I’ve owned many expensive cook pans in my life, and this one smokes them all (literally)

I don’t know about durability but the pan itself looks great and can’t wait to cook my chili karahai

The pan feels good in weight, balance, and size

This pan is like a work of art

A little while later, we had ourselves a rusted pan before its first use

From there, you can heat the pan until it literally smokes, without fear if any nasty chemical-based non-stick elements going into your food

The pan is pretty easy to clean and it’s the same for all cast iron/carbon steel cookware: deglaze with water under med/hi heat after cooking (watch cooks in an Asian restaurant do this between orders if you can), scrape off food bits (a wok brush is traditional I think), wash out with a sponge & water (a little gentle scrubbing is ok, avoid harsh abrasives), dry on the stove and then oil it.

* Put the pan in a wok ring in the sink or on the counter to stabilize it when scrubbing, its hard to keep it still with the round bottomAfter the initial oil burn in (I did mine 3 times...wipe clean and add more oil, heat, and repeat) cook some scallions and ginger in the wok, spreading it all around the bowl, until they are crisp and burnt, about 15-20min

I added about 1.5 teaspoons of peanut oil to the hot pan and then spread it around with a paper towel

The oil burned and congealed on the pan leaving a sticky mess which completely ruined the pan

Great pan

protective handle on the 2nd ear required... when you hold hot pan with two hand...

This is a well made, heavy pan.

Then I dried the pan, put it back over high heat, put a little bit of peanut oil in it and spread it around, and move the pan around on high heat until it didn't smoke anymore

the pan itself is very tough

* Put the pan in a wok ring in the sink or on the counter to stabilize it when scrubbing, its hard to keep it still with the round bottomAfter the initial oil burn in (I did mine 3 times...wipe clean and add more oil, heat, and repeat) cook some scallions and ginger in the wok, spreading it all around the bowl, until they are crisp and burnt, about 15-20min

Awesome wok and now my favorite pan.

In comparison, more expensive non-stick pan are less healthy because the coating they put on your pan is toxic

But if you're new to carbon steel/iron cookware, be prepared to put more effort into maintaining this than a non-stick or stainless pan

It is a great pan

It is a very pretty pan, but the rim is a little sharp and you could cut yourself on it if you are not careful.

Pretty much the easiest pan to clean that we own-even over our non-stick stuff

This pan is great!

I think if tempered and seasoned properly this will be amazing pan

I haven't tried fixing it yet, but all in all, it's a great pan.

However, if you properly cure any pan, it is non stick.

When I went to use it recently, the entire pan was rusted throughout the inside and also some rust on the outside

I think if tempered and seasoned properly this will be amazing pan

Worst pan ever purchased

Adding oil to the very hot pan generated a lot of smoke, so I moved the wok outside and finished the seasoning with a propane burner.

Really love this pan.

Beautiful pan, heats evenly

Recommend using coconut oil for seasoning as it takes high temperatures very well.