I've had my wok almost two years-- 23 months and change to be precise. Decided to get a round bottom when we purchased a new house that included a gas range with a cast iron wok rack. I've always seasoned it on the stove, patiently wiping vegetable oil around the wok and allowing it to smoke off with high heat. If you don't have aggressive venting, you may want to consider doing this outside-- it will smoke up your house. Once it builds up a good patina, performance is outstanding and maintenance is relatively easy. Simply apply hot water, wipe clean, bring back to high heat, then reapply a couple coats of oil and allow it to smoke off. Here are some other lessons I've learned:1. 14g steel is great, but it cools quickly off the heat. The evenness of the heat is excellent, but lift it off the source to shake and stir and it will cool fairly quickly. Do your work over the flame.2. Over high heat it will sear 1/2 to 3/4 lb of meat or poultry very well. Go over that and the meat will pull too much heat from the wok. I've learned to sear my meat in batches, then bring them back together to finish.3. Don't store it anywhere damp. Keep it in the A/C. The exposed metal on the bottom will rust quickly. Wash it, heat it, and reapply the patina soon after you use it.4. If you live in an area with high humidity, rinsing it off and allowing it to air dry could lead to rust.5. This thing needs BTUs, lots of them, and a wide burner, too. It needs a ton of heat radiating up in order to heat the sides of the wok.