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Yosukata 13.5-inch pre-seasoned black carbon steel flat bottom wok with wooden handle
Black carbon steel wok with material specifications on a white background
Black carbon steel wok being used to cook shrimp with preparation and maintenance instructions.
Black wok with measurements and text highlighting its features
Frying pan with wooden handle and close-up of welded handle base, highlighting 'Reliably Made' and 'Perfect handle' text.
Diagram showing the process of achieving non-sticking in pans with text and icons.
Three sizes of woks with size range text and Yosukata branding.
Comparison of Yosukata frying pan with other brands showing even heating and uniform temperature.
Chef holding a wok with food, wearing a white chef's outfit and hat, with 'YOSUKATA' branding.
Black frying pan with wooden handle hanging on a rack, with text highlighting convenience and storage.
Yosukata 13.5-inch pre-seasoned black carbon steel flat bottom wok with wooden handle
Bestseller

Yosukata 13.5" Pre-Seasoned Black Carbon Steel Wok, Flat Bottom

SKU: BLACK34FB
$69 $62.99 9% off

Brand YOSUKATA

Material Black Carbon Steel

Diameter 13.5 inch (34cm)

BottomFlat

Handle material New Zealand Beech Wood

EAN 4897124340121

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    • Cooktop compatibility: The flat bottom is designed to sit securely on many gas, electric, and glass cooktops. Always confirm cookware requirements with your cooktop manufacturer and make sure the base has stable contact with the cooking surface.

      Fast, high-heat cooking at home

      The Yosukata 13.5-inch black carbon steel wok combines a flat base with the sloped sides needed for stir-frying. Its family-size capacity works well for fried rice, noodles, vegetables, braised dishes, pan-frying, and deep-frying.

      • Pre-seasoned: Factory pre-seasoning gives the cooking surface a head start.
      • Black carbon steel: Heats quickly and supports the high temperatures used for searing and stir-frying.
      • Flat bottom: Provides more stable contact with common home cooktops than a traditional round-bottom wok.
      • Wooden handle: Offers a comfortable grip while moving and tossing ingredients.
      • 13.5-inch size: Suitable for family meals and larger portions.

      What pre-seasoned means

      Factory pre-seasoning is the beginning of the wok's natural patina, not a synthetic non-stick coating. The surface will continue developing and generally improve with regular cooking and proper care. Color changes and an uneven dark patina are normal.

      Before first use

      Wash the wok by hand, dry it completely, and apply a very thin layer of cooking oil. Heat and cool it gradually during the first uses while the patina continues to develop.

      Care instructions

      • Hand wash after the wok has cooled; do not soak it or place it in the dishwasher.
      • Use hot water and a soft sponge. A small amount of mild dish soap can be used when needed.
      • Dry immediately with a towel or over low heat.
      • Apply a very thin layer of cooking oil before storage.
      • Store in a dry place.

      Good to know

      Carbon steel requires maintenance. Moisture can cause rust, but the surface can usually be cleaned and re-seasoned. Proper drying and a thin protective layer of oil help keep the wok ready for regular use.

    Cooktop compatibility: The flat bottom is designed to sit securely on many gas, electric, and glass cooktops. Always confirm cookware requirements with your cooktop manufacturer and make sure the base has stable contact with the cooking surface.

    Fast, high-heat cooking at home

    The Yosukata 13.5-inch black carbon steel wok combines a flat base with the sloped sides needed for stir-frying. Its family-size capacity works well for fried rice, noodles, vegetables, braised dishes, pan-frying, and deep-frying.

    • Pre-seasoned: Factory pre-seasoning gives the cooking surface a head start.
    • Black carbon steel: Heats quickly and supports the high temperatures used for searing and stir-frying.
    • Flat bottom: Provides more stable contact with common home cooktops than a traditional round-bottom wok.
    • Wooden handle: Offers a comfortable grip while moving and tossing ingredients.
    • 13.5-inch size: Suitable for family meals and larger portions.

    What pre-seasoned means

    Factory pre-seasoning is the beginning of the wok's natural patina, not a synthetic non-stick coating. The surface will continue developing and generally improve with regular cooking and proper care. Color changes and an uneven dark patina are normal.

    Before first use

    Wash the wok by hand, dry it completely, and apply a very thin layer of cooking oil. Heat and cool it gradually during the first uses while the patina continues to develop.

    Care instructions

    • Hand wash after the wok has cooled; do not soak it or place it in the dishwasher.
    • Use hot water and a soft sponge. A small amount of mild dish soap can be used when needed.
    • Dry immediately with a towel or over low heat.
    • Apply a very thin layer of cooking oil before storage.
    • Store in a dry place.

    Good to know

    Carbon steel requires maintenance. Moisture can cause rust, but the surface can usually be cleaned and re-seasoned. Proper drying and a thin protective layer of oil help keep the wok ready for regular use.

    Frequently Asked Questions

    Yes. The flat-bottom design sits more securely on a typical home stovetop than a round-bottom wok, so it is a practical choice for everyday indoor cooking. Its 13.5-inch size gives you enough room for stir-frying family-sized portions, while the heavy-duty black carbon steel heats evenly and holds heat well for searing, tossing vegetables, and cooking noodles or fried rice. The wooden handle also improves control and keeps your grip more comfortable during high-heat cooking. This wok is a strong fit for home cooks who want authentic stir-fry performance without needing a specialized wok ring. One important note is that, although it comes pre-seasoned, it still needs continued seasoning with oil over time to build a stronger nonstick patina and maintain the cooking surface.
    Yes. The wok is pre-seasoned at high temperature, but it still needs additional seasoning with vegetable oil or lard to fully build up its protective cooking patina. Pre-seasoning gives you a head start and saves you from starting with raw carbon steel, but carbon steel performs best after repeated cooking and light oiling. As the seasoning develops, the surface becomes more naturally slick, food releases more easily, and the wok gains better rust resistance. This matters most for anyone new to carbon steel, since a fully developed patina is what improves long-term performance. A fair limitation is that it does require more maintenance than a fully synthetic nonstick pan, but many cooks prefer carbon steel because it can handle high heat and improves with use instead of wearing out like a coated surface.
    Clean it with hot water and a soft sponge after the wok has cooled down, then dry it completely and wipe on a very light coat of oil before storage. For this pan, detergent is not recommended because it can strip the developing seasoning, and leaving food residue or moisture on the surface can damage the black patina and lead to rust. The most reliable routine is simple: wash with hot water, dry with a paper towel or low heat on the stove, then rub in a little oil and store it in a dry place. The Yosukata 13.5-inch Pre-Seasoned Black Carbon Steel Wok Flat Bottomed is a good match for cooks who do not mind a quick maintenance routine in exchange for high-heat performance and a seasoning layer that improves over time. If you want cookware that can stay wet in the sink or go through harsher cleaning, carbon steel is probably not the right fit.

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