Wok made from Japan
I seasoned this guy using the salt method, then seasoned with oil on a gas burner. I then used a few onions to get rid of the metallic taste. The first actual dish I made was garlic fried rice. Nothing stuck to the wok. No rice grains, not even the eggs. When I put in the eggs, it almost slid right off of the wok as I was moving things around. I had never seen that before on any pan that i have used. I might order one or two more woks just so I can cook different types of foods at the same time or to give them away as gifts. I don't know if the ones made in China are any different, but my experience with the one made in Japan (so far) has been wonderful.
no exhange and refund policy
They send me the wrong item and they do not think the first thing to do is to refund or exchange it for me. I have to try and try.
Please make sure what you order is really what you want, there will be not exchange nor refund label in the package.
Superior Japanese Made Wok
pros...this wok is made by the SS (Esuesu エスエス) brand and is a Japanese made wok. I know it sounds weird, but the Japanese keen knack for making quality things is exhibited in this wok. The wok is light-years ahead of any Chinese or Taiwanese made wok. The thickness of the wok's steel and the one piece construction of the wok and the handle are of superb quality. The welding of the extra stability piece to the handle is very well done. No sharp edges on the rim of the wok or the handle. No blemishes in the metal or the welded stability piece. The metal itself is quite thick and leads to a slightly heavier wok but is warp resistant. Which makes for a more stable wok, especially in the extreme temperature changes of a professional Chinese kitchen and wok cooking.
The wok still has to be seasoned, but the quality and thickness of the metal leads to less hot spots. Seasoning of this blue carbon steel does seem to be easier and the building...
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