The pre-seasoned Soaped Up Carbon Steel Wok is gorgeous, with a flat bottom and wooden lid reminiscent of a traditional Chinese wok. Adding a spout on the side helps pour cooked food effortlessly. It took two rinses to remove the protective coating and was helpful the user guide walked us through the process. The guide also includes lots of tips for later use on how to create spices and recipe suggestions. We were amazed at how quickly this wok brought the oil up to frying temperature—it only took us three minutes to go from 75°F to 280°F. But the temperature consistency was a constant struggle once we started pan-frying the potatoes. This wok either turned the heat down more than needed deep frying or could not stop overheating. Another minor puzzle was with the wooden lid. While it’s lovely and great for keeping warm when cooking and steaming, we prefer a domed glass lid so we can better monitor the cooking process.