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YOSUKATA Flat Bottom Wok Pan - 13.5" Blue Carbon Steel Wok - Preseasoned Carbon Steel Skillet - Traditional Japanese Cookware for Electric Induction Cooktops Woks and Stir Fry Pans
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Purchase options and add-ons
Brand | YOSUKATA |
Material | Carbon Steel |
Special Feature | Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible, Open Fire, BBQ, Grill, Outdoor Camping Wok See more |
Color | Blue |
Capacity | 5.2 Quarts |
About this item
- PRE-SEASONED: YOSUKATA large 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. Our outdoor wok is conveniently designed for use as a camping wok, wok BBQ, grill wok
- 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.
Customer ratings by feature
- YOSUKATA Flat Bottom Wok Pan - 13.5" Blue Carbon Steel Wok Flat Bottom Wok Pan - 13.5" Blue Carbon Steel WokThis bundle contains 2 items
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Product Description
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Black carbon steel flat bottom wok 13.5" | Black carbon steel flat bottom wok 11.8" | Blue carbon steel round bottom wok 14" | Black carbon steel round bottom wok 14" | Black carbon steel pan 11.8" | |
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Customer Reviews |
4.3 out of 5 stars
4,665
|
4.3 out of 5 stars
4,665
|
4.4 out of 5 stars
1,637
|
4.3 out of 5 stars
2,822
|
4.2 out of 5 stars
192
|
Weight | 3.6LB | 2.9LB | 4.7LB | 3.8LB | 3.4LB |
PRE-SEASONED | ✓ | ✓ | ✓ | ✓ | ✓ |
FULLY SEASONED | NO | NO | NO | NO | NO |
COMPATIBILITY | gas, open fire, electric, induction | gas, open fire, electric, induction | gas, open fire | gas, open fire | gas, open fire, electric, induction |
HEIGHT | 3.8" | 3.5" | 3.9" | 3.9" | 2.3" |
GAUGE | 16 | 16 | 15 | 16 | 14 |
ASSEMBLY REQUIRED | NO | NO | NO | NO | ✓ |
DE-ATTACHABLE HANDLE | NO | NO | NO | NO | ✓ |
Videos
Videos for this product
1:05
Click to play video
Why Chefs LOVE this wok for home cooking!.mp4
Von Video Reviews
Videos for this product
0:54
Click to play video
Blue Carbon Steel Wok
Yosukata
Videos for this product
0:07
Click to play video
Customer Review: Uneven dents on the bottom
MonkeyKueen
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Product information
Brand | YOSUKATA |
---|---|
Material | Carbon Steel |
Special Feature | Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible, Open Fire, BBQ, Grill, Outdoor Camping Wok |
Color | Blue |
Capacity | 5.2 Quarts |
Compatible Devices | Smooth Surface Induction, Gas, Smooth Surface Non Induction, Electric Coil |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 600 Degrees Fahrenheit |
Handle Material | Carbon Steel |
Item Weight | 6 Pounds |
Number of Pieces | 1 |
Is Oven Safe | No |
Model Name | Blue Carbon Steel Wok |
Has Nonstick Coating | No |
Is Dishwasher Safe | No |
Recommended Uses For Product | sautéing, frying, braising, deep-frying, stir-frying |
Specific Uses For Product | pan-frying, braising, deep-frying, indoor cooking, outdoor cooking, electric stove, induction cooktop, gas cooker, open fire, BBQ, grill, outdoor camping |
UPC | 742033738696 |
Item Weight | 6 pounds |
ASIN | B08HMXMG2H |
Country of Origin | China |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #10,407 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #24 in Woks & Stir-Fry Pans |
Diameter | 13.5 Inches |
Batteries required | No |
Warranty & Support
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YOSUKATA Flat Bottom Wok Pan - 13.5" Blue Carbon Steel Wok - Preseasoned Carbon Steel Skillet - Traditional Japanese Cookware for Electric Induction Cooktops Woks and Stir Fry Pans
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This Item YOSUKATA Flat Bottom Wok Pan - 13.5" Blue Carbon Steel Wok - Preseasoned Carbon Steel Skillet - Traditional Japanese Cookware for Electric Induction Cooktops Woks and Stir Fry Pans | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | $85.99$85.99 | -8% $59.99$59.99 List: $65.00 | -25% $37.69$37.69 List: $49.99 | -26% $51.99$51.99 List: $69.99 | -14% $59.75$59.75 List: $69.75 | -16% $33.57$33.57 List: $39.99 |
Delivery | Get it as soon as Thursday, Aug 1 | Get it as soon as Thursday, Aug 1 | Get it as soon as Wednesday, Jul 31 | Get it as soon as Thursday, Aug 1 | Get it as soon as Tuesday, Jul 30 | Get it as soon as Tuesday, Jul 30 |
Customer Ratings | ||||||
Heat distribution | 4.9 | 4.3 | 4.4 | 4.3 | 4.4 | 4.1 |
Easy to clean | 4.0 | 4.0 | 4.2 | 4.0 | 4.3 | 4.1 |
Value for money | 3.8 | 3.7 | 4.1 | 4.0 | 4.4 | 4.5 |
Sturdiness | 4.1 | — | 4.4 | 4.3 | 4.6 | — |
