YOSUKATA Carbon Metal Wok Pan – 14 in Woks and Stir Fry Pans – Chinese language Wok with Spherical Backside Wok – Conventional Chinese language Japanese Woks – Black Metal Wok
Original price was: $72.99.$61.99Current price is: $61.99.
Value: $72.99 - $61.99
(as of Feb 04, 2025 06:21:02 UTC – Particulars)
Product Description
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Buyer Opinions
4.3 out of 5 stars
2,935
4.4 out of 5 stars
1,867
4.4 out of 5 stars
1,867
4.3 out of 5 stars
5,239
4.3 out of 5 stars
5,239
4.1 out of 5 stars
240
Value
$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
gasoline, open fireplace gasoline, open fireplace gasoline, open fireplace gasoline, open fireplace, electrical, induction gasoline, open fireplace, electrical, induction gasoline, 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 personal residence. The Yosukata 14 inch wok with spherical backside is specifically designed to lock the juice and taste inside elements. Our out of doors wok is conveniently designed to be used as a tenting wok, wok BBQ, grill wok
PRE-SEASONED: Our spherical backside carbon metal wok is pre-seasoned at excessive temperatures over 600F utilizing particular technics not like unseasoned woks and stir fry pans. The wok have to be seasoned with oil earlier than use
HIGH-QUALITY MATERIALS: This massive wok pan is produced from heavy-duty, black carbon metal. The ergonomic design of the wood deal with ensures a snug grip if you use this cooking wok
VERSATILITY: Along with stir-frying, with the Yosukata 14” pow wok, you’ll be able to cook dinner wholesome meals utilizing numerous conventional cooking strategies like pan-frying, braising, deep-frying, and so on. Appropriate solely with gasoline stovetops and open fireplace.
EASY HANDLING and STORAGE: Our metal wok is handy to hold and straightforward to retailer. Care directions, potential points, and how one can forestall and repair them might be discovered within the guide supplied with every wok and on the itemizing movies.
Clients say
Clients recognize the wok’s good taste, construct high quality, and performance. They discover it well-made with high-quality carbon metal, capable of produce nice outcomes rapidly. The wok is simple to scrub and season, with clear directions for cleansing and seasoning. It has a pleasant even warmth distribution and is an effective measurement. Nonetheless, opinions range on its weight and worth for cash.
AI-generated from the textual content of buyer critiques
10 reviews for YOSUKATA Carbon Metal Wok Pan – 14 in Woks and Stir Fry Pans – Chinese language Wok with Spherical Backside Wok – Conventional Chinese language Japanese Woks – Black Metal Wok
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Original price was: $72.99.$61.99Current price is: $61.99.
T Smith –
While it isn’t totally light, it Woks very well!
Woks just great.Have to pay attention to seasoning it well and then it’s going to be pretty non-stick.This piece I believe approaches ‘pro’ level.I could see a cook using it all day for some or many steps of cooking a dish. Several dishes!Wok cooking, stir-fry, takes a good bit of prep work.Then you’re heating a smidge of oil and dancing ingredients lightly through the cooking cycle.This wok is not totally lightweight¹ .It could be lighter, but then it might be bendy, and, it might not hold or distribute heat well enough to do this type of cooking well. The super high heat along with a pan that you season a little each time you cook² is the only way to achieve ‘wok-hai’, the true fragrance of Chinese cooking. A good pan, well aeasoned, is a tool, and as such, gains an attractive appearance though function’s form. Buy.¹ the handle is a good one, socketed, and attached with two screws so it can be replaced when the seasoned steel outlives it by 200 years; it tends to cause that one side to sink a bit; maybe a cast-iron hob ring will hold it better, but as the bottom is round, it cooks fine at a slight angle² always heat the pan, then add a little oil, just enough that you can swish around and coat the pan, let it get to smoking hot, then pour off the oil safely and discard when cooled. Now the pan is ready, it will be non-stick. The oil carmelizes, and polymerizes, creating or adding to a coating that is the seasoning. Only add oil to a hot pan³ don’t forget to get a stainless, long-handled spatula for stir-frying and other cooking types in this pan; it’s already the perfect shape, and the length will keep your hands out of the flames. Tip: wipe it with a tiny amount of any food-safe oil each time you use it so it’s more nonstick too
Gordon Wagner –
Very useful
I’m very happy with this wok. I bought a wok ring to use with it that works great. Seasoning the wok is easy, and it’s a lot of fun to cook in as opposed to pressing a big Dutch oven into service to stir fry food for dinner. It’s got a nice big handle and a helper ring on the far side. You’ll want a couple of long-handled tools to manipulate food while you’re cooking. I certainly can’t flip food like I’ve seen pro chefs do on cooking videos, but it’s easy to prepare dinner with this. The key is prepping your ingredients ahead of time, the actual cooking goes very quickly and the results are outstanding. Very happy with this wok, it’s well constructed, delivers heat nicely, and is about as big as I can fit on my rangetop. With very little effort, you can serve impressive meals in no time.
