YOSUKATA Carbon Steel Wok Pan – 13,5 “ With Lid - Woks and Stir Fry Pans with Stainless Steel Set (Spatula + Ladle)- Chinese Wok with Flat Bottom Wok

I recently changed from a crappy old coiled electric burner set... to an induction burner.I also wanted to switch to more stir fry cooking, as a healthier way to eat.This set has worked out perfectly for that.I opted for the flat bottom pan, they have a round bottom option, because of the induction burner. If I had gas, I would certainly get the round bottom set.I love the weight of the pan, and the size of the wood handle. They feel good in my hands. I have somewhat larger hands, so a petite woman might find the handle large to deal with.The length of the cooking implements seems big at first, but as soon as I used them, I realized they were the perfect length to cook and keep my hands out of the heat.The glass top of the lid is great, allowing me to check on food without releasing steam and heat I am using to build up in the pan to cook with.Though the pan came pre-seasoned, I still did 3 rounds of seasoning - WITH my induction burner. I did need to use some oven mits to help hold the pan. I put the induction burner on sear (Max high) and then wiped the pan with some oil and let the metal heat up until the oil burned off and essentially dried on the surface of the pan (inside and out). Be sure and have a fan to clear the air and a window open to avoid setting off the smoke alarms! As suggested by the manual for the pan set, I also cooked a first sort of sacrificial meal on the pan... some onion and vegetables and bacon... that I basically burned up to sort of infuse the flavors into the seasoning (see pic).Note: Carbon steel, while it can become non-stick-ish, isn't the same as "non-stick" (aka teflon) coating on your typical pans. Read up a little about it online if you don't know what seasoning a pan is all about.I love my set, and I'm thrilled with my purchase and enjoy using it. If you love to cook, you will love this set. This was a bit more expensive than cheaper sets, but I feel the quality is top notch and that this pan will last a lifetime and can become an heirloom piece if cared for properly.Strongly recommend!

My online research identified this wok as a contender. It was easy to season. I have used it to make fried rice and Pad Thai. I love it! Easy cleaning!

Large, induction cooking ready and durable. Large wooden handle and good second handle. You need to follow maintenance instructions or season it regularly. You can clean without soap or it is easy to coat with peanut oil and season after washing. NOT stainless steel so drying is required to present rust.

Finally decided to up my wok-game as my previous wok was not made of steel and didn’t quite get that ‘wok hei’ flavor. Now my Chinese/Cantonese dishes actually taste authentic. Authentic AF. Good quality and great heat distribution.

I purchased this as a gift with accessories. I’m told it’s very nice to cook with & retains heat