Light weight | — | 4.0 | 4.0 | 3.6 | — | 4.2 |
Sold By | Yosukata | YANTURION | Amazon.com | YANTURION | Craft Wok | Curated Kitchenware |
capacity | 5.2 quarts | 1.4 gallons | 5 quarts | 1.6 gallons | 1.55 gallons | 6 liters |
material | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel |
diameter | 13.5 inches inches | — | 14 inches inches | 14 inches inches | 14 inches inches | — |
has nonstick coating | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✓ |
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the ease of use of the wok. They mention it's easy to season and use, and that it cooks perfectly. They appreciate the performance, and quality. However, some customers have reported issues with the blue coating coming off and the handle being awkward. Opinions are mixed on the weight and value.
AI-generated from the text of customer reviews
Customers like the quality of the saute fry pan. They say it's a wonderful crafted piece that will last for years to come. They also appreciate the professional level of cookware and the blued steel finish.
"...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..." Read more
"...The more I've used it it's started developing that nice patina...." Read more
"...This wok definitely had a nice shape and excellent heat distribution. I think I already mentioned that I liked the balance...." Read more
"...nice and crispy, the veggies cooked up crisp, and the whole thing put together was very tasty...." Read more
Customers find the saute fry pan easy to use. They mention it's easy to season, cook dishes in, and season. They say it'll stay with them till the grave. Customers also say the ease of use is worth the price point. They also mention that everything comes together fast and has very little sticking.
"...Seasoning was pretty straightforward, and I was able to cook my first stir fry with little sticking, which was mainly from cooking the chicken in..." Read more
"The size, quality, build and ease of use are all fine. My only objection is that the bluing is presented as pre-seasoning. It is not...." Read more
"...He loves how easy it is to cook dishes in and how consistent the heat is. Also cleans really easily. I recommend this Wok." Read more
"...recommend looking further into the process as the instructions included are a little bit vague...." Read more
Customers find the cooking process of the wok to be easy. They mention that the wow is beautiful, easy to clean, and perfect for kitchen cooking. Additionally, customers say that the flattened bottom is great for searing meats for stir fry.
"...The wok is a total joy for cooking! Definitely a must buy if you are looking for a good quality carbon steel wok." Read more
"Even heat distribution is nice, will enhance taste of food with proper seasoning and maintaining. Love the no rivet design, solid welds...." Read more
"...Food was cooked perfectly and the ease of use is worth the price point, Would not hesitate to replace my other wok with this !" Read more
"I like the size of this wok and it’s taking seasoning pretty well so far. Just need to keep using it...." Read more
Customers like the performance of the saute fry pan. They say it's well-made, works well, and is satisfied with the results. Some mention that it'll work on a flat stove but is better on gas. Overall, most are happy with the product's performance and recommend it to others.
"...This is a round-bottom wok, but has worked great on a regular gas stove for me without a stand or any rings...." Read more
"...Good company to buy from. Excellent before and after customer support. They actually care about quality control." Read more
"Gets really hot on an electric stove, you need to manage it, but works very well." Read more
"...made for her and not matter what heat she uses to cook this wok performs well and cook fast...." Read more
Customers are mixed about the weight of the wok. Some are pleased with the weight and durability, while others say that it feels much heavier than it is.
"...of the handle, the angle was simply too high and it was too heavy for me to pick up with one hand...." Read more
"...The weight is nice and I love how it's just slightly curved so it sits on my range, but it's not flat bottomed so you can still get a nice little..." Read more
"...But so heavy with the amount of steel used to fabricate it, that it is a bit foreboding...." Read more
"...Remember, its very heavy!Last thing - it ships with a tool oil on it that is fairly difficult to wash off completely...." Read more
Customers have mixed opinions about the value of the wok. Some say it's a great product for the price, while others say it was a waste of money.
