---
product_id: 196910540
title: "YOSUKATA 13.5\" Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Pow Wok for Stir Fry, BBQ, Grill & Camping – Traditional Japanese Chinese Cookware – Compatible with Induction, Electric, Gas, Open Fire"
brand: "yosukata"
price: "€ 232.75"
currency: EUR
in_stock: true
reviews_count: 10
category: "Yosukata"
url: https://www.desertcart.fi/products/196910540-yosukata-13-5-carbon-steel-wok-pan-pre-seasoned-flat
store_origin: FI
region: Finland
---

# Compatible with induction, gas, electric & open fire Pre-seasoned at 600°F for instant non-stick High-grade carbon steel for superior heat conduction YOSUKATA 13.5" Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Pow Wok for Stir Fry, BBQ, Grill & Camping – Traditional Japanese Chinese Cookware – Compatible with Induction, Electric, Gas, Open Fire

**Brand:** yosukata
**Price:** € 232.75
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate Your Stir-Fry Game with YOSUKATA – Where Tradition Meets Modern Heat!

## Quick Answers

- **What is this?** YOSUKATA 13.5" Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Pow Wok for Stir Fry, BBQ, Grill & Camping – Traditional Japanese Chinese Cookware – Compatible with Induction, Electric, Gas, Open Fire by yosukata
- **How much does it cost?** € 232.75 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/196910540-yosukata-13-5-carbon-steel-wok-pan-pre-seasoned-flat)

## Best For

- yosukata enthusiasts

## Why This Product

- Trusted yosukata brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic & Durable Design:** Lightweight yet heavy-duty with a comfortable New Zealand beech wood handle for secure grip during high-heat cooking sessions.
- • **Versatility Meets Adventure:** From your kitchen stovetop to open fire camping grills, this wok adapts seamlessly to gas, electric, induction, and outdoor cooking setups.
- • **Authentic Flavor, Every Time:** Lock in rich Asian-inspired flavors with a deep 13.5” carbon steel wok designed for professional-grade stir-fry and more.
- • **Effortless Maintenance & Storage:** Compact and easy to handle, this wok fits perfectly in your cookware arsenal or camping gear, making gourmet cooking accessible anywhere.
- • **Ready to Cook Right Out of the Box:** Pre-seasoned at high heat—no synthetic coatings—offering a natural, durable non-stick surface that improves with use.

## Overview

The YOSUKATA 13.5" Carbon Steel Wok is a pre-seasoned, flat-bottom wok crafted from high-grade carbon steel, designed for superior heat distribution and durability. Compatible with all stovetops including induction and open fire, it features an ergonomic wooden handle and a natural non-stick surface free from synthetic coatings. Ideal for stir-frying, grilling, braising, and more, this wok delivers authentic Asian flavors whether cooking at home or outdoors.

