The only way it could be non-stick is if it is covered with Teflon or
Silverstone - a heavy black coating.

It probably is a high-carbon steel wok. Some have small hammer marks some
don't - it depends on how they were made. It will need to be seasoned
properly and then cared for as any other iron cookware. Never scrub it or
use soap - use only a little water, a bamboo brush or nylon scrubber then
dry immediately. You'll need to get ion the habit of cleaning the wok
immediately after use while it is still hot. The cold water deglazes the
wok nicely and aids cleaning. As the wok is used it will become more and
more non-stick. At one point you could fry an egg in it with no shortening
at all. It takes a bit of patience but well worth the effort to season them
right.

Paul

"Liashi" > wrote in message
om...
> Hi!
>
> I got a wok recently. Its brand name is Pallas, but I haven't been
> able to find it on the internet. The cardboard wrapper had Korean on
> one side and English on the other. Both sides had a picture of a guy
> who looks like a cook.
>
> Now my problem is, I don't know if it's non-stick or not. (It's
> important to know because if it is an iron wok it need to be primed.)
>
> I think it is non-stick because it feels smooth like a non-stick, but
> I'm still not certain, because I also know that they coat iron woks
> with oil in the factory.
>
> --If it's iron, could I tell the difference?
> --Should the wok feel like something made out of iron, if it is iron?
> (Okay, so it seems like a dumb question, but please bear with me.
> ^_^;
> --Since it feels very smooth, is it a good bet it's non-stick?
>
> Thank you for any help!
>
> >>>Liashi