YOSUKATACarbon Steel Woks and Stir Fry Pans 34 cm - Traditional Chinese Japanese Wok with Flat Bottom - Compatible with Induction, Electric, Ceramic, Gas cooktops, and Open Flame, BBQ, Grill

This 6-month review underscores why this kitchen essential has firmly established itself as a highly recommended product in my culinary arsenal.Pros:Superb Heat Distribution (5/5): Even after half a year of constant use, the YOSUKATA Carbon Steel Wok Pan continues to impress with its impeccable heat distribution. It consistently delivers perfectly cooked dishes, whether I'm stir-frying, searing, or simmering.Ease of Cleaning (5/5): The non-stick surface and carbon steel build remain as reliable as day one. Cleaning this wok is still a breeze; a quick rinse with warm water and a gentle wipe with a soft sponge effortlessly restores it to its pristine condition.Impressive Sturdiness (5/5): Endurance is the name of the game, and this wok excels. After six months of high-temperature cooking and frequent use, it displays no signs of wear and tear. It's as sturdy as it was on day one.Versatile Cooking (5/5): This wok's versatility hasn't waned. It continues to be my go-to for a wide range of cooking techniques, from deep-frying to steaming and beyond. Its generous size and flat bottom make it a true kitchen workhorse.Cons:Initial Seasoning Required (4/5): The need for an initial seasoning process to develop its non-stick properties remains unchanged. While it might deter those who prefer ready-to-use cookware, the exceptional performance more than justifies the effort.Requires Ongoing Maintenance (4/5): Carbon steel cookware demands a bit more care, even after six months of use. It still needs to be meticulously dried after each use to prevent rust. For those willing to invest in its upkeep, it's a minor inconvenience. In conclusion I felt that it is a recommended product, thatswhy decided to give a review.

Having previously had more expensive woks I was kicking myself when this was recommended and I started to use it. Heats up very quickly and well, cooks brilliantly, lightweight and easy to handle. I use it for a lot of things now, including any semi-deep frying needed. You have to be careful to dry it and oil it properly to avoid rust, but absolutely worth it compared to my previous, more expensive one that didn’t need the same care (but didn’t cook as well).

I followed the instructions, seasoned it, wiped it, and did not soak it. However, it still rusted, and the food stuck to the bottom. No matter whether I heat it to the point of smoke or keep it clean, dry, and seasoned, it worked awfully. Never egain.

Brilliant wok . A bit heavy. good size. good wood handle. YOU MUST SEASON IT! easy to follow instructions and you must clean and dry it properly after use.

A good decision for me and been using it since then. Although it is quite heavy I still prefer to use it for cooking. To those who wants to buy this wok, please be aware it's quite heavy to carry but it cooks really good though.

I have this and the larger version. Both are used all the time in my kitchen. Once seasoned, they are non-stick and really a joy to use. The weight means you get even heating and temperatures high enough to sear food if required. I could not manage without it. It is easy to clean and this smaller one does not require a wok stand. All in all, a marvellously constructed wok.

Easy to finish the seasoning. Make sure you follow the manufacturer’s directions to the letter, and you will have a wok for life. Best I have ever owned.

Quality wok in my favourite material carbon steel