YOSUKATA Silver Round Bottom Wok Pan

Because this wok has a traditional round bottom, it is designed primarily for gas ranges where it can sit directly in the flame. It will not sit stable on a flat glass or induction cooktop without a wok ring adapter, and even then, heat distribution may be uneven.

This wok requires a thorough initial seasoning process before its first use to build up a non-stick patina and prevent rust. You will need to clean off the protective factory oil and heat-treat the steel yourself, which is a standard step for authentic carbon steel cookware.

Yes, 14 inches is the professional standard for home woks. It provides enough surface area to toss ingredients without overcrowding, which is essential for achieving the high-heat sear required for authentic stir-frying.

Carbon steel is reactive, so you should avoid soaking it or putting it in the dishwasher. After cooking, wash it with hot water and a soft brush, dry it immediately on the stove over low heat, and apply a very thin layer of oil to the surface before storing.

Carbon steel is preferred by chefs because it can withstand the extremely high temperatures necessary for 'wok hei,' or the breath of the wok, which gives stir-fry its signature smoky flavor. Unlike non-stick coatings, which can degrade under high heat, carbon steel becomes more non-stick and durable the more you use it.