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Does food stick to the YOSUKATA carbon steel wok?

By ShopSavvy Team

Published: February 2nd, 2024

2 min read

Last Updated: March 17th, 2024

YOSUKATA Woks and Frying Pans 34 cm - Pre-seasoned Flat Bottom Wok - Blue Carbon Steel Wok - Wok for Induction, Electric Hobs, Gas and Open Fire - Traditional Chinese Wok 13.5" Blue

7.5

Overall Score: 7.5/10

Consumer:7.5/10

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If you're asking whether food sticks to the YOSUKATA Blue Carbon Steel Wok, it really depends on how well it's seasoned. It arrives pre-seasoned, but you can make it a lot more non-stick with some extra seasoning.

Here's how you can make sure your wok is ready for cooking without the hassle of food sticking. 🥢🍳

Initial Cleaning: First, give the wok a good wash using hot water and a gentle scrub to get rid of any oils or coatings from manufacturing. Steer clear of soap, as it can leave a residue.
Drying: Make sure the wok is completely dry. You can use a cloth or lightly heat it on the stove to evaporate all the moisture, which helps prevent rust.
Heating the Wok: Heat the wok on medium to high heat on your stove. Rotate it so the heat is evenly distributed. This opens up the steel's pores for better oil absorption.
Applying Oil: Use a high smoke point oil like grapeseed, vegetable, or canola.

Apply a small amount with a paper towel or cloth over the entire surface, including the sides and bottom. Make sure there's a thin, even coat; too much oil can create an uneven layer.

Baking or Heating: If the wok handle is oven-safe, put the wok in a 450°F (232°C) oven for about 60 minutes and then let it cool in the oven. For the stovetop method, heat the oiled wok over medium-high heat until it starts to smoke, rotating it continuously for even coverage.
Repeat if Necessary: Do the oil application and heating/baking process 2-3 times for the best seasoning. This helps create a durable non-stick layer.

Important Considerations

Blue Coating: According to our research, some have noticed that the blue coating on this wok might just be a protective layer, not actual seasoning. If it starts to peel, you might want to wash and re-season it.
Heat Source: Make sure the wok is heated evenly during seasoning. We've found that both oven and stovetop methods work well, but if you use the stovetop, be prepared for some smoke and ensure your kitchen is well-ventilated.

By following these steps, you'll have a well-seasoned wok that minimizes food sticking. Cooking with a properly seasoned carbon steel wok is enjoyable and can even enhance flavors.

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How we researched this

Where this comes from: This answer is based on ShopSavvy's product database, real-time pricing from 1 retailers, and a look at hundreds of user reviews to give you a well-rounded picture.