34 cm 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

At first I was not happy as I followed the instructions on the WOK and was not happy seeing that the more I washed - the black residue was not going. I was worried if there were chemicals that could harm. But then I emailed the support team from yosukata.com and their response and guidance was amazing. They provided all the assurance that this was carbon steel and they indicated that some washing scrubs leave their black marks and they were right. I followed their instruction that was available on YouTube in seasoning and cooking it - and I was amazed. My First dish itself was breeze - none of the food stuck if you follow the right instruction which is heating the wok and then adding your oil.This is high quality stuff and though there are black marks or spots - but guess thats how carbon steel works.Totally Satisfied and highly recommended to by this brand because you get AWESOME Support on your queries within 24 hours.

Been using the item for some time now and we enjoyed using it.Quality is superb!Highly recommended 👍

I dont like it, its getting rusted and everytime I cook it smell rust!!

I want to return this is so expensive and its getting rusted

Have overcome initial trepidation: it has turned out to be a kitchen stalwart.

Guys, if you think that carbon steel woks are the same as non-stick cookware, you are wrong. Carbon wok is a specific product that you need to know how to use. Follow the instructions on how to season, store, and follow all maintenance rules for the wok, and it will serve you for many years.I was surprised to see a lot of bad reviews about the wok rusting and peeling. I read the manual carefully, and it clearly states that the wok has a tendency to rust because it does not have any chemical coating, how to avoid rusting, and what to do if it has rusted. Same thing with peeling. It's in black lettering: “Warning! The cooking of acidic foods, boiling or steaming may alter the seasoning and react with the steel (peeling off and the appearance of gray stains). If this happens, please re-season.”Personally, I'm going to strictly follow all the recommendations listed in the instructions because I don't want to fail and ruin such a beautiful wok. I hope everything will be OK.First, I washed off the technical protective oil with hot, soapy water, using a non-abrasive sponge. Then I proceeded to the seasoning process on my electric stove. I preheated the wok at medium and then increased the heat, added oil, reduced the heat, and spread the oil around the wok with a paper towel and spatula for about 5 minutes, let the wok cool and wiped the excess oil with a paper towel. And my wok was ready to cook a delicious dinner for my family. I'm also pleased that the wok is very capacious. To sum up, great heat distribution, good for cooking a large amount, not too heavy, easy to clean. The color was slightly different from what was shown in the picture. More dark gray than black. But nonetheless, it looks and performs well.Great product at an affordable price point.

Excellent addition to my kitchen, works as described but provided care is taken to season and prepare the wok. Well worth the steep price.

I had tried many types of woks and have finally settled with this carbon steel wok. I felt that his Yosukata wok was made by good quality of material and I felt that it can last forever. The first seasoning was simple and the natural nonstick property has been exceptional. Cleaning is so easy. More I use it and more I like the wok. The only problem I see with this wok is that the wooden handle is a bit too big and heavy that make the wok centre unbalanced and may tilt to one side when it is empty. Overall I'm happy with the purchase.

OK, LISTEN UP! I m not a habitual review writer, nor am I a professional chef. with that being said, if you don't know the difference between fried rice, and REALLY GOOD AUTHENTIC TASTING FRIED RICE, then please skip this review. ok, where doing begin... I started making "fried rice" 20 or so years ago. mushy, oily, bland... every kind of wrong you can imagine, I feel shame. So, about a year ago I started my journey to elevate my fried rice game. bought a $25 dollar Wok, been using it for the past year with mixed results. I decided to buy the YOSUKATA 13.5 just to see iif it would make a difference, and I am blown away by the results. This is a quality wok, no rivets, nice fat wooden handle, seasoned non-stick coating , nice balanced weight , holds and distributes the heat. I absolutely love it. Now, I have watched well over 200 videos on fried rice cooking, and the Wok can only do so much. you need practice, technique, heat, patience, moisture control... just to name a few. But do yourself a favor, and buy this quality Wok, and you will quickly eliminate at least 1 point of failure, LOL. maybe I will splurge and buy the lid one day. HAVE A GOOD WOKKING DAY