Shipping costs and warranty
How to choose the right size and shape
It depends on what kind of stove you will be using. 1) If you will be using a gas stove or open fire, we recommend a wok with a round bottom. If you will be using an electric stove, ceramic cooktop, or induction cooktop, we recommend a flat-bottomed wok. The flat-bottomed wok is also suitable for gas stoves and open fires.
In choosing the right size, remember that the wok is rather heavy: 14 "= 3.8 pounds, 13.5" =3.6 pounds, 11.6 "= 2.9 pounds. On average you can cook a meal in a 14" wok for 4–5 people, in a 13.5 " wok for 3–4 people and in an 11.6" wok for 2–3 people.
What do I do just after receiving my wok?
Please follow the following steps to prepare your wok:
1. Vigorously wash both sides of the wok with hot soapy water using a soft sponge or scrubber.
2. Dry the wok with paper towels, which may turn grey or black. This means there is still some residue and protective oil left. Please repeat the first step and dry until there is no more residue.
3. Before you start cooking your first meal, it is highly recommended to season the wok. This will help create a non-stick patina and remove any metallic taste. Please follow the steps below:
- Turn the stove's exhaust fan on high and/or open the window. Heat the wok and add 1–2 tablespoons of oil. The oil should start smoking.
- Reduce the heat and use a paper towel to spread the oil around the wok with spiral movements for about 5–10 minutes.
- Let the wok cool.
- Wipeout excess oil with a paper towel. If desired, repeat for better seasoning.
4. Wash the wok with hot water and a soft sponge. Dry with a paper towel or over low heat. Your wok is now ready for use."
Black carbon steel or carbon steel should be seasoned before use, but before seasoning, the wok should be pre-seasoned (boiling, bluing) using a high-
temperature treatment to create an iron oxide layer that protects the surface from red iron oxide (rust). It will not, however, make wok non-stick.
The black steel in our wok pans is already pre-seasoned, i.e., it has a black iron oxide layer, but you still need to season the pan to form another protective layer (patina). Actually, seasoning happens every time you cook with oil. The more you use your wok, the thicker the protective layer becomes. This is the layer that makes your wok non-stick.
When you cook acidic food, it will destroy the patina first and the black iron oxide layer next. Because cooking time is usually short, the seasoning won't be damaged too much, but if you don't clean your wok promptly after making an acidic sauce, it will react and damage the protective layers.
When the wok is new and has just been seasoned, the patina is thin. Many customers are so accustomed to non-stick cookware that they use the wok as they usually would right out of the box, leave food residue on it overnight, or don't dry it thoroughly before storing it. Then patina and the iron oxide layers peel off and the wok rusts. These customers then write negative reviews without trying to understand the source of their problems.
We are preparing a video to better educate our customers and sincerely hope that everyone will watch it.
Buy one and try it out, and if you are not satisfied return it (30-day window from Amazon). If satisfied share your experience with other potential customers.
Yosukata woks have already been pre-seasoned but still need to be seasoned. Our wok was treated at a high temperature at production, leaving the color naturally uneven. Despite this initial pre-seasoning, it still needs to be fully seasoned with vegetable oil or lard.
If you buy a wok that has not been pre-seasoned, you will need to heat it to a very high temperature without oil until the color changes to blue. Only after pre-seasoning can you season it with oil. If you wash a fully seasoned wok with dish soap, the patina will be destroyed, and the wok should be seasoned again.
You don't need to season the wok before every use.
Seasoning should be done before first use and whenever necessary. If you notice that your food is starting to stick, it means the patina has been damaged and needs to be seasoned to restore it.
The patina could be damaged if:
- the wok is new and acidic food is cooked for a prolonged period;
- the wok wasn't washed after cooking;
- the wok was washed with dishwashing liquid;
- the wok wasn't dried after washing;
- the wok was heavily scrubbed to remove stuck-on food or rust.
If you can avoid these situations, an initial seasoning will be enough. Please check the video on our YouTube channel for more details.
Use and care
After cooking, when the wok has cooled down, you should 1) remove food residue from the surface of the wok 2) wash the wok in warm water using a soft sponge WITHOUT using detergents 3) wipe the wok dry both outside and inside with a napkin or towel.
Keep the wok clean and dry. Don't leave food residue on the wok for long. Your wok will serve you for a long time if you follow these instructions.
If the wok is not washed and dried right after cooking, rust may appear on the surface.
This is not a reason for frustration. Remove the rusty spot with a hard metal sponge and re-season your wok with oil. Your wok is ready to work.
If you leave food residue on your wok for a long time, the sauces' acidic environment can destroy the heat treatment layer that the wok received during production. This is not a reason to say goodbye to your wok. Wash the wok with detergent and a soft sponge. After that, bake the wok in a gas stove or heat it over an open fire. You will see how the color changes and restores the heat treatment layer. After that, season your wok with oil and you're back in business.
Even though you have cooked with it several times, the wok's surface may still not be completely non-stick. The more you use your wok, the faster the surface will become saturated with natural oils and become completely non-stick. PLEASE REMEMBER that you do not need to use detergents, just warm water and a soft sponge when washing up after cooking. It is also essential to wipe your pan dry. If you have cooked with it for a long time and the surface is still not non-stick, you should wash the wok with detergent and season the wok with oil again.
About YOSUKATA woks
The woks are produced exclusively in China according to the design developed by our team of chefs. We tried to create a design that combines everything for more comfortable cooking: we removed the rivets that trap food; we added a high-quality, elongated handle for a more comfortable hold. We improved the welding for durability. We stand behind our product 100%.
To make black carbon steel woks, we use steel exclusively produced for us by Japanese supplier that has been specially heat-treated during production. We use New Zealand beech wood to make the handles because it's exceptionally durable and doesn't dry out. The handle is attached to the wok in a way that avoids even the slightest possibility that it will become loose.
For our black carbon pre-seasoned woks, we use 1.5 mm steel to provide the maximum balance between the weight of the wok and its thermal properties.
Shipping costs and warranty
Shipping costs are calculated individually for each order. If you are an Amazon or eBay customer, you will see the shipping cost at order confirmation.
If you haven't received your order, please contact us using the feedback form indicating your order number. We will find your order and tell you when it will be delivered.
If you are not satisfied with your order for some reason, please contact us using the feedback form. We ask that you indicate the reason for your dissatisfaction. This will help us to make our product better. You will be able to return the product and receive full compensation.