YOSUKATA カーボンスチール中華鍋 – 13.5インチ 炒め鍋 – 平底の中華鍋 – 伝統的な日本の中華鍋 – ブラックカーボンスチール

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.

I washed it and wiped it down thoroughly before I seasoned it using olive oil over the entire pan, inside and outside. Used paper towel and tongs to continually wipe it down as necessary throughout the process. I did this on medium high heat until there was a black area on the surface of the inside about 6 to 8” wide. I then let it cool and wiped the outside down with a paper towel and the inside one more time with a bit of olive oil and a fresh paper towel. I used it the other day and it was great. Has a small amount of sticking where I cooked the beef with the corn starch at one step. That all came off easily with warm water and a mid firmness bristle brush. NO SOAP!!!! Then I dried with paper towels and put it back on the burner for a couple minutes on medium heat to make sure I had all of the water moisture off of it. Wiped it down with olive oil again to make sure it had a layer to protect it from rusting. The pictures I’ll try to post are about 5 days after use and no signs of rust anywhere. From a weight perspective I find it to be fairly light for a 14” wide and 4” or so deep pan. It’s a big pan but I think it’s light for its size. It’s much lighter than the non stick cephalon wok that it is replacing. We decided we didn’t want to use non stick anymore and I’m confident this pan will only improve in function as I use it more and it seasons in. I spent hours reading reviews and settled on this pan for a couple of reasons. One is that overall there were a few reviews that gave me enough confidence to give it a shot. The other is that the handle is welded into the pan as opposed to attached with rivets. I’ve had pans were the rivets loosen over time and I didn’t want to take that chance with a pan this size. There’s so much leverage at the point of connection that I truly feel the handle being welded into the body is a big selling feature. One final upside that I hadn’t considered was the size of the handle. It’s the perfect size to grip and have control over the pan. Skinnier handles are hard to get a consistent grip on, but this handle is a great size no matter what size your hand is. Also, as with many other woks, it is wood so it stays cool to the touch with the pan is hot. I hope this helps and that you have a great experience with your wok if you choose this one!

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.

I have been using this for last 1 year . Its been nice so far .