Yosukata wok review

Woks are versatile and made to last, so shopping for one can be a once-in-a-lifetime task. Thanks to its softly curved angles, it performs a lot like a professional, round-bottom wok.

We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. Learn more. Growing up, I quickly learned that my Chinese grandma expressed her love with food. There was a language barrier between us, but the second I stepped into her house, she was pushing White Rabbit Creamy Candy, Jin Jin Jelly Cups, and trays of baos onto her kids, grandkids, and great-grandkids. In her mind, full bellies meant full hearts. When I moved out on my own and began to cook more regularly, I always found myself drawn to Chinese recipes.

Yosukata wok review

The Yosukata 13,5 inch wok with flat bottom is specially designed to lock the juice and flavor inside ingredients PRE-SEASONED: Our carbon steel wok is pre-seasoned at high temperatures using special technics, unlike unseasoned woks and stir fry pans. This is my second wok of this brand. This wok is simple in maintenance. This wok is perfectly made to provide benefits of natural carbon steel wok and compatibility with flat stoves. It has a bit uneven color as it should be from high heat treatment. The other flat bottom woks either need to be pre-seasoned or have a non-stick chemical coating or flat part is too small for fast heating or not thick enough. I seasoned it once and after a few cooking, it is almost non-stick already. The color changes nicely and it looks more beautiful and unique. Most often I fry the rice and noodles with vegetables, but the big size gives endless opportunities for cooking. I did research on what to look for in a wok.

Please make sure that you are posting in the form of a question. The top performers were also highly responsive to changes in heat so that we could lower the temperature enough to cook the garlic without burning it, yosukata wok review. I seasoned it once and after a few cooking, it is almost non-stick already.

Grace Kelly is the Commerce Editor for Serious Eats and has been writing for various media outlets since We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. Learn more. We like the Yosukata Black Carbon Steel Wok , which is pre-seasoned and heat-responsive and has a helper handle. For another pre-seasoned pick, we liked the option from Mammafong , which was lightweight and boiled water very quickly. A dependable wok is the cornerstone of so many cuisines across the globe—the key to executing stir fries and dishes like gai pad king or red-cooked pork.

We've been independently researching and testing products for over years. If you buy through our links, we may earn a commission. Learn more about our review process. The word "wok" means "cooking pot" in Chinese and they date back 2, years to the Han Dynasty in China. Woks are not just great for stir-fry or fried rice , but any food that benefits from a large, consistent cooking area that heats quickly and evenly — they're great for braises, sauces, soups , deep frying, steaming and more. Woks traditionally have rounded bottoms that require a wok ring to help stabilize , very smooth, rounded edges and typically long handles that allow them to be shaken during cooking — some contemporary styles also come with lids that help with steaming and gently finishing food. While many woks are made of carbon steel , there are also cast iron , nonstick , aluminum, electric and stainless steel versions. When it came to testing woks, we evaluated 12 woks in our Lab, narrowing down the picks based on design, weight, material and ease of use. We tested six models by making six batches of mushroom fried rice — capturing how fast each wok got to temp, the temperature of handles after cooking and whether we ended up with fried rice that had nicely browned veggies, crispy rice and fluffy scrambled eggs.

Yosukata wok review

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. The best wok is a superhero. If you know, you know. Yosukata Inch Carbon Steel Wok. Buy the right wok, take care of it, and it will serve you well. But which one to buy? It can be confusing, because there are so many choices that, to the uninitiated, may seem way too similar to parse.

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The slowest woks in this test included the models from Craft Wok and Made In, which took upwards of 12 minutes to boil water. The images of the Sur La Table wok in this guide were taken after it had been used in our series of tests, showing a patina that is very much a work in progress; the original model out of the box is a smooth silver. I expect to have this for years. These choices will be signaled to our partners and will not affect browsing data. Cooking was quick and easy, clean up was a breeze, then I heated it up, sprayed it with cooking spray, turned off the heat and let it cool on the burner, whipped out the extra oil and it is ready for next time. I also took note of how well each wok worked with a metal wok spatula. This Chinese wok pan ensures ideal heat retention and consistently even heating, both important for locking in flavors and juices. Yes, you can use a carbon steel wok on a grill. If you struggle with lifting heavy pans you should be able to handle this one. My success was also likely better than average because I also picked up a mandoline slicer so I could make uniform thickness vegetables for even cutting. It works fine but the rivets that attach the handle allow the handle to wiggle after only a few uses. We independently evaluate all recommended products and services.

Grace Kelly is the Commerce Editor for Serious Eats and has been writing for various media outlets since

PillPack Pharmacy Simplified. By Riddley Gemperlein-Schirm. Measure advertising performance. A wok is such a great tool in the kitchen, I'm really glad I added one to my kitchen arsenal and I recommend it to anyone who is even considering it. Shopbop Designer Fashion Brands. I expect to have this for years. We also skipped testing the wok with the too-small base, since a large, wobbly pan full of bubbling oil seemed like a bad idea. The bottom and the sides form a sharp angle that interferes with the motions of stir-frying. I conditioned twice two days in a row and then did my first wok cooking trying to make dishes look authentic. Photo: Cathy Erway.