13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping

I researched woks for a long time. I ruled out non-stick types because using high heat on them is worrisome and probably unhealthy from a health standpoint due to the higher heat you want to use with a wok, and I also learned that you just can't get that distinctive stir fry flavor (that elusive quality called "wok hei") from non-stick surface woks because you can't build up the seasoning patina. You also can't get the Wok hei from stainless steel, either. After reading a lot of reviews and opinions, it seemed clear that the most desirable material for serious wok cooking is carbon steel, and as I researched and looked at recommendations and reviews, the Yosukata brand came up as the best liked wok again and again. In addition to their regular carbon steel woks, Yosukata now sells a pre-seasoned blue carbon steel version (the pre-seasoning process under very high heat turns the steel blue, although later the blue will fade), and this type of wok has great advantages over a non-seasoned version. I got the 13.5" size with a flat bottom for use on my gas stove, and the pre-seasoned blue carbon steel version is definitely worth the extra cost because all surfaces inside and out are already professionally and uniformly seasoned at Yosukata's factory in a very high temperature oven that consumers would never have access to at home (1200° or some such). In addition, you won't have to spend the time or deal with the messiness involved in doing all the initial pre-seasoning yourself. The wok arrived beautifully pre-seasoned inside and out, and the additional pre seasoning you do before cooking with it was pretty quick and easy and is only necessary on the inside part of the wok. This wok is beautifully made and is a real work of art. There are no rivets on the inside surface, so it has a smooth interior that cleans up easily. The solid beech wood handle is thick and substantial, beautifully finished and easy to grasp. Some reviewers complained about the higher angle of the handle, but I like it and don't find it a problem. I also like the metal helper handle better than the wood covered helper handle as seen on some woks. ( I've seen in some reviews that the wood over the helper handle can get loose). Some woks don't even have a helper handle, but it seems useful to have one when lifting or moving the wok. This wok is not all that heavy and I can lift it with one hand. Buyers should be not forget that while this is a beautifully pre-seasoned wok, it still needs an additional seasoning on the interior surface before you cook in it. Because of Yosukata's superb pre-seasoning process, the second seasoning was a breeze to do. Yosukata.com has a series of excellent instructional videos on their website that show exactly what to do for cleaning and seasoning, plus a number of other useful videos related to using and caring for the wok. Although I don't use a lid for most stir fries, I still chose to get one for occasional use. Yosukata's own 12.8" dome lid fits this 13.5" wok perfectly. Larger than this would be too large. It's a very nice looking, well made lid and fits down into the wok like it is supposed to. There is a convenient raised handle on top and the glass see-through portion on the top is a nice feature. Here is a link to the correct lid for this 13.5" wok: https://www.amazon.com/dp/B09XJ6XG3Y I've now done several stir fries, and the seasoned surface is looking great and improving with each use. I think it looks better and more uniformly seasoned than the non-pre-seasoned woks out there. Cleaning is incredibly simple because this wok is remarkably non-stick already due to the factory seasoning process. Be aware that you should never use soap again after that first cleaning done right out of the box. Soap will break down the seasoning surface that you are working to build up over time, so you don't want to scrub it away. For your after-cooking cleaning, all you need to do is fill the wok with water and let it soak for about 5-10 minutes, then use a paper towel or sponge to easily remove any remaining food on the surface, then rinse and wipe it dry with paper towels, and the final step is to heat the wok on the stove for a few minutes over medium heat to be sure it's totally dry inside and out. That's it! The last step is vital because it prevents rust! The critical thing is to be sure a carbon steel wok is DRY before putting it away. People who do not properly dry their woks will eventually see rust and then complain about it it rusting. Know how to care for your wok and you'll never have a rust problem! I was intimidated and reluctant to buy a carbon steel wok in previous years because of the pre-seasoning process and the care carbon steel seemed to require to prevent rust. For about 10 years I had a pre-seasoned cast iron wok I wasn't totally satisfied with it for a couple of reasons. It was incredibly heavy (12 lbs) and it gets extremely hot all over and then retains that heat for a long time, so it can't cool down quickly like a carbon steel wok, and you lose the ability to stir fry at different temperatures as needed. Now that I have compared using these two types of woks, I can say the carbon steel type is so much more preferable, and while the pre-seasoned blue carbon steel woks like this one do require that tiny bit of extra care mainly with the cleaning and drying, it's really not at all difficult or time consuming like I had long imagined. The pre-seasoned surface also seems to look better than the types you season completely by yourself. I also once had a stainless steel wok and it just didn't cook the same as a carbon steel one, and I didn't like it at all (although it looked pretty). In summary, the Yosukata pre-seasoned blue carbon steel wok is really fabulous, easy to season, easy to use, and easy to clean up. I recommend it very highly if you want to do authentic stir fries. Addendum 12/9/24: The more I use this wok the more I absolutely love it. I've made several stir fries that should have been a time-consuming to clean up (sticky sauces), but it is incredibly easy to clean up and things barely stick to the surface. I just soak the wok full of water for 10 minutes or so, then all it takes is a paper towel in the water to wipe everything from the surface effortlessly. I have to conclude that Yosukata's pre-seasoning process combined with the initial seasoning I did has created a fabulous, basically non-stick surface right from the start. Maintenance is beyond easy! I love all the recipes I've tried, and everything turns out fantastic. I couldn't be happier, and this has to be the best wok ever!

