Black Carbon Steel Woks

Are you considering purchasing a black carbon steel wok? If so, you have come to the right place. Yosukata’s products are of the highest quality and will help you cook the greatest dishes of your life. Whether you would like carbon steel wares for personal use or professional duties, Yosukata has you covered with the best options on the market. 


When you purchase one of these woks from Yosukata, you can trust that it will come hot-rolled—pretreated to form a protective iron oxide layer that will stop your ware from accumulating any rust. The treatment will extend the lifetime of your purchase far beyond the length that a cheap teflon pan would. Then, after adding the nonstick layer to your ware with oil, you will be able to have a natural cooking surface of exceptional grade for life. 

Features of the Black Steel Wok

Yosukata’s black steel woks were designed by an amazing team of pro chefs and engineers. These inventors have invested great deals of time, wisdom, and money to ensure that Yosukata products have everything necessary to cultivate the perfect cooking experience. The black wok comes in a few different sizes, so you can choose the one that is most convenient for your storage and frying situation. Each option has 4.5-star ratings, so you do not have to worry about one being better than the other. 


If you have used cookware made of this material before, you may be apprehensive about the weight of this ware. Fear not, though! Yosukata products were designed to feel lightweight and easy to swirl around for effortless frying. The smallest option actually weighs less than 3 pounds. Even the largest option still weighs less than four pounds. If you don’t believe it, order one and see for yourself! 


These woks have other great features as well, such as the perfect rounded sides and a balanced bottom for even heating. And, they have a dry wood handle that is reliably welded to the basin rivet-free.

Seasoning Explanation and Benefits

As mentioned above, your ware will come pre-seasoned, which will prevent it from getting rusted so long as you engage in proper product maintenance and care. However, you will still need to season your ware after it comes. The seasoning process adds a patina layer. It is this layer that will give your ware nonstick qualities. 


Prior to seasoning, rinse your Yosukata ware gently with warm water, and dry it with a paper towel. Then, the seasoning is performed by repeatedly coating the ware in oil, and then rubbing the oil into the surface with a brush or other tool for a period of time while it sits on the hot stovetop—typically for about 15 to 20 minutes. Just about any cooking oil with a high smoke point will do the job!


During the process, it is natural to see a slight change in color while the ware is warming. Repeat this process until you are able to fry an egg on your ware without the egg sticking. You may need to repeat the process between four and ten times to achieve an adequate patina. 

Why You Should Buy a Black Carbon Steel Wok

No chemicals go into our products—just iron and other safe minerals integrated into a perfect combo. The black color of this ware comes from the preseasoning process. We recommend the smallest size of the black woks if you are cooking for 1–2 people, the medium size if you are cooking for 3–4 people, and the largest size if you are cooking for 4–5 people. 

You can cook just about anything, from breakfast to dessert, with a Yosukata wok in a safe and easy manner. You have to try it out to truly understand what we are talking about. So, what are you waiting for? Order your Yosukata black carbon steel wok right now and prepare to cook the greatest meals of your life!

What is a black carbon steel wok?

A black carbon steel wok is a pan produced from extremely durable material. That is why a lot of chefs and cooking amateurs give preference to this material. The black color comes from the surface-hardening process during steel production and is a kind of iron oxide. Over time, a non-stick patina layer will be developed on the surface of such a wok.

Black steel vs. carbon steel wok: What’s the difference?

Carbon steel, from which many woks and other pans are produced, is a kind of steel of which carbon is a major component. These two types of steel require different thermal treatment. On the surface, there is iron oxide that makes the color dark. The carbon content by weight does not even reach 2.1%. 


Yosukata black carbon steel woks are manufactured from 1.5 mm steel, therefore, they are a good choice for those who have difficulty handling heavy utensils. Even the largest Yosukata wok does not weigh more than 4 pounds. Regular carbon steel does not weigh a lot either.

How to season a black carbon steel wok?

If you are interested in the process of seasoning, refer to our guide on how to clean a carbon steel wok and then season it. In short, here are the steps for seasoning black carbon steel woks:


  • Wash a utensil with hot water and a bit of liquid detergent; you can use a pad or sponge.
  • If necessary, scrub the external surface, but be gentle. Inside the wok, the use of abrasive cleaners is forbidden.
  • Rinse and dry the wok.
  • Place the utensil on high heat.
  • Move, turn, and tilt it up and in the opposite direction. Keep repeating until the metal color changes.
  • Take the wok away from the heat source and switch to medium heat.
  • Add a bit of oil over the entire inner surface. To rub the oil, you can use a paper towel or any other method that is convenient for you.
  • You will need to add more oil and swirl it around the surface of the wok several times.
  • Afterward, let the wok cool down and wash it with water.


Blue carbon steel vs. black carbon steel: Which is a better choice?

According to specialists, the performance of a blue carbon steel wok and a black carbon steel wok does not differ significantly. Indeed, the process of bluing makes steel way harder, but for good corrosion resistance, a black and blue carbon steel wok should also be properly seasoned. So, the choice between blue and black carbon steel should be based on your own cooking experience and preferences.