Autumn –
Definately a decent addition to my kitchen
It arrived at the same time as its lid. The lid is sturdy, lightweight and fits the pan perfectly. The wok is well-made, smooth, and distributes heat pretty well. It feels like if I used too much heat that it might damage the bottom center but I still need to test that. The only qualm I have is that the underside of the handle was slightly rusted when it arrived. The wok is blueish from being seasoned though and when seasoning a wok it can be difficult to avoid some rusting so it should be fine. Overall I think it is worth its price. I’m taking it camping to put it to the test. I will update on its durability and quality after I get back.
J. R. Kaus –
Solid traditional wok!
I like this wok, I’ve got a pretty well-seasoned now. I superheated it (heat-treating) till the whole pan surface changed color to a cool bluish hue and cooked off all the factory coating before I cooked in it. Anybody who is complaining about rust or that food sticks in it does not understand this is a “traditional carbon steel wok”. Carbon steel means NOT STAINLESS. You must cook with oil in a carbon steel pan. NEVER wash it with soap and water unless you are going to dry it and re-season it immediately afterward.If you look up how to season a traditional wok, you can season the wok with pork fat or a high-temperature oil, garlic and ginger. Once your wok is seasoned, it will retain wonderful umami flavor that is characteristic of Asian cuisine. If you cook soups or acidy food, you may have to re-season the pan. I’ve made a lot of stir-fry dishes and done some deep frying in it as well. My kids love Wontons and Crab Rangoons, and this wok works great for that. Cleaning this pan is as easy as getting it super hot, using a blunt utensil (wood or plastic scraper or spatula) to remove any debris from inside and re-applying a thin layer of oil. If you need some abrasive media to clean it, use some coarse kosher salt and a paper towel.Pros:Carbon steelSturdySeasons up niceEasy to cleanBeautiful blue color when heat-treatedCons:Handle screw can work looseDoes not sit balanced on the ring when empty (handle side is heavier)
Excellent, incredible quality, I just loved it. –
excellent product, amazing and quality.
excellent product, amazing and quality.
Gary S –
Yosukata provides detailed information on seasoning and care of their products. They include a step by step manual for all aspects of wok maintenance including cooking tips as well as YouTube videos. They also warn about their wooden handle loosening if the initial burn is done too close to the handle.If you follow their advice you can’t help but achieve a proper cooking surface. The initial burn off of oil produces a heavy acrid smoke and really should be done outside. I used my turkey fryer, it was quick and easy.Almost all of the negative reviews I have read are from those who have not read, understood or followed the guidance provided.I’m very pleased with the wok and particularly the welded not riveted handles. The welds are very neat.The 16 gauge carbon steel provides a more manageable weight for me as well.Update, I’ve been using the wok for a few weeks over a 15000 BTU butane stove. It has developed a great patina, I have no issue with food sticking. The wok cleans easily most times with hot water. Occasionally sugary sauces will stick but are easily removed.The wood handle insert has loosened presumably from repeated exposure to heat. I removed the two screws holding the insert, rotated it, drilled new holes and inserted longer screws. The handle is secure once again. The screws supplied by Yosukata are very short.
Lückert –
Eine Bereicherung für jede Küche. Lässt sich gut Händeln.
Silvia Formenton –
Pentola ottima più grande del previsto ma a mio figlio è piaciuta tantissimo per le sue ricette orientali
Erick Thijs –
Deze stalen wokpan past precies op de speciale ring van het fornuis en heeft de perfecte inhoud. Na het inwerken van de olie is het een plezier om mee te koken !
Michel Genot –
Conforme à la description