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Title: Labor intensive to maintain
Review: This wok cooks OK. The thin material doesn't hold heat like a heavy cast iron wok would, but it gets hot enough, and doesn't weigh a ton either. I found it somewhat difficult to keep it steady on the stove, I suppose it depends on what sort of grates you have. I bought the separate metal ring which improves stability, but it raises the wok a little higher reducing the heat a little. My main gripe is the amount of maintenance needed. I seasoned it according to the instructions, which took a while. After cleaning, I make sure it's completely dry (by reheating it), then let it cool, then coat it with a little mineral oil (vegetable oil can turn rancid). Despite all that, it still rusts. If I don't use it for a few weeks, it gets a light coat of rust which then has to be scrubbed off with a scouring pad, or you'll taste it in the food. Maybe if you use this thing 4 or 5 times a week for a few months it would get so well seasoned the rust problem disappears.
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