YOSUKATA Carbon Steel 11.8" Stir Fry Wok Pan - Pre-Seasoned Chinese Wok with Flat Bottom for Induction Gas Stovetops - Open Fire, BBQ, Grill, Outdoor Camping

Abandon your idea that all things made by/for Japanese companies display the kind of craftsmanship that went into crafting Samurai swords - unless you believe that the exception proves the rule.Long before I contemplated seasoning this wok, I got out some 80 grit abrasive and knocked the knife-edge off the rim around the top of this pan. (So much for "Note 6" in the standard shop fab drawings which reads "Break all Edges.") While I was finishing this phase of manufacture-finishing I noticed that the weld attaching the handle bracket to the wok body had evidently never been cleaned post-weld. This I left uncleaned because only a good sandblaster could have done the job. I cannot recall ever buying anything that seemed quite this unfinished.Once one has gotten over the disappointment of purchasing a new kitchen that has material aesthetic blemishes, though, this wok becomes an awesome cooking tool for a home kitchen. It is slightly smaller than commercial woks, and its very thin steel construction means it comes up to temperature on a regular stove in a very short time. I can get rice sizzling inside twenty seconds, for example. This quality suggests that the wok is going to be much hotter on the flat than it is on the sides, and this strikes me as a feature. It's the first wok I have used that has not left me wishing I had a wok ring.A place where the tradeoff between aesthetics and function works well is the wooden handle. It looks big and clunky. Also, the finish is a little rough and rustic; but when one is manipulating the wok on the stove one really appreciates the large diameter handle and the grippiness of its rough finish. This is such a great quality that it may be the reason enough to rush out and buy this wok.I recommend buying the package that includes the stainless steel tool set. The scraper/spatula in particular is nice because the curve on the end naturally matches the curvature of the wok.This is a tool for serious cooks, not one for people who want to show off their kitchens. If you want to be happy with this wok, be certain you are in the former group.

Yes, this wok is light enough to handle with one hand, heats and cools rapidly, comes pre-seasoned (though it works better if you season it further), and is easy to clean.I learned the hard way that the best utensils to use with the wok are the recommended long-handled spatula and ladle. My metal spoon removed some of the starting patina.To those who are experiencing severe food-sticking: Heat control is very important! For non-teflon cookware (e.g., stainless steel, iron), you need to heat the dry pan until its pores open, add oil, then heat THAT to cooking temperature. For this wok, heat the pan until it just starts to smoke, add oil, swirl it to coat the sides, and heat to cooking temperature (usually about 30 seconds. Experience will teach you).The only thing that concerned me--briefly--was that the new pan didn't appeared with a lighter color than advertised.

Tldr - A sturdy wok with welded joints and a smooth cooking surface that should stand the test of time for everyday cooking.*Edit - I believe this Wok is actually used by at least one fairly famous Youtuber Chef too!As someone who has been cooking at home more and more, I felt the need to buy an additional wok after reading that they're one of the most essential pans for cooking.I purchased this wok from Yosukata because of something that is commonly over looked, the joint construction. Most of my pans use rivets to connect the handle to the pan itself. While it's not common for the rivets to fail, I have come across situations where it loosens or, worse, pops out (the pop actually occurred on a name brand pot). This wok from Yosukata has welded points, which means that it is extremely strong at the points where the handles meet the pan. This is apparent when cooking with it - there's no rattling or give to it. One minor downside to this is that it doesn't look as "clean" due to the weld, but I'll take the sturdiness over this any day.Cooking with the Yosukata wok is a breeze. Heat it up, use oil, and stir fry. In my experience, the wok heats up quickly and the heat distribution was pretty good. When using an adequate amount of oil, food did not stick and things cooked evenly. The wok, while large and has a bit of heft, is easy to maneuver because of its even weight distribution. I've not used the wok for other cooking methods, but woks are known to be useful for deep frying and steaming. A minor recommendation for the manufacturer would be to include some sort of insulation for the smaller handle - it would be useful when having to pick the wok up from both sides when hot.One thing to note for carbon steel pans is that it does require a bit of care when cleaning. The "seasoning" is basically oil that has been heated to a high enough temperature where it bonds to the surface of the metal. It is semi-permanent and does come off when cooking certain things. The important thing is to never leave it in water for too long or it may rust - they shipped the pan with some sort of oil to prevent rusting. I recommending doing something similar when storing it for awhile - rubbing a thin layer of oil on it before putting it away. You can always rebuild seasoning (Google 'seasoning carbon steel') and, also, just cooking in it a lot. Personally, for cleaning, I use a non abrasive scrubbing sponge and then dry on an open flame.Overall, this is a great pan that will be in my rotation. Aside from some superficial thoughts, no real concerns or complaints here.