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I've been on a wok quest this summer...trying to find the perfect wok to use on my outdoor turkey fryer burner. My first wok was a stainless steel wok, and everything stuck to it instantly, and it would have taken forever to get it seasoned right to where it would turn black and eventually have a natural nonstick coating...So I almost gave up. But I then went to my local restaurant supply store and bought this wok. I could tell instantly, that it appeared to be a much better wok than the other one. before I used it with food, What I did is I heated it up on medium heat, added oil and rubbed it with a paper towel, and there was some black on the paper towel.. i then washed it gently, and repeated the heating and oil, until I got nothing on the paper towel... Then I made a stir fry in it, and no sticking, or anything.... It worked like a charm, and got screeching hot on the turkey fryer burner. I asked the guy at the supply store if he sold a lot of these to local asian restaurants and his reply was "All day long", so I knew something had to be right with this wok, and I was right. I do keep it lightly oiled when not in use, as I believe it will rust slightly if not.
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I was not impressed by it as it arrived (not stable on a normal gas stove) but decided to give a try. Already after the second use, we noticed that it started to rust (although we wiped it dry after each use and my husband even put some olive oil while wiping). I am not a specialist in woks though I guess I should go for a more "adapted" version from tefal or something like that.
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