Joyce Chen J21-9972 Classic Series Ongecoate Carbon Steel Wok Set, Legering, 14 Cubic_inches, Zilver

High quality and as expected

I bought this as my main wok to cook inside using an Iwatani 35FW Butane Portable stove (which is also awesome by the way), and it is just perfect! I've properly cleaned it with a scrubbing pad and soap, and then heated it using my butane stove (outside, it'll smoke) until the whole thing became light blue. I made sure to cover the wooden handles with aluminium foil to prevent them from scorching. I let it cool a bit and then applied a thin coat of canola oil inside and outside and wiped it as thin as possible with a paper towel. I started the burner again and let the oil burn out (until it's no longer smoking). I wiped again, and then fried some scallions and fresh ginger until brown, and wiped it clean again with the paper towel. As others mentioned, the rivets of the handles did become a bit loose from the heat expansion, but there's an easy fix: All you need is to gently hammer them flat against an anvil or bench vice until it's tight again. Be careful not to hammer the wok, and be gentle because the rivets will flatten easily. I did that for both the handles and they are no longer giggling. I don't expect them to move again now that they've been tempered, but we'll see.

First off, the instructions though somewhat limited, are just what one needs to do to season this wok. The only thing that I did a different was to wrap the assist handle with tin foil so I would not burn it during the seasoning process. I filled it with water to about 3/4 or so, put it on the gas stove and let it come to a boil, ie,, faster with the lid on. Let it boil for about 10 minutes. Rather than carry it over to the sink I used a small pan and scoped out more than half of the water to make it easier to carry and not spill a bunch. Took a brush and hot water and washed it several times scrubbing pretty hard. I did not use any type of hard metal scrubber like steel wool. Dry well, and let it set out so that it very dry before beginning the seasoning.I have a gas stove so I went for the big burner. Used peanut oil with tongs and paper towel and rubbed down the wok and put it on the fire. Started smoking pretty fast, and yea, get those vents on, and open the doors and windows. With tongs in hand loaded with a paper towel I moved the wok around and around the fire tilting up and down trying to hit every spot. It started turning deep golden very quickly. Keep hitting the wok with the paper towel and if it stops smoking put on more oil, doesn't take much. I did this for about 10 minutes, lifting it ever so often to get a good look at where it needed more treatment. Took it off the fire and set it aside. My house was smokey, but no alarms going off. Lucky we had a bit of breeze so that helped. Had to go off for the rest of the day, but decided the second seasoning was going to be on my gas grill outside as it has a side burner on it. The other grill burners might work but did not try that way.Second day I did the gas grill. Fired it up and did the same process and worked great though I had been sceptical that the flame was big enough, but worked very well. Did the same process as the first one. No smokey house. After two seasonings I may or may not do a third as it is such a nice deep golden color not sure I need more. But will keep it in mind should it need it later.Will update later once I have used this baby, but see no problems.A note or two. I saw where a few have heated the wok prior to oiling it. The instructions say DO NOT ever heat wok with no oil in it. Also note that the instructions come for two different type woks so read carefully to make sure you are doing the right wok. My first page was for a non-stick wok, and on the next page were the instruction for the carbon steel. I have also seem comments about the lid not fitting, but it is not a top fit, it goes down into the wok just a bit rather than a sealed fit like most pots and pans.Happy woking.After the two seasoning process I have used the wok to cook three times with no sticking and no signs of rust. Works great, very happy with product.

Good quality

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