I bought my wok in Richmond, Melbourne, Victoria, Australia in the 1990's and in 2025 it is not only as good as new it has helped to create countless delicious meals.
More to come ...
been using grapeseed oil to season my cast iron but the temp recommendations are all over the place smoke point is 420f but some guides say 400 for an hour which makes no sense shouldnt it be higher than the smoke point to polymerize also read that lower temps work too since its more about time...