YOSUKATA Carbon Metal Wok Pan – 13,5 “ Stir Fry Pans – Chinese language Wok with Flat Backside Pow Wok – Conventional Japanese Woks – Black Carbon Metal
Original price was: $65.00.$59.99Current price is: $59.99.
Worth: $65.00 - $59.99
(as of Feb 01, 2025 07:37:58 UTC – Particulars)
Product Description
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Buyer Opinions
4.3 out of 5 stars
2,934
4.4 out of 5 stars
1,862
4.4 out of 5 stars
1,862
4.3 out of 5 stars
5,226
4.3 out of 5 stars
5,226
4.1 out of 5 stars
240
Worth
$61.99$61.99
$89.99$89.99
$74.99$74.99
$59.99$59.99
$56.99$56.99
$56.99$56.99
WEIGHT
3.8 LB
4.7 LB
4.7 LB
3.6 LB
2.9 LB
3.4 LB
PRE-SEASONED
✓
✓
NO
✓
✓
✓
FULLY SEASONED
NO
NO
NO
NO
NO
NO
COMPATIBILITY
fuel, open fireplace
fuel, open fireplace
fuel, open fireplace
fuel, open fireplace, electrical, induction
fuel, open fireplace, electrical, induction
fuel, open fireplace, electrical, induction
HEIGHT
3.9″
3.9″
3.9″
3.8″
3.5″
2.3″
GAUGE
16
15
15
16
16
14
ASSEMBLY REQUIRED
NO
NO
NO
NO
NO
✓
DE-ATTACHABLE HANDLE
NO
NO
NO
NO
NO
✓
GENUINE TASTE: Uncover the wealthy, genuine flavors of Chinese language and different Asian cuisines in your individual dwelling. The Yosukata 13,5 inch wok with flat backside is specifically designed to lock the juice and taste inside substances. Our outside wok is conveniently designed to be used as a tenting wok, wok BBQ, grill wok
PRE-SEASONED: Our carbon metal wok is pre-seasoned at excessive temperatures over 600F utilizing particular technics in contrast to unseasoned woks and stir fry pans. Nonetheless require full seasoning with oil like several Chinese language wok
HIGH-QUALITY MATERIALS: This huge wok pan is constructed from heavy-duty, black carbon metal. The ergonomic design of the wood deal with ensures a snug grip while you use this pow wok
VERSATILITY: Along with stir-frying, with the Yosukata carbon wok pan, you possibly can prepare dinner wholesome meals utilizing varied conventional cooking strategies like pan-frying, braising and deep-frying
EASY HANDLING and STORAGE: Our metal wok is handy to hold and straightforward to retailer
Clients say
Clients discover the wok a superb choice for dwelling use. It has a sturdy and well-designed deal with that gives a cushty grip. They admire its even warmth distribution and fast heating time, making it good for stir-frying. Many discover it a superb worth for the worth, with a superb end and machining. The wok is straightforward to wash. Nevertheless, some clients have differing opinions on the construct high quality, weight, and seasoning.
AI-generated from the textual content of buyer opinions
8 reviews for YOSUKATA Carbon Metal Wok Pan – 13,5 “ Stir Fry Pans – Chinese language Wok with Flat Backside Pow Wok – Conventional Japanese Woks – Black Carbon Metal
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Original price was: $65.00.$59.99Current price is: $59.99.
Esther –
Regret not buying it earlier!!
I recently purchased the YOSUKATA Carbon Steel Wok Pan (13.5â), and Iâm absolutely impressed! The wok is made from high-quality carbon steel, which heats up quickly and distributes heat evenly, making stir-frying a breeze. The flat bottom provides excellent stability on my stovetop, and it’s just the right size for cooking meals for the whole family.
The wokâs surface develops a beautiful patina after a few uses, enhancing its non-stick properties. While it requires a bit of seasoning initially, itâs easy to maintain, and the cooking performance has only improved over time. I also love how versatile it isâIâve used it for stir-fries, sautéing, and even deep-frying, and it works beautifully for all types of dishes.
The handle feels sturdy and well-designed, offering a comfortable grip, and the wokâs overall weight is well-balanced. Itâs a traditional design with a modern feel, making it perfect for both beginners and seasoned cooks.
If youâre looking for a reliable, durable, and versatile wok, I highly recommend the YOSUKATA Carbon Steel Wok Pan. Itâs a great addition to my kitchen!
mtspace –
Great to Cook With. A Little Unfinished.
Abandon your idea that all things made by/for Japanese companies display the kind of craftsmanship that went into crafting Samurai swords – unless you believe that the exception proves the rule.
Long before I contemplated seasoning this wok, I got out some 80 grit abrasive and knocked the knife-edge off the rim around the top of this pan. (So much for “Note 6” in the standard shop fab drawings which reads “Break all Edges.”) While I was finishing this phase of manufacture-finishing I noticed that the weld attaching the handle bracket to the wok body had evidently never been cleaned post-weld. This I left uncleaned because only a good sandblaster could have done the job. I cannot recall ever buying anything that seemed quite this unfinished.
