YOSUKATA Blue Round Bottom Woks and Stir Fry Pans 14in - Chinese Hammered Carbon Steel Pow Wok - Traditional Chinese Japanese Cookware - Compatible with Gas Stoves and Open Fire, BBQ, Grill

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/B09XJ6XG3YI'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!

I have a classic chinese cantonese wok with round bottom that i use with a ring on my vintage gas stove but wanted a wok I could use on my Breville Control Freak induction hob. I chose this for the reviews and wide surface area to stay in contact with the induction ring, which measures 10" on the Breville.I read many 1- and 2-star reviews where people had gotten overzealous about removing the oil coating designed to prevent rust and somehow chipped away at the factory bluing underneath, which is not a coating per se but a result of the high heat seasoning done by the manufacturer. So my first recommendation is to wash this well with nothing more abrasive than the scrubby on the back of your sponge and use plenty of detergent and very hot water. Do this twice, then test with a paper towel to be sure all the machine oil is removed.I next seasoned this wok using my gas stove and the paper towel and tongs as shown in the video. You could also spread the oil around with a silicone pastry brush if you prefer. I let it cool, then did this again with some coarse salt in addition to the oil, swirling it around to pick up any residue I might have missed.I then did a flavoring seasoning pass on the induction hob, heating slowly to 425F and stir frying cut ginger, whole garlic gloves and scallions. There were a few dark bits on the bottom after that so i did one more quick pass with oil and salt. Then it was time for its maiden voyage in a quick chicken and veg stir fry.For those not familiar with the Control Freak induction hob, it has a sensor in the middle that keeps the desired temperature to the pan automatically. I heated the wok slowly to 462F and it never went lower than 435F with food added in, which means excellent conductivity. I had it adjust temperature "Fast" once it had heated up.I started with a few TB of rice bran oil, then added unpeeled sliced ginger once the oil started smoking, a little after 425. I removed the ginger once it had browned and flavored the oil in the wok and then added the sliced chicken thigh in batches, removing each batch just after the pink disappeared. The chicken, which had been tossed with salt and a little cornstarch, didn't stick at all, browned nicely, and tasted almost like it had been velveted, tender and springy.I added the scallions and mushrooms after that, followed by the peppers and peapods, then water chestnuts. I added the chicken back in and noted some light browning on the bottom of the pan. I lowered the heat to 375, added my sauce (a quick mix of soy sauce, shao xing rice wine, dash of hoisin, a little sesame oil and garlic, plus a pinch of sugar) and as I tossed the food the sauce picked up the fond in the pan nicely, no burning or sticking.Second photo shows the pan right after emptying out the stir fry - really great performance, especially for first time out. Third photo is after a quick rinse with water. Fourth is a little oil and salt, heating the wok and swirling to pick up any food residue and ensure surface is smooth. Fifth is the wok after wiping out the oil and salt, ready to go again.I have to say, this stir fry had more wok hei than any stir fry I've made with the round bottom wok over the flame on my vintage Chambers stove, which doesnt get a lot of BTUs. Just very impressed with the way this works on my induction hob.So please, dont go nuts with barkeepers friend, baking soda, wire scrubbers or anything super abrasive in the initial wash. You can always pick up any oil you may have missed with the oil and salt trick.