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 girlfriend and I don't need a huge wok for our portions. This is perfect! It really is a smaller wok unlike others that are mostly bottom with wimpy sides. I had fun seasoning it to perfection. Hot water and a traditional bamboo brush is all it takes to clean. Handle is solid and stays cool. Angle is a little uncomfortable but should only need it for a few mins. We eat mostly vegetables with a little seafood protein, mostly shrimp or fish. Stir frying is so easy. I use frozen veggies if not in the chopping mood. But chopping for two is pretty fast.One tip. I used a cooking torch to season around the handle. That area won't go flat on electric or conduction range.I highly recommend the quality and size of this wok.

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.

Great wok. I love cooking with it. It's pretty easy to clean. The only issue I have with it is the handle design. Why is there so much metal on the handle. I've burned myself touch it. I use a towel now to grab the handle now.

The coating started coming off and it hasn’t even been a year since I’ve had this. I followed the care instructions. I even bought one of those bamboo brushes to clean without dish soap.The first time I cooked with this was great but things will start to stick after a while which means you have to season it after every couple uses, which is incredibly frustrating.But there’s definitely something wrong with the coating on these woks.

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.

Never had a wok before, I really like it. Easy to use, easy to clean. I'm eating more vegetables now because they are easy to cook, retain nutrients and taste better. I also cook eggs, burgers and so on, using a wok keeps the stove cleaner because the high sides prevent splashing. This wok is excellent quality for the price.

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.

I am very happy that I took the leap to buy a non coated wok AND DID MY HOMEWORK OF STUDYING HOW TO PROPERLY SEASON A WOK. I know this is supposed to be a review of the wok itself but seasoning is so important to the functioning of this wok so let me start with this.I watched yosukata YouTube channel on seasoning a wok and then followed the instructions on the brochure that came with the purchase. I seasoned three times/cycles at once using the oil - paper towel method (that is I think 3 layers of seasoning) to make sure that a non-stick patina is created evenly. Yes it takes a bit of time but it’s worthy it.This morning I made the first scrubbed eggs in it and it came out beautifully! The wok heats faster than my calphalon non stick wok (I have glass top stove so already less efficient than a gas stove). The food cooks evenly. Don’t be alerted by the black spot at the bottom - I burnt it (oops) when I started the first seasoning session. But I think that’s just a color alternation in carbon steel and it doesn’t affect anything else. This happens to me all the times (oops) and I have so many pans and woks with non-stick coating burned off 😬. This wok is a safer choice for people like me who like to cook with high heat.The only downside I noticed from this one time cooking is that the wok moves on my glass stove if I don’t hold it still. But that’s ok I just move it back lol.I also found it amazing that despite oil being used, cleaning it only using hot water and sponge (as suggested by yosukata YouTube channel) leaves no trace of grease!I’m already thinking about buying more this type of cookware.