Everything started with my quest for healthier cookware, something that would not leak aluminium or other chemicals in my food. It happened fast and smoothly: I ordered this wok Sun and by Tue afternoon I had it in my kitchen already. Before purchasing it I didn't know anything about Eastern cookware, except that I loved the food. So I followed closely the instructions that come with the wok. The wok's preparation (seasoning) took a good couple of hours, but quality has its price, right? This is not the kind of cookware that one might keep in a immaculate and like-new condition after using it, or the kind that one would abandon in the dishwasher after using it. This is old-fashioned and traditional cookware for gourmands who enjoy cooking.
Cooking is way fast(er) and the wok is adaptable. Yesterday I cooked General Tao Chicken Wings in it. Great taste and very fast! Today I will probably try one of the recipes that come with the wok. If you prepare the wok thoroughly before the first use, you'll get a nice, natural nonstick coating.
Now I would like to leave behind all the modern, western cookware I have in my kitchen and replace it with carbon steel. I was afraid cooking in it was going to be challenging and sticky. Well, it's nothing of that sort. Thank you Helen. I am contemplating buying one of your cookbooks too.