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.

A must wok to have in the kitchen. Cook.s excellent meal, especially Asian cuisine, my wife love's it.

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

I'm very happy with this wok. I bought a wok ring to use with it that works great. Seasoning the wok is easy, and it's a lot of fun to cook in as opposed to pressing a big Dutch oven into service to stir fry food for dinner. It's got a nice big handle and a helper ring on the far side. You'll want a couple of long-handled tools to manipulate food while you're cooking. I certainly can't flip food like I've seen pro chefs do on cooking videos, but it's easy to prepare dinner with this. The key is prepping your ingredients ahead of time, the actual cooking goes very quickly and the results are outstanding. Very happy with this wok, it's well constructed, delivers heat nicely, and is about as big as I can fit on my rangetop. With very little effort, you can serve impressive meals in no time.

The YOSUKATA Carbon Steel Wok is a fantastic addition to my kitchen! The 14-inch size is perfect for making delicious stir-fries, and the round bottom ensures even heat distribution for that authentic wok-cooked flavor. The carbon steel material seasons beautifully over time, creating a natural non-stick surface. It’s sturdy, well-made, and feels like a true professional wok. If you love cooking Asian cuisine, this wok is a must-have! Highly recommend!