I suppose I am looking for the universal cooking utensil. I like the fact that this is Wok is made of gray cast iron, but the cast iron walls are very thin; so, the Wok is surprisingly lightweight. But being that a Wok is meant to be used over an open flame and has a round bottom to collect the liquids in a local spot, it should not matter if it were steel and warped over time due to thermal cycling. Gray iron does not warp like other alloys; it has excellent resistance to thermal fatigue. But if I drop this thing, it is a gone'r.The 16 inch Traditional Cast Iron Wok was not as deep as I had hoped, and the 16" Wok Lid that is supposed to fit (Lid for 16" Wok (dome lid 18 gauge)) is not such a good match. This Wok is 16-1/4" diameter, but the 16" (nominal size) Wok lid mentioned in the link above measures 14-3/4".I have since ordered another lid: Winco WKCS-15 Wok Cover, 15-3/8", Stainless Steel. Forget the other lid. This one is much better. Not only does if fit, but it does not rotate about the handle like the other lid. And the handle on the Winco lid does not get hot either.The finish on the Wok is not exactly as-cast either. Apparently there was a slight defect on the surface (rat-tails, in foundry terms) and there appears to have been considerable material removal subsequent to casting to produce something more esthetic. It is obvious by the swirling marks that it was worked by something. And that is fine. After you cook in it for a while, the original finish will not be noticeable.I do not have an oven, so the baking method of seasoning is not an option to me, but I have found that flaxseed oil is remarkably superior to olive oil - thanks to previous reviewers. I also tried some Liqui-Kelp which is a liquid iodine supplement to enhance the patina, but this did not seem to have much effect, if any.I tried the ultimate test of scrambled eggs and was not satisfied. Now I am trying to scramble eggs by using a sort of double-boiler method. I have 6 eggs in a large pyrex measuring cup, and I put the measuring cup on the aluminum rack (Aluminum Steamer Rack (fits 16 inch wok)) that was purchased separately. It works fairly well, albeit slowly. Thus I am able to season the Wok, cook eggs, eat from the same container, and only have to wash one implement - the pyrex cup (if I use a plastic fork). Ok, I have since taken this a step further and eliminated the pyrex measuring cup. Instead, I put the eggs in a plastic container - the square kind with a folding lid, meant for a purpose like restaurant take-out. You have to be careful to not heat the eggs too fast. This is a slow process. But if the Wok does not get too hot, it will not quite melt the plastic if the plastic container is sitting on a round flat rack. As long as the eggs are liquid, they are not too hot to melt the plastic. Yes, I know there are many reasons to avoid doing anything stupid like this. But you didn't know that you could melt aluminumum in a microwave either, did you? Leave this to a professional. That is my disclaimer.I have made some excellent veggies in this thing. My house smells like ginger, onion, garlic, olive oil, beet greens, chives, etc. Using pungent vegetables (chives, garlic, onion, ginger) with flaxseed oil to season iron are a great technique. I was hoping to be able to readily reduce green leafy vegetables to a condensed state, and this Wok does the trick. If I drop it and break it, I think I will just get one out of steel next time.I will say that the instructions on seasoning iron that were provided separately by email or with the Wok were excellent. It does take some usage to get it nicely seasoned. And I will say that I am considering cooking eggs in it more than previously. I just don't scramble them so much. I put some oil in the bottom before it gets too hot, and drop the eggs in, and let them cook till almost done. That way I am not moving the oil away from the eggs or the iron so much. And I mix or fold-in the eggs once they are almost done. Not quite as good as having them all scrambled up, but there is very minimal clean up, etc.Oh, and the Wok was accompanied by some wooden spoons. Those work nicely also. It prevents you from scraping away the seasoning. If you are worried about germs, just leave the spoon in the Wok while cooking and let the spoon heat up with the food.The more I use this, the more I like it. I made an improvement to the handles so that they don't heat up. I have made popcorn in it, and have just put an onion in the bottom with some oil sprinkled on top and just let the whole onion bake. It works nicely for that also. Ok, on the handles I made an extension of bailing wire. It is hard to describe, but use your imagination and you can wrap some wire around the handles and give yourself something to hold securely with both hands that will not heat up too much.Whatever I cook in the Wok adds a little more flavor to the next item. So far, after a few months, I am enjoying this Wok.addendum: I am liking this more. I do cook eggs in it now. But I don't scramble or mix them much. I put some oil in the bottom, drop in the eggs, and let them cook slowly. Then when they are about half done, I sort of scramble and fiddle with the cooked edges, and fiddle, and turn them. I don't wait till they cook through to turn. I try to keep the Wok oily so the eggs don't stick. It works pretty good. No cleanup required.