Yamada Kogyosho Iron Handed Wok, 11.8 inches (30 cm) (Plate Thickness: 0.05 inches (1.2 mm)

Seems great. Holds and distributes the heat really well. Had to buy a special burner trivet for my gas stove to hold a round bottom pan. Only used it once, but think it will get even better with use. Also...buy a cheap silicone handle cover....it gets really hot, like the pan.

Very nice hand hammered wok.Highly recommended.

A perfect wok size for a small family. It's light in weight yet conducts heat very well. I can finally use it to toss food like a pro. I took some time to get it well seasoned. It's a wok I will keep for a long time.

It’s very good wok, after seasoned it is so shiny like rainbow color,really beautiful, very smooth, none sticky,light weight,heat up very quick, I love it

It was exactly the same quality I saw on Japanese TV program featuring YAMADA Kogyo.

I would like to LOVE this wok but it came with scratches ALL OVER the wok. Please see pictures for details information. Also, it came with a Ridiculously Small box —— the wok DOES NOT EVEN FIT IN!! They have to tape it very tight and squeeze the poor wok into the small box.

This is an excellent hand-hammered Japanese carbon steel wok made by Yamada Kougyoujyo (山田工業所) in Yokohama, Japan.Many of the negative reviews seem to be based on ignorance, so I'll explain how to prepare, use and care for this utensil.It comes full of dents and scratches because it is HAND-HAMMERED. This is normal. The dents help to distribute oil and prevent sticking (provided you have seasoned your pan). The hand-hammering makes a very thin, dense surface with excellent heat distribution. If you don't already know how, learn how to toss stir-fry ingredients and harness the wok hei.Before your first use, you need to BURN OFF the yellowish anti-rust coating (remember: it's pure steel, so it's prone to rust). Stick the pan on the hottest flame and heat it till the metal turns grey (see photo). Turn the wok to get the sides and edges. This pan is carbon steel: your home cooker cannot harm it, so don't worry about burning it too long. Do it properly the first time and you won't have problems later on. It takes 10-20 min all told, depending on the hotness of your flame. The handle is thick and hollow, so it won't get hot straightaway, though you might want to use a glove when you burn the part of the bowl where the handle is welded on.The wok is pure metal and has no non-stick coating, so it needs to be SEASONED well before use. All this entails is (1) heating the pan gently, (2) smearing it all over with a VERY THIN layer of oil (e.g. canola), then (3) putting it back on the hob and heating it till it smokes. This is NOT a special process for this wok: it's a normal care process for any carbon steel or cast iron pan. Do it properly and your pan won't rust. If you find my directions at all unclear, there are hundreds of online tutorials you can turn to.After use, the wok needs to be washed, dried, oiled, heated. Over time, this will build up a dark multi-layer seasoning that will give you great non-stick cooking, especially over high heat.You can find extra information about the manufacture and instructions for use and care just by searching for "Yamada wok".BTW even though this is an excellent pan, it's by no means a luxury item. In fact, it's mainly a restaurant kitchen mainstay. I picked up mine in a Kappabashi kitchen store for JPY3500 (about USD25).

Spent time to season and clean after every use according to the direction but not work well, very disappointed.