Yoshikawa Black Steel Canton Wok, 14

Only complaint: grip opposite the long handle should have been wood, not metal, as it becomes as hot as the wok itself.

I don't know if this wok is supposed to be seasoned. I didn't find those instructions with the wok or on the manufacturer's website. I don't really want to season it though. I cook on a wok burner and I keep burning off the seasoning from all my woks. I decided to try this one without seasoning since it's a better metallurgy. It works very well with no seasoning. It's my favorite wok until I learn to use my woks without burning off the seasoning.

I have owned this wok for over five months by now. It has lived up to my expectation. With some care (not extensive), this wok has never rusted. It is not so light, which is good for holding up heat (don't go for light weight wok if your stove is electric or the BTU is low). It is also not heavy. I only wish the Peking wok version can be offered with 13 inch or larger. But don't get me wrong - this 12 inch version Peking wok is good enough to make a big dish.

I had so much anticipation and high expectation from this name brand Made in Japan at an expensive price tag; however it became such a disappointment and disaster. I strictly followed the curing process each time I cook but it still discolored so bad ... just over a month ... pictures can speak a thousand words. I am an Asian and think I know how to use a wok to cook and obviously I don't when it comes to this Canton Wok from Yoshikawa.... and worst, I just found out the return window closed on 2/2/21. And today is 2/4/2021. I wish the seller considers to take it back and refund me, otherwise, I am going to throw it away. What a waste of money on this poor quality wok buy with a pricy tag!!!

Para saltear carne

It is sticky and rusty on my wok. Half of my food stick in the wok. Very frustrated when using this wok. Still not giving it up.

Based on the instruction, to season the wok doesn't need a couple of hours, which is easier. It's not like non-stick wok, but working very well, even a little sticky on the bottom. Food is more delicious than cooked in non-iron wok. I used it on the electrical range, it will be better seasoned and working better with gas ranch.

Very well made wok. I love it!

This is a wonderful wok, light, well-built, and great on a flat surface. The instructions that come with it are a bit weird, though, maybe due to translation. But if you've seasoned Lodge cast iron, then this is essentially exactly the same (though don't blast it with induction heat right away!).First, it's pre-seasoned. I'm not sure why their translation implies something else, but just like Lodge cast pre-seasoning, it prevents rust in shipping. Good.Ok, so the first thing you need to do is 1) wash the wok 2) dry it 3) season it with some high-temp oil (like grapeseed or safflower) over medium then higher heat; you need ventilation and only use a little oil.I seasoned it 4 times--twice on the cooktop on medium heat and twice in oven at 550F+ (used the broiler judiciously for the final). Wear good gloves! If you've done this before you know how easy--if you haven't YouTube will show you how.Then I did a traditional seasoning by cooking chopped green onion and chopped ginger until brown, and you move the veggies all over the inside of the wok. Then you rinse with hot tap water, no soap, and the surface is then essentially perfect and non-stick: uniformly black, and you can then cook away with metal utensils. Did a shrimp dry stir fry that was fantastic. I wouldn't use wine or acid in it for awhile, but so far it's exactly what I expected a well-made carbon steel wok would be.Also note that on an induction surface, heat it gently medium-low before turning up the heat to medium- high. The wok loses and gains heat quickly--which is the whole point of this wok, unlike cast iron--so you can really modulate the heat for cooking well and move it easily too.

this wok is on the pricer end, so be mindful what you are asking for. I knew that I ordered it more for it's elegant design. It is also very lightweight comparing to many other carbon steel woks of the same size. I noticed this might be due to the fact that the wall of the wok is thin (I guess this is a compliment for a wok? I feel so)I like the depth of this wok (giving that it is a beijing style wok, which normally is deeper than cantonese wok), it provide more room, which is very critical for cooking a lot of the Chinese stir-fry dishes.You do need to season it very well to get the "non-stick" going, please go online and find a tutorial to learn about how to seasoning properly, or else you are gonna lose the value of this wok.Overall, this wok served it's purpose very well. But I wish there is a 14in version (I think there actually is a 14in version sold in Asia).

This black steel Wok is one of the best I've ever had (even tho it's a bit expensive). The carbon steel is excellent quality and the workmanship is typical of Japanese finesse. It heats up very quickly, doesn't warp and is perfect for 1-2 person meals. For those of us who are limited to only a flat surface cooking source (electric or induction), this Wok is perfect for getting a proper sear for your meat or stir-fry vegetable recipes. The highly refined steel makes it a lot lighter, and combined with the wooden handle, easier to use than my cast iron ones, especially for high-temperature stir-fries and whisking food from stove to plate.I highly recommend the Yoshikawa products (I also have their 11" fry pan).

After using it for a month, the bottom part of the pot turned black. I don't know if it is harmful to the human body or whether it can be eliminated. Hope to let me know! Thank you!

this is ok