YOSUKATA 13.5" 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

This is the best wok I have ever owned. Sturdy but light weight, and completely non-stick - once properly seasoned. I've seen a lot of 1 star reviews for this product, which all appear attributable to improper preparation and use, so here are some tips to avoid the issues others have had with this wok. It is essential to properly prepare and season the pan per the instructions provided by the manufacturer. First, when washing in hot soapy water to remove the protective layer, dry immediately with a paper towel. If you see black material on the paper towel, wash it again. Repeat until no more black stuff comes off. I had to wash mine three times rather than the recommended two (right photo). When seasoning, heat the wok SLOWLY to avoid warping the flat bottom. Once it is warm add oil or lard, and gradually turn up the heat until the oil starts smoking, then turn the heat down to the lowest temp that will keep the oil smoking. Continuously wipe the hot oil around the entire inside surface of the pan - using tongs and a thickly folded piece of paper towel. Keep wiping with the oiled paper towel for at least 5 minutes, preferably 10, then turn off the heat and let the pan cool to room temp before wiping clean with a paper towel. Again, if black material comes off the pan - repeat the process until no more black stuff comes off (dark yellow / brown color is fine). The wok is then ready to use. I was a bit concerned when, during the seasoning process, a couple spots appeared at the bottom of the pan that were different in color and texture from the rest of the interior surface (left photo). However, these discolorations did not affect performance of the pan - which was completely non-stick from the first meal on. Where I differ a bit from the manufacturer's instructions is the recommedation that once the pan is properly cured, after cooking all you have to do is let the pan cool, rinse with warm water, and dry. This may be adequate when the only fluid added to the pan is cooking oil. But if you finish your stir-fry by making a sauce that comprises an appreciable amount of water (e.g. stock), that can adversely impact the not-stick properties of even a properly seasoned pan by "leeching out" some of the oil from the metal. In that case, if after rinsing and drying the color of the interior of the wok appear dull, or the surface is not slick to the touch, I recommend washing the wok gently with warm, soapy water, rinsing and drying throughly. Then warm the wok on low-medium heat, and throughly wipe the inside of the pan with a small amount of oil (using tongs and paper towel). Turn off the heat, let the pan cool, then throughly dry the interior of the pan with a clean paper towel to remove the residual oil. I use that lightly-oiled piece of paper towel to wipe down the outside of the pan (to inhibit rust), and the wooden handle. Final thought, if the above processes of seasoning, cleaning and maintaining the wok seem a bit much / tedious - you should probably buy a different product (e.g. aluminum or steel wok with a non-stick coating). If not properly cared for, your food will stick to a carbon or steel wok, and it will eventually rust. That's just the nature of the beast.

One of the best woks I have owned - Yosukata makes great woks. The proportions/geometry are perfect with a flat base but rounded sides, and the wok is solidly constructed but not *too* heavy for one-hand use. The factory pre-seasoning is very good, which allows a very even and consistent seasoning. Highly recommended if this is your first time buying a wok, and you may find yourself cooking a lot more with this as an everyday pan rather than just stir fry. One pro tip: To get the best performance from your gas range and traditional wok heat distribution, remove the round diffuser plate that sits about the flame outlet, which produces a single 'jet' of flame. This allows a strong jet of heat to curve around the base and concentrate the heat in the center. Cleaning is pretty simple: Just take a handful of kosher/coarse salt and scrub the wok and with a wet sponge - water only, no soap. When done, just apply a thin coat of oil again with a paper towel and whip it clean. There is no need for soap, or heavy scouring pads. 10/10 would recommend.

I love this wok, a find any excuse to cook with it. No buyers remorse here. Before I purchased this I could not decide on this one or the blue carbon steal Yosukata wok. I decided to save the extra 30$ and purchase this one and I'm very pleased with it. Id still love to have the blue carbon steal wok but Im not sure what I'd do with 2 woks lol This one's perfect, if you're not able to pay the extra 30$ for the blue carbon steel get this one! You'll love it too!

I was so excited to receive this wok. I did a lot of research and over 75% off everything I read rated this as one of the best flat based, carbon steel wok. I don’t know if the problem was the fact that it was “pre seasoned” by the company, but it arrived with rust spots visible. The booklet stated that this could happen and gave me instructions on how to “remove the rust” and re-season. Making note that it could take up to 3-8 processes to have it fully seasoned and without rust or spots. The process of seasoning, after washing and hand drying, included heating wok, adding oil, rubbing the oil in the hot pan for 10-15 minutes. Then to heat in the oven for an hour. Then you have to let it completely cool before starting the process over again. Doing this once, twice or even 3 times would have been fine. (I own cast iron pots). But 8 times is ridiculous. But because I couldn’t get the spots and rust away, I had no choice to continue the process. I DID THIS 10 TIMES to no avail. It’s so disgusting to spend money on something that I put over 15+ hours of my time into trying to make the wok functional. (This took me a week) It’s my fault I didn’t complain to seller because actually I was hoping it would eventually look like it was supposed to look. So disappointed! I have never cooked in this wok. The pictures are only me repeating the “process” of seasoning. I think the pan was defective from the beginning because I couldn’t get rust spots off at all!

It is gorgeous wok and it performs but do not use the metal wok spatula turners, it will damage the wok. I don't know why they even put them as a set. The metal spatulas will create dents on the wok and it is not self healing. It will work but will have the little dents. Use wood spatula only if purchasing this wok. Thank me later.

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.

Looks and handles great, fits four portions nicely. I've seasoned it three times with canola oil, and the surface does not stick, compared to my ikea inox steel pan (which is also very nice, but good luck trying frying noodles in it...). Just follow the instruction and don't simmer stuff in it.

Using it on the spaghetti etc L💖vely bamboo

great for plating, and precisely moving things around a hot wok. Twisted grips are practical

Excellent addition to my kitchen, works as described but provided care is taken to season and prepare the wok. Well worth the steep price.