Zgioo Wok Pan with lid, Carbon Steel Wok 12.5", Chinese Wok Flat Bottom Wok with 2 Spatulas & 1 Scrub Sponge Suits for All Stoves

I wanted to like this pan, I really did. I unpacked it and went through every step that was listed for first cleaning it, drying it and then doing a "seasoning" of the pan. I was careful and even did the seasoning twice to make sure it had a good coating. Smoked up the house a bit even.First time I used it I was careful. Put in some oil first, warmed it up, avoided using anything above low to medium heat but food stuck to it big time in one spot. I had again followed instructions to a letter to try to clean it. Tried all the tricks like boiling water in it, etc. to gently remove the burned on food. I used the cleaning pad they provided with it.As I gently cleaned it I kept getting black stuff off of it. I thought it was the burnt food. It wasn't. I soon realized the black non-stick coating was in fact "non stick" as in non stick to the pan! A large part of the bottom just flaked off leaving the bottom of the pan with lots of bare metal showing.I should have just returned it but felt like I should try to save it. I used the scrub pad provided and worked on it to get all the black "non stick" stuff off the pan. I figured I might as well just strip it bare and then start all over age to season the steel to make it safe. I really don't trust this coating!Next time I will just spring the money on a reputable high dollar steel wok and season it. I did all the work for that on this one and it still fell apart on first use.Never again will I waste good money on a cheap cooking product, its not worth it. I don't want to have this coating in my food!

The media could not be loaded.  In order for this to be truly non stick you MUST do the following steps:1. Wash the wok with soap and water using the rough side of provided sponge.2. Rinse thoroughly.3. Put it on high heat until it turns blue. It’s best with a high BTU gas stove or stove on high.4. Turn it off. Let cool a little and wash with soap and rinse thoroughly.5. Put it on high heat and let it turn blue. Turn off heat.6. Add 2 tablespoons of avocado oil ( high smoking point). Use a tong and paper towel and spread it and coat it well. Let cool.7. Repeat step 6 for 4 times.8. Rinse and heat up and add oil and cook.9. After cooking, wash with water using a soft sponge provided. Put on high heat until really hot. Turn off. Put a light coat of avocado oil and turn up the heat to let it smoked. Let cool and put away to store.Remember when cooking, let the wok heat up and the oil heat up before you add eggs or anything. Before you turn, it has to get brown a little.I first cooked an egg to see if it’s well seasoned or not. It stuck a bit. Second one doesn’t as much. Third time cooking with it was fried rice with spam and eggs. As it continues to cook, it becomes nonstick. Everything literally came off!!!If you do as I said, it will be non stick. I believe because it was hand hammered with the little dips, it will be even better than the carbon steel wok that I bought from a store for restaurants. These little dips reduced the direct contact surfaces to the food and oil are store below and it’s easily non stick.As for the spatulas that came with it, I don’t care much for it because it’s harder on my wrist. I love the glass cover with the hand.Update 2/13/2022:As you continue to cook, it becomes really hot and anything sticks will come off and it becomes nonstick.

First off, the lid broke in my hands when assembling, cut my arms and left glass everywhere. Wtf. Second, everything sticks to it, I’ve tried to season it to no avail. I wanted to like this pan even having to assemble it myself (which is weird) and the lid breaking, but just don’t like it.

Follow the instructions and YouTube videos to season the new wok with open fire, but it still sticks quite a bit unless a lot of oil is used to make scrambled eggs. I seasoned it again with the oven, but the performance is still the same. Hopefully it will get better over time. The glass lid is brittle, and it broke within a week. It is really just an okay product.

The product is well packed and everything needed for cooking is included. I’m surprised by the quality of the wok because it looks awesome. This is a little bit heavy compared to my old one, but can be fast warmed on stove. We followed the instruction to season the wok and the wok is so far so good. We really like it!

Following the instruction to prepare the wok before using. The wok feel nice in my hand, sturdy and doesn’t feel cheap. It’s a little on the heavy side. I have been using it for 2 weeks and it’s great not only for stir fry but also for stewing beef potato soup.

I used to have a small pan for stir fry and always looking for a large one that can fit one entire cabbage. I am glad to say, this is the one! Perfect size, come with a large lid and easy to clean. One suggestion: given this is an iron wok, I would not put it in the dishwasher, it might ruin it

Easy to cleanIt arrived earlier than expected. Overall great product. I have cooked on this wok a few times and very like it. The wok cooks evenly and the food does not stick as mentioned. It’s not that heavy and I can lift it easily. Very convenient to clean up with warm water. The wooden handle grip is nice and thick.