Great wok that has been visibly hammered while maintaining smooth surface and done so to a great shape. This is a round-bottom wok, but has worked great on a regular gas stove for me without a stand or any rings. The pre-seasoned wok comes with a beautiful and thorough rich blue oxidation that looks really great in person which I'm not too sure how you would be able to actually achieve on your own unless you really know what your doing. Regardless, with a good season on this pan the non-stick ability is really unbelievable. If you haven't ever seasoned your wok before, I highly recommend looking further into the process as the instructions included are a little bit vague. Below I included a few tips I think can help if interested. However overall, aside from the seasoning which can actually be a very quick simple process, one thing is for sure and that is that I really find it hard to believe you'd be disappointed in this wok at all. The quality craftsmanship and material constituting this wok stands out and is able to compare well with much higher end woks for a great price in my opinion so I would definitely recommend it. I happened to use the oven to do mine and the pictures shown are the result. The handle is set extremely firmly into place, however if you want to use the oven to season it it is possible. I would recommend the stove top if you can use a vent and open the windows as the oven method will still be smoky as well. I actually suprisingly happened to use both methods on my pan which I will explain why I did and what to look out for if interested. For the oven, if you can't get the handle off just leave the 2 screws off if you prefer or you can leave one in to be safe while transferring and wet a paper towel damply with water to wrap the handle with it. Afterwards covering in foil to keep the moisture in. This can be done while preheating oven to the first tempature at 200F. When it's ready, 15min to warm the wok for applying the first coat of oil to be polymerized, then is raised to 350F. While the temperature is rising, just barely douse a paper towel with oil and wipe down all the surfaces for a very thin coat. A little bit really does go a long way and thinner the better. After another 15 min once more at 350F the handle should be loose enough to remove at this point and the wok needs as much excess oil wiped off as possible with a clean paper towel because any excess oil will pull together and can form streaks and bake on an uneven season on the next step, which would hardening the oil by using the highest setting that your oven can go to for about 45 min to an hour. This process can be repeated several times to get a better season and the handle can be reinserted while remaining firm. If your using an oven, the result can vary based on oil type and tempature with greater time involved but can result in a very smooth surface. I unconventionally used coconut oil for the oven, but I feel you should use vegetable, lard, canola, or some recommend flax due to its low smoke point which is ideal. Although it's worth mentioning that in the oven, the wok will still smoke because your getting the oil above the smoke point, it's just preventing excess amounts of it smoking when first applying. Over the stove, the process is similar but much faster. This is done by getting your wok very hot. You then want to use the same light application of oil but while holding it on its side and applying only the area the heat is on while making your way around the pan. You can use tongs to do this to swirl it on and then quickly use a dry one to wipe it down again as much as possible. It will seem like you might be wiping it all off but a thin layer will remain. This will smoke off until all of the oil has polymerized then repeat until it is finished. Although there are two key things to watch out for while using this method. One is do not apply access oil or let it sit for too long before removing. This can leave a thicker not yet fully polymerized patch of oil that can ruin your non-stick coating and will peel away your season. This happened to me after finishing multiple coats in the oven and applying a layer of canola oil. However this is easily avoidable and you will definetly be able to tell if it happens. After this, I actually completely removed the first season using baking soda, vinegar, heat and steel wool. The other thing to look out for is over applying coats and overcooking the wok. It is definitely thought that the more coats the better, but this is best developed over time. One or two well applied layers will work great and can result in an amazingly non stick and gently darkened surface. You can definetly easily get this surface to a rich black, but repeatedly doing this on the high flame will actually burn the polymerized oil. It will seem okay, but will start to flake off once cooking and even though it's not more harmful chemicals or metal, you probably don't want this to happen so don't be afraid to reduce the heat some or reduce to around a medium heat once the process gets going.

