14” Silver Carbon Steel Wok with Round Bottom | Suitable for Gas Stoves and Open Fires - Traditional Chinese Wok (Silver)

Great wok that has been visibly hammered while maintaining smooth surface and done so to a great shape. This is a round-bottom wok, but has worked great on a regular gas stove for me without a stand or any rings. The pre-seasoned wok comes with a beautiful and thorough rich blue oxidation that looks really great in person which I'm not too sure how you would be able to actually achieve on your own unless you really know what your doing. Regardless, with a good season on this pan the non-stick ability is really unbelievable. If you haven't ever seasoned your wok before, I highly recommend looking further into the process as the instructions included are a little bit vague. Below I included a few tips I think can help if interested. However overall, aside from the seasoning which can actually be a very quick simple process, one thing is for sure and that is that I really find it hard to believe you'd be disappointed in this wok at all. The quality craftsmanship and material constituting this wok stands out and is able to compare well with much higher end woks for a great price in my opinion so I would definitely recommend it. I happened to use the oven to do mine and the pictures shown are the result. The handle is set extremely firmly into place, however if you want to use the oven to season it it is possible. I would recommend the stove top if you can use a vent and open the windows as the oven method will still be smoky as well. I actually suprisingly happened to use both methods on my pan which I will explain why I did and what to look out for if interested. For the oven, if you can't get the handle off just leave the 2 screws off if you prefer or you can leave one in to be safe while transferring and wet a paper towel damply with water to wrap the handle with it. Afterwards covering in foil to keep the moisture in. This can be done while preheating oven to the first tempature at 200F. When it's ready, 15min to warm the wok for applying the first coat of oil to be polymerized, then is raised to 350F. While the temperature is rising, just barely douse a paper towel with oil and wipe down all the surfaces for a very thin coat. A little bit really does go a long way and thinner the better. After another 15 min once more at 350F the handle should be loose enough to remove at this point and the wok needs as much excess oil wiped off as possible with a clean paper towel because any excess oil will pull together and can form streaks and bake on an uneven season on the next step, which would hardening the oil by using the highest setting that your oven can go to for about 45 min to an hour. This process can be repeated several times to get a better season and the handle can be reinserted while remaining firm. If your using an oven, the result can vary based on oil type and tempature with greater time involved but can result in a very smooth surface. I unconventionally used coconut oil for the oven, but I feel you should use vegetable, lard, canola, or some recommend flax due to its low smoke point which is ideal. Although it's worth mentioning that in the oven, the wok will still smoke because your getting the oil above the smoke point, it's just preventing excess amounts of it smoking when first applying. Over the stove, the process is similar but much faster. This is done by getting your wok very hot. You then want to use the same light application of oil but while holding it on its side and applying only the area the heat is on while making your way around the pan. You can use tongs to do this to swirl it on and then quickly use a dry one to wipe it down again as much as possible. It will seem like you might be wiping it all off but a thin layer will remain. This will smoke off until all of the oil has polymerized then repeat until it is finished. Although there are two key things to watch out for while using this method. One is do not apply access oil or let it sit for too long before removing. This can leave a thicker not yet fully polymerized patch of oil that can ruin your non-stick coating and will peel away your season. This happened to me after finishing multiple coats in the oven and applying a layer of canola oil. However this is easily avoidable and you will definetly be able to tell if it happens. After this, I actually completely removed the first season using baking soda, vinegar, heat and steel wool. The other thing to look out for is over applying coats and overcooking the wok. It is definitely thought that the more coats the better, but this is best developed over time. One or two well applied layers will work great and can result in an amazingly non stick and gently darkened surface. You can definetly easily get this surface to a rich black, but repeatedly doing this on the high flame will actually burn the polymerized oil. It will seem okay, but will start to flake off once cooking and even though it's not more harmful chemicals or metal, you probably don't want this to happen so don't be afraid to reduce the heat some or reduce to around a medium heat once the process gets going.

