Stir-frying, braising, steaming, simmering, deep-frying, smoking: a dependable wok’s versatility knows no bounds. There’s a reason why the pan’s a “cornerstone of so many cuisines across the globe,” as we said in our wok review.
When we tested woks last year (as part of our award-winning wok issue, ahem), we focused on 14-inch, flat-bottomed carbon steel woks—a versatile size that’ll work on any stovetop, including electric and induction. The winner from that testing was the Yosukata Carbon Steel Wok Pan and, boy, y’all love it. It’s become one of our top reviews! Which, of course, makes us endlessly happy!
It’s easy to discern why the wok’s so popular: the Yosukata is beautiful, with a blue-black surface; it’s also fast and heat-responsive. In our tests, food slid across its surface, water boiled quickly, and tossing was easy. The Yosukata has a helper handle and a wooden handle that stays cool to the touch, too. And, as you probably read, the Yosukata’s just $60—not bad for a carbon steel pan that’s gonna be used a ton and will practically last a lifetime, at least as far as cookware goes.
To buy: Yosukata Carbon Steel Wok Pan, $61 at amazon.com
Good to Know
- Weight: 3 lb, 8 oz
- Lip-to-lip diameter: 13.5 inches
- Compatible with induction: Yes
- Before use: Scrub off the protective oil film prior to seasoning or cooking
- Cleaning: Hand-wash and dry immediately (and rubbing a drop of neutral oil on the wok couldn’t hurt, too)
How do you season a wok?
Seasoning a carbon steel wok isn’t hard, but it does take a little time (and will make your kitchen smoky). You can read how to season a wok here (or watch our video).
What can you make with a wok?
This topic deserves its own article! Which is why we rounded up all the things you can do with a wok here. This includes stir-frying, braising, steaming, deep-frying, and smoking.