soap if necessary. I then towel dry it and reheat to make sure it's completely dry, then brush with some oil. Grace Young says in Stir-Frying to the Sky's Edge that it's not necessary, but I feel like doing it helps the non-stick nature to develop further. Maybe after using it for a long time I won't need it anymore. I didn't notice any rust, not even on a night I (oops) forgot to clean it after making the vinegar-based sauce. The next morning was just great. I really think it's important to usually clean and dry right away and you shouldn't have any problems. The handles seem to be very tightly screwed. The carbon steel weight is just right - it reacts very quickly to temperature changes and isn't too heavy to move a lot with one hand. I have recommended this wok to my friends and they are also very satisfied.