## Description

Shop YOSUKATA at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: This is a really great wok, if properly seasoned and maintained. - This is the best wok I have ever owned. Sturdy but light weight, and completely non-stick - once properly seasoned. I've seen a lot of 1 star reviews for this product, which all appear attributable to improper preparation and use, so here are some tips to avoid the issues others have had with this wok. It is essential to properly prepare and season the pan per the instructions provided by the manufacturer. First, when washing in hot soapy water to remove the protective layer, dry immediately with a paper towel. If you see black material on the paper towel, wash it again. Repeat until no more black stuff comes off. I had to wash mine three times rather than the recommended two (right photo). When seasoning, heat the wok SLOWLY to avoid warping the flat bottom. Once it is warm add oil or lard, and gradually turn up the heat until the oil starts smoking, then turn the heat down to the lowest temp that will keep the oil smoking. Continuously wipe the hot oil around the entire inside surface of the pan - using tongs and a thickly folded piece of paper towel. Keep wiping with the oiled paper towel for at least 5 minutes, preferably 10, then turn off the heat and let the pan cool to room temp before wiping clean with a paper towel. Again, if black material comes off the pan - repeat the process until no more black stuff comes off (dark yellow / brown color is fine). The wok is then ready to use. I was a bit concerned when, during the seasoning process, a couple spots appeared at the bottom of the pan that were different in color and texture from the rest of the interior surface (left photo). However, these discolorations did not affect performance of the pan - which was completely non-stick from the first meal on. Where I differ a bit from the manufacturer's instructions is the recommedation that once the pan is properly cured, after cooking all you have to do is let the pan cool, rinse with warm water, and dry. This may be adequate when the only fluid added to the pan is cooking oil. But if you finish your stir-fry by making a sauce that comprises an appreciable amount of water (e.g. stock), that can adversely impact the not-stick properties of even a properly seasoned pan by "leeching out" some of the oil from the metal. In that case, if after rinsing and drying the color of the interior of the wok appear dull, or the surface is not slick to the touch, I recommend washing the wok gently with warm, soapy water, rinsing and drying throughly. Then warm the wok on low-medium heat, and throughly wipe the inside of the pan with a small amount of oil (using tongs and paper towel). Turn off the heat, let the pan cool, then throughly dry the interior of the pan with a clean paper towel to remove the residual oil. I use that lightly-oiled piece of paper towel to wipe down the outside of the pan (to inhibit rust), and the wooden handle. Final thought, if the above processes of seasoning, cleaning and maintaining the wok seem a bit much / tedious - you should probably buy a different product (e.g. aluminum or steel wok with a non-stick coating). If not properly cared for, your food will stick to a carbon or steel wok, and it will eventually rust. That's just the nature of the beast.
Review: Excellent quality wok with good pre-seasoning - One of the best woks I have owned - Yosukata makes great woks. The proportions/geometry are perfect with a flat base but rounded sides, and the wok is solidly constructed but not *too* heavy for one-hand use. The factory pre-seasoning is very good, which allows a very even and consistent seasoning. Highly recommended if this is your first time buying a wok, and you may find yourself cooking a lot more with this as an everyday pan rather than just stir fry. One pro tip: To get the best performance from your gas range and traditional wok heat distribution, remove the round diffuser plate that sits about the flame outlet, which produces a single 'jet' of flame. This allows a strong jet of heat to curve around the base and concentrate the heat in the center. Cleaning is pretty simple: Just take a handful of kosher/coarse salt and scrub the wok and with a wet sponge - water only, no soap. When done, just apply a thin coat of oil again with a paper towel and whip it clean. There is no need for soap, or heavy scouring pads. 10/10 would recommend.

## Features

- GENUINE TASTE: Bring authentic wok flavor to your kitchen or outdoor cooking with the YOSUKATA 13.5” flat-bottom carbon steel wok. Designed to lock in juices and flavors, this deep wok pan is ideal for preparing Chinese, Japanese, Thai, and other Asian dishes — the perfect fried rice pan for home or professional use
- PRE-SEASONED: : Unlike many stir fry pans, this carbon steel wok is pre-seasoned at over 600°F using advanced techniques, offering a better non-stick start right out of the box Like any traditional authentic wok, it will still require proper oil seasoning over time for the best natural non-stick layer performance. No synthetic coatings, this is a wok no PTFE – 100% safe and non-toxic.
- HEAVY-DUTY MATERIALS AND ERGONOMIC HANDLE: Crafted from high-grade black carbon steel, this extra large wok delivers excellent heat distribution and durability — perfect for high-heat cooking. The ergonomic wooden handle ensures a secure and comfortable grip, whether stir-frying over a gas stove or grilling outdoors.
- MULTIFUNCTIONAL COOKING TOOL: This isn’t just a wok for stir fry. It’s your go-to for pan-frying, braising, deep-frying, searing, smoking, and steaming. Suitable for all stovetops. Compatible with gas, electric, induction, glass cooktops, as well as BBQ grills, camping stoves, and open fire cookware setups — the ultimate versatile xl wok for both kitchen and outdoor cooking.
- EASY TO USE, EASY TO STORE: Despite its solid construction, the wok is light enough for easy handling and compact for storage. A great addition to both your kitchen cookware and camping gear. Why It's the Best Wok for Stir Fry — the YOSUKATA carbon steel cookware delivers rich flavor and restaurant-quality results anywhere you cook.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B084DQYNNM |
| Best Sellers Rank | #2,773 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #7 in Woks & Stir-Fry Pans |
| Brand | YOSUKATA |
| Capacity | 0.44 Gallons |
| Coating Description | Natural Oil Seasoning |
| Color | Black |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction |
| Customer Reviews | 4.2 4.2 out of 5 stars (5,326) |
| Date First Available | February 1, 2020 |
| Handle Material | New Zealand Beech Wood |
| Has Nonstick Coating | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | No |
| Item Weight | 3.6 pounds |
| Item model number | 123 |
| Manufacturer | YOSUKATA |
| Material | Carbon Steel |
| Maximum Temperature | 600 Degrees Fahrenheit |
| Model Name | Black Carbon Steel |
| Product Care Instructions | Hand Wash Only |
| Product Dimensions | 18.9 x 13.39 x 3.78 inches |
| Recommended Uses For Product | stir-frying, deep-frying, pan-frying, braising, grilling |
| Shape | rounded bottom with sloped sides |
| Special Feature | BBQ, Gas Stovetop Compatible, Grill, Induction Stovetop Compatible, Open Fire |
| Specific Uses For Product | stir-frying, deep-frying, pan-frying, braising, grilling |
| UPC | 791109001363 |

