Burning off the protective oil is a pain. That done once seasoned it's better than any wok I've used unless the other wok was a Yamada. As far as seasoning goes I've never had any other than Yamada that was so easy. If you don't have a wok don't hesitate on getting this or another Yamada. My other woks I thought were good and are well seasoned from years of use are no longer being used.