I bought this from that pj shop...



Its using a different type of coating...its quite non-stick, non-rusty, and doesn't need extra seasoning.

I damaged mine early on falsely believing it needed additional seasoning and burned it too much...however I do believe that the coating isn't suitable for high acidic cooking like pasta sauce as over time mine seems to have more coating loss. I don't know for sure but suspect it will be OK for normal high heat cooking. From the 2nd picture, the upper part is original coating, blueish black very smooth non-stick non-rusty. The middle "ring" damaged, slight patina layer, a bit rusty n sticky. The bottom layer is black from own patina coating, non-rust non-sticky. I should season it again to "treat" the rusty ring.

I needed a flat base for induction n this is the only one I can find. I would buy this again knowing the limitations. If you don't need flat base, there are many other non-coated carbon steel n cast iron wok. You can season it yourself to create the non-stick patina layer...its good enough for frying eggs with some oil without sticking, but it's not going to challenge those teflon/ceramic coating.

In the same PJ area there are 3-4 more shops that sell woks.

This post has been edited by dwRK: Dec 19 2016, 01:47 PM