Yes, it is raw iron and is sharp enough on some of the casting edge that it must be filed to be handled safely. With a woodworker's file it was possible to knock down the edge in a matter of minutes. Seasoning is easy and a one time thing. This is my very favorite wok for over a year now - and I've had many from the basic Chinese market offering to a few high end nonstick woks. It is a workhorse on my smooth top range: a great size (makes enough for four large portions of fried rice), heats quickly on a medium high setting, and is easy to clean, re-oil and store. If you are partial to cast iron, this is the wok to have in your collection.