Do not listen badgers who say it rust and I do not know what else they did not understand what wok. Obviously it SHOULD the pellet, ie coat the inside with oil, and gently heat, the steel "throat" of the oil (if I understood correctly) and it's a "layer protective ". As it is a product to maintain, they are used, cleaned it, and dried ... otherwise ... but obviously it rust a sponge scraper and blow it apart. I am strong heaters for very fast cooking, and the food is super easy to make, it is a treat. Obviously we see that the steel changes color: it's what makes the charm of the object is the experience. Small worries though, we can easily have a black layer on the inside, which can harm health ... but rubbing it goes well. And then we can also rub to death, remove the seasoning, and recharge after if necessary. Sure it's not the kitchen to the dad, but with a little practice, we would end up no longer use it as (I even made donuts with banana!)
