Black Carbon Steel Woks — Australia

The taste, usefulness, and safety of dishes depend not only on the quality of the products but also on the cookware used. The black carbon steel wok has become an indispensable item in the kitchen for many professional chefs and amateurs. This is not accidental. It is convenient not only to stir-fry but also to stew, boil, and even bake dishes of Asian and European cuisines. What is black carbon steel wok? Read about the main advantages of this cookware below.

Black Carbon Steel Wok Advantages

Wok – is the most popular cookware in Asia, while its black carbon steel variety is considered classical. Indeed, there are many reasons why people prefer this cookware. Here are at least five reasons to choose a black carbon steel wok:

Natural nonstick patina after seasoning & How to Re-Season Your Black Carbon Steel Wok

Almost all carbon steel utensils are covered with a non-stick coating. However, to achieve this effect, customers need to season the wok after the purchase and then use it according to the manufacturer’s instructions. After seasoning the wok, a thin non-stick layer will be formed on the surface so that you don’t need to use much oil during cooking. You can also re-season your cookware in case the coating is finished by following the same instructions.

High performance

Carbon steel is a light material that is convenient to work with. It heats up very well and keeps warmth for a long time. With good and careful care, it can last a very long time.

Comfortable handle

Yosukata woks have a comfortable wooden handle, which allows lifting the pan with ease and transferring without much effort. 


The black carbon steel fry pan is extremely durable and shock-resistant. It withstands mechanical damage and can be used in open-fire or extreme weather conditions. 

Easy to clean

Carbon steel woks do not require any specific treatment: you just need to clean it with a sponge and warm water and then wipe it dry. Please remember that this cookware is not suitable for a dishwasher.


Why are some carbon steel woks black?

The wok obtains its black colour as a result of the surface-hardening process (oxidation) during its manufacture. 

Is black carbon steel good for cooking?

The black carbon steel wok is an eco-friendly, non-toxic, durable kitchen utensil. It is absolutely safe for everyday cooking.

Why do chefs use carbon black steel woks?

These kitchen utensils are used for the fast cooking of Asian dishes. The shape and material of Yosukata woks allow for preserving smells, tastes, and nutritious value of the ingredients during the cooking. 

What are the differences between black and blue carbon steel? 

There is not much difference between black and blue carbon steel wok. It is believed that blue woks are less exposed to corrosion. However, there is no clear evidence of this statement.