wokI have had the same wok for 14 years since I graduated from highschool. The airport authority thought it was a bomb when they saw it in the x-ray machine as I brought it back from home in my luggage. Same one. I love mine b/c it has a wooden handle and I can hold on to it while I cook and shake it all around. I abuse it and it has taken all the abuse and more.
After I got the thing I just started cooking with it. It is cast iron and it was already black and seasoned. Heat it up well before you start to cook with it, add a good oil, peanut, canola or grapeseed and cook away. After your done wash as you would any other pot or pan I use soap and a scrubbie but make sure to dry it. I don't leave oil on it b/c I don't like the after taste and old oild can get sticky and gummy. It's easy and the best tool in the kitchen. It fries, doughnuts, french fries, fried rice, hash browns, omlettes, stir-fry, spring rolls, etc. It steams, place some water in the wok, then place a sturdy glass bowl in the wok and a plate on top of that, a perfect steamer. Better than bamboo, bamboo absorbs too many odors. Place a while fish on the plate, chicken breasts or ma po tofu and you are set. For recipies, let me know your interested. The only thing I don't make in it is soup, and I prefer my grill pan for steaks and chops. Hope this helps.