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.

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!

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?

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

If you buy, be really prepared for some work to season this wok. I've spent hours on mine, and food still sticks to the pan even though I have followed the instructions to the letter. Its not that the instructions wont work, it just takes at least 10 or 15 seasoning steps to get it to the point to where its considered barely non-stick. And wow, what a mess if you haven't done all those steps! Is it worth it, probably not. There are so many very good non-stick deep pans out there that are chemical free and are effortless to clean and cook with. Would I ever buy this again, hell no! But since I did buy it, you should be aware of the trouble this wok is. If you do buy, make sure you get a 6 rolls of paper towels, a supply of Sunflower Oil and review a half a dozen YouTube videos on how to season a wok. If your retired, you just might have the time.

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.