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Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned
Small Yosukata 13.5" Black Carbon Steel Wok Pre-Seasoned

13.5" Black Carbon Steel Wok Pre-Seasoned

  • Brand YOSUKATA
  • Material Black Carbon Steel
  • Bottom Flat
  • Diameter 13.5 inch (34cm)
  • Handle material New Zealand Beech Wood
Ask a question Buy now
57,99$ 69,99$
  • Brand YOSUKATA
  • Material Black Carbon Steel
  • Bottom Flat
  • Diameter 13.5 inch (34cm)
  • Handle material New Zealand Beech Wood
Ask a question Buy now
57,99$ 69,99$

About this item

GENUINE TASTE: Discover the rich, authentic flavors of Chinese and other Asian cuisines in your own home. The Yosukata 13,5 inch wok with flat bottom is specially designed to lock the juice and flavor inside ingredients PRE-SEASONED: Our carbon steel wok is pre-seasoned at high temperatures using special technics, unlike unseasoned woks and stir fry pans. Don’t worry about pre-seasoning your Chinese wok anymore HIGH-QUALITY MATERIALS: This large wok pan is made from heavy-duty, black carbon steel. The ergonomic design of the wooden handle ensures a comfy grip when you use this pow wok VERSATILITY: In addition to stir-frying, with the Yosukata carbon wok pan, you can cook healthy meals using various traditional cooking techniques like pan-frying, braising and deep-frying EASY HANDLING and STORAGE: Our steel wok is convenient to carry and easy to store

Product description

MAINTENANCE: Wok must be cleaned after using once cooled down. If leave wok dirty, a black patina will be destroyed and wok will start rusting. Wash with hot water and soft sponge. Don’t use detergent. Always dry it with a paper towel or low heat. Rub a little oil with a paper towel before storage. Store in a dry place.

Ready to SAVOR delicious home-cooked Chinese meals? Then waste no time; check out the best wok for stir frying!

What’s in it for you?

CHINESE AND ASIAN DISHES TASTE BETTER: This carbon steel wok, outdoor wok is made of high-grade black carbon steel material, which means that no unwelcome flavors will interfere with your dish and you’ll always savor a fresh taste! Our 13.5’’ large wok will hold enough ingredients to feed your entire family!

PRE-SEASONED LARGE WOK: Incorrectly seasoning your wok pan initially can jeopardize its surface forever! For your convenience, we’ve done that job for you. The wok was treated at a high temperature already. The color slightly changed and naturally uneven. But even it was initially pre-seasoned, it still needs to be fully seasoned with vegetable oil or lard.

EASY, HEALTHY STIR-FRY: This pre-seasoned wok was crafted for stir-frying healthy and delicious meals like fried rice, noodles, Kung Pao chicken, Moo Shoo pork and many others. But feel free to use this flat bottomed wok for deep-frying, pan-frying too.

EVEN HEATING and OPTIMAL HEAT RETENTION: Our wok is heavy-duty black carbon steel. This Chinese wok pan ensures ideal heat retention and consistently even heating, both important for locking in flavors and juices.

COMFY TO HOLD AND HANDLE: Unlike most woks and stir-fry pans, the handle of our wok pan is made of treated wood, it’s easy to grip while cooking without burning yourself.

This traditional WOK manufactured in China and would be your favorite stir-frying pan in the kitchen!

Wok stir-fry cooking tips - make a culinary masterpiece in 20 minutes
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limes big pepper avocado

Reviews

Great Wok.

United States Link to the review & photos on Amazon Pat Fahey

This is my second wok, and it's a good one.

After reading some of the negative reviews I got to thinking that woks are like children. The first one you obsess over and make lots of mistakes. By the second or third you know what to do and just do it.

I unwrapped it; gave it a little washing with soap, water and a sponge; heated it up with peanut oil until the oil started to smoke; cooled it down; wiped it out; and wiped the inside with peanut oil again for storage.

To use it, wipe the inner surface to remove dust, etc; and begin cooking.

Being flat-bottomed I can use it on my convection oven and it works like a million bucks. Heats quickly and evenly and retains heat well. Even when I add cold ingredients, it returns to cooking heat quickly.

Now if I can only learn how to cook fried rice without it sticking. ;-)

Sturdy (welded joints!) and versatile wok that’s great for everyday cooking.

Tldr - A sturdy wok with welded joints and a smooth cooking surface that should stand the test of time for everyday cooking.

As someone who has been cooking at home more and more, I felt the need to buy an additional wok after reading that they're one of the most essential pans for cooking.

I purchased this wok from Yosukata because of something that is commonly over looked, the joint construction. Most of my pans use rivets to connect the handle to the pan itself. While it's not common for the rivets to fail, I have come across situations where it loosens or, worse, pops out (the pop actually occurred on a name brand pot). This wok from Yosukata has welded points, which means that it is extremely strong at the points where the handles meet the pan. This is apparent when cooking with it - there's no rattling or give to it. One minor downside to this is that it doesn't look as "clean" due to the weld, but I'll take the sturdiness over this any day.

Cooking with the Yosukata wok is a breeze. Heat it up, use oil, and stir fry. In my experience, the wok heats up quickly and the heat distribution was pretty good. When using an adequate amount of oil, food did not stick and things cooked evenly. The wok, while large and has a bit of heft, is easy to maneuver because of its even weight distribution. I've not used the wok for other cooking methods, but woks are known to be useful for deep frying and steaming. A minor recommendation for the manufacturer would be to include some sort of insulation for the smaller handle - it would be useful when having to pick the wok up from both sides when hot.

One thing to note for carbon steel pans is that it does require a bit of care when cleaning. The "seasoning" is basically oil that has been heated to a high enough temperature where it bonds to the surface of the metal. It is semi-permanent and does come off when cooking certain things. The important thing is to never leave it in water for too long or it may rust - they shipped the pan with some sort of oil to prevent rusting. I recommending doing something similar when storing it for awhile - rubbing a thin layer of oil on it before putting it away. You can always rebuild seasoning (Google 'seasoning carbon steel') and, also, just cooking in it a lot. Personally, for cleaning, I use a non abrasive scrubbing sponge and then dry on an open flame.

parsley tomato shrimp