I really like this pre-seasoned cast iron Wok. I am kind of disappointed that I need to use only up to medium heat, because for me to get the right texture and such in my food (in this case Kung Pao Chicken), I am conditioned to cook with the temperature turned high. If I had known that prior to ordering this, I might feel differently. Nevertheless, I feel safer at medium heat, and the food was quite palatable at this temperature. I will explain all of the features I know of that make me really love this wok. I have very few hardened expectations of a wok since I have not cooked in one for several years, but I have my idea of what I know what I want to experience cooking with this wok. What I learned before with woks is from some years ago, and that is where I got my ideas of the features that I love and had expected.Overall, this is a wonderful cookware item which has a rough bumpy inner surface that lends itself well to many cooking techniques. You can boil water in it to clean it if there is any stubborn stains. You can render it a bit more with oil before cooking, and after washing it with your brush and warm water (no soap), then drying it with a paper towel to clean. You can do this regularly to maintain the cast iron finish, and making it rust-proof; though it is pre-seaosned. I have read that you will need to re-season it only after the initial seasoning wears off. This is to be expected, and what sort of confused me is that putting oil over the surface to keep the finish perfect is different than actually seasoning it, which I will learn to do soon enough. You can put it in the oven, and I have heated up some food in it there. Not being sure of temperature settings, I didn't use very high heat. You can use only non-abrasive utensils like spoons, spatulas, and such, so no metal. The cooking is pretty even, and with the advantages that come with that shape. the bottom is flat, and you do not need any other attachments, like a ring, which is great since I have a gas stove, making it dangerous to use a ring as I have read.I like the looks of this wok, and it's build is near enough to others out there to convince me that though I cannot use high heat, the shape of the cookware, and the way it looks is impressive too. So it has what I have always thought of as a conventional wok build and many advantages over my old wok for sure.I recommend this to anyone who is like me, and not particularly comfortable with high heat; someone who loves a wok experience modernized a bit.