Steel is pretty

I love carbon steel in general

When you are done, the ENTIRE surface of the wok should be beautiful blue steel

If you touch that hot steel, it will not just burn you, it will brand you

Great product, good quality carbon steel, easy to

I scrubbed with a metal finishing pad and then finished off with fine steel wool

Love the well hammerred steel.

Be sure you are committed to owning an authentic pounded steel wok before you buy this one.

FIRST STEP, you must clean the steel.

I have found that using a stainless steel scrubber works great

This is metallurgy!!Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4.

Stainless steel would be a pain to keep shiny

Remember to oil them after clean up or they will rust as all stainless steel will if you let it air dry

The most important thing to remember is that this is solid steel and does NOT have a non-stick coating on it.

This is one of the best and thickest carbon steel wok's on Amazon

When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel

This is the best steel wok I've found.

It is made of stainless steel so it safe and healthy, as long as they didn't use lead solder to seal the rivets (they probably aren't sealed and lead solder is now hard to get).It has a rounded bottom, so you can't use it on an electric range and even some gas ranges that don't allow to get a good flame on the bottom

When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel

I just hope that if that's going to be the case, it happens sooner rather than later, because I might be able to replace the current fasteners with stainless steel screws

Just keep in mind that stainless steel handle of wok gets very hot so do not touch it while seasoning

Be sure to get a cast iron stand, not some flimsy steel cheapo

Cooking with old-school materials can be a pain, there's a reason we love stainless steel and all the other stuff, but its hard to deny the results that can come from a well seasoned cast iron skillet, or a carbon steal wok.

Remember to oil them after clean up or they will rust as all stainless steel will if you let it air dry

FIRST STEP, you must clean the steel

Stainless steel would be a pain to keep shiny

It's a nice wok with good steel that seasoned easily.

* I used a soft sponge in addition to a stainless steel pad to wipe away the loosened machine oil and get it as clean as possible

The stainless steel wok is extremely difficulty to clean since you can’t use any soap on it

Wish they just had a solid steel handle all the way

I bought a stainless steel pad to scrub off the rust - but honestly, that is seriously too much work to have to do on a regular basis

This is a great, heavy duty steel wok that will last far longer than my lifetime.

This is metallurgy!!Let me repeat: If clean carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4

Very well crafted steel.

Buy professional stainless steel - not brillo pads

Excellent traditional carbon steel wok

This is a good looking real wok, thick solid steel

can follow his advice."Excellent traditional carbon steel wok

Then I blued the steel like in the excellent guide one of the other reviews had written

The quality is excellent heavy steel and it seasoned perfectly if you follow the simple rules, clean it well to remove all residue and heat small area at a time and move along as it turns a deep dark blue

If you touch that hot steel, it will not just burn you, it will brand you.

When you are done, the ENTIRE surface of the wok should be beautiful blue steel.

But it will pay off as a great traditional steel wok.

It also has rusted after every use which is frustrating as we thought it was stainless steel.

n’t clean it well, but after trying 5 times, I knew I wasn’t the problem.

n’t recommend that oil