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Anyone who is using this is not doing actual stir frying with a moving wok because compared to a carbon steel wok (what the chefs use), it weighs too much for any mere mortal to move with their arm. Just a consideration. Other than that a cool concept from lodge and fun to look at.
The coating inside the pot came off and the food becomes darkly discolored. The pot itself is nice and heavy, very sturdy, but was not a good buy after all for me. Had to get a stainless steel wok in the end
I used the wok for the first time and assuming it was preseasoned, only used a little oil. What i was left with was immediate sticking and this mess. Will attempt to preseason myself and hopefully it'll be fixed