Get 5% off your order — use coupon code WOK5 at checkout

Free shipping on orders over $50

Your cart

Your cart is empty

Continue shopping
Yosukata 13.5-inch pre-seasoned black carbon steel flat bottom wok with wooden handle
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata Wok 13.5" Flat Bottom Black Carbon Steel Stir Fry Pan, Pre-Seasoned
Yosukata 13.5-inch pre-seasoned black carbon steel flat bottom wok with wooden handle
Bestseller

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

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

Tax included. Shipping calculated at checkout.

    • The Yosukata 13.5-inch pre-seasoned black carbon steel wok is a flat bottom wok built for fast, high-heat cooking on home stovetops. Made from heavy-duty black carbon steel with a wooden handle, it helps ingredients sear quickly while holding heat evenly for stir-fry, fried rice, noodles, braised dishes, and deep-frying. 

      • 13.5-inch size fits family cooking and larger portions
      • Pre-seasoned at high temperature, unlike raw carbon steel pans that need full initial prep
      • Flat bottom design sits more securely on many gas, electric, and glass cooktops compared to round bottom woks
      • Heavy-duty black carbon steel supports even heating and heat retention for quick searing
      • Treated wooden handle offers a steadier, more comfortable grip during cooking
      • Works for stir-frying, pan-frying, braising, and deep-frying in one pan

      Unlike nonstick pans, carbon steel can develop a natural patina over time that improves release and cooking performance with regular seasoning. This wok is manufactured in China in the traditional style and arrives pre-seasoned, though it still benefits from continued seasoning with vegetable oil or lard before and after use.

      For best carbon steel care, clean the wok after it cools using hot water and a soft sponge. Avoid detergent, dry it fully with a towel or low heat, then wipe on a thin layer of oil before storing in a dry place. That routine helps protect the patina, reduce rust risk, and keep the wok ready for everyday wok cooking.

    The Yosukata 13.5-inch pre-seasoned black carbon steel wok is a flat bottom wok built for fast, high-heat cooking on home stovetops. Made from heavy-duty black carbon steel with a wooden handle, it helps ingredients sear quickly while holding heat evenly for stir-fry, fried rice, noodles, braised dishes, and deep-frying. 

    • 13.5-inch size fits family cooking and larger portions
    • Pre-seasoned at high temperature, unlike raw carbon steel pans that need full initial prep
    • Flat bottom design sits more securely on many gas, electric, and glass cooktops compared to round bottom woks
    • Heavy-duty black carbon steel supports even heating and heat retention for quick searing
    • Treated wooden handle offers a steadier, more comfortable grip during cooking
    • Works for stir-frying, pan-frying, braising, and deep-frying in one pan

    Unlike nonstick pans, carbon steel can develop a natural patina over time that improves release and cooking performance with regular seasoning. This wok is manufactured in China in the traditional style and arrives pre-seasoned, though it still benefits from continued seasoning with vegetable oil or lard before and after use.

    For best carbon steel care, clean the wok after it cools using hot water and a soft sponge. Avoid detergent, dry it fully with a towel or low heat, then wipe on a thin layer of oil before storing in a dry place. That routine helps protect the patina, reduce rust risk, and keep the wok ready for everyday wok cooking.

    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.

    Recommended