YOSUKATA 11.8" 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

This is the way to go! I actually purchased 3 of these woks for Christmas gifts and everyone loves them! initially, you wash in hot, soapy water, paper towel dry, repeat and you are ready to cook! when you complete your prepared food, simply rinse and wipe, dry with paper towel and put a few drops of your cooking oil, wipe with paper towel and you are ready to cook the next time! it is super easy, incredibly nice! we've all used (different households) our woks and love them and not only for Asian food! the quality is fantastic, I love the weight, heavy but not to heavy, my wife uses it and loves it as well! Great value, money well spent, this wok will last for years! I personally don't believe you could purchase a better wok for your home! if you really want a good wok, you need to look no further, Yosukata has created a perfect wok! just find you some good recipes and enjoy your creations! I love to cook and I love quality cooking items, this fits right in! there are a lot of "lower prices" BUT, you will not regret the few extra dollars! it is a Cooking Investment! these 3 households couldn't be happier!

So much fun to use. I find myself cooking a lot more in this than simple Asian dishes. As long as you avoid tomatoes, you should be good to go. Easy to re-season. Never use soap - only coarse salt to clean it. Super lightweight. Good handle. Just wish I could also pop it in the oven but the handle can't handle that. Love the dark patina

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.

Cheap junk. Chinese, not Japanese product! Very low quality steel. The black "preseasoning" coating is strange, it's not slick, it's not like any seasoning. The pan chipped after only a couple uses in the inner cooking surface. A tiny little chip in the bottom of the pan occurred revealing low quality sintered metal.

My wife is Chinese and picky about woks. She likes this one. It's very well made with a welded handle, and the steel is thick enough to be not too heavy, but it's not too thin either. The small handle opposite the big one is very handy for lifting the wok when it has food in it. Many people appear to have trouble with uncoated carbon steel woks, but I believe the problem is that they over-clean them. The "seasoning" of a steel pan is not permanent. Cleaning the pan with dish soap and/or scrubbing it can remove the seasoning, causing a blotchy appearance and/or rusting. It should be rinsed with plain water while being wiped with a sponge or dishrag to remove food particles, and that's it. Less is more. Add water to cover any stuck-on food and put it back on the stove to soften it and loosen it with a spatula, then pour out the water and rinse again. Dry the pan with a paper towel. Occasionally, while the pan is still warm, wipe the inner surface with cooking oil to reinforce the seasoning. Alternatively, if all the food residue comes out with simple rinsing, leave the remaining cooking oil on the pan. It won't rust as long as it has a coating of oil or is dried completely after use.

I had to switch to this small and lighter wok, as my arthritis (I'm 71) has gotten to the point that I could no longer easily use the heavy, larger carbon steel wok I've had for years of perfect service. I followed the prep and seasoning instructions following the steps outlined in the manufacturer's ~3 minute video. As to non-stick performance, this wok has worked quite well. After each use I clean it without soap as recommended, dry with a paper towel, then lightly coat the pan with oil. Each time, I noticed what I thought was a significant amount of "black" on the paper towel. It hadn't diminished after a half dozen cooks. So, I decided to back to the initial treatment of soap, hot water and paper towel dry. I repeated the process for a total of four tries. The amount of black in my view has not lessened and has remained significant. The photo shows the results of the four trials with the first on the left and the fourth on the right. I don't recall experiencing this with the previous woks I have owned. Is this normal, or should this be of concern?

My girlfriend and I don't need a huge wok for our portions. This is perfect! It really is a smaller wok unlike others that are mostly bottom with wimpy sides. I had fun seasoning it to perfection. Hot water and a traditional bamboo brush is all it takes to clean. Handle is solid and stays cool. Angle is a little uncomfortable but should only need it for a few mins. We eat mostly vegetables with a little seafood protein, mostly shrimp or fish. Stir frying is so easy. I use frozen veggies if not in the chopping mood. But chopping for two is pretty fast. One tip. I used a cooking torch to season around the handle. That area won't go flat on electric or conduction range. I highly recommend the quality and size of this wok.

If you buy, be really prepared for some work to season this wok. I've spent hours on mine, and food still sticks to the pan even though I have followed the instructions to the letter. Its not that the instructions wont work, it just takes at least 10 or 15 seasoning steps to get it to the point to where its considered barely non-stick. And wow, what a mess if you haven't done all those steps! Is it worth it, probably not. There are so many very good non-stick deep pans out there that are chemical free and are effortless to clean and cook with. Would I ever buy this again, hell no! But since I did buy it, you should be aware of the trouble this wok is. If you do buy, make sure you get a 6 rolls of paper towels, a supply of Sunflower Oil and review a half a dozen YouTube videos on how to season a wok. If your retired, you just might have the time.