YOSUKATA Carbon Steel Woks and Stir Fry Pans 34 cm - Traditional Chinese Japanese Wok with Flat Bottom - Compatible with Induction, Electric, Ceramic, Gas cooktops, and Open Flame, BBQ, Grill

We have probably four pans that need to be seasoned and looked after. No soap washing and observing issues like cold water on a hot steel or iron pan so we are well used to dealing with pans that are non-stick. We also have three Le Crueset stainless steel sauce pans that we have had for over 15 years which as as good as they were when they were bought. You can though use soap and wire brushes to clean those pans and those 15+ years have proven that to us. Anyone that buys a Carbon Steel Wok like this needs to get the ease of living with a ceramic or more likely non-stick pan out of their heads right now. Is it hard work? No. It's just an adjustment in how you clean the pans after you use them. We have separate sponges that we use with this Wok and our other pans that we need to maintain the seasoning of. Sounds like too much hard work? Then walk away. BUT, if you choose to buy yourself a proper Carbon steel Wok and possess the minor amount of energy and effort to adjust to maintaining this pan, then you will be rewarded. We cook Curries in this Wok. We cook the best stir fries with this as it can deal with super hot temperatures that no non-stick pan is rated for. We've owned a ceramic Wok, which was awful. A cheap stainless steel Wok which was usable. But this thing is for proper cooks that value their tools and more importantly want their stir fries to be proper stir fries. Turn up the heat, use Ghee, Ground Not oil or even standard Vegetable oil (Rape seed) and take your stir fries to the next level up. Just learn to season and look after it and honestly it will be a go to pan for years to come. Money well spent

Amazing product. Make sure you read the instructions before using it for the first time because it still needs some oiling but once it's done, the pan does the job you want it to do. It's a bit heavy and really sturdy. It heats up super quick. Easy to clean but again, make sure you follow instructions. I still need to check further instructions on cleaning if food gets stuck - not yet mastered that part.

Every time I use this wok I season it. Have been doing that for 6 months. Rice and noodles still stick to it. Infuriating.

I've only really owned a handful of woks over the course of my life. They last a long time so there's not a lot of cause to replace one. But when I recently decided to replace my old one, I did a fair bit of research into them and the consensus is divided. Some people insist that the cheapest wok from your local Chinese supermarket is fine. Other people swear by the hand hammered iron woks made in a particular Chinese town -- but those are two or three times the price of this expensive wok, and there are a lot of counterfiets out there. But there are a pile of good reviews for this one as well, and they were really what sold me on it. Also, the guy who wrote the book on the wok J Kenji-Lopez also uses this same wok. (Despite being an advocate of the cheap chinese supermarket wok.) Anyway, I love it. I love that it has smooth sides and not those ridges that you get in cheaper woks. I love that it's a little bit heavier, so it takes and holds heat, but it's responsive enough to be able to drop it when needed. It was easy to season and took on a beautiful, glossy black finish before I started to cook with it. Downside? It's a little bit expensive, but it's a really high quality wok. You get what you pay for. But the price is why it gets four stars rather than five. That said, it claims to be made in Japan, where labour costs are expensive, rather than China, where they aren't. If it's genuinely made in Japan, the price is something of a bargain. Anyway, I've used it for over a year now. I use it at least once or twice a week. If I needed to replace it, I'd definitely buy another.

This 6-month review underscores why this kitchen essential has firmly established itself as a highly recommended product in my culinary arsenal. Pros: Superb Heat Distribution (5/5): Even after half a year of constant use, the YOSUKATA Carbon Steel Wok Pan continues to impress with its impeccable heat distribution. It consistently delivers perfectly cooked dishes, whether I'm stir-frying, searing, or simmering. Ease of Cleaning (5/5): The non-stick surface and carbon steel build remain as reliable as day one. Cleaning this wok is still a breeze; a quick rinse with warm water and a gentle wipe with a soft sponge effortlessly restores it to its pristine condition. Impressive Sturdiness (5/5): Endurance is the name of the game, and this wok excels. After six months of high-temperature cooking and frequent use, it displays no signs of wear and tear. It's as sturdy as it was on day one. Versatile Cooking (5/5): This wok's versatility hasn't waned. It continues to be my go-to for a wide range of cooking techniques, from deep-frying to steaming and beyond. Its generous size and flat bottom make it a true kitchen workhorse. Cons: Initial Seasoning Required (4/5): The need for an initial seasoning process to develop its non-stick properties remains unchanged. While it might deter those who prefer ready-to-use cookware, the exceptional performance more than justifies the effort. Requires Ongoing Maintenance (4/5): Carbon steel cookware demands a bit more care, even after six months of use. It still needs to be meticulously dried after each use to prevent rust. For those willing to invest in its upkeep, it's a minor inconvenience. In conclusion I felt that it is a recommended product, thatswhy decided to give a review.

I've used a Ken Holm brand 31 cm carbon steel wok for upwards of 30 years but wanted something a little bigger for larger meals. Went with the Yosukata 34cm wok as I figured that the thicker gauge steel would also hold cooking temps better - it does. The wok is heavy but not unwieldy and sits snuggly on my gas hob wok ring. It seasoned up nicely and now has has a bluish tint to it. Food glides across it very smoothly when stir frying and cleaning is a breeze. V. happy with my purchase.

I'm sorry but I didn't like this at all. It probably worked great if you treat it right but there was too much preparation for me to stop it rusting. To be fair, I did know this before it arrived because it was definitely as described and the seller set the instructions out perfectly in the description, but once it arrived it all seemed a bit too much to be bothered with. After sitting in a cupboard, unused for several months, it went in the bin. It's a great size if you can be bothered with all the oiling etc. Not for me. It was never used.

I decided to share my experience with the Yosukata wok, since I myself relied on reviews from other users before buying it. I usually cook with pans made of cast iron, iron, and stainless steel, because I completely avoid Teflon-coated cookware — it’s very harmful to health. Even the smallest scratch on that coating can cause chemicals to leach into the food, which is just terrible! That’s why, when I decided to buy a wok, I was looking for one made of pure metal without any coating. This wok turned out to be exactly what I wanted. It’s made of carbon steel, which was a new experience for me. I carefully read the product description and learned about how to take proper care of it — and now it’s my true friend in the kitchen! I seasoned it several times in a row, just like shown on their YouTube channel. After cooking, I let it cool down, then wash it with warm water (without any soap) to preserve the seasoning. I dry it on low heat or with a paper towel, and lightly oil it before storing. Sometimes, when I’m short on time, I skip the oiling part and just dry it well — it still works perfectly. No rust so far! I believe that if you follow the care instructions, this wok will stay in good shape for a long time. I definitely recommend it to anyone who cares about healthy cooking and doesn’t mind giving their cookware a little love and attention.