"...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...." Read more
"...The initial cost is higher but I should get a life time of use and/or pass on to my kids." Read more
"...It's a great value and would be perfect to use on a powerful burner where lots of heat can be achieved...." Read more
"...Well worth the $$$" Read more
Customers are dissatisfied with the handle of the saute fry pan. They say it's angled too poorly, cumbersome, and awkward. Some customers also mention that the handle is loose and wiggles a little. Overall, customers are disappointed with the quality and functionality of this product.
"...The handle is set extremely firmly into place, however if you want to use the oven to season it it is possible...." Read more
"...my hand further away, on the wooden part of the handle, the angle was simply too high and it was too heavy for me to pick up with one hand...." Read more
"...Love the no rivet design, solid welds. Stout wooden handle gives a secure grip.Good company to buy from...." Read more
"...The round shovel handle is not great in-hand due to the weight of the piece. Picking it up one handed is not comfortable...." Read more
Customers are dissatisfied with the coating of the saute fry pan. They mention that the blue color started fading away after the first use in certain spots. The finish also discolored significantly on the bottom.
"...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..." Read more
"...There is some manufacturing gunk on it (there is on every new carbon steel pan ever) so I'm not sure if that's just what the reviewer thought was..." Read more
"...The first time I used the wok, some of the blue stuff scraped off...." Read more
"...I come back to find a dark hard plasticky residue peeling up at the bottom...." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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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.
Reviewed in the United States on February 3, 2021
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.
Seasoning was pretty straightforward, and I was able to cook my first stir fry with little sticking, which was mainly from cooking the chicken in cornstarch and a somewhat sugary sauce at the end, but overall I made a better stir fry than I ever did before I had a wok. The more I've used it it's started developing that nice patina. I've had to give it a "wok facial" (Google it) a few times to get some nasty gunk off but it just keeps getting better and better. It's mostly black and gray now, still blue up high on the edges where my flames don't reach. I can fry eggs and flip them in there without a spatula.
The weight is nice and I love how it's just slightly curved so it sits on my range, but it's not flat bottomed so you can still get a nice little pool of oil to fry with. It's pretty heavy and I a 38 year old male typically need two hands to flip it (always cooking for 4 though so it's fuller than it should be). Also the handle is kind of short and since it's so heavy your inclination is to grab up the handle closer to the wok, but since there is a decent amount of steel there you can easily grab too far and burn your hand. That's really my only complaint.
To the review about it just being blue paint, the blue coloring comes from a pre-seasoning process, the steel itself isn't blue. There is some manufacturing gunk on it (there is on every new carbon steel pan ever) so I'm not sure if that's just what the reviewer thought was chipping off, or maybe they got a lemon, I don't know. But the point is you could buy a blue carbon steel pan from any manufacturer and strip the blue color (seasoning) off if you really wanted to.
Top reviews from other countries
yo soy nuevo con los sartenes de acero de carbono, y algo que si se debe considerar es que tu estufa tenga una flama adecuada para poder usarlo, ya que yo no cuento con una flama grande y es un poco dificil calentarlo para hacer la comida a altas temperaturas, aunque me a funcionado muy bien, cuando la cure, dure mucho por lo mismo que no tengo una flama grande y dure mucho, aun le falta pero ya he cocinado como 5 veces con ella y no se le pega nada, al limpiarla es muy facil y es muy bonito como objeto tambien, lo recomiendo totalmente este articulo
PRO
- Sturdy
- No chemical coating
- Conduct heat very well
- Non-stick (Follow the instruction properly to season it so it will become non stick with time.)
- Easy to clean (Do not use soap after cook, clean it with hot water)
CON
- Will scratch and chip if using metal spatula (not restaurant grade of carbon steel wok)
- Not seating flat on ceramic stove even though I bought the ceramic version
- Heavy (my wife can't use 1 hand to hold the wok)
- Like all other carbon steel wok, it need maintenance after each clean to prevent rust.
Reviewed in Italy on July 18, 2024
Reviewed in the United Kingdom on June 8, 2024
I’m having fun learning how to master my new YOSUKATA wok and I found the pre seasoned finish made for an easier full seasoning which I buggered up first time but got it right second time around ,wasn’t really that hard.
From a blokes point of view I like the weight and the large wooden handle but I wouldn’t let the little 45kg better half loose with it. The large wooden handle and the helper handle on the other side make it safe to use and the heavy gauge carbon steel construction gives a nice heat range from the flat bottom and up the sides.
Overall a very solid quality work horse I believe will last for many years, recommended.