14 inch Iron Pow Wok

The best 20 bucks you'll spend on a pan.
I use a 16 inch version of this wok that I purchased from a shop in Chinatown. And while this wok will certainly not win any beauty contests, the functionality when properly seasoned is beyond compare. It is far more versatile than just stir frying, I even use it for corned beef hash. Once your wok arrives, put it on high heat and wait until you've scorched it and all of the smoke disapates. Then scour the pan thoroughly, as it was most likely coated in machine oil to prevent rust while in storage. Dry the pan and place it back on high heat. There should be no smoke this time. Once the pan is hot, pour some high heat cooking oil on a cloth (or use a brush) and coat the inside of the hot pan (you can also use lard with good results). Turn the heat off, dry up the excess oil, and let the pan cool before reheating the pan and coating it again. Do this at least four times and then you're ready to cook. Never use soap or any other cleaner once you're wok is seasoned, hot water...

Cheap, but very high quality
This is a fantastic Wok once properly seasoned. I initially seasoned mine 4 times (as suggested by the seller), but with lard instead of oil. The patine is now perfectly non-stick and almost bullet-proof.

Takes a bit of initial work, but this is now truely my most prized piece of cookware; even better than my stainless/copper italian pots.

The flavor that the pan contributes to the food is absolutely unbelievable. Furthermore, although the pan is quite "rough" looking, it's incredibly durable. My impression is that it's almost impossible to permanently damage this pan... You may have to re-season it, but it'll withstand just about anything. I'd honestly pay upwards of one (or two) hundred dollars for a pan as functional as this wok.

My food finally tastes like it should. authentic. get this wok.
You must properly season this wok in order for it to work its magic for you, but once done it cooks like a dream. Heats up beautifully, oil smokes in no time (a good thing) and my veggies come out seared on the outside and still crisp and juicy on the inside. I haven't done any meat in it yet but will. Just seasoned it today.... I wasn't satisfied with the directions that I had to ask the shipper to send me. I think she just copied them off some random website. This is what I did and recommend you try it before cooking anything in this wok:

1. It came with a coating on it. Not an oil, but some kind of dark yet shiny coating. No idea what it is. This is the only time soap should ever touch your wok. Run hot water over it, put a drop of dish soap on some steel wool and try to scrub as much of that dark coating off as you can, on the inside and out. Try and get it all because once you properly heat up your wok this stuff adheres to the surface. Rinse well.

2. If...

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