12 " Carbon steel wok.
I got this from a chinese shop.
I didnt season it properly. I didnt know what i was doing at the time when i got it.
It just needs to be re-seasoned to make it non sick.
I forgot i had it was in the cuboard, I havent used it. (ONLY ONCE) I know theres marks but when re-seasoned they will go as the heat burns the marks off. Then become non stick.
Its a 12 inch flat bottom wok. It wont fall over when cooking.
12 inch flat bottom wok (De217ra spondon)
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