After looking at several options for woks on Amazon I finally decided on this Mecete 14" wok. The price point was what I was looking for and I liked that they put the seasoning instructions on the ad. It is a high quality hand hammered carbon steel. The thickness of the metal and weight is perfect! Not too heavy and not too light. I used an outdoor/camping 30,000 BTU propane burner to season the wok. I followed the step by step instructions which were also included with the wok packaging. Make sure you have a very, very, very hot direct flame! A gas grill or electric stove will not work! I did the initial hot water and detergent scrub (approx. 25 minutes) and then dried it well. I then put it on the burner and the bluing process took about 30 minutes. Make sure you tilt the wok as directed to blue the entire wok and sides. The initial bluing process was easy but when I followed up with wiping peanut oil it began to show streaking. I continued with the process and finished the second heating stage with the light film of oil which burned off. The streaks were still there so I did another coat of oil and a third burn. I still have streaks but who cares--it's a wok not a Rolls Royce. The next morning I decided to "season" again with minced garlic, ginger, green onions and yellow onion (used 2 tablespoons vegetable oil). It was definitely 'non-stick" so I guess the bluing process worked. All of the seasonings came right off the wok. After cleaning with hot water (NO DETERGENT) and drying, the interior wok color is more black but still with streaks. I applied a thin coat of peanut oil with a paper towel and it's now ready for the next cook. So far I am happy.

I've only had this 14" carbon steel wok one week and it has already become my go-to pan. Why didn't I think of this before? I used to take so many steps and so much time to try to keep my veggies from sitting in water and getting soggy. That is not an issue with this wok. It heats up fast and is ready to go in no time. It has cut cooking time to a fraction of what it used to be.Wonderful instructions for seasoning the pan. I followed them exactly and was dismayed when I got a brown rust place during the bluing. I cleaned it per instructions, but it stayed there. It wasn't too bad, so I cleaned it again and started cooking with the pan and the rust has disappeared with use and has blued over the spot.I hope there is a smaller version of this wok. It is quite large and cooks a large amount of food, but I could use a smaller one for heating things up and cooking smaller amounts.Easy to clean with one of those Mexican fiber pot scrubbers. And it really is almost non stick. Can't believe it, but it is really easy to care for.The only trouble I have with it is that I fling food over the edge and into the burners. Gotta get my method down. It has been a delight to cook with.

This is a REAL wok.Follow the tempering/annealing process correctly (it's not hard) and you'll have a completely non-stick and easy to clean surface.Only gripe is the wooden handle is a bit short and due to the weight of the pan, you'll naturally want to "choke up" on the handle. That'll put you in contact with the metal where the handle is bolted on and you'll get burned if not careful.

Well made, stable wooden handle.

Home use

Love it. Sister wants me to get one for her. Waiting for her birthday

Disappointed

I like the 14 inch wok, metal is very high quality. You must burn woks in on a high pressure gas cooking device to burn off all the preservative oil they are dipped in when made! That black thick oily coating is hard to wash off. If you can’t buy an outdoor gas cooker as used to fry whole turkeys on, ask a friend who has one to burn your wok until it turns silver-blue in color for you and add some peanut oil, then burn that until oil until it really smokes, add more oil, heat again until smokes then presto, it’s now seasoned ready to use.