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13,5-inch (34cm) Pre-Seasoned Blue Carbon Steel Wok with Flat Bottom

  • Material Carbon Steel
  • Brand YOSUKATA
  • Item Diameter 13.5 Inches
  • Color Blue
  • Item Dimensions LxWxH 20 x 13.5 x 3.5 inches
  • EAN 4897124340176
Ask a question Buy now
134,99$ 149,99$
  • Material Carbon Steel
  • Brand YOSUKATA
  • Item Diameter 13.5 Inches
  • Color Blue
  • Item Dimensions LxWxH 20 x 13.5 x 3.5 inches
  • EAN 4897124340176
Ask a question Buy now
134,99$ 149,99$

About this item

PRE-SEASONED: YOSUKATA blue carbon steel wok flat bottom pan is pre seasoned at high temperatures over 600F using special technics. It takes just a few minutes to fully season this traditional Japanese pan with oil and start cooking right away.

PREMIUM GRADE QUALITY for LIFETIME USE: This traditional hand hammered carbon steel pow wok is extra-sturdy. Each wok flat bottom pan is made of high-quality carbon steel using traditional production technology.

MULTIPURPOSE: This is the best wok carbon steel cookware for cooking delicious, healthy meals as it retains the juice and flavor within ingredients. Perfect for pan-frying, braising and deep-frying.

FOR ALL COOKING SURFACES: Our flat-bottomed large wok is an excellent traditional Japanese wok for electric stove, induction cooktop, gas cooker or even open fire.

SECURE GRIP: The long handle of our carbon steel wok pan is tightly fixed through welding. Also, it combines optimal diameter and shape, a special non-sliding finish, well-dried wood.

Ready to upgrade your Asian cooking adventures?

The Yosukata blue wok will please both professional chefs and hobbyists with its stability, practicality and durability.

SEVEN reasons to choose our flat bottomed woks:

1.Pre-seasoned: For your convenience and safety, your Yosukata traditional Japanese carbon steel wok has been pre-seasoned at temperatures over 600F using special techniques. After unpacking, fully season it with oil. The cooking surface will be super slick, so food won't stick, and you will need very little oil when cooking. 2.More stability: In contrast to a round-bottomed wok, our 13.5" flat bottom carbon steel wok is a perfect match for open fires, electric coils, an electric glass top, ceramic, and induction cooking surfaces. 3.Genuine taste: The gradual change in thickness of our 15-gauge steel allows for fast, uniform heat distribution. The ergonomic design of the wok helps retain all the juices and flavors in your ingredients, so your dishes are properly cooked and delicious. 4.High-quality materials: This preseasoned carbon steel wok is designed to serve you a lifetime. We use premium-grade carbon steel and traditional production technology. 5.Secure grip: The handle is welded to the base, so it is extremely sturdy. There's no rattling. You'll appreciate the optimal diameter and shape, a non-slip finish, and well-dried beech wood. 6.Versatility: You can use this wok blue for pan frying, braising, and deep-frying. This carbon wok is the perfect utensil for traditional Japanese, Chinese and Korean cooking. 7.Easy handling and care: Just make sure to wipe it out with a dry paper towel after washing up.

Passionate chefs design YOSUKATA woks. Before they ever make it to the market, all our woks, fry pans and wok covers are tested and approved by Asian cuisine PROs.

Order our blue wok with confidence.
limes big pepper avocado

Reviews

Awesome! See photos of egg dancing!

I bought the Blue Carbon Steel flat bottom 13.5 inch for my electric Induction cooktop. It arrived blue and coated with oil. I’m not sure what oil was used but I wanted to start from scratch so I used a rough scrubber for stainless steel pans to scrub out the pre-seasoning and the layer of blue (which is from the heat treatment they do for pre seasoning). It scrubbed until it got to silver. See photos. I wiped and washed with soap and wiped again until the paper towel had no more steel residue. I heated it on medium high on the Induction cooktop and watched it change colours to blue nd then back to silver. I rotated and tilted the pan until all areas had gone through the colour change and back to silver. Careful near the handle because the wooded handle can start to smoke so no need to go that close. Once all is done, the pan cooled and became blue again (internal and external). I then used the advance method to season it because the basic and traditional method would cause too much smoke in an apartment. The sacrificial veg I used are - unpeeled sliced ginger, a whole brown onion chopped rough unpeeled, and a handful of shallots/scallions and chopped. I heated the wok on medium and used avocado oil for its high smoke point and I fried the veg for 10 minutes ensuring that the oils and veg are rubbed onto all parts of the wok. Then I cooled it and rinsed it in hot water and brush without any detergent/soap. I wiped it dry with paper towel. I did the fried egg test and it is non stick. 3 more dishes later, and it is starting to show development of patina. Very happy and no nonstick anywhere! See photos and videos.

Wok

Huge improvement from my old wok. Cooks quickly and produces authentic Chinese meals.

Best Wok Ever!

I made the best ever pad thai noodles with this Yusokata wok - owned several others prior and nothing works perfectly as this. Followed exact you tube instructions on seasoning it and also on care. So easy and simple to follow. Very happy with this product, don't waste money on other high end brands from fancy kitchen boutiques if you want a REAL FUNCTIONING wok for home. Tip: get the wooden wok cover for this too. I bought it after buying this wok and it fits perfectly and so easy to clean and care.

parsley tomato shrimp