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

13.5" Carbon Steel Wok 14" Carbon Steel Wok 11.8" Carbon Steel Wok 13.5" Flat Bottom Woks 14" Carbon Steel Wok 14" Carbon Steel Wok Is this wok compatible with all heat sources? 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. Is the wok non-stick and does it require seasoning? 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. How should I clean the wok? Can I use a dishwasher? 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. Is it suitable for high-heat cooking? Absolutely. Carbon steel is ideal for stir-frying, searing, and deep frying. It withstands high heat and is the top choice for professional chefs. What makes this wok better than non-stick cookware? 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. Why does food stick to my pre-seasoned wok and how can I prevent it? Food sticks if the wok isn’t hot enough, has too little oil or is overfilled. For best results, preheat the wok until it starts to smoke, add enough oil, and cook in smaller batches. This ensures proper searing and helps maintain a non-stick surface Why is my wok rusting or developing pitting/flaking spots, and how can I fix it? Rust forms from moisture or poor storage; pitting/flaking happens from acidic ingredients. Scrub rust/pits/flaked spots with steel wool, dry thoroughly, and re-season. Avoid acidic foods in early uses Why is the coating on my wok peeling or flaking, and why does it wobble or warp on the stove? Peeling/flaking is a result of acidic food ingredients contacting the iron. Strip flaky layers with steel wool and re-season with oil; Warping is caused by sudden temperature changes. Always heat the wok gradually and cool it before washing What is the black coating on my wok and why is a new wok covered in oil? The black color comes from surface-hardening during steel production—it's a safe iron oxide. No dyes, no chemicals or non-stick coatings are used. The protective oil is for shipping only—wash the wok once with a soap, rinse and dry thoroughly Can I use metal utensils with my wok, and are scratches something to worry about? Yes, metal utensils are safe to use. The wok is made of carbon steel with no chemical coatings, so small scratches are normal and not harmful. They won’t affect performance and will naturally heal over time with regular stir-fry cooking