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Traditional 36 cm round-bottom carbon steel wok, factory pre-seasoned. It is designed for high-heat cooking on gas or an open fire, but it needs rigorous upkeep and is not suitable for induction.
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The YOSUKATA 36 cm is a traditional black carbon steel wok with a round bottom and tall, curved sides. It is pre-seasoned at high temperature at the factory, with no synthetic non-stick coating mentioned, and develops a protective patina as you cook with it. With its wooden handle and metal helper handle, it is designed for stir-frying, searing, braising and deep-frying over gas or an open fire. Our analysis, based on the manufacturer's specification sheet and not on hands-on testing, sees an authentic but demanding piece of cookware: it needs a suitable burner and careful upkeep.
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| Brand | YOSUKATA |
|---|---|
| Type | Traditional kitchen wok |
| Diameter | 36 cm |
| Material | Black carbon steel, 15 gauge |
| Thickness | 1.8 mm |
| Weight | 2.1 kg |
| Shape | Round bottom, tall curved sides |
| Surface treatment | Pre-seasoned at high temperature at the factory |
| Handles | Wooden handle and metal helper handle |
| Compatibility | Gas, open fire, suitable barbecue |
| Not recommended on | Standard electric hob, ceramic glass hob |
| Induction | Not compatible with a standard flat hob |
| Care | Hand wash, dry immediately, apply a thin coat of oil |
| Dishwasher | Not recommended |
| Contents | 1 wok with wooden handle and helper handle |
This wok is aimed at fans of Asian cooking who have a suitable gas burner or an open-fire setup. Our analysis is based on the manufacturer's specification sheet and on culinary principles, without physical testing of this particular wok.
The round bottom calls for a suitable setup: electric hobs, ceramic glass hobs and standard induction hobs are not suitable. At 36 cm and 2.1 kg, it takes up space and requires good control. Upkeep is more demanding than with a stainless steel or non-stick wok: cleaning, immediate drying and a thin coat of oil to guard against corrosion.
A genuine traditional wok, worthwhile for fast, high-heat stir-fries on gas, and less so for occasional use on a modern hob.
Before buying a round-bottom carbon steel wok, check these points:
No. According to the specification sheet, it is not compatible with a standard flat-surface induction hob. Electric and ceramic glass hobs are also not recommended.
It is designed for gas, open fire and a suitable barbecue. With a suitable setup, it can also be used for camping.
It is already pre-seasoned at high temperature at the factory. Wash and dry it, then check the manufacturer's instructions for the first heating.
This is not recommended. Wash it by hand, dry it immediately and apply a very thin coat of oil to protect the patina.
A darkening patina is normal on carbon steel, but orange rust marks should be dealt with before the wok is used again. Always dry it thoroughly after washing.
It lets you stir-fry, sear, braise and deep-fry: noodles, fried rice, meat, poultry, vegetables, fish and Asian specialities.
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