I researched woks for a long time. I ruled out non-stick types because using high heat on them is worrisome and probably unhealthy from a health standpoint due to the higher heat you want to use with a wok, and I also learned that you just can't get that distinctive stir fry flavor (that elusive quality called "wok hei") from non-stick surface woks because you can't build up the seasoning patina. You also can't get the Wok hei from stainless steel, either. After reading a lot of reviews and opinions, it seemed clear that the most desirable material for serious wok cooking is carbon steel, and as I researched and looked at recommendations and reviews, the Yosukata brand came up as the best liked wok again and again. In addition to their regular carbon steel woks, Yosukata now sells a pre-seasoned blue carbon steel version (the pre-seasoning process under very high heat turns the steel blue, although later the blue will fade), and this type of wok has great advantages over a non-seasoned version. I got the 13.5" size with a flat bottom for use on my gas stove, and the pre-seasoned blue carbon steel version is definitely worth the extra cost because all surfaces inside and out are already professionally and uniformly seasoned at Yosukata's factory in a very high temperature oven that consumers would never have access to at home (1200° or some such). In addition, you won't have to spend the time or deal with the messiness involved in doing all the initial pre-seasoning yourself. The wok arrived beautifully pre-seasoned inside and out, and the additional pre seasoning you do before cooking with it was pretty quick and easy and is only necessary on the inside part of the wok. This wok is beautifully made and is a real work of art. There are no rivets on the inside surface, so it has a smooth interior that cleans up easily. The solid beech wood handle is thick and substantial, beautifully finished and easy to grasp. Some reviewers complained about the higher angle of the handle, but I like it and don't find it a problem. I also like the metal helper handle better than the wood covered helper handle as seen on some woks. ( I've seen in some reviews that the wood over the helper handle can get loose). Some woks don't even have a helper handle, but it seems useful to have one when lifting or moving the wok. This wok is not all that heavy and I can lift it with one hand. Buyers should be not forget that while this is a beautifully pre-seasoned wok, it still needs an additional seasoning on the interior surface before you cook in it. Because of Yosukata's superb pre-seasoning process, the second seasoning was a breeze to do. Yosukata.com has a series of excellent instructional videos on their website that show exactly what to do for cleaning and seasoning, plus a number of other useful videos related to using and caring for the wok. Although I don't use a lid for most stir fries, I still chose to get one for occasional use. Yosukata's own 12.8" dome lid fits this 13.5" wok perfectly. Larger than this would be too large. It's a very nice looking, well made lid and fits down into the wok like it is supposed to. There is a convenient raised handle on top and the glass see-through portion on the top is a nice feature. Here is a link to the correct lid for this 13.5" wok: https://www.amazon.com/dp/B09XJ6XG3Y I've now done several stir fries, and the seasoned surface is looking great and improving with each use. I think it looks better and more uniformly seasoned than the non-pre-seasoned woks out there. Cleaning is incredibly simple because this wok is remarkably non-stick already due to the factory seasoning process. Be aware that you should never use soap again after that first cleaning done right out of the box. Soap will break down the seasoning surface that you are working to build up over time, so you don't want to scrub it away. For your after-cooking cleaning, all you need to do is fill the wok with water and let it soak for about 5-10 minutes, then use a paper towel or sponge to easily remove any remaining food on the surface, then rinse and wipe it dry with paper towels, and the final step is to heat the wok on the stove for a few minutes over medium heat to be sure it's totally dry inside and out. That's it! The last step is vital because it prevents rust! The critical thing is to be sure a carbon steel wok is DRY before putting it away. People who do not properly dry their woks will eventually see rust and then complain about it it rusting. Know how to care for your wok and you'll never have a rust problem! I was intimidated and reluctant to buy a carbon steel wok in previous years because of the pre-seasoning process and the care carbon steel seemed to require to prevent rust. For about 10 years I had a pre-seasoned cast iron wok I wasn't totally satisfied with it for a couple of reasons. It was incredibly heavy (12 lbs) and it gets extremely hot all over and then retains that heat for a long time, so it can't cool down quickly like a carbon steel wok, and you lose the ability to stir fry at different temperatures as needed. Now that I have compared using these two types of woks, I can say the carbon steel type is so much more preferable, and while the pre-seasoned blue carbon steel woks like this one do require that tiny bit of extra care mainly with the cleaning and drying, it's really not at all difficult or time consuming like I had long imagined. The pre-seasoned surface also seems to look better than the types you season completely by yourself. I also once had a stainless steel wok and it just didn't cook the same as a carbon steel one, and I didn't like it at all (although it looked pretty). In summary, the Yosukata pre-seasoned blue carbon steel wok is really fabulous, easy to season, easy to use, and easy to clean up. I recommend it very highly if you want to do authentic stir fries. Addendum 12/9/24: The more I use this wok the more I absolutely love it. I've made several stir fries that should have been a time-consuming to clean up (sticky sauces), but it is incredibly easy to clean up and things barely stick to the surface. I just soak the wok full of water for 10 minutes or so, then all it takes is a paper towel in the water to wipe everything from the surface effortlessly. I have to conclude that Yosukata's pre-seasoning process combined with the initial seasoning I did has created a fabulous, basically non-stick surface right from the start. Maintenance is beyond easy! I love all the recipes I've tried, and everything turns out fantastic. I couldn't be happier, and this has to be the best wok ever!

