34 cm Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Pow Wok for Stir Fry, BBQ, Grill & Camping – Traditional Japanese & Chinese Cookware – Compatible with Induction, Electric, Gas Open Fire

At first I was not happy as I followed the instructions on the WOK and was not happy seeing that the more I washed - the black residue was not going. I was worried if there were chemicals that could harm. But then I emailed the support team from yosukata.com and their response and guidance was amazing. They provided all the assurance that this was carbon steel and they indicated that some washing scrubs leave their black marks and they were right. I followed their instruction that was available on YouTube in seasoning and cooking it - and I was amazed. My First dish itself was breeze - none of the food stuck if you follow the right instruction which is heating the wok and then adding your oil. This is high quality stuff and though there are black marks or spots - but guess thats how carbon steel works. Totally Satisfied and highly recommended to by this brand because you get AWESOME Support on your queries within 24 hours.

Been using the item for some time now and we enjoyed using it. Quality is superb! Highly recommended 👍

I dont like it, its getting rusted and everytime I cook it smell rust!!

I want to return this is so expensive and its getting rusted

Thanks!

Très bonne qualité. Bien suivre le mode d'emploi. Pas de nettoyage agressif, bien sûr. Le manche reste bien solidaire du wok, ce qui n'arrive pas toujours avec les bas prix. Je n'ai pas eu besoin de "reculotter" ce wk depuis que je l'ai (1 an ½) Je fais aussi mon fish and chips dedans, entre autres.

I like it. I did have to use a regular sponge with the green abrasive side to polish more the edge of the pan because it felt a bit too sharp. So ..it's not a big issue for me. I just polished with abrasive damp sponge until it got less sharp. I did the steps for washing and for creating the "patina" surface. I took it outside in the backyard on the grill flames, to make it hot until the color turned blueish on the inside. It was already a bit blueish (fire tempered) when it arrived. So, make sure that you wash it as directed, and heat it up before using thick paper napkins to treat the inside with oil to create that 'Patina" surface. And....run the fan on high and open the windows or door at your kitchen before you start oiling the hot wok....because you'll get a lot of smoke from burnt oil. But i love it now to make steaks , fry onions, etc. I dont worry about scratching it . I clean it up after every use and apply the process again to keep building that 'PAtina". Strong handle and built. IM using an electric stove, so it fits well on it. I didnt buy it with a lid. I have an older lid from another fry pan. I can say that it's not for those who want light fry pans or who have weak hands. But its weight is normal for the size of steel. If you prefer something that is not heavy, and you dont want to spend a short time to prepare the "Patina" surface, then it's not for you. Not for people with weak hands because even during washing you have to handle it safely. But it's a wonderful wok if you like the benefits of it (big for cooking lots of food, long lasting) and you're confident.

Have overcome initial trepidation: it has turned out to be a kitchen stalwart.

Guys, if you think that carbon steel woks are the same as non-stick cookware, you are wrong. Carbon wok is a specific product that you need to know how to use. Follow the instructions on how to season, store, and follow all maintenance rules for the wok, and it will serve you for many years. I was surprised to see a lot of bad reviews about the wok rusting and peeling. I read the manual carefully, and it clearly states that the wok has a tendency to rust because it does not have any chemical coating, how to avoid rusting, and what to do if it has rusted. Same thing with peeling. It's in black lettering: “Warning! The cooking of acidic foods, boiling or steaming may alter the seasoning and react with the steel (peeling off and the appearance of gray stains). If this happens, please re-season.” Personally, I'm going to strictly follow all the recommendations listed in the instructions because I don't want to fail and ruin such a beautiful wok. I hope everything will be OK. First, I washed off the technical protective oil with hot, soapy water, using a non-abrasive sponge. Then I proceeded to the seasoning process on my electric stove. I preheated the wok at medium and then increased the heat, added oil, reduced the heat, and spread the oil around the wok with a paper towel and spatula for about 5 minutes, let the wok cool and wiped the excess oil with a paper towel. And my wok was ready to cook a delicious dinner for my family. I'm also pleased that the wok is very capacious. To sum up, great heat distribution, good for cooking a large amount, not too heavy, easy to clean. The color was slightly different from what was shown in the picture. More dark gray than black. But nonetheless, it looks and performs well. Great product at an affordable price point.