YOSUKATA 34 cm Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic induction cooktops - Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping

Good, expect some weight I wanted to move away from traditional non-stick pans, so I decided to try a carbon steel option. I chose the Yosukata wok, and I’m very pleased with it overall. It’s made of pure carbon steel with no coatings, feels solid, and is beautifully crafted. After proper seasoning, it develops a natural non-stick surface that makes cooking enjoyable, and the food turns out great. Just keep in mind that this wok is quite heavy, and the handle is angled upwards more steeply than on a regular frying pan. At first, this made it a bit awkward to toss food the traditional way. My simple solution: I hold the handle steady and stir ingredients with a wooden spatula - works perfectly fine. With proper care - washing with warm water, drying thoroughly, and lightly oiling before storing - this wok will serve you very well.

Love it, strong and sturdy, and therefore very heavy. Seasoned it as per instructions, with great results, I'm sure the food taste's better, however that could be psychosomatic, as I'm over the mood with my first wok! It ha developed a lovely patina, and looks to last generations. Well recommended.

Complete garbage. The bottom of this wok scratches and immediately becomes non stick no matter how much you season it. The blue coating scratches off, the scratches rust. Look at the other 1 star reviews and you'll see what I'm talking about.

I've had a cheap wok before and it was ok, did the job, but this one is sturdy and and you can tell by cooking with it a few times how great it is with non stick by FOLLOWING the instructions. It's got a really nice colour to the pan after using it a few times. Well happy I am !!!!!! 😀

Be aware, this Wok is super heavy. Otherwise, it's fantastic. Make sure you follow the instructions on seasoning.

First time buying a pre-seasoned wok. I wasn't pleased about needing to buy a new one but changing from a gas hob to induction meant I needed a flat-bottomed wok. I carefully followed the instructions before using, and have dried it thoroughly & oiled after use, and after only 4 uses it's already as good to use as my old one was which had had much use over a number of years. Was it absolutely perfectly non-stick the first few times? Not necessarily (depending on what you cook in it) but any food bits will come off. Providing you don't go at it like a hammer & tongs, you can use the scouring side of a washing-up sponge if needed but make sure to dry well & re-season. I'm confident that full non-stick-ness will be achieved with a few more uses. Is the surface still an even dark-blue colour? No, but that doesn't affect the way it functions., and I didn't expect it to be. I'm happy with it and would recommend it.

I am in love with this wok. It's so well made, and the directions for further seasoning were clear and simple. I did as it instructed and am looking after it per the instructions, which is quick and easy to do. It cooks beautifully and is a pleasure to use. It's VERY heavy, so be warned. I bought a proper large metal wok spatula to use with it and it's the perfect combination.

I love my yasukata wok, it offers great value for money, heat distribution along with none stick qualities

The pot is lighter than normal iron cast and easy to handle. The seasoning process was easy and so far the pot is in great condition after 2 weeks

Very big size not useful for my home i retured it little bit rustic when i received pakage was poor don't know is it true yousukatta product

I have been using non-stick wok for a long time. I am getting more and more concerned about the coating that might present cancer-causing risk. I had done a lot of research of a wok that can be long-lasting. Carbon steel wok put me off for quite some time because I thought it would be high maintenance. After getting this wok, I have no regret at all. It took some steps to season it and oil it after each use. But it provides good "wok hey" and is surprisingly easy to wash. A very good item!

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You can be skeptical about the price of the Yosukata blue carbon steel wok, but in this case, the price point also means that, provided you take care of this wok, it will take care of you, probably for the rest of your life. It's certainly possible to find slightly better woks at a lower price, although this may also mean doing more research or even having to undertake some extra steps yourself. And it's certainly easier to find much better woks than this, but you'll also be paying more. What you get at this price point in the yosukata is a high-quality wok that will last a lifetime, but only if you are a responsible wok owner and take care of this cooking tool as intended. One of the reasons this commands a higher price point is, firstly, the quality of construction. It's carbon steel, it's been hammered out by hand, and it uses no rivets in the construction. This results in a hefty, solid wok, which may be a little heavier to use for some, but this also means the wok, thanks to its flat bottom, is stable and doesn't move or shift around much. The flat bottom also means that you can use this wok on any stove, whether it's electric, induction, or gas. However, another reason the cost of this wok is bumped is that it has already been "blued," a pre-seasoning process that uniformly exposes the carbon steel to intensely high temperatures, resulting in the signature blue color. This means that the initial rust-resistant layer of magnetite has been formed, which also creates the "anchor layer" on which the actual seasoning can sit, creating the non-stick layer for cooking. This is an essential step for quality woks and proper wok usage, and if you do this at home, it usually involves painstakingly sticking every visible part of the wok on a high heat source--preferably a gas flame--to blue the entire wok, and this is very easy to mess up. Yosukata has done this part for you with this model. This does mean, however, that the wok still needs to be properly seasoned, a one or two-step process depending on how thorough you want to be. After the wok is properly seasoned, it should never be washed with dishwashing soap or left soaking in water for hours. It should always be dried off with a paper towel, which makes it even more non-stick as you use it. As an added precaution, you can also apply a light layer of oil to the wok with a paper towel after drying off, though this isn't strictly required. If you do all these things, you will find this a sturdy, indispensable tool for stir-fries and other types of cooking. The carbon steel heats up quickly, holds heat well, and distributes it evenly, regardless of whether you're using gas, electric, or induction. When properly seasoned, this is a very non-stick cooking surface that cleans up easily with plain water, and because there's no non-stick coating, it is not only healthier, but will last forever, compared to non-stick woks that require replacement after a few years of regular use, as the coating inevitably wears off. In other words, yes, you are paying a little more for this wok, but in exchange for that higher price point, you're getting a quality product that didn't require a rabbit hole of extensive research, and that you won't have to worry about for the rest of your life if you take care of it.