Much to like about this wok. It comes pre-seasoned (although the manufacturer recommends treating with oil before the first use). It is well constructed and appears to be very sturdy. The only flaw for me is the weight. It is fairly heavy for the home cook.

Built like a tank. Heat disperses pretty nicely around the wok. My only complaint is the metal where the handle attaches get's very hot and will burn your hand, so be careful when you grab the handle. Other than that, it's great! Mine also discolored like other reviews have posted, but that's normal. As you cook and different foods cooked at different heats, the wok will "break in" and change. Make sure you read the care instructions it came with and you'll be fine. I wash mine with steel wool until all food residue is removed. Then I wash it with a sponge and dish soap. Then a thorough rinse and towel dry. Next I put it on the stove on low heat to make sure it's completely dry. Lastly, I put some cooking oil in the bottom and spread that all over to recoat the wok. Lastly, never cook acidic foods (ie- lime juice, lemon juice, a lot of tomatoes, vinegar, etc). That will strip your seasoning off the wok and you'll have to redo it. If you want to cook acidic foods, you should use a stainless steel wok.

Love, love love!!! Talk about stepping up my wok game!! Love the heft in this Yosukata wok. I have attached some photos of the unpacking and easy seasoning. It's a great size and truly disperses the heat to give you great heating time. The wok is truly non-stick, gives great flavor to all dishes I've made so far. I purchased the Yosukata lid too and it works great. Would highly recommend.

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.

1. I'm pretty sure the bluing is a chemical treatment and not heat treated. 2. Mine came with a couple of prominent rust spots on the exterior I made it work by sanding off the rust and seasoning it but I noticed that the blue scraped right off. It's not a coating but it's just barely surface deep and you wouldn't see that on a heat treated steel. You should be aware that you are going to have to substantially season this yourself. What this means is that the buing is basically just aesthetic and after you do your own seasoning I think it actually looks worse. Other than that I think its actually a pretty good pan. The heat could spread a bit more up the sides but that might be because of the flat bottom which is a tradeoff unless you have a burner that fits a round wok. It's sturdy, especially the handle, and it's got a good weight and heat retention.

