Summit Kogyo Japanese Iron Wok, Double Handle, Black, 14.17"

I bought it as a gift for my sister. She loves it and has enjoyed it since day one

The shipper did all the right things in shipping quick and boxing properly. But the pot itself is poor quality. I had the pot for less that 2 weeks and after using 4x the food stuck and burned to the pot leaving black residue and the thin anti stick coating on the pot started to chip. I am stuck with a useless wok!!!

As advertised and promptly shipped.

This is an awesome wok. I love it.

I am a home "wok master" and have seasoned and used over a dozen different and varied woks in the last 4 years, including 4 of these blue steel Japanese woks. I have cooked in woks on all sorts of heat sources--HIGH heat propane wok burners, to a classic electrical coil stove. I am lucky to live in the San Francisco area where many hard to find foreign goods are much easier to find (like Japanese woks!) These woks are wonderfully made--with quality way above any others (excluding truly hand hammered and Yamada woks, also from Japan). These woks have a slightly flatter bottom than traditional very round bottomed Cantonese style woks, which seems to cook more evenly and quicker in my experience. These woks season very well and easily--getting darn near black in color (the blue steel really is a plus). It's pleasing to have a wok the color of a decades old beloved family wok, black from decades of seasoning, right from the start...! When cooking over high heat, these woks are the most instantly "non-stick" carbon steel I have worked with. And I swear that stir fries taste better from them--starting from day one. I don't know much about steel alloys, but SS really does a winner with these blue steel woks... These woks come well lacquered from the factory, and the easiest way I have found to remove the lacquer is to bake the wok at 500F for 45 minutes or so. The lacquer vaporizes with very little odor, and is then ready to be seasoned. I then start the seasoning with a few bakes in the oven, again at 500F, with very, very light coats of oil. Then I take them outside to burn in and season with my outdoor wok burner and it's jet powered flame. Within an hour, and a dozen paper towels, and 1/4 cup peanut oil, the SS woks have always come out shiny and deep, deep umber in color--but they look black and it's only under intense light that you can see the true deepest umber brown color. After 6 months or so of high heat use, they turn to true carbonized black in color. Highly recommend for those committed to seasoned cookware looking for excellence...!