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

I’ve been loving this wok! It heats evenly and makes cooking stir fry an absolute breeze. The key is to keep it well seasoned — once you do, clean-up is incredibly easy. A quick wipe and it’s ready to go for the next meal. Great quality and a must-have for anyone who enjoys cooking at home.

As advertised, no abrasive scouring to clean.A little preventive maintenance needed.

Woks should not be compared to the same criteria as other pans. They don't hold heat - they transfer heat quickly. The bottom of the wok is as hot as the heating element makes it. Use gas or fire on a round bottom wok. Then the sides are sloped and extend away from the bottom so that a cook can lower and raise the temperature of the food as desired by moving the food. That's why you often see a wok technique of adding the food to a hot wok, letting it sit for a moment, then almost constant movement by the cook with wok tools. So many heavy, flat bottom woks designs for sale seem to be an attempt at changing the wok to be more like what western cooks are used to. Waste of time. If you want a wok to use for wok-style cooking, this is a good one because it is round bottom so the food can be moved easily and it does not hold heat off the flame or up the sides because it's not supposed to.Cleaning is similar technique for carbon steel skillets: Heat up water and scrape to "deglaze" whatever is stuck to the pan and then rinse and wipe with towel. Use no soap that will disrupt the seasoning.

Showed up quick great quality

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 cleaned it like it said with non metallic scrubber. And the coating started to come off. Sending it back. Sent email to company to ask if that was normal but I don’t want to take the risk. I’m glad I didn’t cook with it yet.

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

I would like to find a bottom to put over the gas range that the wok would sit on. Since it’s a round bottom