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

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

SKU: BLUE34FB
$104 $94.99 9% off

Brand YOSUKATA

Material Blue Carbon Steel

Diameter 13.5 inch (34cm)

BottomFlat

Handle material New Zealand Beech Wood

EAN 4897124340176

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    • YOSUKATA 13.5-inch pre-seasoned blue carbon steel wok is built for high-heat stir frying, braising, pan-frying, and deep-frying. Made from 15-gauge carbon steel and pre-seasoned at temperatures above 600F, it offers fast heat response and a strong base for everyday cooking. Compared to a round bottom wok, the flat bottom design sits securely on gas, electric, glass top, ceramic, induction, and open fire setups.

      • 13.5-inch flat bottom wok for stable use on most cooking surfaces
      • Blue carbon steel body with gradual thickness change for quick, even heating
      • Pre-seasoned over 600F, then ready for a quick oil seasoning before first use
      • Welded long wood handle with non-slip finish for a secure grip
      • Suitable for stir fries, fried rice, noodles, searing vegetables, braising, and deep-frying

      This hand hammered wok is made with traditional production technology and tested by Asian cuisine professionals before release. Unlike many coated pans, carbon steel can develop a naturally slick cooking surface over time with proper wok seasoning and carbon steel care. It is a practical nonstick alternative for cooks who want high heat performance and long service life.

      Use it for weeknight vegetable stir fry, crispy tofu, fried dumplings, seared steak slices, or outdoor live-fire cooking. After washing, dry it well and wipe with a light coat of oil to help maintain seasoning and reduce food sticking.

    YOSUKATA 13.5-inch pre-seasoned blue carbon steel wok is built for high-heat stir frying, braising, pan-frying, and deep-frying. Made from 15-gauge carbon steel and pre-seasoned at temperatures above 600F, it offers fast heat response and a strong base for everyday cooking. Compared to a round bottom wok, the flat bottom design sits securely on gas, electric, glass top, ceramic, induction, and open fire setups.

    • 13.5-inch flat bottom wok for stable use on most cooking surfaces
    • Blue carbon steel body with gradual thickness change for quick, even heating
    • Pre-seasoned over 600F, then ready for a quick oil seasoning before first use
    • Welded long wood handle with non-slip finish for a secure grip
    • Suitable for stir fries, fried rice, noodles, searing vegetables, braising, and deep-frying

    This hand hammered wok is made with traditional production technology and tested by Asian cuisine professionals before release. Unlike many coated pans, carbon steel can develop a naturally slick cooking surface over time with proper wok seasoning and carbon steel care. It is a practical nonstick alternative for cooks who want high heat performance and long service life.

    Use it for weeknight vegetable stir fry, crispy tofu, fried dumplings, seared steak slices, or outdoor live-fire cooking. After washing, dry it well and wipe with a light coat of oil to help maintain seasoning and reduce food sticking.

    Frequently Asked Questions

    Yes. The 13.5-inch Pre-Seasoned Blue Carbon Steel Wok Flat Bottomed is made with a flat base, so it sits securely on induction, electric coil, glass-top, ceramic, and gas cooking surfaces. That flat-bottom design gives it more direct contact with the burner than a round-bottom wok, which is important for stability and heat transfer on modern home stoves. It is also suitable for open-fire cooking, which adds flexibility for outdoor use. This wok is a strong fit for home cooks who want traditional stir-fry performance without needing a wok ring or a specialty burner. If you want the classic tossing feel of a round-bottom wok for restaurant-style wok stations, a round base is the better match, but for most kitchens this flat-bottom version is the more practical option.
    Yes. This Yosukata wok is pre-seasoned at temperatures above 600F, but it still needs a quick full seasoning with oil after unpacking before regular cooking. The factory pre-seasoning gives you a head start by protecting the carbon steel and reducing prep time, while your own oil seasoning builds the slick cooking surface that improves release and performance over time. As you keep cooking with oil and heat, the patina develops further and the surface becomes more naturally nonstick. This is ideal for shoppers who want a faster setup than raw carbon steel but still want the cooking response and durability of traditional wok material. The main tradeoff is that carbon steel requires ongoing care, so you should dry it thoroughly after washing and avoid leaving moisture on the surface.
    This wok is built for more than stir-frying. The Yosukata 13.5-inch blue carbon steel wok is designed for pan-frying, braising, and deep-frying, and its 15-gauge carbon steel supports fast, even heat distribution for high-heat cooking. Carbon steel also responds quickly to temperature changes, which is useful when searing vegetables, browning proteins, or controlling oil temperature. The wok shape helps keep juices and flavor concentrated in the food, which is why it works well for Asian-style dishes as well as everyday one-pan meals. It is best suited for home cooks who want a versatile carbon steel pan that can handle high heat and multiple techniques on standard stovetops. If you mainly cook acidic sauces for long periods or want a zero-maintenance pan, another cookware style may be more convenient, but for high-heat cooking and developing a seasoned surface, this wok is a strong match.

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