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Looking to buy a hand hammered carbon steel wok from China/Taobao. There's an option to take an unseasoned wok vs a done-for-you seasoned wok. Any idea which should I take? Pictures added
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Amazon.com: YOSUKATA Carbon Steel Wok Pan - 14 “ Woks and Stir Fry Pans - Chinese Wok with Round Bottom Wok - Traditional Chinese Japanese Woks - Black Steel Wok: Home & Kitchen
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Amazon.com: YOSUKATA Carbon Steel Wok Pan 13,5“ with Premium Wok Cover 13,5 inch Pan Lid - Chinese Wok with Flat Bottom Pow Wok Plus Condensate-free 13,5 inch Pan Lid: Home & Kitchen
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