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YOSUKATA Silver Round Bottom Wok Pan – 14 in / 36 cm Woks and Stir Fry Pans - Chinese Hammered Pow Wok Carbon Steel Wok - Traditional Chinese Japanese Woks - Carbon Steel Cooking Wok (14", Silver)

4.3 4.3 out of 5 stars 1,512 ratings

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14"
Silver
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Purchase options and add-ons

Brand YOSUKATA
Material Carbon Steel
Special feature Gas Stovetop Compatible, Open Fire, BBQ, Grill
Colour Silver
Capacity 7.2 Quarts

About this item

  • HIGH-QUALITY MATERIALS: This large professional wok pan is made from heavy-duty, 15 gauge carbon steel. The ergonomic design of the wooden handle ensures a comfy grip when you use this cooking wok
  • HAMMERED WOK: Our carbon steel wok is crafted and hammered by artisans to perfection. Unlike others woks and stir fry pans the handle base is welded ant tightly fixed. Our Chinese wok is made for cooking a lifetime
  • GENUINE TASTE: Discover the rich, authentic flavors of Chinese, Korean, Japanese cuisines in your own home. The Yosukata 14 inch / 36 cm wok with round bottom is specially designed to lock the juice and flavor inside ingredients
  • VERSATILITY: In addition to stir-frying, with the Yosukata 14'' / 36 cm pow wok, you can cook healthy meals using various traditional cooking techniques like pan-frying, braising, deep-frying, etc.
  • EASY HANDLING and STORAGE: Our big steel hand-hammered wok is convenient to carry and easy to store

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Product Description

blue carbon steel wok
Black wok

15 gauge steel

asian wok

 carbon steel wok round bottom

silver wok
stir fry pans

stir fry pan

woks for camping

wooden handle

black 14'" wok black wok 13.5" black wok 11.8" blue 14 in blue 13.5
Black carbon steel round bottom wok 36 cm Black carbon steel flat bottom wok 34 cm Black carbon steel flat bottom wok 30 cm Blue carbon steel round bottom wok 36 cm Blue carbon steel flat bottom wok 34 cm
Customer Reviews
4.3 out of 5 stars
2,613
4.3 out of 5 stars
4,190
4.3 out of 5 stars
4,190
4.3 out of 5 stars
1,512
4.3 out of 5 stars
1,512
Price $139.99 $134.99
WEIGHT 1.7 KG 1.6 KG 1.4 KG 2.13 KG 1.85 KG
PRE-SEASONED
FULLY SEASONED NO NO NO NO NO
COMPATIBILITY gas, open fire gas, open fire, electric, induction gas, open fire, electric, induction gas, open fire gas, open fire, electric, induction
HEIGHT 9.9 CM 9.65 CM 8.9 CM 9.1 CM 9.9 CM
GAUGE 16 16 16 15 15

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4.3 out of 5 stars
4.3 out of 5
1,512 global ratings

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Customers say

Customers like the ease of use and quality of the wok. For example, they mention it's simple and easy to use for a beginner and that it'll fully season.

AI-generated from the text of customer reviews

7 customers mention7 positive0 negative

Customers are satisfied with the quality of the saute fry pan. They mention it's a high-quality cooking device, and a great product. Some customers also say that it was delivered quickly.

"The wok has a great handle. It's a great wok. Very even temperature. Easy to care for" Read more

"Really good wok, stoked" Read more

"delivered quickly and a good quality, though being my first time seasoning a wok it did take me a few attempts." Read more

"Great product" Read more

4 customers mention4 positive0 negative

Customers find the saute fry pan easy to use and care for. They say it's pre-seasoned and super easy to fully season. Some customers also say it has a very even temperature and is a perfect wok for beginners.

"...It's a great wok. Very even temperature. Easy to care for" Read more

"Simple and easy to use for a beginner like myself. Follow youtube maintenance and you can't go wrong" Read more

"...So easy and simple to follow...." Read more

"...Amazing build quality.Pre-seasoned and super easy to fully season.No rivets all welded...." Read more

