YOSUKATA 11.8" Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Pow Wok for Stir Fry, BBQ, Grill & Camping – Traditional Japanese Chinese Cookware – Compatible with Induction, Electric, Gas, Open Fire

This is the way to go! I actually purchased 3 of these woks for Christmas gifts and everyone loves them! initially, you wash in hot, soapy water, paper towel dry, repeat and you are ready to cook! when you complete your prepared food, simply rinse and wipe, dry with paper towel and put a few drops of your cooking oil, wipe with paper towel and you are ready to cook the next time! it is super easy, incredibly nice! we've all used (different households) our woks and love them and not only for Asian food! the quality is fantastic, I love the weight, heavy but not to heavy, my wife uses it and loves it as well! Great value, money well spent, this wok will last for years! I personally don't believe you could purchase a better wok for your home! if you really want a good wok, you need to look no further, Yosukata has created a perfect wok! just find you some good recipes and enjoy your creations! I love to cook and I love quality cooking items, this fits right in! there are a lot of "lower prices" BUT, you will not regret the few extra dollars! it is a Cooking Investment! these 3 households couldn't be happier!

Good quality

I tried this wok out after a lot of internet research. I'll list the pros and cons below: PROS: *pre-heat treatment was nice so it took fewer uses to get to "slick" state. but you still have to use it many many times before you get the slick surface. for me it was 3 months of constant use before it became non-stick. *large flat bottom for electric stove top is nice which provides for better heat distribution (the highest i go is medium high heat). other woks having 3 inches bottom diameter seems to small. this one is 5 inches *the tall wall is very nice *it's large enough for 2 medium portions of pad see ew CONS *the surface was smooth when i got it. but after a few uses, i noticed pitting in the wok. it got worse, but hasn't affected the cooking *the bottom part is too thin, so the work easily spins on a flat surface so it can be dangerous *it did take 3 months of breaking in to get to non-stick state which means 3 months of scraping and oiling

Works great. I’ve cooked all my usually meals and have learned a few recipes since I’ve purchased this wok. It’s not my first. I’ve used it about 40 times now and made some pretty tasty stir fries and nearly perfect sunny side eggs. My cast iron can finally have a break. My advice to anyone interested in this wok is to NOT let the negative reviews regarding rust and peeling scare you. From the videos and pictures I’ve seen it is obvious they do not know how to properly care and maintain (or cook on…) carbon steel. NEVER soak it in water. Wash immediately after cooking. A hot pan, water and a soap-less kitchen sponge is all you need. Afterwards, I like to towel dry then put it back on high heat to make sure there is no moisture left behind - completely eliminating the possibility of rust. There is no coating of any type on this pan other than the seasoning created over time. It looks like the peeling some people are seeing is from stuck on food that finally came off and took some of the natural seasoning with it. Acidic foods can also ruin the seasoning. You must start over at that point and re-season at a temperature of at least 600F. There are plenty of YouTube videos explaining how. Carbon steel is great for cooking but it’s not for everyone. Instead of throwing it away, give it to a family member or friend who will use and take care of it instead of pointing user error at the product itself. Even in the case of rust, carbon steel pans are virtually indestructible and have been passed down for generations. They are really not difficult to maintain. I bought my first at 18 and I look forward to passing down my arsenal when I’m old.

Cheap junk. Chinese, not Japanese product! Very low quality steel. The black "preseasoning" coating is strange, it's not slick, it's not like any seasoning. The pan chipped after only a couple uses in the inner cooking surface. A tiny little chip in the bottom of the pan occurred revealing low quality sintered metal.

Receive this new Yosukata wok today, which I do enjoy. The only problem I see is that the unit shipped with three abrasions on the backside revealing bare metal. I have seasoned it as per manufactures instructions, but there is no mention in the instruction booklet that came with it regarding the exterior of the wok. And while I will continue to oil the backside of the wok after each use, I am concerned about rust over time. Unfortunately, the manufacturer's Quality Control Department missed these abrasions. Although I should have sent it back to Amazon for replacement, in the interim, we'll wait a few months to see what happens and if rust appears. If so, I'll just purchase from another company. A bit disappointing... The wood handle is about 1-inck thick and seems very sturdy. It's attached to the wok with two small Phillips screws on the bottom side. Seems like it should not become separated. I really do want to have a nice wok that will last for years, and I think this one will provided the exterior body does not rust. That would be a challenge having to maintain a completely preventable aspect. Should the current status of the wok change, I will update this review.

My wife is Chinese and picky about woks. She likes this one. It's very well made with a welded handle, and the steel is thick enough to be not too heavy, but it's not too thin either. The small handle opposite the big one is very handy for lifting the wok when it has food in it. Many people appear to have trouble with uncoated carbon steel woks, but I believe the problem is that they over-clean them. The "seasoning" of a steel pan is not permanent. Cleaning the pan with dish soap and/or scrubbing it can remove the seasoning, causing a blotchy appearance and/or rusting. It should be rinsed with plain water while being wiped with a sponge or dishrag to remove food particles, and that's it. Less is more. Add water to cover any stuck-on food and put it back on the stove to soften it and loosen it with a spatula, then pour out the water and rinse again. Dry the pan with a paper towel. Occasionally, while the pan is still warm, wipe the inner surface with cooking oil to reinforce the seasoning. Alternatively, if all the food residue comes out with simple rinsing, leave the remaining cooking oil on the pan. It won't rust as long as it has a coating of oil or is dried completely after use.

Perfect size for 1-2 person stirfry. Sits flat on my electric stove and works just like a regular wok. I followed the seasoning instructions, and after cooking just a few meals, it is seasoned just like my old wok and my cast iron pans. Great, very happy with it. The wood handle is a sturdy, nice touch.

After first, and second use the wok gets rusty hours after cleaning. The color doesn't even match the one in the picture.

ik voel me een top chef met deze top wok heel blij mee

We're very happy with it and use it daily.

First and foremost you would notice that this is a high quality and very well-built wok that comes pre-seasoned. The wok is sensitive to heat and can be brought to smoking in less than 10 secs and works well both on induction as well as gas. The light weight is oe of the key advantage of this wok. It weights 1.35 kg and is light enough for wok tossing and has enough capacity to cook a decent size meal for 4 or 5. Highly recommended.

The welded joints look like they were made by a toddler. I definately wouldn't say it went through rigorous quality control after production. Other than that it seems okay.