Joyce Chen, Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch, Charcoal

High quality and as expected

What a waste of money. I used once. After washing the stains wouldn’t go off and the iron seems to be rusted. The rings inside the wok is also such a design flaw that would make food get stuck in between and hard to wash. I had to throw away after only one time use.

Works well.

Buen sarten, se cocina muy bien, solo hay que limpiarlo rápido sacarlo al fuego y ponerle aceite para que no genere óxido.

Buying a cheap spun wok is hard. Every product has poor reviews and you have to sift through them.Let me break it down:For the beginner:This is a carbon steel wok. It's a PITA to mantain, and you know it buying this. It isn't non-stick, used improperly, it will rust. It will change color and get stained. That's by design and will happen to every carbon steel wok regardless of price.You NEED to season it. If you don't, it will rust, no matter what. Seasoning is not heating some oil on it, or rubbing some oil while it's hot. You need to carefully get every part of the surface to a extremely high temperature. It will change color. Then, you need to rub some oil on it until it smokes, covering every inch of the surface. Let it cool, heat it and oil 2 or 3 times more, and it should be brownish-black all over. Then you can cook.After every use you quickly wipe, rinse or wash and immediately dry, heat and oil again. If you don't, it might rust.Most negative reviews are about stains, rust, or sticking. Properly seasoned this is reasonably non stick, but people think this will behave like a aluminum non stick wok, and it won't. If you want CS, you must be aware and willing of the measures required to make it perform. Otherwise, choose another material. This is not meant to cook several pounds of food, it will flex. the size is for stir fry and tossing. Properly used, is not the best available, but for the price it's pretty darn good.The good:Solid wok, good material. The small handle doesn't come off, the larger one does. Very thin and heat responsive. Seasoning it was a breeze, after one pass, a fried egg slid off no problem.The bad:The handle is attached by 2 rivets, doesn't feel super solid. Material has some flex. The lid and spoon feel cheap, but that's not the point.

Happy wife…well fed husband..😂

Came nicely packaged with recipe booklet and wok seasoning instructions.Just follow the instructions to season and wok has been as good as any non stick ones.Remember not to wash with detergent.