Yosukata wok review

Made from carbon steel, our favorite wok from Yosukata is inexpensive and heat responsive, yosukata wok review. We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation.

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. And its comfortable wooden handle and light weight make this wok easier to lift, toss, and pour from. This wok flew through our cooking tasks and is a delight to use. This model requires seasoning, but the payoff is worth it. This lovely pre-seasoned wok provides a shortcut to a slick surface, though it still requires some prep.

Yosukata wok review

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. So, how do you choose one? If you live in a city, one good option is to visit your local Chinatown, where you can find a number of woks for an affordable price while supporting local businesses. That said, if you don't know what to look for, that strategy can be hit-or-miss. For those seeking more guidance, we decided to test woks from online vendors, evaluating 11 popular models. After roughly 40 hours of testing, several pounds of fried rice, and smoking out our kitchen almost daily, here are some reliable options for great flat-bottomed, carbon steel woks. Note: We also recently re-tested all of our favorite woks—to make sure they're still the best out there.

Some woks come pre-seasoned, which typically means that they are heat-treated and possibly seasoned with a thin layer of oil to jumpstart the seasoning process, yosukata wok review. This is a good pan and it works really well and the customer service is top tier. This page works best with JavaScript.

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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.

Yosukata wok review

Made from carbon steel, our favorite wok from Yosukata is inexpensive and heat responsive. We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation.

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Similarly, the Zhen San Huan wok was virtually impossible to lift with one hand, so stirring was the only option though it cooked greens much more evenly. We tested unseasoned and pre-seasoned carbon-steel woks, plus one nonstick wok, noting what it took to get them ready for cooking. We recommend this wok for folks who are willing to spend more for style and convenience and for those who have the strength and mobility to maneuver a heavier wok. A smaller-diameter flat bottom would prove tricky—and potentially dangerous. Its capacious body made it easy to toss bok choy and garlic fried rice, and it boiled water in eight minutes and 50 seconds, the second fastest in the lineup. This model requires seasoning, but the payoff is worth it. Will these woks work on induction? This page works best with JavaScript. How to season and care for your wok. It can be confusing, because there are so many choices that, to the uninitiated, may seem way too similar to parse. We really wanted this one to pass all the tests, but it warped in the center after the seasoning process. It takes a while for the seasoning and patina to really work its magic.

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

This style of wok differs from the Cantonese-style wok, which features two shallow handles and requires a different method of handling. For a fully portable wok and induction-burner setup or an addition to your home stovetop, Jon Kung recommended the NuWave Mosaic Precision Induction Wok. This guide is aimed at home cooks looking for ease and everyday utility without sacrificing function. Steer clear of cooking acidic foods, such as sweet and sour sauces, or boiling with your new wok for the first few uses; this can strip the patina and set the process back. Fried eggs. Here are our tips for making the meal easy to pull off at home. Underperformers like the model from Craft Wok showed some signs of rice sticking and were generally a bit too heavy to toss food easily with the non-dominant hand. Tri-ply stainless steel woks are also quite heavy. The process to clean it and break it in is the same. This was a pain, and it also made us lose out on layering the chicken flavor in the pan with the broccoli we were stir-frying next. Plus, the wooden handle is wrapped with metal for a couple of inches at the base. The Yosukata Black Carbon Steel Wok is a heat-treated, pre-seasoned option with added durability and solid heat responsiveness. Melissa Lee is a writer and editor who has been working in service journalism since So this is what I can tell you so far.