I had a Google alert for cast iron wok and that’s how I found your site.

Because there are so many misconceptions about woks and the technique of stir frying, I started teaching wok cooking in Florida, America and also market a Wok Star Kit. I “preseason” the woks so people don’t have to go through what you did. Many sites and books say it’s so easy until you have to spend a good few hours doing it. You experienced the unpleasant “smells” which they don’t tell you about. Many I know have ruined their woks or never got round to doing it at all. By “preseasoning” woks, people can focus on just having fun cooking.

I hope you’ll use your wok for cooking everything and not just Asian stir frys, this will build up the patina faster. It’s the perfect, adjustable size “pan” for cooking a lot or little. Your daughter will inherit your beautiful wok like I did from my mother. Even my American husband is a Wok Star, he makes “breakfasts” in it. You might find some useful wok tips in my blog. I will take a look more at your wonderful site.