Imusa LCI-19008 USA 14-Inch Pre-Seasoned Cast Iron Wok with Non-Stick Surface & Stainless Steel Handles - Perfect for Stir-Frying, Deep Frying & Asian Cooking - Black

This is one of two woks I own, the other being a lighter, more conventional carbon-steel wok. I prefer this one. I seasoned mine twice for an hour each session in the oven after cleaning it, and the seasoning has held up well over six months of once-weekly use and occasional touchups. As with all natural non-stick surfaces it takes some time cooking with it to fully develop its properties, although it is relatively non-stick even at first use. No need to stress over seasoning as you might when prepping carbon steel.Controlling cooking temperature is of course key to successful results, with experience being the best guide. It can get screaming hot very quickly. Although I love the way it imparts a roasted sear to shishito peppers or to pan-fried eggplants, it can burn more delicate foods unless the heat is actively moderated. This wok will cook your food faster than any carbon or stainless one, so make sure you have everything ready to go before the cooking starts.If you have used carbon steel woks before then you will be happy with how this one cleans up in comparison. In the rare case that food sticks a quick rub with stainless chainmail under hot water does the trick with minimal effort. Dry on the burner, coat with a very thin layer of oil and heat to just smoking, then wipe off any excess while still hot. Done.This is a relatively heavy wok, but as the name implies it is lighter than a lot of cast iron skillets. Unlike regular cast iron or carbon steel, if you drop this wok on the ground from waist height you may very well crack it beyond repair (or break a toe if it lands on one). With proper care it will not rust, but even so eventually with use you will have to re-season it. These are all to some degree cons, but whether they are deal breakers for you really depends on your already ingrained wok habits and cooking techniques. Each kind of metal that can be used in a cooking vessel has its own unique physical properties that require a learning curve to exploit efficiently. If you are used to using carbon steel woks, note that this wok will cook hotter and faster but change temperature more slowly. If you prefer to cook one way rather than the other it does not mean one way is better than the other. As I said I own both types.No, it isn't hand crafted. No, it has no snob-value. Perhaps there are more authentically Asian woks available for sale. But for the price paid this light cast-iron wok gives a five star performance.UPDATED: This wok is dimensionally stable and will not warp or otherwise deform under high or uneven heating. That is a significant plus when using this wok on electric flattops, coil or induction ranges. The bottom will always remain flat and level no matter what form of thermal abuse it endures. So if you don't use gas to cook then this wok is practically mandatory.