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

So much fun to use. I find myself cooking a lot more in this than simple Asian dishes. As long as you avoid tomatoes, you should be good to go. Easy to re-season. Never use soap - only coarse salt to clean it. Super lightweight. Good handle. Just wish I could also pop it in the oven but the handle can't handle that. Love the dark patina

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.

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

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.

Nice wok, I have been using it for more than 10 years!

I had to switch to this small and lighter wok, as my arthritis (I'm 71) has gotten to the point that I could no longer easily use the heavy, larger carbon steel wok I've had for years of perfect service. I followed the prep and seasoning instructions following the steps outlined in the manufacturer's ~3 minute video. As to non-stick performance, this wok has worked quite well. After each use I clean it without soap as recommended, dry with a paper towel, then lightly coat the pan with oil. Each time, I noticed what I thought was a significant amount of "black" on the paper towel. It hadn't diminished after a half dozen cooks. So, I decided to back to the initial treatment of soap, hot water and paper towel dry. I repeated the process for a total of four tries. The amount of black in my view has not lessened and has remained significant. The photo shows the results of the four trials with the first on the left and the fourth on the right. I don't recall experiencing this with the previous woks I have owned. Is this normal, or should this be of concern?

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.

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

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.

Ich habe die Pfanne dreimal eingebrannt, um eine gute Schicht zu gewährleisten, und die einfachen Anweisungen befolgt. Ich habe es einmal für ein Wokgericht benutzt und es hat wunderbar funktioniert, ohne dass es kleben konnte. Größe, Gewicht und Tiefe sind perfekt. Der Griff ist aus Holz, aber achte darauf, Stahl nicht zu nah zu greifen, da es heiß wird. Kann den Wok nur empfehlen, ist viel besser als die antihaftbeschichteten Dinger von Ken Hom (da löst sich die Antihaftbeschichtung schon mit dem Holzlöffel. Schrott nonplusultra, lasst die Finger davon.)

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.