## Product Details

- **Brand:** YOSUKATA
- **Capacity:** 0.44 Gallons
- **Color:** Black
- **Material:** Carbon Steel
- **Special Feature:** BBQ, Gas Stovetop Compatible, Grill, Induction Stovetop Compatible, Open Fire

## Images

![YOSUKATA 13.5" Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Pow Wok for Stir Fry, BBQ, Grill & Camping – Traditional Japanese Chinese Cookware – Compatible with Induction, Electric, Gas, Open Fire - Image 1](https://m.media-amazon.com/images/I/71lRLbFndSL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Is this wok compatible with all heat sources?**
A: Yes. Thanks to its flat bottom, the wok works on induction, electric, gas stoves, and even on grills, BBQs, and campfires. Just avoid direct flame on the wooden handle.

**Q: Is the wok non-stick and does it require seasoning?**
A: It’s not Teflon-coated, but it is pre-seasoned. To enhance performance, season it with oil before first use. Over time, it builds a natural non-stick surface made from polymerized oil, which improves with every use.

**Q: How should I clean the wok? Can I use a dishwasher?**
A: Hand wash only — no soap or dishwasher. Clean with hot water and a soft brush, dry completely, and apply a light coat of oil to prevent rust.

**Q: Is it suitable for high-heat cooking?**
A: Absolutely. Carbon steel is ideal for stir-frying, searing, and deep frying. It withstands high heat and is the top choice for professional chefs.

**Q: What makes this wok better than non-stick cookware?**
A: It’s PTFE/PFOA-free, safe at high temperatures, and much more durable. It builds its own non-stick layer naturally and delivers authentic, restaurant-quality stir fry at home.

