Yosukata Carbon Steel Wok

Yes, this wok arrives unseasoned and requires a thorough initial seasoning process to prevent rust and create a natural non-stick surface. You will need to wash off the factory protective oil and heat-treat the steel with a thin layer of oil before your first cook.

No, this wok is designed specifically for gas stoves and open-fire cooking. Because it has a round bottom, it will not sit stably on a flat electric or induction glass cooktop and will not heat properly.

After each use, wash the wok with hot water and a soft brush, avoiding harsh detergents. Immediately dry it thoroughly over low heat on your stove and apply a very light coating of oil to the surface to prevent oxidation.

The New Zealand Beech wood handle is designed for comfort and stays cool during standard stovetop stir-frying. However, it is not oven-safe and should be kept away from direct flames during outdoor cooking to prevent scorching.

The hand-hammered texture helps with heat distribution and provides a slightly textured surface that helps oil cling to the pan. This traditional construction method also adds structural durability to the 15-gauge carbon steel.

At 5 pounds, this wok offers a balance between durability and maneuverability. It is substantial enough to feel professional and stable during high-heat tossing, yet light enough to handle comfortably with one hand.