|Material Type||Carbon Steel|
|Contains Liquid Contents||No|
|Product Dimensions||60.96 x 35.56 x 20.32 cm; 2.29 Kilograms|
Yosukata Blue Carbon Steel Wok Pan – 14" Woks and Stir Fry Pans - Chinese Hammered Wok Round Bottom Pow Wok - Traditional Chinese Japanese Woks - Blue Steel Wok (14", Blue)
Enhance your purchase
|Item diameter||14 Inches|
|Item dimensions LxWxH||61 x 35.6 x 20.3 centimetres|
About this item
- HIGH-QUALITY MATERIALS: This large professional wok pan is made from heavy-duty, 15 gauge carbon steel. The ergonomic design of the wooden handle ensures a comfy grip when you use this cooking wok
- PRE-SEASONED: Our carbon steel wok is pre-seasoned at high temperatures using special technics, unlike unseasoned woks and stir fry pans. Don’t worry about pre-seasoning your Chinese hammered crafted wok anymore
- GENUINE TASTE: Discover the rich, authentic flavors of Chinese, Korean, Japanese cuisines in your own home. The Yosukata 14 inch wok with round bottom is specially designed to lock the juice and flavor inside ingredients
- VERSATILITY: In addition to stir-frying, with the Yosukata 14'' pow wok, you can cook healthy meals using various traditional cooking techniques like pan-frying, braising, deep-frying, etc.
- EASY HANDLING and STORAGE: Our big steel hand-hammered wok is convenient to carry and easy to store
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MAINTENANCE: Wok must be cleaned after using once cooled down. If leave iron wok dirty, a patina will be destroyed and wok will start rusting. Wash with hot water and soft sponge. Don’t use detergent. Always dry it with a paper towel or low heat. Rub a little oil with a paper towel before storage. Store in a dry place
Ready to SAVOR delicious home-cooked Chinese, Korean, Japanese meals? Then waste no time; check out the best wok for stir frying!
CHINESE AND ASIAN DISHES TASTE BETTER: This hand hammered carbon steel wok, outdoor wok is made of 15 gauge grade steel, which means that no unwelcome flavors will interfere with your dish and you’ll always savor a fresh taste! Our 14’’ large hammered wok will hold enough ingredients to feed your entire family!
PRE-SEASONED LARGE WOK: Incorrectly seasoning your wok pan initially can jeopardize its surface forever! For your convenience, we’ve done that job for you. The wok was treated at a high temperature already. The color slightly changed and naturally uneven. But even it was initially pre-seasoned, it still needs to be fully seasoned with vegetable oil or lard.
EASY, HEALTHY STIR-FRY: This pre-seasoned wok was specifically hand crafted for stir-frying meals like fried rice, noodles, Kung Pao, Moo Shoo pork and many others. Feel free to use this round bottomed professional wok for deep-frying, pan-frying, braising, etc.
EVEN HEATING and OPTIMAL HEAT RETENTION: Our wok is heavy-duty carbon steel. This Chinese cooking wok ensures ideal heat retention and consistently even heating, both important for locking in flavors.
COMFY TO HOLD AND HANDLE: Unlike most woks and stir-fry pans, the handle of our wok pan is made of treated beech wood, it’s easy to grip while cooking without burning yourself or spilling your dish.
This traditional iron WOK crafted in China and would be your favorite stir-frying pan in the kitchen
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By Andrew on 29 July 2021
Top reviews from other countries
The pan is fine, the handle wiggles a little which could be fixed with a little work. I just feel that it wasnt advertised correctly so I'm giving it 2 stars because I had to spend close to 2 hours stripping the paint off and reseasoning the pan.
***Update*** Just made beef chow mien on it, and it was a glowing success! I seasoned it further. I tested a fried egg, and didn’t stick, success! Obviously after cooking with high heat with oils, etc, the bottom of the wok will change, it no longer has that dark blue, more like a black hue due to the high heat concentrated in the bottom middle, but it’s still smooth to the touch and it’s more stick free than ever. That’s the key, the more you cook on it, the more everything just slides off. I even made huevos rancheros on it! love this wok!!!
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.