Awesome! See photos of egg dancing!
5 Stars
Awesome! See photos of egg dancing!
I bought the Blue Carbon Steel flat bottom 13.5 inch for my electric Induction cooktop. It arrived blue and coated with oil. I’m not sure what oil was used but I wanted to start from scratch so I used a rough scrubber for stainless steel pans to scrub out the pre-seasoning and the layer of blue (which is from the heat treatment they do for pre seasoning). It scrubbed until it got to silver. See photos. I wiped and washed with soap and wiped again until the paper towel had no more steel residue. I heated it on medium high on the Induction cooktop and watched it change colours to blue nd then back to silver. I rotated and tilted the pan until all areas had gone through the colour change and back to silver. Careful near the handle because the wooded handle can start to smoke so no need to go that close. Once all is done, the pan cooled and became blue again (internal and external). I then used the advance method to season it because the basic and traditional method would cause too much smoke in an apartment. The sacrificial veg I used are - unpeeled sliced ginger, a whole brown onion chopped rough unpeeled, and a handful of shallots/scallions and chopped. I heated the wok on medium and used avocado oil for its high smoke point and I fried the veg for 10 minutes ensuring that the oils and veg are rubbed onto all parts of the wok. Then I cooled it and rinsed it in hot water and brush without any detergent/soap. I wiped it dry with paper towel. I did the fried egg test and it is non stick. 3 more dishes later, and it is starting to show development of patina. Very happy and no nonstick anywhere! See photos and videos.
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Top reviews from Australia

Reviewed in Australia on 28 March 2024
Size Name: 13.5"Colour Name: BlueVerified Purchase
The wok has a great handle. It's a great wok. Very even temperature. Easy to care for
Reviewed in Australia on 28 March 2024
Size Name: 14"Colour Name: BlueVerified Purchase
Really good wok, stoked
One person found this helpful
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Reviewed in Australia on 26 March 2024
Size Name: 13.5"Colour Name: BlueVerified Purchase
delivered quickly and a good quality, though being my first time seasoning a wok it did take me a few attempts.
Reviewed in Australia on 29 April 2024
Size Name: 14"Colour Name: BlueVerified Purchase
Simple and easy to use for a beginner like myself. Follow youtube maintenance and you can't go wrong
Reviewed in Australia on 19 January 2024
Size Name: 13.5"Colour Name: BlueVerified Purchase
The media could not be loaded.
 I bought the Blue Carbon Steel flat bottom 13.5 inch for my electric Induction cooktop. It arrived blue and coated with oil. I’m not sure what oil was used but I wanted to start from scratch so I used a rough scrubber for stainless steel pans to scrub out the pre-seasoning and the layer of blue (which is from the heat treatment they do for pre seasoning). It scrubbed until it got to silver. See photos. I wiped and washed with soap and wiped again until the paper towel had no more steel residue. I heated it on medium high on the Induction cooktop and watched it change colours to blue nd then back to silver. I rotated and tilted the pan until all areas had gone through the colour change and back to silver. Careful near the handle because the wooded handle can start to smoke so no need to go that close. Once all is done, the pan cooled and became blue again (internal and external). I then used the advance method to season it because the basic and traditional method would cause too much smoke in an apartment. The sacrificial veg I used are - unpeeled sliced ginger, a whole brown onion chopped rough unpeeled, and a handful of shallots/scallions and chopped. I heated the wok on medium and used avocado oil for its high smoke point and I fried the veg for 10 minutes ensuring that the oils and veg are rubbed onto all parts of the wok. Then I cooled it and rinsed it in hot water and brush without any detergent/soap. I wiped it dry with paper towel. I did the fried egg test and it is non stick. 3 more dishes later, and it is starting to show development of patina. Very happy and no nonstick anywhere! See photos and videos.
Customer image
P
5.0 out of 5 stars Awesome! See photos of egg dancing!
Reviewed in Australia on 19 January 2024
I bought the Blue Carbon Steel flat bottom 13.5 inch for my electric Induction cooktop. It arrived blue and coated with oil. I’m not sure what oil was used but I wanted to start from scratch so I used a rough scrubber for stainless steel pans to scrub out the pre-seasoning and the layer of blue (which is from the heat treatment they do for pre seasoning). It scrubbed until it got to silver. See photos. I wiped and washed with soap and wiped again until the paper towel had no more steel residue. I heated it on medium high on the Induction cooktop and watched it change colours to blue nd then back to silver. I rotated and tilted the pan until all areas had gone through the colour change and back to silver. Careful near the handle because the wooded handle can start to smoke so no need to go that close. Once all is done, the pan cooled and became blue again (internal and external). I then used the advance method to season it because the basic and traditional method would cause too much smoke in an apartment. The sacrificial veg I used are - unpeeled sliced ginger, a whole brown onion chopped rough unpeeled, and a handful of shallots/scallions and chopped. I heated the wok on medium and used avocado oil for its high smoke point and I fried the veg for 10 minutes ensuring that the oils and veg are rubbed onto all parts of the wok. Then I cooled it and rinsed it in hot water and brush without any detergent/soap. I wiped it dry with paper towel. I did the fried egg test and it is non stick. 3 more dishes later, and it is starting to show development of patina. Very happy and no nonstick anywhere! See photos and videos.
Images in this review
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3 people found this helpful
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Reviewed in Australia on 9 April 2024
Size Name: 13.5"Colour Name: BlueVerified Purchase
Under normal use, this pot is used no more than five times, and the blue paint in the pot is peeling off and rusting a lot, and the peeling paint falls into the food, which has an impact on health
Customer image
1.0 out of 5 stars 😓
Reviewed in Australia on 9 April 2024
Under normal use, this pot is used no more than five times, and the blue paint in the pot is peeling off and rusting a lot, and the peeling paint falls into the food, which has an impact on health
Images in this review
Customer image Customer image
Customer imageCustomer image
Reviewed in Australia on 8 May 2024
Size Name: 14"Colour Name: BlueVerified Purchase
Great product
Reviewed in Australia on 31 August 2023
Size Name: 13.5"Colour Name: BlueVerified Purchase
I made the best ever pad thai noodles with this Yusokata wok - owned several others prior and nothing works perfectly as this. Followed exact you tube instructions on seasoning it and also on care. So easy and simple to follow. Very happy with this product, don't waste money on other high end brands from fancy kitchen boutiques if you want a REAL FUNCTIONING wok for home. Tip: get the wooden wok cover for this too. I bought it after buying this wok and it fits perfectly and so easy to clean and care.
2 people found this helpful
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Top reviews from other countries

