YOSUKATA 11.8" 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

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.

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.

I tried this wok out after a lot of internet research. I'll list the pros and cons below:PROS:*pre-heat treatment was nice so it took fewer uses to get to "slick" state. but you still have to use it many many times before you get the slick surface. for me it was 3 months of constant use before it became non-stick.*large flat bottom for electric stove top is nice which provides for better heat distribution (the highest i go is medium high heat). other woks having 3 inches bottom diameter seems to small. this one is 5 inches*the tall wall is very nice*it's large enough for 2 medium portions of pad see ewCONS*the surface was smooth when i got it. but after a few uses, i noticed pitting in the wok. it got worse, but hasn't affected the cooking*the bottom part is too thin, so the work easily spins on a flat surface so it can be dangerous*it did take 3 months of breaking in to get to non-stick state which means 3 months of scraping and oiling

Used for first time todayBottom of pan not flat.Vegetables have odd taste from seasoning of wokMissed return date by one day.Would not recommend

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.

Disappointing less than 4months and the coating are peeling off. Did followed all the care instructions. Was very pleased at first bc of the sizes for a small family.Update: 5/13/2025Adding 2 stars since they value customers satisfaction and have given full refund. Perhaps I gotten a defective one...will reconsider given them another chance.

Nonstick after seasoning. Handle is little big for small hands

I ordered this product on February 6th, 2025. I am very dissatisfied with this Wok. After a few uses, the coating began to disintegrate, even though I followed the curing and cleaning instructions. I have oiled it after each use. The paper towels I used for this purpose turned gray with each application. At this point, the bottom of the Wok is anything but slick. I have given it time to cure further; however, it only becomes worse. I do not recommend this product, especially based on its price.