YOSUKATA11.8" 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

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.

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.

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.

After first use, the coating just came off. Totally normal and careful use of the wok, even we just use it to cook fish without spatula. Customer service please let me know what’s wrong with this.

Works as designed and expected. Requires some maintenance. A bit heavier so I was happy that I purchased the smaller version not the bigger one. Wish it came with a cover. I had to buy a cover separately. Not a deal breaker for me.

Well made and fun to use.

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.