Translate all reviews to English
Diego Gonzalez Gomez
5.0 out of 5 stars buena calidad
Reviewed in Mexico on 28 November 2023
Size Name: 13.5"Colour Name: BlueVerified Purchase
lo que mas quiero resaltar es la buena calidad del producto, si es costoso pero si se siente que uno recibe lo que paga por el articulo, yo compre el de 13.5 pulgadas, es algo pesado, no es facil manejarla con una mano.

yo soy nuevo con los sartenes de acero de carbono, y algo que si se debe considerar es que tu estufa tenga una flama adecuada para poder usarlo, ya que yo no cuento con una flama grande y es un poco dificil calentarlo para hacer la comida a altas temperaturas, aunque me a funcionado muy bien, cuando la cure, dure mucho por lo mismo que no tengo una flama grande y dure mucho, aun le falta pero ya he cocinado como 5 veces con ella y no se le pega nada, al limpiarla es muy facil y es muy bonito como objeto tambien, lo recomiendo totalmente este articulo
AK
5.0 out of 5 stars Good wok for stir fry
Reviewed in Canada on 22 September 2023
Size Name: 13.5"Colour Name: BlueVerified Purchase
I like it and I use it almost everyday for any Asian cooking meal
PRO
- Sturdy
- No chemical coating
- Conduct heat very well
- Non-stick (Follow the instruction properly to season it so it will become non stick with time.)
- Easy to clean (Do not use soap after cook, clean it with hot water)

CON
- Will scratch and chip if using metal spatula (not restaurant grade of carbon steel wok)
- Not seating flat on ceramic stove even though I bought the ceramic version
- Heavy (my wife can't use 1 hand to hold the wok)
- Like all other carbon steel wok, it need maintenance after each clean to prevent rust.
12 people found this helpful
Report
justin
5.0 out of 5 stars Great Wok
Reviewed in the United Kingdom on 5 May 2024
Size Name: 14"Colour Name: BlueVerified Purchase
Absolutely cracking wok! ITS ABSOLUTELY MASSIVE AND SOLID.
If it was any bigger it would require 3 people to pick it up.
Fabio
5.0 out of 5 stars Ottima fattura e robustezza
Reviewed in Italy on 31 January 2024
Size Name: 14"Colour Name: BlueVerified Purchase
Si nota subito la qualità del prodotto fatta a mano, anche la stagionatura. Ci sono i classiche "imperfezioni" di un prodotto artigianale. Robusto, distribuisce bene il calore e il volantino allegato spiega bene come fare la manutenzione. Ottimo acquisto!
PS: unica cosa pesa veramente tanto!
Customer image
Fabio
5.0 out of 5 stars Ottima fattura e robustezza
Reviewed in Italy on 31 January 2024
Si nota subito la qualità del prodotto fatta a mano, anche la stagionatura. Ci sono i classiche "imperfezioni" di un prodotto artigianale. Robusto, distribuisce bene il calore e il volantino allegato spiega bene come fare la manutenzione. Ottimo acquisto!
PS: unica cosa pesa veramente tanto!
Images in this review
Customer image
Customer image
Dylan
5.0 out of 5 stars Great quality at real value
Reviewed in the United States on 3 February 2021
Size Name: 14"Colour Name: BlueVerified Purchase
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.
Customer image
Dylan
5.0 out of 5 stars Great quality at real value
Reviewed in the United States on 3 February 2021
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.
Images in this review
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115 people found this helpful
Report