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Your cart is empty.4.3 out of 5 stars
- #1,786 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
- #5 in Woks & Stir-Fry Pans
Product Description
Lindsey Holderness
Reviewed in the United States on February 26, 2025
This walk works great. It is nonstick and holds a lot of food! It is easy to clean, and I love the design. It is versatile and can use for vegetables, rice, protein, or noodles.
Tara Marshall
Reviewed in Canada on February 26, 2025
This product is exactly what we needed! The three different sizes are fantastic, and I've found myself using my long chopsticks for a wide variety of cooking tasks. It has enhanced my kitchen experience!
maderoll
Reviewed in France on February 24, 2025
Conforme à la description. Tout à fait adapté à la cuisson sur induction.
Mike Campbell
Reviewed in Canada on February 11, 2025
First off - good job looking for a Carbon Steel Wok, much better than cast iron.I waited a while before writing this review because I wanted to put this wok to the test with plenty of meals. After months of use, I can confidently say—this wok is incredible! Food cooks evenly, nothing sticks, and it performs beautifully every time.I've seen some reviews mentioning rust issues, but after dozens of meals, mine is still in perfect condition. The key? Proper care! Here's how I maintain it:1️⃣ Season it properly – Follow the included instructions. I used avocado oil for its high smoke point, but other oils work too. The process is simple!2️⃣ Cooking with it – You don’t have to stick to plastic utensils; metal works just fine. Also, I use this on a standard electric stove in my apartment—no gas needed!3️⃣ Cleaning – After cooking, rinse with hot water (NO SOAP!) and use a plastic scrubber. Don’t scrub too hard—you want to build up layers of seasoning over time.4️⃣ Drying – Wipe with a towel, then place it back on the stove at medium-high heat (I use an 8 setting). Rotate it to ensure all moisture evaporates completely.5️⃣ Oiling – Once it’s slightly cooled, coat the inside with a thin layer of oil using a paper towel.That’s it! It might sound like extra work, but it only takes a couple of minutes and keeps the wok in top shape for years.Bottom line: I 100% recommend this wok! The quality is amazing, and the price is unbeatable. Hope this helps!
Flavia Rebaudo
Reviewed in Italy on January 24, 2025
Di ottima qualità. Proprio quello che cercavo
Robert Jonceski
Reviewed in Sweden on January 22, 2025
Om man gillar thaimat det är rett produkt
Christy
Reviewed in the United States on September 13, 2024
I wanted my very first wok and I did some research. This wok seems to be at a great price point, pre seasoned, and no exposed rivets. I am glad I went ahead and got this one. The seasoned is beautiful but I did additional coatings after cleaning it up the first time. The handle is great and carbon steel seems to be high quality. It has great weight but not super heavy. Perfect size and easy to use it with good handle. Good cooked in the wok just taste different. Cleaning is pretty straightforward. Rinse with hot water as soon as some cooking, and then heat it dry and cost with a thin layer of oil to store. I'm obsessed with the whole process of seasoning the wok.
mtspace
Reviewed in the United States on May 14, 2024
Abandon your idea that all things made by/for Japanese companies display the kind of craftsmanship that went into crafting Samurai swords - unless you believe that the exception proves the rule.Long before I contemplated seasoning this wok, I got out some 80 grit abrasive and knocked the knife-edge off the rim around the top of this pan. (So much for "Note 6" in the standard shop fab drawings which reads "Break all Edges.") While I was finishing this phase of manufacture-finishing I noticed that the weld attaching the handle bracket to the wok body had evidently never been cleaned post-weld. This I left uncleaned because only a good sandblaster could have done the job. I cannot recall ever buying anything that seemed quite this unfinished.Once one has gotten over the disappointment of purchasing a new kitchen that has material aesthetic blemishes, though, this wok becomes an awesome cooking tool for a home kitchen. It is slightly smaller than commercial woks, and its very thin steel construction means it comes up to temperature on a regular stove in a very short time. I can get rice sizzling inside twenty seconds, for example. This quality suggests that the wok is going to be much hotter on the flat than it is on the sides, and this strikes me as a feature. It's the first wok I have used that has not left me wishing I had a wok ring.A place where the tradeoff between aesthetics and function works well is the wooden handle. It looks big and clunky. Also, the finish is a little rough and rustic; but when one is manipulating the wok on the stove one really appreciates the large diameter handle and the grippiness of its rough finish. This is such a great quality that it may be the reason enough to rush out and buy this wok.I recommend buying the package that includes the stainless steel tool set. The scraper/spatula in particular is nice because the curve on the end naturally matches the curvature of the wok.This is a tool for serious cooks, not one for people who want to show off their kitchens. If you want to be happy with this wok, be certain you are in the former group.
Esther
Reviewed in the United States on December 2, 2024
I recently purchased the YOSUKATA Carbon Steel Wok Pan (13.5”), and I’m absolutely impressed! The wok is made from high-quality carbon steel, which heats up quickly and distributes heat evenly, making stir-frying a breeze. The flat bottom provides excellent stability on my stovetop, and it's just the right size for cooking meals for the whole family.The wok’s surface develops a beautiful patina after a few uses, enhancing its non-stick properties. While it requires a bit of seasoning initially, it’s easy to maintain, and the cooking performance has only improved over time. I also love how versatile it is—I’ve used it for stir-fries, sautéing, and even deep-frying, and it works beautifully for all types of dishes.The handle feels sturdy and well-designed, offering a comfortable grip, and the wok’s overall weight is well-balanced. It’s a traditional design with a modern feel, making it perfect for both beginners and seasoned cooks.If you’re looking for a reliable, durable, and versatile wok, I highly recommend the YOSUKATA Carbon Steel Wok Pan. It’s a great addition to my kitchen!
Darkmaer
Reviewed in the United States on April 13, 2024
Pretty good wok for my first wok. I will say that if I ever need to buy another wok, I won’t be getting pre-seasoned. Whatever method they use, it doesn’t seem to be natural (meaning just heat it up with oil). When I got it and washed it, it took forever to get oil burned on, and it’s still not perfect with spotty locations. Compared to my De Buyer carbon steel skillets, they are bare metal when you get them and don’t take long at all to get the oil to bond to the pan and they are even thicker. That’s really my only complaint.As I build up a better seasoning I can only imagine it will provide even better performance. I love how quick it heats up and cools down. It’s a great deep fryer. The handle is solid and even though it’s got two screws, which I was tempted to see if I can unscrew and remove the handle and throw it in the oven for seasoning, it does have a weld point at the end where the handle connects to the pan which I’m assuming it to keep it further in place which would allow you not to pull the handle off.Either way I’m planning on getting some of the lids to make the wok even more useful.Definitely recommend if you don’t mind a little bit of a struggle to get the wok seasoned, if not, I’d recommend one of their non-seasoned options, which I’d assume would season up in a more natural way.
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