11.8" Pre-Seasoned Flat Bottom Black Carbon Steel Wok for Stir Fry

I like this so far. It’s light and not too small. Big handle to hold on to it. Works great on my induction stove. Looks great. I just hope I can keep up with the maintenance and prevent it from rusting. I do wish they had a lid for this. After seasoning it a few times, the non stick surface is working well.

This is the way to go! I actually purchased 3 of these woks for Christmas gifts and everyone loves them! initially, you wash in hot, soapy water, paper towel dry, repeat and you are ready to cook! when you complete your prepared food, simply rinse and wipe, dry with paper towel and put a few drops of your cooking oil, wipe with paper towel and you are ready to cook the next time! it is super easy, incredibly nice! we've all used (different households) our woks and love them and not only for Asian food! the quality is fantastic, I love the weight, heavy but not to heavy, my wife uses it and loves it as well! Great value, money well spent, this wok will last for years! I personally don't believe you could purchase a better wok for your home! if you really want a good wok, you need to look no further, Yosukata has created a perfect wok! just find you some good recipes and enjoy your creations! I love to cook and I love quality cooking items, this fits right in! there are a lot of "lower prices" BUT, you will not regret the few extra dollars! it is a Cooking Investment! these 3 households couldn't be happier!

I have used an unwieldy 14" wok on my electric stove for a number of years until the bottom became too uneven to transfer heat evenly. Of the many woks available, I chose this carbon steel Yosukata wok for two key reasons: size (less than 12") and 'pre-seasoning' (high temp 'bluing'). Although YouTube shows several wok 'bluing' techniques using an oven or propane stove heated to 600F+, my oven barely reaches 500F. When I recd the wok, my first impressions were how beautiful this Yosukata wok looked and the ideal size of the wok -- perfect! As I ran my fingers along several sections near the top 1/3 of the wok, it felt significantly rougher (see photo) than the lower 2/3 of the wok. I appreciated the Yosukata customer service responding to my concern so quickly. They stated that the uneven 'bluing' was within the tolerance of their high temp processing procedure. I concluded that although their quality control standard is low, it was good enough for amateur cooks such as me. I would probably not be loading the wok to that top 1/3 surface anyway. After seeing the photo, the Yosukata customer service also suggested that my electric stove may be producing uneven and possibly too high temperature for seasoning resulting in the uneven burnt oil. I scrubbed the wok & used a lower temp setting to season the wok -- much better (photo after seasoning 6X), though strange that only the center flat section appeared "seasoned". I am generally satisfied with the Yosukata wok. However after watching videos of pro chefs, I wonder whether electric stoves produce enough heat evenly to cook with a wok. A much less expensive wok than Yosukata would probably have produced the same results for me.

My wife is Chinese and picky about woks. She likes this one. It's very well made with a welded handle, and the steel is thick enough to be not too heavy, but it's not too thin either. The small handle opposite the big one is very handy for lifting the wok when it has food in it. Many people appear to have trouble with uncoated carbon steel woks, but I believe the problem is that they over-clean them. The "seasoning" of a steel pan is not permanent. Cleaning the pan with dish soap and/or scrubbing it can remove the seasoning, causing a blotchy appearance and/or rusting. It should be rinsed with plain water while being wiped with a sponge or dishrag to remove food particles, and that's it. Less is more. Add water to cover any stuck-on food and put it back on the stove to soften it and loosen it with a spatula, then pour out the water and rinse again. Dry the pan with a paper towel. Occasionally, while the pan is still warm, wipe the inner surface with cooking oil to reinforce the seasoning. Alternatively, if all the food residue comes out with simple rinsing, leave the remaining cooking oil on the pan. It won't rust as long as it has a coating of oil or is dried completely after use.

I had to buy a second wok because the first one had a defective handle. The second one has a good handle, but the pre-seasoned cooking surface arrived with visible rust. A pre-seasoned wok should not arrive rusted. Although the product comes with a warranty, the company would not replace the defective wok. Instead, I had to purchase another one myself. It's very disappointing to encounter two different quality issues after buying two brand-new woks. The quality control and customer service both need improvement.

The pot recommended by Chatgpt arrived and found that it was really good. After using it once, I found that the bottom of the pot was defective and there were small potholes. I was very disappointed.

Great wok.

Works great. I’ve cooked all my usually meals and have learned a few recipes since I’ve purchased this wok. It’s not my first. I’ve used it about 40 times now and made some pretty tasty stir fries and nearly perfect sunny side eggs. My cast iron can finally have a break. My advice to anyone interested in this wok is to NOT let the negative reviews regarding rust and peeling scare you. From the videos and pictures I’ve seen it is obvious they do not know how to properly care and maintain (or cook on…) carbon steel. NEVER soak it in water. Wash immediately after cooking. A hot pan, water and a soap-less kitchen sponge is all you need. Afterwards, I like to towel dry then put it back on high heat to make sure there is no moisture left behind - completely eliminating the possibility of rust. There is no coating of any type on this pan other than the seasoning created over time. It looks like the peeling some people are seeing is from stuck on food that finally came off and took some of the natural seasoning with it. Acidic foods can also ruin the seasoning. You must start over at that point and re-season at a temperature of at least 600F. There are plenty of YouTube videos explaining how. Carbon steel is great for cooking but it’s not for everyone. Instead of throwing it away, give it to a family member or friend who will use and take care of it instead of pointing user error at the product itself. Even in the case of rust, carbon steel pans are virtually indestructible and have been passed down for generations. They are really not difficult to maintain. I bought my first at 18 and I look forward to passing down my arsenal when I’m old.

After first, and second use the wok gets rusty hours after cleaning. The color doesn't even match the one in the picture.

Après plusieurs mois d'essais la qualité des produits proposés "ce wok particulièrement" est a la hauteur. Bien entendu respecter les règles d'utilisation est un gros plus.

ik voel me een top chef met deze top wok heel blij mee

We're very happy with it and use it daily.

First and foremost you would notice that this is a high quality and very well-built wok that comes pre-seasoned. The wok is sensitive to heat and can be brought to smoking in less than 10 secs and works well both on induction as well as gas. The light weight is oe of the key advantage of this wok. It weights 1.35 kg and is light enough for wok tossing and has enough capacity to cook a decent size meal for 4 or 5. Highly recommended.