So incredibly happy with this wok! I use it all the time as I got into a cookbook called Stir-Frying to the edge of the sky (check it out on Amazon).
Here is my breakdown of the wok
Pros:
-Wooden handle and helper handle are sturdy and perfect for managing even the fullest dish.
-the carbon steel pan allows for quick and even heating
-ridged sides are wonderful for classic stir-fry cooking, allowing food to cling to the sides of the pan as you clear a space on the floor of the pan for the next ingredient(s) > this means food clinging to the walls will continue to cook slowly and evenly
Cons:
Literally NONE. I love this pan!

NOTES: Seasoning and cleaning a wok is much like a cast iron pan. In order for this pan to work at it's best, you need to know how to clean it and maintain it. It really isn't that hard though and when done properly, just like with case iron, your pan will have the most beautiful, natural non-stick surface. I oil mine with peanut oil after cleaning, since i use that oil the most in it, and I also cook with the pan so often that the oil won't go rancid from disuse. Check out some quick you tube video's if you aren't sure how to manage it. But it really is a super quick and easy process.

Okay, this makes me a little chagrined to admit--after boo hoo-ing mass marketed Joyce and Helen Chen woks for years--but this Classic model wok has become my favorite wok. I am a stir fry fanatic and have seasoned and used over 15 woks (both carbon steel and cast iron) over the last 7 years, and this one really stands out for me. First off--I love the feel of the handle and its length. I like the "decorator" ball of silver at the end of the wooden handle, and the skinny rod of stainless that protrudes from this ball and connects the handle to the wok bowl. And i love how smooth and comfortable the birchwood handle is (with a few coats of mineral oil applied). This wok just feels "right" in my hands and is joy to toss food around in. The bowl is wonderfully round and stir frying in it reminds me of the dance of food usually only found in round bottomed woks (many flat bottomed woks do not have this subtle characteristic--usually those with a larger flat bottom area and sharply angled sides, rather than more rounded sides as on this wok.)

However this wok is far from perfect--it is made of rather THIN steel, 1.5mm, but like a lot of flat bottom woks it does have a thicker padding of steel on the flat bottom area to hold more heat--to make it that much more effective on weaker stoves (particularly electrical coil stoves). I have used it on my powerful outdoor propane wok burner as well as on my electrical coil stove, and it does well on both. However on the electrical stove you really have to let it get HOT--when smoke is billowing out of the bottom after preheating you are good to go).

Also, the rivets that attach the handles can get too hot with high power burners and permanently expand and then the handles wobble a bit. Some won't mind or notice this much, but it dries me nuts. I solved the problem by winding some thin wire around the stainless handle base (that is riveted to the wok bowl) several times and then twisting it, cutting the twist and prying it underneath the wraps of wires. Works like a charm and the handle feels rock steady to me now. And you barely notice the wire wrapped around the handle holder.

The lacquer coating was easier to remove than many other lacquered woks I have "de-lacquered" in the past years. I filled it with distilled water and boiled the water (on my outside wok burner) for 20 minutes. After the boiling, I scrubbed the wok very well with SOS brillo pads and then seasoned it. I seasoned it lightly by heating it up over a medium flame, and then wiping peanut oil all over (inside and out), and then bit by bit, I heated it all over, turning it around and around, in new positions over the flame--turning it to a new position when it started to smoke. Every inch of the wok got this treatment, and most of it turned a light golden brown. Then I stir fried several batches of scallions and ginger with plenty of oil until charred, which darkened the bottom of the wok very well. A few stir fries of bacon followed the veggies, until the bacon was charred black bits. This was all about 90 minutes of hot and oily work, at the end of which the wok was initially seasoned and ready for making meals.

I did about a dozen stir fries in the first week, and they were all superlative--some of the best food I have ever produced from a freshly (and so lightly) seasoned wok. I don't know if it's the steel used or what, but I really have noticed tastier food from a new, freshly seasoned wok more with this beauty than any other I have used/seasoned, and I am really hooked! Plus absolutely nothing has stuck to the wok. Oyster sauce slighty burned onto the sides (as it normally does as it contains sugar); but after cooling, the sauce remains brushed right off with hot water--NO problems or residue remaining.

Another big plus is that the bottom flat area has not warped to any great degree at all--a common problem with flat bottom woks used on high heat (I've had carbon steel skillets warp over high heat too!) Some have warped so badly that on a level surface only a quarter or so of the flat area sits on the flat surface; not a big problem for electrical coiled stoves (that are not level to begin with), or with gas stoves; but for induction or flat topped gas stoves, this warpage could be e PROBLEM deluxe!

Anyway, the ergonomics of this wok are greatly appreciated by me, someone who has used many woks, and tossed food in many woks (including metal handled woks while wearing asbestos mitts). The steel used to make this wok released the lacquer coating quite easily, and it lightly seasoned with ease, giving tasty dishes and non-stick performance from the first stir fry. The steel may be thin on this wok's sides, but this steel sure stands out from the crowd in my hefty wok experience.

WIN WIN! I highly recommend!

I really like this Wok. I've used it for so many things and it just works really well. I made sure to season it as instructed, it wasn't so hard but takes some time. After doing the seasoning, I was able to keep it seasoned without having to do much. I just scrub it down with a plastic brush after use and then spray cooking spray on it and put it over the stove until its hot. Then I store it away once it's cooled.

I like this for frying food or making fried rice. Even frying eggs works great. It heats up SUPER fast, I mean really really fast so you need to keep an eye on it. The handle is strong and hasn't given me any trouble at all.

This is much better than a non-stick wok. Keep it seasoned and you'll have very little trouble with sticking. Seasoning might sound scary but it's basically putting oil on it and then heating the oil so it soaks into the metal. Just follow the directions for the first usage and you'll be fine. Oh, and the last thing, make sure to clean it well before the first usage. Mine had a coating on it that smelled bad when I heated it. Make sure to clean it all off and then heat it until the smell goes away. You won't have that smell or flavor in your food if you clean it properly the first use, it's just some protective coating on it for shipping or something.

Quality: The wok is excellent. It sits well on an electric burner and heats quickly for good stir frying. We don't flip it to toss food so we haven't noticed a weight problem. Have you noticed that some frying pans tilt on a burner because the handle is too heavy compared to the pan? That doesn't happen with this wok. The wooden handle is substantial but there is no wobbling.

Seasoning: The initial process was a little time consuming, but since then we can clean it with just hot water and a cloth. Works great! Then I warm it and wipe it with a little oil. Cleanup is amazingly easy and fast. No rust problems here. We got our seasoning instructions from Eating Well Magazine.

Cost: I think this is a great price and when you add free Prime shipping, wow.

Recommendation: It's used in and recommended by the Eating Well test kitchen. We agree - highly recommended.

Assembly: Ours came with the handle assembled which meant the box was huge. Thank goodness for cardboard recycling in our town.