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.

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.

A wok is such a great tool in the kitchen, I'm really glad I added one to my kitchen arsenal and I recommend it to anyone who is even considering it. It makes stir-fry so much easier and cleaner, and learning how to flip food in the pan makes you feel very cool.Pros:* Heats up fast* Lightweight and easy to manipulate through space* Fantastic customer service* It's carbon steel, so super durableCons:* Can be a little tricky to season on an electric glass stove. Wood handle doesn't remove easily and prevents you from seasoning in the oven.* Warps easily -- especially on an electric glass stove. I have two other carbon steel pans, one thin and one thick and I haven't permanently warped any of those. This one I warped during seasoning, they sent me another one (amazing customer service^), and the new one warped immediately again. That said, the warp doesn't really impact the cooking as far as I can tell, at least not significantly. Also, I reduced the warp by hitting it with a rubber mallet.* Comes with a weird film on top that needs to be removed but not completely removed? It's a little tricky cleaning it when you first get it.Summary: If you're thinking about a wok, definitely get a wok. If you have an electric stove, maybe consider a different style of pan (like a cast iron one with a burner bottom) as this will probably warp. This is a good pan and it works really well and the customer service is top tier.

I recently purchased the YOSUKATA Carbon Steel Wok Pan (13.5”), and I’m absolutely impressed! The wok is made from high-quality carbon steel, which heats up quickly and distributes heat evenly, making stir-frying a breeze. The flat bottom provides excellent stability on my stovetop, and it's just the right size for cooking meals for the whole family.The wok’s surface develops a beautiful patina after a few uses, enhancing its non-stick properties. While it requires a bit of seasoning initially, it’s easy to maintain, and the cooking performance has only improved over time. I also love how versatile it is—I’ve used it for stir-fries, sautéing, and even deep-frying, and it works beautifully for all types of dishes.The handle feels sturdy and well-designed, offering a comfortable grip, and the wok’s overall weight is well-balanced. It’s a traditional design with a modern feel, making it perfect for both beginners and seasoned cooks.If you’re looking for a reliable, durable, and versatile wok, I highly recommend the YOSUKATA Carbon Steel Wok Pan. It’s a great addition to my kitchen!