I bought my first RiverLight Carbon Iron Wok in 2018 and the second and third this year (2024).The 2024 new version is the best because the handle is detachable. The mahogany handle with the "Japan" print is much prettier than the raw wooden handle. The detachable handle also allows oven seasoning and oven cooking. Japan, Germany, and France always manufacture the best elegant, top-quality household supplies.I also bought almost all the famous brand cast iron woks, French enameled cast iron woks, and stainless steel woks available because I was searching for healthy non-toxic, non-Teflon, non-aluminum, and non-lead woks.After two decades of searching, I finally settled on Japan RiverLight Carbon Iron Wok simply because it's the best top-quality, healthy, 100% non-toxic iron wok.Because the regular healthy cast iron wok is too heavy and easy to rust, the enameled coating contains lead, and the 3-layer or 5-layer stainless steel has an aluminum core layer.I saw many negative feedback claims about the rust and hole issues. This is simply because the seasoning is lacking when purchased new.How to season:1) Wash and towel dry;2) Towel dip oil and wipe the wok inside and outside evenly to form an ultra-thin oil coating;3) Stove heat inside and outside evenly to firm the ultra-thin oil coating;4) Towel dip oil and wipe the wok inside and outside evenly and stove heat again;5) Total stove heat 3-5 times; The wok will turn shiny and darker. It's well-seasoned.6) When cooking, after putting in oil, turn the stove heat from high to low when light smoke appears;7) After putting the food and mixing well, turn the stove heat to high or medium again; it won't burn or stick. I cook eggs every day, and it's perfect. The egg is the easy check for successful wok-seasoning.