I purchased both the Craft Wok and the Yosukata Blue Carbon Wok to compare because they had the great reviews online. My first impression was I wouldn't want to use the Yosukata because it was so beautiful. It had the most gorgeous blue finish. The craft wok also looked amazing, like it was hammered by an ancient warrior. They were both similar in many ways: both had wooden handles, flat bottoms, thick gauge carbon steel and were very heavy. Like other reviewers have said they have an awkward handle angle, but it won't really matter because you won't be doing a lot of flipping with how heavy the woks are. The Yosukata was more of a round shape with more cooking space on the bottom and higher walls, while the Craft Wok's had less cooking space on the bottom with walls extended further. The quality on both were superb. I couldn't find anything wrong with either one. The Craft Wok's handle wasn't loose but we could feel that it might come loose with a lot of use, while the Yosukata seems a lot tighter. My wife liked the Craft Wok better while I liked the beauty of the Yosukata better. We ended up choosing the Craft Wok because we knew the Yosukata would end up discolored after cooking with it and because my wife makes the final decisions in the house.

The pot is lighter than normal iron cast and easy to handle. The seasoning process was easy and so far the pot is in great condition after 2 weeks

Very big size not useful for my home i retured it little bit rustic when i received pakage was poor don't know is it true yousukatta product

I have been using non-stick wok for a long time. I am getting more and more concerned about the coating that might present cancer-causing risk. I had done a lot of research of a wok that can be long-lasting. Carbon steel wok put me off for quite some time because I thought it would be high maintenance. After getting this wok, I have no regret at all. It took some steps to season it and oil it after each use. But it provides good "wok hey" and is surprisingly easy to wash. A very good item!

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You can be skeptical about the price of the Yosukata blue carbon steel wok, but in this case, the price point also means that, provided you take care of this wok, it will take care of you, probably for the rest of your life. It's certainly possible to find slightly better woks at a lower price, although this may also mean doing more research or even having to undertake some extra steps yourself. And it's certainly easier to find much better woks than this, but you'll also be paying more. What you get at this price point in the yosukata is a high-quality wok that will last a lifetime, but only if you are a responsible wok owner and take care of this cooking tool as intended. One of the reasons this commands a higher price point is, firstly, the quality of construction. It's carbon steel, it's been hammered out by hand, and it uses no rivets in the construction. This results in a hefty, solid wok, which may be a little heavier to use for some, but this also means the wok, thanks to its flat bottom, is stable and doesn't move or shift around much. The flat bottom also means that you can use this wok on any stove, whether it's electric, induction, or gas. However, another reason the cost of this wok is bumped is that it has already been "blued," a pre-seasoning process that uniformly exposes the carbon steel to intensely high temperatures, resulting in the signature blue color. This means that the initial rust-resistant layer of magnetite has been formed, which also creates the "anchor layer" on which the actual seasoning can sit, creating the non-stick layer for cooking. This is an essential step for quality woks and proper wok usage, and if you do this at home, it usually involves painstakingly sticking every visible part of the wok on a high heat source--preferably a gas flame--to blue the entire wok, and this is very easy to mess up. Yosukata has done this part for you with this model. This does mean, however, that the wok still needs to be properly seasoned, a one or two-step process depending on how thorough you want to be. After the wok is properly seasoned, it should never be washed with dishwashing soap or left soaking in water for hours. It should always be dried with a paper towel, and as an added precaution, you can apply a light layer of oil to the wok with a paper towel after drying, though this isn't strictly required. Doing these steps and then regularly applying cooking oil with each cooking session will make the wok even more non-stick as time passes If you do all these things, you will find this a sturdy, indispensable tool for stir-fries and other types of cooking. The carbon steel heats up quickly, holds heat well, and distributes it evenly, regardless of whether you're using gas, electric, or induction. When properly seasoned, this is a very non-stick cooking surface that cleans up easily with plain water, and because there's no non-stick coating, it is not only healthier, but will last forever, compared to woks with a non-stick coating sprayed on that require replacement after a few years of regular use, as the coating inevitably wears off. In other words, yes, you are paying a little more for this wok, but in exchange for that higher price point, you're getting a quality product that didn't require a rabbit hole of extensive research, and that you won't have to worry about for the rest of your life if you take care of it.