YOSUKATA 14" Black Carbon Steel Wok with Round Bottom

YOSUKATA 14" Black Carbon Steel Wok with Round Bottom

Sale price  €64,99 Regular price €76,67
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YOSUKATA 14" Black Carbon Steel Wok with Round Bottom

YOSUKATA 14" Black Carbon Steel Wok with Round Bottom

Sale price  €64,99 Regular price €76,67

Product description

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YOSUKATA 14" Black Carbon Steel Wok Pan

14" Carbon Steel Wok with Round Bottom – Pre-Seasoned Pow Wok
14" Carbon Steel Wok with Round Bottom – Pre-Seasoned Pow Wok

YOSUKATA PRODUCT LINE

Customer Reviews
4.2 out of 5 stars 5,479
4.3 out of 5 stars 3,289
4.0 out of 5 stars 1,299
4.2 out of 5 stars 2,837
4.2 out of 5 stars 2,837
4.2 out of 5 stars 2,837
Price
$62.99 $64.99 $59.99 $94.99 $95.99 $79.99
WEIGHT
3.6 LB 3.8 LB 2.9 LB 4.1 LB 4.7 LB 4.7 LB
PRE-SEASONED
FULLY SEASONED
COMPATIBILITY
gas, open fire, induction gas, open fire gas, open fire, induction gas, open fire, induction gas, open fire gas, open fire
GAUGE
16 16 16 15 15 15
HIGHT
3.8" 3.9" 3.5" 3.6" 3.9" 3.9"
BOTTOM SHAPE
Flat Bottom Round Bottom Flat Bottom Flat Bottom Round Bottom Round Bottom
  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 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


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