Blue Carbon Steel Woks

Are you thinking about purchasing a blue carbon steel wok, but desiring to know more about what they are, and how they could benefit you? Look no further—this article has the answers to all of your questions and more. After reading, you will undoubtedly want to add one of these unique wares to your Yosukata shopping cart, and get cooking with it ASAP!

Below, you will learn about what makes blue woks a great tool, as well as the unique aspects of Yosukata products, and what to do with your purchase once you get it into your kitchen. The use of these products dates back many years, deep into the timeline of authentic Asian cooking. Today, however, this newly-launched tool is used to prepare delicate breakfasts, delicious desserts, and everything in between from any culture. Regardless of the dishes that frequent your menu, try cheffing them up on our blue carbon.

What Makes it Blue?

Believe it or not, the deep ocean color of our blue steel woks is actually natural! In its raw form, the materials in the ware have a silver color. However, before getting shipped to you, Yosukata puts the steel through a special process called bluing. As the name suggests, the bowl of the ware develops a slight navy tint during the treatment due to the high heat. Upon completion, the ware will be ready for you to bring it home to oil and cook with. 

Blue woks are different from black ones. The black varieties get their color from a surface-hardening method that creates a thin layer of iron oxide. Do not confuse this pre-treatment with the act of seasoning, described at the end of this article. 

If, after cooking super acidic foods in your ware or scratching it, you may notice the hue begin to change. If this happens, you can restore your blue carbon by reheating it to a temperature over 600 degrees Fahrenheit. 

Features of Yosukata’s Blue Steel Wok

If you choose to snag a Yosukata blue steel wok, you’re in for a treat. There are plenty of aspects that make our wares stand out amongst the competition, in addition to providing the best protection against rust and corrosion. To begin with, they are designed by a genius team of experienced engineers and professional chefs. Together, this team has crafted the perfect products that meet and exceed your needs. Additionally, you can expect your products to be lightweight and easy to use. 

You can get your blue wok either completely unseasoned or pre-treated. Both options come in a size of roughly fourteen inches. Believe it or not, this is enough to hold nearly two gallons of content! The bowl of the product is reliably welded to a classy dried New Zealand Beech Wood handle at its base so that it won’t break free while you’re swirling and sauteing. This is done without rivets. The wood has a special non-sliding finish and is about five and a half inches, making for a comfortable hold. 

All together, the product weighs less than five pounds, so it won’t cause you pain during use. This ware is perfect for gas stoves or heating over open flames.

Seasoning Your Blue Carbon Steel Wok

Have you ever had the pleasure of using a blue carbon steel wok with a perfect patina layer? If so, you know what an amazing cooking experience it provides, and how good the flavor of the food it makes is! When it comes to creating the patina in your pan, make sure it has been pre-treated first, whether by you or Yosukata depending on which option you purchased. 

After the pretreatment, you can season your blue carbon wok yourself. First, rinse your ware and dry it. Then, rub cooking oil on it while it sits over heat for 15–20 minutes. Repeat this process four to ten times, or until you can fry an egg on the flat bottom and sides of your ware without it sticking. You should notice the blue carbon begin to turn darker black as the patina grows.