臻三环ZhenSanHuan Chinese HandHammered Iron Woks and Stir Fry Pans, Non-stick, No Coating, Induction Suitable, 章丘铁锅，舌尖上的中国，A bite of China (30CM)

Do not fall for this item because it looks so glossy and video by this person uploaded. Got tricked and got this unusable wok that I can’t even use due to dark matter that I’m not able to get rid. I did not put into a dishwasher btw. Go get a cheaper one and season the wok yourself. The picture is after multiple cleanings with oil and etc. the pan came much dirtier with rust inside than shown and I gave up trying to clean after 2 days. I don’t think I wanna add whatever that’s inside to my food.

I wanted a carbon steel flat bottom wok to use on an induction range. This wok was expertly seasoned and ready to use when I received it. While on the expensive side, it is worth the dollars spent as the craftsmanship is very high, and will be used for many years and future generations. I am able to stir fry, steam, fry and heat various foods using this wok. The heat on the bottom is highest when cooking and the sides are appropriately warm to shift the food to when desiring a cooler temperature. The only con is that it is on the heavy side and I used 2 hands when tossing/flipping food while cooking. I highly recommend for those with discerning taste desiring superior craftsmanship with this type of cookware.

A lot of rust in and outside found

The wok is the most beautiful wok I have ever seen! On top of that, it works so well, it makes food taste better, look better. It's so easy to clean compare to the other wok I have.

Of all the woks I have owned or used, this is the best one ever.

I have finally found my perfect wok. Really is a piece of art! I use it everyday and love it so much.

This wok is a piece of art. The seller is awesome too 😘 I can’t stop looking at my wok, lovely.

To those who complain about it having rust: this is normal for cast iron pots, if they are not properly maintained. If your pot has rust, clean it thoroughly with warm water and soap. Scrub everything until it is clean. Dry it well either by putting it on the stove or wiping it with dry towel. Then, apply oil on it (ex. canola cooking oil) and wipe it as much as you can, until there's no obvious oil on it anymore. Put it in the oven at 450 degrees for 30-40 minutes. Repeat the process 3-5 times. At the end you'll have a properly seasoned pot, non-sticky. Normally, you need to season it like this about once a year. Do not wash it in a dishwasher) as it would lose the coating and you have to redo it. To clean it, use warm water, and wipe it dry (best is to dry it by putting it on the stove for a few minutes).