We are constantly working on our blog about our woks. There you will find detailed information on many topics. Click here for the blog: Wok blog

Of course! Seasoning your wok is super easy and can be done at home without any problems.
Your original pasoli wok is an english seasoning instructions attached. You can find it on the back of the sleeve that was wrapped around the wok. 
Otherwise you can also find the seasoning instructions here:  How do I season my wok?
Please note that you our pre-seasoned pasoli wok don't have to seasoned again at home. You can start cooking right away!

No!

Our pre-seasoned pasoli woks  and pans are, as the name suggests, burned in during production. You can start cooking straight away.

Of course, you can re-season it at any time if you want. As long as you stick to ours cleaning Tips this should never be necessary! :)

Basically nothing - all of our woks are basically completely identical. 

The only difference is that our original pasoli wok needs to be seasoned by yourself at home while our pre-seasoned pasoli woks are already pre-seasoned by us!

There are two important points when cleaning your wok or pan. 
You must be careful not to destroy the patina and dry the wok or pan completely after cleaning to avoid rust. 

Our cleaning Tips you will find everything you need to know exactly described!

Definitive!
Many of our customers buy our wok and pans precisely because they also work on an induction hob. 

Don't worry, our wooden handle is fixed with two screws so that it can be removed and reattached at any time. 

You can find all information about this in this blog entry: What do I do if my wooden handle is loose?

Yes. 
Rust is a corrosion product that occurs when steel, water and oxygen come into contact with one another. This means that your wok will rust if it is exposed to moisture and is not dried again immediately afterwards. 

So you have to protect your wok or pan from rust. How to do this and what you should know in this context can be found in this blog entry: What your wok/pan, moisture and rust have to do with each other.

Our nitrided pans have a certain degree of corrosion protection, but that doesn't mean that they can't rust. That's why proper care and storage is important here too!

Carbon steel is actually gray. 
Through the interaction with heat, steel changes its color. This is how the black color of our pre-seasoned woks and pans came about during the seasoning process. 
You can find all information on this topic in this blog entry: Why your pre-seasoned wok or pan won't stay black forever.

There are actually two important things to note here: You should always clean your wok or pan properly and protect it from moisture and humidity.
We also recommend rubbing the wok or pan with a thin layer of oil before cleaning it.

You can find detailed information on this in the following two blog entries:
1) What your wok/pan, moisture and rust have to do with each other.
2) What do I need to consider when cleaning my wok or pan?

There are actually two important things to note here: You should always clean your wok/pan properly and protect it from moisture and humidity.
We also recommend rubbing the wok or pan with a thin layer of oil before cleaning it.

You can find detailed information on this in the following two blog entries:
1) What your wok/pan, moisture and rust have to do with each other
2) What do I need to consider when cleaning my wok or pan?

Clear!

If you want to refine your wooden handle yourself, you can rub it with a little olive oil
and let it sit for a few hours. Then simply rub off the excess oil and
your wooden handle is already a bit more noble, since it now has a slightly darker, stronger color
hat.