YOSUKATA 14" Carbon Steel Wok with Round Bottom – Pre-Seasoned Pow Wok for Stir Fry – Traditional Chinese Japanese Black Steel Pan – Outdoor Cookware for Gas Stovetops, Open Fire, Grill, BBQ, Camping

It is very large,larger than I expected, as I am 82 years old it is a little much for me to handle but still doable! It is beautifully constructed And I am researching the types of foods to use for stir frying. I have a beautiful stir fry cook book

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.

It arrived at the same time as its lid. The lid is sturdy, lightweight and fits the pan perfectly. The wok is well-made, smooth, and distributes heat pretty well. It feels like if I used too much heat that it might damage the bottom center but I still need to test that. The only qualm I have is that the underside of the handle was slightly rusted when it arrived. The wok is blueish from being seasoned though and when seasoning a wok it can be difficult to avoid some rusting so it should be fine. Overall I think it is worth its price. I'm taking it camping to put it to the test. I will update on its durability and quality after I get back.

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 like this wok, I've got a pretty well-seasoned now. I superheated it (heat-treating) till the whole pan surface changed color to a cool bluish hue and cooked off all the factory coating before I cooked in it. Anybody who is complaining about rust or that food sticks in it does not understand this is a "traditional carbon steel wok". Carbon steel means NOT STAINLESS. You must cook with oil in a carbon steel pan. NEVER wash it with soap and water unless you are going to dry it and re-season it immediately afterward.If you look up how to season a traditional wok, you can season the wok with pork fat or a high-temperature oil, garlic and ginger. Once your wok is seasoned, it will retain wonderful umami flavor that is characteristic of Asian cuisine. If you cook soups or acidy food, you may have to re-season the pan. I've made a lot of stir-fry dishes and done some deep frying in it as well. My kids love Wontons and Crab Rangoons, and this wok works great for that. Cleaning this pan is as easy as getting it super hot, using a blunt utensil (wood or plastic scraper or spatula) to remove any debris from inside and re-applying a thin layer of oil. If you need some abrasive media to clean it, use some coarse kosher salt and a paper towel.Pros:Carbon steelSturdySeasons up niceEasy to cleanBeautiful blue color when heat-treatedCons:Handle screw can work looseDoes not sit balanced on the ring when empty (handle side is heavier)

I have never written a negative review before like the one I'm about to submit... I was pretty excited about getting this wok until it arrived. (I previously had a Joyce Chen wok that I loved but the nonstick surface began to peel off and after researching the dangers/toxicity of nonstick I have been trying to replace my pans with good steel.) So after a lot and I mean a lot of research I decided on this wok even though it had varying reviews. I was extremely disappointed by the size thinking in the beginning well, maybe I can live with a 14" wok but this seemed a lot smaller. The sides were wide but not deep and when I cook chop suey & a lot of other veggie heavy dishes, I like to do so for a lot of ppl and there is no way I could put the amount of veggies inside and be able to successfully stir them without all my ingredients spilling out. Advice: always buy tall sided and deep wok when cooking Asian style dishes. But the most concerning was where they riveted the handle together. It was not finished off and the fragmented metal actually cut my hand while I was trying to take it out of the plastic. There is NO WAY I would've kept and or cooked with this pan. The manufacturing was very shoddy. I thought I was buying a Japanese product and felt it would be expertly made but then discovered Made in China and the shoddy quick manufacturing made sense. So for the money..I will be looking for another wok! NOT RECOMMENDED FOR THE SERIOUS ASIAN CULINARY COOK

Very good wok, my partner absolutely loves it! You will need a stand to stabilize it since the base is round, but that's not a problem at all. Bought the wood lid as well and like it too.