YOSUKATA 14" Carbon Steel Wok with Round Bottom – Pre-Seasoned Pow Wok for Stir Fry – Traditional Chinese Japanese Black Steel Pan – Outdoor Cookware for Gas Stovetops, Open Fire, Grill, BBQ, Camping

YOSUKATA 14" Carbon Steel Wok with Round Bottom – Pre-Seasoned Pow Wok for Stir Fry – Traditional Chinese Japanese Black Steel Pan – Outdoor Cookware for Gas Stovetops, Open Fire, Grill, BBQ, Camping

Q: Is this wok compatible with all heat sources?

No, this wok is not compatible with all heat sources. Due to its traditional round bottom design, it is intended for use only on gas stoves or open flame cooking setups. It is not suitable for flat electric, ceramic, or induction cooktops.

Q: Is the wok non-stick and does it require seasoning?

It’s not Teflon-coated, but it is pre-seasoned. To enhance performance, season it with oil before first use. Over time, it builds a natural non-stick surface made from polymerized oil, which improves with every use.

Q: How should I clean the wok? Can I use a dishwasher?

Hand wash only — no soap or dishwasher. Clean with hot water and a soft brush, dry completely, and apply a light coat of oil to prevent rust.

Q: Is it suitable for high-heat cooking?

Absolutely. Carbon steel is ideal for stir-frying, searing, and deep frying. It withstands high heat and is the top choice for professional chefs.

Q: What makes this wok better than non-stick cookware?

It’s PTFE/PFOA-free, safe at high temperatures, and much more durable. It builds its own non-stick layer naturally and delivers authentic, restaurant-quality stir fry at home.

Q: Why does food stick to my pre-seasoned wok and how can I prevent it?

Food sticks if the wok isn’t hot enough, has too little oil or is overfilled. For best results, preheat the wok until it starts to smoke, add enough oil, and cook in smaller batches. This ensures proper searing and helps maintain a non-stick surface

Q: Why is my wok rusting or developing pitting/flaking spots, and how can I fix it?

Rust forms from moisture or poor storage; pitting/flaking happens from acidic ingredients. Scrub rust/pits/flaked spots with steel wool, dry thoroughly, and re-season. Avoid acidic foods in early uses

Q: Why is the coating on my wok peeling or flaking, and why does it wobble or warp on the stove?

Peeling/flaking is a result of acidic food ingredients contacting the iron. Strip flaky layers with steel wool and re-season with oil; Warping is caused by sudden temperature changes. Always heat the wok gradually and cool it before washing

Q: What is the black coating on my wok and why is a new wok covered in oil?

The black color comes from surface-hardening during steel production—it's a safe iron oxide. No dyes, no chemicals or non-stick coatings are used. The protective oil is for shipping only—wash the wok once with a soap, rinse and dry thoroughly

Q: Can I use metal utensils with my wok, and are scratches something to worry about?

Yes, metal utensils are safe to use. The wok is made of carbon steel with no chemical coatings, so small scratches are normal and not harmful. They won’t affect performance and will naturally heal over time with regular stir-fry cooking

4.3/5

Product ID: 379009439

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Details

Brand
YOSUKATA
Material
Carbon Steel
Special Feature
Gas Stovetop
Colour
Black
Capacity
1.6 Gallons
Compatible Devices
BBQ Gas

🌿100% non-toxic carbon steel, no synthetic coatings

🔥Pre-seasoned at 600°F for instant non-stick

🥢Authentic round bottom for traditional stir-fry

Frequently Bought Together

YOSUKATA Carbon Steel Woks and Stir Fry Pans 14 in with Round Bottom - Traditional Chinese Japanese Pow Wok - Black Steel Pan

YOSUKATA 17’’ Wok Spatula and Ladle - Set of 2 Heat-Resistant Wok Tools - Universal Wok Ladle and Spatula - High-Grade Stainless Steel Cooking Utensils and Wok Accessories - Solid Wok Utensils

YOSUKATA Wok Lid 13.6 Inch - Premium Stainless Wok Cover with Tempered Glass Insert Steam Holes - Dishwasher-Safe Lid for 14-Inch Wok - Chees Melting Dome for Griddle

Description

🥢🔥 Elevate your stir-fry game with tradition and power in one sleek wok!

ERGONOMIC LIGHTWEIGHT - Comfort-grip wooden handle ensures secure handling during high-heat cooking, while the 1.72 kg weight balances durability with portability.
BUILT TO ENDURE HIGH HEAT - Heavy-duty carbon steel construction withstands intense flames from gas stovetops, grills, and open fires without warping.
INSTANTLY READY FOR ACTION - Pre-seasoned at over 600°F to deliver a natural non-stick surface right out of the box—no waiting, just cooking.
VERSATILITY MEETS ADVENTURE - Ideal for everything from stir-frying and deep-frying to braising and smoking—your go-to wok for home kitchens and outdoor BBQs alike.
AUTHENTIC CULINARY EXPERIENCE - Traditional round bottom design locks in moisture and flavor, perfect for mastering Chinese and Japanese stir-fry techniques.

The YOSUKATA 14" Carbon Steel Wok is a pre-seasoned, round-bottomed powerhouse designed for authentic Asian cooking on gas stovetops and open flames. Crafted from durable, non-toxic carbon steel, it offers superior heat retention and a natural non-stick surface. Lightweight yet robust, it features an ergonomic wooden handle for comfortable handling and is perfect for versatile cooking styles including stir-frying, deep-frying, and braising—whether at home or on your next outdoor adventure.

Specifications

Brand	YOSUKATA
Material	Carbon Steel
Special Feature	Gas Stovetop Compatible
Colour	Black
Capacity	1.6 Gallons
Compatible Devices	BBQ, Gas
Product Care Instructions	Hand Wash Only
Maximum Temperature	600 Degrees Fahrenheit
Handle Material	Carbon Steel
Item Weight	1.72 kg
Is Oven Safe	No
Model Name	Black Carbon Steel
Has Nonstick Coating	No
Is Dishwasher Safe	No
Recommended Uses For Product	Stir-frying, pan-frying, braising, deep-frying, Chinese and Asian cuisine, home cooking
Specific Uses For Product	Stir-frying, pan-frying, braising, deep-frying, Chinese and Asian cuisine, home cooking
Shape	round bottomed wok
UPC	791109001356
Manufacturer	YOSUKATA
ASIN	B07VJ5LGJ9

Have a Question? See What Others Asked

Is this wok compatible with all heat sources?

Is the wok non-stick and does it require seasoning?

How should I clean the wok? Can I use a dishwasher?

Is it suitable for high-heat cooking?

What makes this wok better than non-stick cookware?

Why does food stick to my pre-seasoned wok and how can I prevent it?

Why is my wok rusting or developing pitting/flaking spots, and how can I fix it?

Why is the coating on my wok peeling or flaking, and why does it wobble or warp on the stove?

What is the black coating on my wok and why is a new wok covered in oil?

Can I use metal utensils with my wok, and are scratches something to worry about?

Common Questions

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