YOSUKATA Carbon Steel Woks and Stir Fry Pans 34 cm - Traditional Chinese Japanese Wok with Flat Bottom - Compatible with Induction, Electric, Ceramic, Gas cooktops, and Open Flame, BBQ, Grill

I swear by this pan. It's so versatile, and so functional. Very responsive on gas (and even a camping stove will fire it up well) and it quickly gets very hot, recovering that heat fast after ingredients are added. It takes seasoning very well, to the point that cooking eggs is as easy as the best non-stick pan. It's a good size, good weight, nice handle. What more could you want? For those saying it's bad because stuff sticks, you've not seasoned correctly. This takes time, and a few YouTube videos. Get it right, and it'll go forever. Those that say it's too heavy... It's made of steel, and gravity is real. Go and buy a crap aluminium pan if that's your issue. I cook with decent stainless steel pans, so quality and functionality are key for me. This pan fits right in. It's outstanding.

This 6-month review underscores why this kitchen essential has firmly established itself as a highly recommended product in my culinary arsenal. Pros: Superb Heat Distribution (5/5): Even after half a year of constant use, the YOSUKATA Carbon Steel Wok Pan continues to impress with its impeccable heat distribution. It consistently delivers perfectly cooked dishes, whether I'm stir-frying, searing, or simmering. Ease of Cleaning (5/5): The non-stick surface and carbon steel build remain as reliable as day one. Cleaning this wok is still a breeze; a quick rinse with warm water and a gentle wipe with a soft sponge effortlessly restores it to its pristine condition. Impressive Sturdiness (5/5): Endurance is the name of the game, and this wok excels. After six months of high-temperature cooking and frequent use, it displays no signs of wear and tear. It's as sturdy as it was on day one. Versatile Cooking (5/5): This wok's versatility hasn't waned. It continues to be my go-to for a wide range of cooking techniques, from deep-frying to steaming and beyond. Its generous size and flat bottom make it a true kitchen workhorse. Cons: Initial Seasoning Required (4/5): The need for an initial seasoning process to develop its non-stick properties remains unchanged. While it might deter those who prefer ready-to-use cookware, the exceptional performance more than justifies the effort. Requires Ongoing Maintenance (4/5): Carbon steel cookware demands a bit more care, even after six months of use. It still needs to be meticulously dried after each use to prevent rust. For those willing to invest in its upkeep, it's a minor inconvenience. In conclusion I felt that it is a recommended product, thatswhy decided to give a review.

Ok so this is not my first rodeo so I chose a reasonable expensive steel wok as Didn't want non stick or forever chemicals I seasoned as I have done other woks and followed all the instructions. I did a first cook to ensure all was good and seemed well. Next time feeling this was ok and cooking supper for friends I saw that the chicken I was cooking had black staining on them. Not a great look but worse still it was smelling very chemically. No not too hot and not burning just smelly like burnt paint It seems that this is coated with something and is not just pre seasoned, and this coating had come off and onto my food This is a disgrace that a "premium" wok is painted and can contaminate food is not just poor quality but potentially unhealthy Food thrown away and wok useless. Please don't buy

I've only really owned a handful of woks over the course of my life. They last a long time so there's not a lot of cause to replace one. But when I recently decided to replace my old one, I did a fair bit of research into them and the consensus is divided. Some people insist that the cheapest wok from your local Chinese supermarket is fine. Other people swear by the hand hammered iron woks made in a particular Chinese town -- but those are two or three times the price of this expensive wok, and there are a lot of counterfiets out there. But there are a pile of good reviews for this one as well, and they were really what sold me on it. Also, the guy who wrote the book on the wok J Kenji-Lopez also uses this same wok. (Despite being an advocate of the cheap chinese supermarket wok.) Anyway, I love it. I love that it has smooth sides and not those ridges that you get in cheaper woks. I love that it's a little bit heavier, so it takes and holds heat, but it's responsive enough to be able to drop it when needed. It was easy to season and took on a beautiful, glossy black finish before I started to cook with it. Downside? It's a little bit expensive, but it's a really high quality wok. You get what you pay for. But the price is why it gets four stars rather than five. That said, it claims to be made in Japan, where labour costs are expensive, rather than China, where they aren't. If it's genuinely made in Japan, the price is something of a bargain. Anyway, I've used it for over a year now. I use it at least once or twice a week. If I needed to replace it, I'd definitely buy another.