The handle came a bit wobbly which is an annoyance if you don't have the means to fix it. It also means the screw threads that hold the wood will loosen over time and it will wobble more until eventually it falls out. Hammered a bunch of toothpicks between the handle and the steel and rotated the handle to screw it down into fresh pilot holes. The wok is heavy! The good side of that is that it's very sturdy and the weld holds real strong. Also, given the thickness of the steel, it can hold more heat for searing meats. But since woks are not the ideal tool for making steak and such, a thinner sheet would be preferable. It would heat up faster (especially on a household range) and the wok would be lighter for tossing. It's a great value and would be perfect to use on a powerful burner where lots of heat can be achieved. It's still a great addition to my kitchen, but if you are looking for the ideal kitchen wok, you might want to consider a lighter one with thinner walls. Remember, its very heavy! Last thing - it ships with a tool oil on it that is fairly difficult to wash off completely. I found the best thing to use is baking soda mixed with dish soap or those dry hand soaps for mechanic shops. You'll need at least 3 very thorough washes to get it completely clean. Let the soap soak a bit to work off the oil with each pass.

Very good wok. It is a wise decision to take preconditioned wok, if you do not want to get into the entire process. Very well built, heats very well and cleans easily. Ensure to preheat and oil it well and keep it clean. Once heated evenly and oiled, food does not stick. Thickness is good and the only downside is, the size we ordered was heavy to handle, but still, very well made. Cooking is very effective with sufficient space and depth of the wok. Highly recommended.

FOLLOW THE INSTRUCTIONS carefully about how to season, cook with, and clean this wok and you will create delicious food. I tried to jump ahead and not do the second seasoning and everything stuck to the surface. I also made the mistake of not heating the wok on high for 10 minutes...and everything stuck. So I washed it thoroughly and put it away for a few weeks. Got it out last week and reseasoned it 2x, let it cool completely each time. I made delicious moo shu remembering to do ALL the steps, including only wiping it down with damp cloth when all done and completely cool. My family reports my moo shu gets more & more delicious each time! I am now very happy with this wok and proud of my moo shu. It is heavy allowing for good heat distribution. Caution, the base of the handle gets very hot making it awkward to turn out food onto a platter. I'll be ordering a silicone glove to help with these issues. I recommend this wok!

Wok came warped out of the box and did not sit flat on the bottom. I reached out to yosukata with pictures. I tried to cook but only a small part of the bottom was flat so it was difficult getting the proper temperature to cook evenly. Yosukata offered to replace it and I will review it once I use it.

First of all, one reviewer says that blue carbon steel is made by adding tungsten & chromium to the steel...that is not true for cookware. For cookware, the blue color is created by annealing the carbon steel which makes it more rust resistant. During the oxidation process, a thin layer of blue-black iron oxide is formed on the surface, providing partial rust protection and a beautiful blue-black appearance to the steel. For this pan, this is the "pre-seasoning". So is it possible to grind off the blue? Absolutely, but you are ruining a beautiful piece of work if you do, and removing the rust resistance as well. I had a less expensive wok that was supposedly carbon steel. It worked ok for a few months but eventually food started sticking to it no matter what I did. I have other carbon steel pans, and that wok did not behave like carbon steel. When I received this wok and took it out of the box, I was seriously wowed by how beautiful it was! I followed the instructions for washing it, then did a seasoning with just oil according to the Yokukata instructions, then washed it again without soap. Then I followed instructions I've used for my other carbon steel pans which is to heat the pan until it's smoking, and for this large wok I added 1/2 cup of oil, 1 cup of coarse ground salt, and the peels of 3 large potatoes. I cooked the peels for about 10 minutes, stirring them, and moving them up and down the sides of the wok as they cooked - toss all out when it's done cooking. When this process was done the pan was even more gorgeous! I know the blue will darken to black over time as I use it, but for now I'm enjoying it! The first meal I cooked in it was szechuan beef, it cooked up beautifully. The beef got nice and crispy, the veggies cooked up crisp, and the whole thing put together was very tasty. The wok cleaned up so easily afterwards, I heated it to dry it completely and put a thin coat of oil on it. The wok is a total joy for cooking! Definitely a must buy if you are looking for a good quality carbon steel wok.

1. I'm pretty sure the bluing is a chemical treatment and not heat treated. 2. Mine came with a couple of prominent rust spots on the exterior I made it work by sanding off the rust and seasoning it but I noticed that the blue scraped right off. It's not a coating but it's just barely surface deep and you wouldn't see that on a heat treated steel. You should be aware that you are going to have to substantially season this yourself. What this means is that the buing is basically just aesthetic and after you do your own seasoning I think it actually looks worse. Other than that I think its actually a pretty good pan. The heat could spread a bit more up the sides but that might be because of the flat bottom which is a tradeoff unless you have a burner that fits a round wok. It's sturdy, especially the handle, and it's got a good weight and heat retention.