YOSUKATA 平底中華鍋 - 13.5インチ ブルーカーボンスチール中華鍋 - プレシーズニングカーボンスチールスキレット - 伝統的な日本の調理器具...

Very big size not useful for my home i retured it little bit rustic when i received pakage was poor don't know is it true yousukatta product

I have been using non-stick wok for a long time. I am getting more and more concerned about the coating that might present cancer-causing risk. I had done a lot of research of a wok that can be long-lasting. Carbon steel wok put me off for quite some time because I thought it would be high maintenance. After getting this wok, I have no regret at all. It took some steps to season it and oil it after each use. But it provides good "wok hey" and is surprisingly easy to wash. A very good item!

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You can be skeptical about the price of the Yosukata blue carbon steel wok, but in this case, the price point also means that, provided you take care of this wok, it will take care of you, probably for the rest of your life. It's certainly possible to find slightly better woks at a lower price, although this may also mean doing more research or even having to undertake some extra steps yourself. And it's certainly easier to find much better woks than this, but you'll also be paying more. What you get at this price point in the yosukata is a high-quality wok that will last a lifetime, but only if you are a responsible wok owner and take care of this cooking tool as intended. One of the reasons this commands a higher price point is, firstly, the quality of construction. It's carbon steel, it's been hammered out by hand, and it uses no rivets in the construction. This results in a hefty, solid wok, which may be a little heavier to use for some, but this also means the wok, thanks to its flat bottom, is stable and doesn't move or shift around much. The flat bottom also means that you can use this wok on any stove, whether it's electric, induction, or gas. However, another reason the cost of this wok is bumped is that it has already been "blued," a pre-seasoning process that uniformly exposes the carbon steel to intensely high temperatures, resulting in the signature blue color. This means that the initial rust-resistant layer of magnetite has been formed, which also creates the "anchor layer" on which the actual seasoning can sit, creating the non-stick layer for cooking. This is an essential step for quality woks and proper wok usage, and if you do this at home, it usually involves painstakingly sticking every visible part of the wok on a high heat source--preferably a gas flame--to blue the entire wok, and this is very easy to mess up. Yosukata has done this part for you with this model. This does mean, however, that the wok still needs to be properly seasoned, a one or two-step process depending on how thorough you want to be. After the wok is properly seasoned, it should never be washed with dishwashing soap or left soaking in water for hours. It should always be dried off with a paper towel, which makes it even more non-stick as you use it. As an added precaution, you can also apply a light layer of oil to the wok with a paper towel after drying off, though this isn't strictly required. If you do all these things, you will find this a sturdy, indispensable tool for stir-fries and other types of cooking. The carbon steel heats up quickly, holds heat well, and distributes it evenly, regardless of whether you're using gas, electric, or induction. When properly seasoned, this is a very non-stick cooking surface that cleans up easily with plain water, and because there's no non-stick coating, it is not only healthier, but will last forever, compared to non-stick woks that require replacement after a few years of regular use, as the coating inevitably wears off. In other words, yes, you are paying a little more for this wok, but in exchange for that higher price point, you're getting a quality product that didn't require a rabbit hole of extensive research, and that you won't have to worry about for the rest of your life if you take care of it.

Meilleur rapport qualité prix sur le marché.