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

Nonstick after seasoning. Handle is little big for small hands

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.

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.

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

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.

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.

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.