Fantastic Wok! Great quality!
This is the way to go! I actually purchased 3 of these woks for Christmas gifts and everyone loves them! initially, you wash in hot, soapy water, paper towel dry, repeat and you are ready to cook! when you complete your prepared food, simply rinse and wipe, dry with paper towel and put a few drops of your cooking oil, wipe with paper towel and you are ready to cook the next time! it is super easy, incredibly nice! we've all used (different households) ourwoks and love them and not only for Asian food! the quality is fantastic, I love the weight, heavy but not to heavy, my wife uses it and loves it as well! Great value, money well spent, this wok will last for years! I personally don't believeyou could purchase a better wok for your home! if you really want a good wok, you need to look no further, Yosukatahas created a perfect wok! just find you some good recipes and enjoy your creations! I love to cook and I love quality cooking items, this fits right in! there are a lot of "lower prices" BUT, you will not regret the few extra dollars! it is a Cooking Investment! these 3 households couldn't be happier!
✔ Verified Purchase
Good wok.
Good work. I seasoned it again, just in case. It has good weight, sits well on my stove without a ring and is a perfect size. Really liking it.
✔ Verified Purchase
B
bikerider
February 04, 2023
Hard to use on electric coil stoves
Seems well made. I have an electric coil stove and I have a cast iron diffuser on the large burner which allows me to use the wok. It was difficult to season and I am still seasoning it after every use. It works well. It is well made. I wish the screws came out so I could put it in oven and season. The screws do come out but still there is something holding handle in place. Great for stir frying. Some things still stick but with time there will be build up. It is not too heavy. I have even cooked dishes that require lid and it works fine. To clean wok if there is anything sticking I boil hot water and then use a ASIAN wok scrub brush and that cleans wok and then I re oil and season. Do I like the wok. Yes. But it is not really meant for electric coil stoves unless you have a heat diffuser over large burner-food will quickly burn-not fault of wok. And I do not use heat all the way to high because it will cause the cast iron diffuser to warp. I heat wok til I see smoke and then add oil and begin adding ingredients and turn the heat to medium high and everything is fine. If you decide to buy, read instructions, watch videos on You tube and think about your stove and the type of heat. If the stove is gas I doubt there will be a problem. Good wok.
✔ Verified Purchase
Cheap CHINESE junk, NOT Japanese workmanship!
Cheap junk. Chinese, not Japanese product! Very low quality steel. The black "preseasoning" coating is strange, it's not slick, it's not like any seasoning. The pan chipped after only a couple uses in the inner cooking surface. A tiny little chip in the bottom of the pan occurred revealing low quality sintered metal.
✔ Verified Purchase
Excellent quality, with proper care it should last for many years
My wife is Chinese and picky about woks. She likes this one. It's very well made with a welded handle, and the steel is thick enough to be not too heavy, but it's not too thin either. The small handle opposite the big one is very handy for lifting the wok when it has food in it.Many people appear to have trouble with uncoated carbon steel woks, but I believe the problem is that they over-clean them. The "seasoning" of a steel pan is not permanent. Cleaning the pan with dish soap and/or scrubbing it can remove the seasoning, causing a blotchy appearance and/or rusting. It should be rinsed with plain water while being wiped with a sponge or dishrag to remove food particles, and that's it. Less is more. Add water to cover any stuck-on food and put it back on the stove to soften it and loosen it with a spatula, then pour out the water and rinse again. Dry the pan with a paper towel. Occasionally, while the pan is still warm, wipe the inner surface with cooking oil to reinforce the seasoning. Alternatively, if all the food residue comes out with simple rinsing, leave the remaining cooking oil on the pan. It won't rust as long as it has a coating of oil or is dried completely after use.
✔ Verified Purchase
Works Perfectly
Works great. I’ve cooked all my usually meals and have learned a few recipes since I’ve purchased this wok. It’s not my first. I’ve used it about 40 times now and made some pretty tasty stir fries and nearly perfect sunny side eggs. My cast iron can finally have a break.My advice to anyone interested in this wok is to NOT let the negative reviews regarding rust and peeling scare you. From the videos and pictures I’ve seen it is obvious they do not know how to properly care and maintain (or cook on…) carbon steel. NEVER soak it in water. Wash immediately after cooking. A hot pan, water and a soap-less kitchen sponge is all you need. Afterwards, I like to towel dry then put it back on high heat to make sure there is no moisture left behind - completely eliminating the possibility of rust. There is no coating of any type on this pan other than the seasoning created over time. It looks like the peeling some people are seeing is from stuck on food that finally came off and took some of the natural seasoning with it. Acidic foods can also ruin the seasoning. You must start over at that point and re-season at a temperature of at least 600F. There are plenty of YouTube videos explaining how.Carbon steel is great for cooking but it’s not for everyone. Instead of throwing it away, give it to a family member or friend who will use and take care of it instead of pointing user error at the product itself. Even in the case of rust, carbon steel pans are virtually indestructible and have been passed down for generations. They are really not difficult to maintain. I bought my first at 18 and I look forward to passing down my arsenal when I’m old.
✔ Verified Purchase
