YOSUKATACarbon Steel 11.8" Stir Fry Wok Pan - Pre-Seasoned Chinese Wok with Flat Bottom for Induction Gas Stovetops - Open Fire, BBQ, Grill, Outdoor Camping

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.

Love the wok. Though it says the wok is pre-seasoned, I did my own.

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.

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.

Seems well made. I have an electric coil stove and I have a cast iron diffuser on the large burner which allows me to use the wok. It was difficult to season and I am still seasoning it after every use. It works well. It is well made. I wish the screws came out so I could put it in oven and season. The screws do come out but still there is something holding handle in place. Great for stir frying. Some things still stick but with time there will be build up. It is not too heavy. I have even cooked dishes that require lid and it works fine. To clean wok if there is anything sticking I boil hot water and then use a ASIAN wok scrub brush and that cleans wok and then I re oil and season. Do I like the wok. Yes. But it is not really meant for electric coil stoves unless you have a heat diffuser over large burner-food will quickly burn-not fault of wok. And I do not use heat all the way to high because it will cause the cast iron diffuser to warp. I heat wok til I see smoke and then add oil and begin adding ingredients and turn the heat to medium high and everything is fine. If you decide to buy, read instructions, watch videos on You tube and think about your stove and the type of heat. If the stove is gas I doubt there will be a problem. Good wok.

I have used an unwieldy 14" wok on my electric stove for a number of years until the bottom became too uneven to transfer heat evenly. Of the many woks available, I chose this carbon steel Yosukata wok for two key reasons: size (less than 12") and 'pre-seasoning' (high temp 'bluing'). Although YouTube shows several wok 'bluing' techniques using an oven or propane stove heated to 600F+, my oven barely reaches 500F.When I recd the wok, my first impressions were how beautiful this Yosukata wok looked and the ideal size of the wok -- perfect! As I ran my fingers along several sections near the top 1/3 of the wok, it felt significantly rougher (see photo) than the lower 2/3 of the wok. I appreciated the Yosukata customer service responding to my concern so quickly. They stated that the uneven 'bluing' was within the tolerance of their high temp processing procedure. I concluded that although their quality control standard is low, it was good enough for amateur cooks such as me. I would probably not be loading the wok to that top 1/3 surface anyway.After seeing the photo, the Yosukata customer service also suggested that my electric stove may be producing uneven and possibly too high temperature for seasoning resulting in the uneven burnt oil. I scrubbed the wok & used a lower temp setting to season the wok -- much better (photo after seasoning 6X), though strange that only the center flat section appeared "seasoned".I am generally satisfied with the Yosukata wok. However after watching videos of pro chefs, I wonder whether electric stoves produce enough heat evenly to cook with a wok. A much less expensive wok than Yosukata would probably have produced the same results for me.

I ordered this product on February 6th, 2025. I am very dissatisfied with this Wok. After a few uses, the coating began to disintegrate, even though I followed the curing and cleaning instructions. I have oiled it after each use. The paper towels I used for this purpose turned gray with each application. At this point, the bottom of the Wok is anything but slick. I have given it time to cure further; however, it only becomes worse. I do not recommend this product, especially based on its price.