## Customer Reviews

### ⭐⭐⭐⭐⭐ This is a really great wok, if properly seasoned and maintained.
*by A***R on December 3, 2025*

This is the best wok I have ever owned. Sturdy but light weight, and completely non-stick - once properly seasoned. I've seen a lot of 1 star reviews for this product, which all appear attributable to improper preparation and use, so here are some tips to avoid the issues others have had with this wok. It is essential to properly prepare and season the pan per the instructions provided by the manufacturer. First, when washing in hot soapy water to remove the protective layer, dry immediately with a paper towel. If you see black material on the paper towel, wash it again. Repeat until no more black stuff comes off. I had to wash mine three times rather than the recommended two (right photo). When seasoning, heat the wok SLOWLY to avoid warping the flat bottom. Once it is warm add oil or lard, and gradually turn up the heat until the oil starts smoking, then turn the heat down to the lowest temp that will keep the oil smoking. Continuously wipe the hot oil around the entire inside surface of the pan - using tongs and a thickly folded piece of paper towel. Keep wiping with the oiled paper towel for at least 5 minutes, preferably 10, then turn off the heat and let the pan cool to room temp before wiping clean with a paper towel. Again, if black material comes off the pan - repeat the process until no more black stuff comes off (dark yellow / brown color is fine). The wok is then ready to use. I was a bit concerned when, during the seasoning process, a couple spots appeared at the bottom of the pan that were different in color and texture from the rest of the interior surface (left photo). However, these discolorations did not affect performance of the pan - which was completely non-stick from the first meal on. Where I differ a bit from the manufacturer's instructions is the recommedation that once the pan is properly cured, after cooking all you have to do is let the pan cool, rinse with warm water, and dry. This may be adequate when the only fluid added to the pan is cooking oil. But if you finish your stir-fry by making a sauce that comprises an appreciable amount of water (e.g. stock), that can adversely impact the not-stick properties of even a properly seasoned pan by "leeching out" some of the oil from the metal. In that case, if after rinsing and drying the color of the interior of the wok appear dull, or the surface is not slick to the touch, I recommend washing the wok gently with warm, soapy water, rinsing and drying throughly. Then warm the wok on low-medium heat, and throughly wipe the inside of the pan with a small amount of oil (using tongs and paper towel). Turn off the heat, let the pan cool, then throughly dry the interior of the pan with a clean paper towel to remove the residual oil. I use that lightly-oiled piece of paper towel to wipe down the outside of the pan (to inhibit rust), and the wooden handle. Final thought, if the above processes of seasoning, cleaning and maintaining the wok seem a bit much / tedious - you should probably buy a different product (e.g. aluminum or steel wok with a non-stick coating). If not properly cared for, your food will stick to a carbon or steel wok, and it will eventually rust. That's just the nature of the beast.

### ⭐⭐⭐⭐⭐ Excellent quality wok with good pre-seasoning
*by R***N on September 27, 2025*

One of the best woks I have owned - Yosukata makes great woks. The proportions/geometry are perfect with a flat base but rounded sides, and the wok is solidly constructed but not *too* heavy for one-hand use. The factory pre-seasoning is very good, which allows a very even and consistent seasoning. Highly recommended if this is your first time buying a wok, and you may find yourself cooking a lot more with this as an everyday pan rather than just stir fry. One pro tip: To get the best performance from your gas range and traditional wok heat distribution, remove the round diffuser plate that sits about the flame outlet, which produces a single 'jet' of flame. This allows a strong jet of heat to curve around the base and concentrate the heat in the center. Cleaning is pretty simple: Just take a handful of kosher/coarse salt and scrub the wok and with a wet sponge - water only, no soap. When done, just apply a thin coat of oil again with a paper towel and whip it clean. There is no need for soap, or heavy scouring pads. 10/10 would recommend.

### ⭐⭐⭐⭐⭐ Works perfectly, great quality!
*by J***H on February 27, 2026*

I love this wok, a find any excuse to cook with it. No buyers remorse here. Before I purchased this I could not decide on this one or the blue carbon steal Yosukata wok. I decided to save the extra 30$ and purchase this one and I'm very pleased with it. Id still love to have the blue carbon steal wok but Im not sure what I'd do with 2 woks lol This one's perfect, if you're not able to pay the extra 30$ for the blue carbon steel get this one! You'll love it too!

## Frequently Bought Together

- YOSUKATA Carbon Steel Wok Pan – 13,5 “ Stir Fry Pans with Flat Bottom - Pow Wok - Traditional Japanese Chinese Cookware for Induction Electric Gas Stovetops - Open Fire, BBQ, Grill, Outdoor Camping
- YOSUKATA 17’’ Wok Spatula and Ladle - Set of 2 Heat-Resistant Wok Tools - Universal Wok Ladle and Spatula - High-Grade Stainless Steel Cooking Utensils and Wok Accessories - Solid Wok Utensils
- YOSUKATA Cast Iron Wok Cover - Premium Wok Cover 13.5 inch Pan Lid - Wooden Wok Lid 13.5 in with Ergonomic Handle - Condensate-free 13.5 inch Lid - Wok Accessories for Genuine Asian Cooking

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-03-14*