13,5-inch Pre-Seasoned Black Carbon Steel Wok Flat Bottomed

Highly recommended

This is my second wok of this brand. The first one is round-bottomed that I’m happy with. Unfortunately, the round bottom wok doesn’t fit my home stove.
This wok is simple in maintenance. I’m surprised with reviews from people who say wok rusted or coating peeled off. Yes! Any natural carbon steel cooking ware will rust and seasoning will peel off if you neglect the simple maintenance rules and don’t understand the nature of iron and chemistry basics.
This wok is perfectly made to provide benefits of natural carbon steel wok and compatibility with flat stoves. It has a bit uneven color as it should be from high heat treatment. The other flat bottom woks either need to be pre-seasoned or have a non-stick chemical coating or flat part is too small for fast heating or not thick enough.
I seasoned it once and after a few cooking, it is almost non-stick already. The color changes nicely and it looks more beautiful and unique. Most often I fry the rice and noodles with vegetables, but the big size gives endless opportunities for cooking.
Highly recommended if you are looking for natural, healthy cookware and don’t expect the magic of easy handling like with non-stick chemical pans.

High quality & great price

I’m excited about using this wok. I did research on what to look for in a wok. The material, gauge, thickness of the wok, the handle material and whether to buy coated or non. This Yosukata stood out by meeting my requirements. Then, reading a non sponsored article, this wok came out as the premium choice. Can’t wait to get it seasoned and cooking some delicious meals.

A wok that cooks good as it looks!

I live in a area with a few large Asian grocery and Chef kitchen stores.
I didn't see any that I liked better. So I ordered this.

My overall impression is that it's a strong well made solid performer. The initial conditioning it cane with really helped. I conditioned twice two days in a row and then did my first wok cooking trying to make dishes look authentic. The accessory utensils from them that I ordered too are similarly well built (glass top lid and stainless steel spatula and ladle). Once conditioned and a couple dishes were made it started sticking food less and cleaning (with plastic scrub pad and hot water only) easily. Heats fast, good heat distribution and thick enough metal to hold heat well when add very cold (frozen part thawed vegetables) ingredients. I let it cool completely before cleaning and oil surface lightly before storing.

I was surprised it cooked so well on a standard stove top range. You have to have all ingredients cut and ready to go because this hot wok cooks extremely fast and only have a couple minutes to add ingredients in the order of longest need to cook first and what is needed to spice the next ingredient (e.g , minced garlic and Chinese chives). For flavor I found it best to add the sauce over the dish near the end with a quick swirl in and then take the food right out before the sauce burns.

The size of this wok is perfect for a range top. Large enough to arrange food into heat zones to cook and cool. But small enough to handle well in a home space. The surface material is sloped right and textured enough to hold food where you put it to cook without self sliding into the hot spot.

My success was also likely better than average because I also picked up a mandoline slicer so I could make uniform thickness vegetables for even cutting. Basically I watched what they were doing in their videos and tried to mimic it. From my snapshots on our counter it looks like it all worked as hoped. (I tried to arrange the food to look like restaurant dishes, which they sure tasted as good as, but with less sugar and more spicy that I crave.

40 yrs ago I had an inexpensive round bottom thin walled wok that I tried to use on an electric range and it sure didn't work well. I gave up on it and wok cooking fast. Why did I not get a new wok with this quality back then? I could have had restaurant quality flavor at home inexpensively without their added sugar for a long time.

These photos are my six lunch tests in the first six days we had this wok.