Gold Dragon Heritage Edition Carbon Steel Wok Pan with Lid | 12.5" Preseasoned Quality Wok Set | Traditional Stir Fry Pan | Round Flat Bottom Wok

Got it at the Big Deal event. Use it for three times. Food stuck every time. Cleaned twice, the coating is peeling. Very bad.

**Update*** rather than a few months, a quick update on over a year: The work still performs excellent! I use the wok fairly regularly, from steaming to sautéing, deep frying, to stir-fry. As mentioned below, treat it like a cast iron pan and it will last a lifetime. After each use, it is cleaned with hot water: 1) after cooking, up to a cup of water is added to the wok and give it a quick scrub/soak so that the food can be enjoyed vs washing it right away 2) scrub with a non-abrasive brush with hot water 3) set back on stove and heat the wok up til the water has evaporated 4) add a small amount of high-point oil and wipe it down with a paper towel 4) once the wok has cooled off, simply wipe it down with the paper towel and store it in the cotton bag the seller provided me with in the cupboards.So far, I love this wok! Here's a rundown:Easy to clean - Treat this alike a cast iron pan and it will last a lifetime. Although this is dishwasher safe, I'd recommend washing by hand using a nylon brush or a bamboo brush with hot water, sans dish soap (note: out-of-the-box, wash with dish soap). Likewise, after each use, season it and wipe it down; this will help build the non-stick patina, albeit the description says it has a non-stick coating AND keep it from rusting. Otherwise, putting away a pan that isn't dried, made of steel, it's going to rust. Use dish soap on the handle and/or the spatula, but ensure that it is dried, particularly the handle if you do not remove it afterwards.Similarly, there have been reviews commenting about the cleanliness. It is a hammered carbon steel product, alike any item you purchase (e.g. clothes, food) you need to wash it as it is coming from a factory that likely has dust, etc. all over the shop. Likewise, the lid will need a deep clean as the wood itself looks a bit 'smoked'. After I washed the lid, I did put a layer of mineral oil (you can get this at your pharmacy, walmart, etc.) to ensure that the wood doesn't dry and split easily. The spatula has a coating and does not need the this type of treatment as it's not, 'raw.'Easily stored - handle can be removed, placed in the wok, with the lid and into the bag. Living in a small space with a kitchen to match, this is very helpful when storing. Note, a few folks have commented about the bag. My suggestion, before making a complaint impacting a review, reach out to their customer service; a replacement bag is being sent and I have been asked for input on future bags.Heat's quickly - I've used it on both my electric range and a portable butane stove.Cooks evenly - Granted, you need to keep the food moving aka stir fry.Inquiries on seasoning:1 - wash w/ dish soap (this is the only time dish soap has been used)2 - set on stove and fire it up --- I found that this process is easier on my portable burner3 - let 'burn' off the entire wok --- in other words, the black shiny coating will turn grey and a slight rainbow color, this is PERFECT when it is even (photo 1)4 - pour a neutral oil into the wok and swirl, pour off any additional oil, take tongs and a towel and wipe down (photo 2)5 - take tongs with oiled towel and wipe the outside6 - once cooled, wipe down excess oilReady to cook, then:1 - heat wok2 - sprinkle water into the wok, if the droplets dances in a straight line vs alike popcon/all about, then let it heat a bit further3 - once heated, add oil4 - swirl oil and discard (into a can and can be reused to season after cleaning or if your dish requires additional during the cooking process - less is more, you can add more but you can't remove more oil when a dish is cooking)5 - cook your foodTo wash:1 - take the emptied hot wok to the sink (be careful, you may want to wait a few mins and/or wear mits to the sick), SLOWLY add water and whisk the wok clean (if using nylon, you will want to ensure that the wok is not too hot)2 - any stuck on foods, let it soak and then scrub w/ a non abrasive - the reason, is that using an abrasive pad will not allow the patina to build and/or the seasoning.3 - after it is washed, set back on stove and heat up til hot (even smoking is fine) and as mentioned above, season the pan with oil.Will give an update in the coming months, but so far, this is great! Even for one person, I don't have to crowd the wok, thus an uneven cooking.

Great design. Quality product. Make sure the handle is screwed on tight before you use it and start tossing ingredients around.The little pour spout is on the wrong side if you are right handed, so I guess this is the ideal choice if you are a lefty.

I have used this wok twice so far and like it. It’s very light, cooks food evenly and love the extra wooden spatula it comes with. Makes stirring a lot easier.The lid and wooden handle was bit chipped but seems to be holding up well for now. Will see how long the handle holds with the chip but it’s not visible once I attach it. I don’t plan to remove it and use in oven so hoping it will be ok!

Gave as a gift to son that enjoys cooking. He loves the versatility of the pan. Cooks evenly and is easy to clean. Very durable.