The wok that actually works on a glass top. A year and a half in — it comes pre-seasoned, the flat bottom sits flush with no wobble, and it hasn't scratched my stovetop once.
Glass-top and electric stoves are where most woks fall down — a traditional round-bottom wok wobbles and never makes full contact. The Yosukata has a flat bottom that sits flush on the glass, so it heats evenly and stays put. And it comes pre-seasoned, so you skip the whole intimidating bluing/seasoning ritual carbon steel usually demands.
I was genuinely worried about scratching my stovetop, but as long as you set it down gently instead of dragging it, it's been totally fine. It heats fast, holds heat well for a proper stir-fry, and it's usually well under the budget people expect to spend. Carbon steel does need a little care — dry it and wipe a thin layer of oil — but that's the trade for a pan that gets better with age.
Not in my experience — the flat bottom is smooth and, as long as you place it down rather than slide it, it's been fine for a year and a half.
It arrives pre-seasoned, so you can cook right away. It builds a better nonstick patina over time with normal use.
Carbon steel is magnetic, so flat-bottom carbon steel woks generally work on induction — check the listing for your specific model.
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