13,5-inch Pre-Seasoned Blue Carbon Steel Wok Flat Bottomed

Amazing!!!!!

Exactly as described!!! Should have purchased this years ago. First, it is exactly as described. So thankful for the instructions on cleaning, seasoning, and the explanation on what a wok can do. Now I know why a well seasoned wok is such a wonderful tribute to leave for the next generation. It’s great on the grill flame & on the stove top. This is an exciting new cookware for me. I couldn’t wait for it to arrive. And I’ve used it everyday since. Sometimes twice a day. I’ve discovered oyster and hoisin sauce. Each time I cook with it the patina becomes more beautiful and the meals taste better. I am very pleased. 😊. Edited 7/13/22 I have a glass ceramic stove top. This flat bottom wok works great on it, in case you were wondering. Love it!

Really Upping my Cooking Game

This wok is a work of art and it has utility. I love keeping it out on my stovetop where I can see the stunning blue carbon. While I season the pan every time before cooking, starting with a preseaoned pan is a nice insurance policy for a beginner like me.

I haven't had anything stick in the pan so far and I cook so many eggs, rice, and noodle dishes in this beauty. It's definitely a little more work than my other pans, but it makes delicious meals, is easy to clean, and looks great in my kitchen. I really enjoy having a cook piece with this extra character.

Gorgeous Wok at an amazing value!

First of all, one reviewer says that blue carbon steel is made by adding tungsten & chromium to the steel...that is not true for cookware. For cookware, the blue color is created by annealing the carbon steel which makes it more rust resistant. During the oxidation process, a thin layer of blue-black iron oxide is formed on the surface, providing partial rust protection and a beautiful blue-black appearance to the steel. For this pan, this is the "pre-seasoning". So is it possible to grind off the blue? Absolutely, but you are ruining a beautiful piece of work if you do, and removing the rust resistance as well.

I had a less expensive wok that was supposedly carbon steel. It worked ok for a few months but eventually food started sticking to it no matter what I did. I have other carbon steel pans, and that wok did not behave like carbon steel.

When I received this wok and took it out of the box, I was seriously wowed by how beautiful it was! I followed the instructions for washing it, then did a seasoning with just oil according to the Yokukata instructions, then washed it again without soap. Then I followed instructions I've used for my other carbon steel pans which is to heat the pan until it's smoking, and for this large wok I added 1/2 cup of oil, 1 cup of coarse ground salt, and the peels of 3 large potatoes. I cooked the peels for about 10 minutes, stirring them, and moving them up and down the sides of the wok as they cooked - toss all out when it's done cooking. When this process was done the pan was even more gorgeous! I know the blue will darken to black over time as I use it, but for now I'm enjoying it!

The first meal I cooked in it was szechuan beef, it cooked up beautifully. The beef got nice and crispy, the veggies cooked up crisp, and the whole thing put together was very tasty. The wok cleaned up so easily afterwards, I heated it to dry it completely and put a thin coat of oil on it.

The wok is a total joy for cooking! Definitely a must buy if you are looking for a good quality carbon steel wok.