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.

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. The best wok is a superhero. If you know, you know. Yosukata Inch Carbon Steel Wok. Buy the right wok, take care of it, and it will serve you well. But which one to buy?

Yosukata wok review

Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness. Customer reviews. Size: Write a review. How customer reviews and ratings work Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them. Learn more how customers reviews work on Amazon. See All Buying Options. This page works best with JavaScript. Disabling it will result in some disabled or missing features. You can still see all customer reviews for the product. Top positive review. Reviewed in the United States on February 27, I was always afraid to buy a carbon steel wok because I heard they were tough to maintain.

The flames yosukata wok review a household gas stove have charred the wooden helper handle on this Sur La Table wok. Also, the handle is positioned at an angle that makes it slightly awkward to hold or pick up.

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. We tested unseasoned and pre-seasoned carbon-steel woks, plus one nonstick wok, noting what it took to get them ready for cooking.

Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness. Customer reviews. Size: Write a review. How customer reviews and ratings work Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them. Learn more how customers reviews work on Amazon. See All Buying Options.

Yosukata wok review

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. When it came to testing woks, we evaluated 12 woks in our Lab, narrowing down the picks based on design, weight, material and ease of use. We tested six models by making six batches of mushroom fried rice — capturing how fast each wok got to temp, the temperature of handles after cooking and whether we ended up with fried rice that had nicely browned veggies, crispy rice and fluffy scrambled eggs. Our top picks retain and heat quickly, are easy to clean and feature flat bottoms so they can be used on the average home electric or gas stove without a wok ring.

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A wok responds to heat quickly and chars ingredients beautifully, imbuing them with wok hei a smoky essence, the je ne sais quoi of cooking with a wok. But even it was initially pre-seasoned, it still needs to be fully seasoned with vegetable oil or lard. Then waste no time; check out the best wok for stir frying! Reviewed in the United States on February 27, You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. In a perfect world, every wok would be well seasoned after years of cooking, practically guaranteeing a nonstick surface. While one side of the egg released reasonably well, the other side was stuck. This wok helps me do just that. The Best Flat-Bottomed Woks. Thank you. I like this one for home use on a glasstop range. I washed it out with hot water and dried thoroughly and seasoned again. Its smooth, slick surface is easy to clean and seems built to last. It may take years for that to happen.

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From my snapshots on our counter it looks like it all worked as hoped. The top performers were also highly responsive to changes in heat so that we could lower the temperature enough to cook the garlic without burning it. Most notably, these woks had ample flat surface areas—between five and six inches—which meant more direct contact with the heat source. Almost all of the woks we tested delivered tasty, char-kissed veggies and tender, seared chicken, but some were much easier to use. If you have a carbon steel wok, then yes, it is induction-compatible. As a result, the Made In browned the greens instead of cooking them uniformly. Why Flat-Bottomed? That said, if you don't know what to look for, that strategy can be hit-or-miss. Lukas Volger. They also showed limited signs of uneven heating, and the seasoning remained intact after boiling.