YOSUKATA 11.8" Carbon Steel Wok - Fry Pan, BBQ, Grill, Camping, Pre-Seasoned Flat Pan, Pow Wok - Japanese Traditional Chinese Cookware - IH, Electric, Gas and Fire Safe

A carbon steel wok MUST be seasoned correctly, and you MUST use it correctly and dry it correctly and re-oil it correctly.If you don't do all this correctly, you will hate it, and give it "1 star."But if you know what you're doing, your food will be EXCELLENT with this. I cook with it on IH, and it does a good job giving the "wok hai" ("wok breath") taste that a regular pan does not give. I think this special taste is from burning a VERY small amount of the food, giving a slightly smoky taste, without any of the food actually looking burnt.I would prefer a 14" (35cm) but they were too expensive.The only reason I give 4 stars is that the price is 3x higher than Amazon dot com in the US.In summary I would recommend this 100%, BUT YOU NEED TO KNOW HOW TO USE IT.