YOSUKATACarbon Steel Woks and Stir Fry Pans 14 in with Round Bottom - Traditional Chinese Japanese Pow Wok - Black Steel Pan

The YOSUKATA Carbon Steel Wok is a fantastic addition to my kitchen! The 14-inch size is perfect for making delicious stir-fries, and the round bottom ensures even heat distribution for that authentic wok-cooked flavor. The carbon steel material seasons beautifully over time, creating a natural non-stick surface. It’s sturdy, well-made, and feels like a true professional wok. If you love cooking Asian cuisine, this wok is a must-have! Highly recommend!

I'm very happy with this wok. I bought a wok ring to use with it that works great. Seasoning the wok is easy, and it's a lot of fun to cook in as opposed to pressing a big Dutch oven into service to stir fry food for dinner. It's got a nice big handle and a helper ring on the far side. You'll want a couple of long-handled tools to manipulate food while you're cooking. I certainly can't flip food like I've seen pro chefs do on cooking videos, but it's easy to prepare dinner with this. The key is prepping your ingredients ahead of time, the actual cooking goes very quickly and the results are outstanding. Very happy with this wok, it's well constructed, delivers heat nicely, and is about as big as I can fit on my rangetop. With very little effort, you can serve impressive meals in no time.

It arrived at the same time as its lid. The lid is sturdy, lightweight and fits the pan perfectly. The wok is well-made, smooth, and distributes heat pretty well. It feels like if I used too much heat that it might damage the bottom center but I still need to test that. The only qualm I have is that the underside of the handle was slightly rusted when it arrived. The wok is blueish from being seasoned though and when seasoning a wok it can be difficult to avoid some rusting so it should be fine. Overall I think it is worth its price. I'm taking it camping to put it to the test. I will update on its durability and quality after I get back.

I like this wok, I've got a pretty well-seasoned now. I superheated it (heat-treating) till the whole pan surface changed color to a cool bluish hue and cooked off all the factory coating before I cooked in it. Anybody who is complaining about rust or that food sticks in it does not understand this is a "traditional carbon steel wok". Carbon steel means NOT STAINLESS. You must cook with oil in a carbon steel pan. NEVER wash it with soap and water unless you are going to dry it and re-season it immediately afterward.If you look up how to season a traditional wok, you can season the wok with pork fat or a high-temperature oil, garlic and ginger. Once your wok is seasoned, it will retain wonderful umami flavor that is characteristic of Asian cuisine. If you cook soups or acidy food, you may have to re-season the pan. I've made a lot of stir-fry dishes and done some deep frying in it as well. My kids love Wontons and Crab Rangoons, and this wok works great for that. Cleaning this pan is as easy as getting it super hot, using a blunt utensil (wood or plastic scraper or spatula) to remove any debris from inside and re-applying a thin layer of oil. If you need some abrasive media to clean it, use some coarse kosher salt and a paper towel.Pros:Carbon steelSturdySeasons up niceEasy to cleanBeautiful blue color when heat-treatedCons:Handle screw can work looseDoes not sit balanced on the ring when empty (handle side is heavier)

Woks just great.Have to pay attention to seasoning it well and then it's going to be pretty non-stick.This piece I believe approaches 'pro' level.I could see a cook using it all day for some or many steps of cooking a dish. Several dishes!Wok cooking, stir-fry, takes a good bit of prep work.Then you're heating a smidge of oil and dancing ingredients lightly through the cooking cycle.This wok is not totally lightweight¹ .It could be lighter, but then it might be bendy, and, it might not hold or distribute heat well enough to do this type of cooking well. The super high heat along with a pan that you season a little each time you cook² is the only way to achieve 'wok-hai', the true fragrance of Chinese cooking. A good pan, well aeasoned, is a tool, and as such, gains an attractive appearance though function's form. Buy.¹ the handle is a good one, socketed, and attached with two screws so it can be replaced when the seasoned steel outlives it by 200 years; it tends to cause that one side to sink a bit; maybe a cast-iron hob ring will hold it better, but as the bottom is round, it cooks fine at a slight angle² always heat the pan, then add a little oil, just enough that you can swish around and coat the pan, let it get to smoking hot, then pour off the oil safely and discard when cooled. Now the pan is ready, it will be non-stick. The oil carmelizes, and polymerizes, creating or adding to a coating that is the seasoning. Only add oil to a hot pan³ don't forget to get a stainless, long-handled spatula for stir-frying and other cooking types in this pan; it's already the perfect shape, and the length will keep your hands out of the flames. Tip: wipe it with a tiny amount of any food-safe oil each time you use it so it's more nonstick too