Once one has gotten over the disappointment of purchasing a new kitchen that has material aesthetic blemishes, though, this wok becomes an awesome cooking tool for a home kitchen. It is slightly smaller than commercial woks, and its very thin steel construction means it comes up to temperature on a regular stove in a very short time. I can get rice sizzling inside twenty seconds, for example. This quality suggests that the wok is going to be much hotter on the flat than it is on the sides, and this strikes me as a feature. It’s the first wok I have used that has not left me wishing I had a wok ring.
A place where the tradeoff between aesthetics and function works well is the wooden handle. It looks big and clunky. Also, the finish is a little rough and rustic; but when one is manipulating the wok on the stove one really appreciates the large diameter handle and the grippiness of its rough finish. This is such a great quality that it may be the reason enough to rush out and buy this wok.
I recommend buying the package that includes the stainless steel tool set. The scraper/spatula in particular is nice because the curve on the end naturally matches the curvature of the wok.
This is a tool for serious cooks, not one for people who want to show off their kitchens. If you want to be happy with this wok, be certain you are in the former group.
Harry H –
Sturdy (welded joints!) and versatile wok that’s great for everyday cooking. Used by Youtuber Chefs!
Tldr – A sturdy wok with welded joints and a smooth cooking surface that should stand the test of time for everyday cooking.
*Edit – I believe this Wok is actually used by at least one fairly famous Youtuber Chef too!
As someone who has been cooking at home more and more, I felt the need to buy an additional wok after reading that they’re one of the most essential pans for cooking.
I purchased this wok from Yosukata because of something that is commonly over looked, the joint construction. Most of my pans use rivets to connect the handle to the pan itself. While it’s not common for the rivets to fail, I have come across situations where it loosens or, worse, pops out (the pop actually occurred on a name brand pot). This wok from Yosukata has welded points, which means that it is extremely strong at the points where the handles meet the pan. This is apparent when cooking with it – there’s no rattling or give to it. One minor downside to this is that it doesn’t look as “clean” due to the weld, but I’ll take the sturdiness over this any day.
Cooking with the Yosukata wok is a breeze. Heat it up, use oil, and stir fry. In my experience, the wok heats up quickly and the heat distribution was pretty good. When using an adequate amount of oil, food did not stick and things cooked evenly. The wok, while large and has a bit of heft, is easy to maneuver because of its even weight distribution. I’ve not used the wok for other cooking methods, but woks are known to be useful for deep frying and steaming. A minor recommendation for the manufacturer would be to include some sort of insulation for the smaller handle – it would be useful when having to pick the wok up from both sides when hot.
One thing to note for carbon steel pans is that it does require a bit of care when cleaning. The “seasoning” is basically oil that has been heated to a high enough temperature where it bonds to the surface of the metal. It is semi-permanent and does come off when cooking certain things. The important thing is to never leave it in water for too long or it may rust – they shipped the pan with some sort of oil to prevent rusting. I recommending doing something similar when storing it for awhile – rubbing a thin layer of oil on it before putting it away. You can always rebuild seasoning (Google ‘seasoning carbon steel’) and, also, just cooking in it a lot. Personally, for cleaning, I use a non abrasive scrubbing sponge and then dry on an open flame.
Overall, this is a great pan that will be in my rotation. Aside from some superficial thoughts, no real concerns or complaints here.
Vicky –
Guys, if you think that carbon steel woks are the same as non-stick cookware, you are wrong.Â
Carbon wok is a specific product that you need to know how to use. Follow the instructions on how to season, store, and follow all maintenance rules for the wok, and it will serve you for many years.
I was surprised to see a lot of bad reviews about the wok rusting and peeling. I read the manual carefully, and it clearly states that the wok has a tendency to rust because it does not have any chemical coating, how to avoid rusting, and what to do if it has rusted. Same thing with peeling. It’s in black lettering: âWarning! The cooking of acidic foods, boiling or steaming may alter the seasoning and react with the steel (peeling off and the appearance of gray stains). If this happens, please re-season.â
Personally, I’m going to strictly follow all the recommendations listed in the instructions because I don’t want to fail and ruin such a beautiful wok. I hope everything will be OK.
First, I washed off the technical protective oil with hot, soapy water, using a non-abrasive sponge.Â
Then I proceeded to the seasoning process on my electric stove. I preheated the wok at medium and then increased the heat, added oil, reduced the heat, and spread the oil around the wok with a paper towel and spatula for about 5 minutes, let the wok cool and wiped the excess oil with a paper towel. And my wok was ready to cook a delicious dinner for my family. I’m also pleased that the wok is very capacious.
Â
To sum up, Â great heat distribution, Â good for cooking a large amount, Â not too heavy, easy to clean. The color was slightly different from what was shown in the picture. More dark gray than black. But nonetheless, it looks and performs well.
Great product at an affordable price point.
Flavia Rebaudo –
Di ottima qualità . Proprio quello che cercavo
Bauch Sebastian –
Ganz schön groà ð
Robert Jonceski –
Om man gillar thaimat det är rett produkt
abelard06 –
⦠une corvée pour lâentretien.