Review on 🍳 14-inch Yosukata Carbon Steel Wok Pan: Round Bottom Wok for Stir Fry - Traditional Chinese and Japanese Woks - Black Steel Wok by Rip Twin

(Note: I have a gas stove so I can't vouch for an electric stove.) The pan heats up beautifully - much hotter, much faster than my current non-stick wok - which I think is essential, to prepare good Chinese food. I've made three dishes that I've made many, many times before and my husband, who is my biggest fan but also my most thoughtful critic, said they were the best in the world. One was a sweet and sour dish with thick sauce and double-fried meat, another was a classic stir-fry with meat, mushrooms and a spiced sauce, and the third was green vegetables in a garlic sauce. The meat cooked a lot quicker than it did in my current wok, and for the first time the garlic sauce actually cooked next to nothing as intended while not cooking the veggies to death in the process. The taste of all three dishes became noticeably more pronounced and tastier as the cooking time was shortened. Also, it heated up so quickly and completely that there was a lot less smoke than usual when I'm cooking Chinese food, so the smoke alarm didn't go off. It was relatively easy to clean between meals. I wiped it down with a sponge and paper towel before moving on to the next dish, but going forward I'll just dry it on the stovetop over low heat. About a week before my pan arrived I received a very detailed email explaining how to prepare and care for it. Be sure to save these and read them again when you get yours. The pan is heavy, so choose the size that works best for you. I will definitely be using this pan instead of the non-stick version and can't wait to see how my wok chi develops.