Get the Joyce Chen 14-In. Round Bottom Wok for your kitchen. This wok is an ongoing project of love since every time you cook with its uncoated carbon steel’ you’re developing a unique seasoning or patina that coats the surface. Each and every meal adds something to it so you’re evolving this traditional round-bottom wok into something distinctive for you. No seasoning will age in quite the same way’ nor will any carbon steel surface darken at the exact same rate or pattern. Though typically within a few months of sizzling up stir fry’ the carbon steel will turn black like a cast iron pan. Sure this wok will require a bit more effort. But it’ll worth it’ especially as it returns meals packed with complex umami flavors seared into meats and charred into veggies. And that effort? It’s pretty straightforward. Just be sure to clean up soon after cooking this is not a pan to soak overnight’ wipe away any leftover moisture it’s recommended to throw the wok back over a flame for a hot minute’ and then finish by working generous dabs of vegetable or castor oil over the surfaces. Your wok will soak up all that love and attention’ thanking you with years of delicious dedication.