We have probably four pans that need to be seasoned and looked after. No soap washing and observing issues like cold water on a hot steel or iron pan so we are well used to dealing with pans that are non-stick. We also have three Le Crueset stainless steel sauce pans that we have had for over 15 years which as as good as they were when they were bought. You can though use soap and wire brushes to clean those pans and those 15+ years have proven that to us. Anyone that buys a Carbon Steel Wok like this needs to get the ease of living with a ceramic or more likely non-stick pan out of their heads right now. Is it hard work? No. It's just an adjustment in how you clean the pans after you use them. We have separate sponges that we use with this Wok and our other pans that we need to maintain the seasoning of. Sounds like too much hard work? Then walk away. BUT, if you choose to buy yourself a proper Carbon steel Wok and possess the minor amount of energy and effort to adjust to maintaining this pan, then you will be rewarded. We cook Curries in this Wok. We cook the best stir fries with this as it can deal with super hot temperatures that no non-stick pan is rated for. We've owned a ceramic Wok, which was awful. A cheap stainless steel Wok which was usable. But this thing is for proper cooks that value their tools and more importantly want their stir fries to be proper stir fries. Turn up the heat, use Ghee, Ground Not oil or even standard Vegetable oil (Rape seed) and take your stir fries to the next level up. Just learn to season and look after it and honestly it will be a go to pan for years to come. Money well spent

Love cooking on this wok. I have never had so many stir frys and tend to do larger quantitys so i can freeze the meals for later. The wok appears to be good quality (nothing to compare it to) its quite heavy but i think thats due to the quality of materials i.e. the carbon steel. The wooden handle doesnt get hot which is great for the high temperatures that i cook with. So easy to clean and keep looking great, definately one of my better buys, highly recomended.

During the first seasoning, there's a dark spot once heated. After cooking, it gets sticky, and almost impossible to clean off. Bought it with high expectation, and now it's just sitting taking dust.

I decided to share my experience with the Yosukata wok, since I myself relied on reviews from other users before buying it. I usually cook with pans made of cast iron, iron, and stainless steel, because I completely avoid Teflon-coated cookware — it’s very harmful to health. Even the smallest scratch on that coating can cause chemicals to leach into the food, which is just terrible! That’s why, when I decided to buy a wok, I was looking for one made of pure metal without any coating. This wok turned out to be exactly what I wanted. It’s made of carbon steel, which was a new experience for me. I carefully read the product description and learned about how to take proper care of it — and now it’s my true friend in the kitchen! I seasoned it several times in a row, just like shown on their YouTube channel. After cooking, I let it cool down, then wash it with warm water (without any soap) to preserve the seasoning. I dry it on low heat or with a paper towel, and lightly oil it before storing. Sometimes, when I’m short on time, I skip the oiling part and just dry it well — it still works perfectly. No rust so far! I believe that if you follow the care instructions, this wok will stay in good shape for a long time. I definitely recommend it to anyone who cares about healthy cooking and doesn’t mind giving their cookware a little love and attention.

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

Très bonne qualité. Bien suivre le mode d'emploi. Pas de nettoyage agressif, bien sûr. Le manche reste bien solidaire du wok, ce qui n'arrive pas toujours avec les bas prix. Je n'ai pas eu besoin de "reculotter" ce wk depuis que je l'ai (1 an ½) Je fais aussi mon fish and chips dedans, entre autres.

Review after 6 months of usage. This pan is much better than the Le Creuset non-stick pan which I paid over $250 and lasted less than two years. This one has developed a nice patina after several uses and months later, it has the natural non-stick property. No more toxic chemical materials. I followed the manufacture's direction before first use. Now I use it for all stir fry needs. I am a cast iron lover but it's too heavy. This one is super light. It heats up almost instantly. I only use a few drops of soap and gentle cleaning pads-- rinse right after use and it's been great.

I like it. I did have to use a regular sponge with the green abrasive side to polish more the edge of the pan because it felt a bit too sharp. So ..it's not a big issue for me. I just polished with abrasive damp sponge until it got less sharp. I did the steps for washing and for creating the "patina" surface. I took it outside in the backyard on the grill flames, to make it hot until the color turned blueish on the inside. It was already a bit blueish (fire tempered) when it arrived. So, make sure that you wash it as directed, and heat it up before using thick paper napkins to treat the inside with oil to create that 'Patina" surface. And....run the fan on high and open the windows or door at your kitchen before you start oiling the hot wok....because you'll get a lot of smoke from burnt oil. But i love it now to make steaks , fry onions, etc. I dont worry about scratching it . I clean it up after every use and apply the process again to keep building that 'PAtina". Strong handle and built. IM using an electric stove, so it fits well on it. I didnt buy it with a lid. I have an older lid from another fry pan. I can say that it's not for those who want light fry pans or who have weak hands. But its weight is normal for the size of steel. If you prefer something that is not heavy, and you dont want to spend a short time to prepare the "Patina" surface, then it's not for you. Not for people with weak hands because even during washing you have to handle it safely. But it's a wonderful wok if you like the benefits of it (big for cooking lots of food, long lasting) and you're confident.