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To restore a damaged wok, we recommend using citric acid. Please watch the following video on our RUclips channel: ruclips.net/video/GAPZTZdV3GM/видео.html.

The wok must be cleaned after use once it has cooled down. Please avoid any sharp temperature differences.

The Blue Carbon Steel Wok was initially pre-seasoned by high-temperature treatment (the blueing process) for your convenience, but without any oil. You may see the process of bluing in our video between 0:58 - 1:35 minutes (watch with subtitles on): ruclips.net/video/k5whS60uScQ/видео.html But even though it was initially pre-seasoned, it still needs to be fully seasoned with vegetable oil after you get it.

Please follow the steps to start cooking properly: 1. Wok isn't the same as non-stick cookware. It is important to have the wok well heated (but not overheated) before you add oil and start cooking or seasoning. 2. After the wok is well heated, start smoking but not overheating (starting from low heat and slowly making it higher), oil can be poured. There should be enough oil in the wok. It is important. 3. The wok should be heated well with oil before one can add ingredients (for example egg). The temperature should be such that the oil is smoking slightly. 4. Before turning the egg, one needs to wait until the egg white becomes crispy. Below is a video about an egg test: ruclips.net/video/3sq-H2eULNg/видео.html

You can start over and do the initial cleaning properly with hot, soapy water and a non-abrasive scouring pad. After that, proceed to pre-seasoning and seasoning according to the instructions.

Please follow the link to see the details about the product (you will be redirected to Amazon to proceed with a purchase): yosukata.com/catalogue/14-blue-steel-wok/ You can check out our complete product range of woks, pans, and accessories at our website yosukata.com/.

The wok is difficult to ruin or damage. After cooking, cleaning, and drying the wok, it is recommended to rub a little oil with a paper towel before storage, especially when the wok is new. However, this can have a side effect: if the wok is stored for a long time, dust easily sticks to the oil and the surface becomes tacky. Additionally, the oil can become rancid and the flavor may stay in the wok. Therefore, if your wok is seasoned and dried well (inside, outside, and handles) before storage, there should be no problems with storing it in a dry place without oil.

If the wok doesn't turn from silver to blue, it means it's not heated enough. To do a pre-seasoning process, heat the wok to about 550-600 °F (280-300 °C). Please follow the following steps to pre-season your wok: 1. Turn the stove's exhaust fan on high and/or open the window. Please follow the safety rules and use heat-protective gloves. 2. Heat the wok on high heat. Don't add any oil! Wait until the silver color of the surface turns blue as a thin layer of iron oxide forms (about 550-600 °F (280-300 °C)). 3. Rotate and move the wok to make the whole wok look blue. Let the wok rest and cool down. Before you start cooking your first meal, it is required to season the wok with oil.

Thank you for choosing our brand. Our cookware is very difficult to ruin or damage. It can only happen if the rules of use are not followed. But the good thing is it can be restored in any condition. Please reach out to us at support@yosukata.com so we can give you clear instructions on how to restore your wok.

For the outside part of the wok, please note that you can also season the wok on the outside. It is useful in humid climates. It is not mandatory, as the outside part of the wok does not contact with food. Please note, to avoid rusting always dry your wok with a paper towel or low heat before storage.

This product comes with a manual. Please follow all maintenance rules to prepare your wok. Our wok is already pre-seasoned. But you still need to make the seasoning with oil. The seasoning will form another protective layer of oil (patina). The seasoning happens all the time when you cook with oil. The longer you use, the thicker the protective layer will be. This layer makes the wok "non-stick".

In this video we add some powdered citric acid to boiling water to clean the wok of unwanted rust.

Thanks!

The wok is made of carbon steel (99% iron and the remaining 1% are other minerals including carbon). No chemical coatings/dyes are used. So, the good news is that nothing can be damaged to destroy the wok. To even out the seasoning : 1.Clean the wok of all unwanted particles. 2. Heat the wok and add 1-2 tablespoons of oil. The oil should start smoking. 3. Reduce the heat and use a paper towel to spread the oil around the wok with spiral movements for about 5-10 minutes. 4. Let the wok cool. 5. Wipe the excess oil with a paper towel. If desired, repeat for better seasoning. To clean the wok we recommend using a non-abrasive sponge.

The WOK is covered with a thin layer of protective anti-rust oil and has some residue after the production process. If you find it difficult to finish the initial cleaning please proceed to the seasoning process. We would recommend advanced or professional methods. The seasoning will perform the final cleaning.

Is it not advisable to remove the screws that told the wood handle in so you can place in an oven?​@@Yosukata

@@wdbyrd2 The handle in the wok is non-removable. It is pressed by metal, and the screws help to fix the handle. Thus, using the wok in the oven will damage the wooden part of the handle. DON’T use the wok in the OVEN either for seasoning or for cooking.

The wok must be cleaned after each use with hot water and dried with a paper towel. If necessary, use hot soapy water. But if it happens please re-season your wok.

@@Yosukata What if things stick to your pan and you need to clean it by scrubbing? Do you have to re-season each time something sticks then? Despite good seasoning, things usually stick a little. Also, how do you deal with food coated in sugar and starch (e.g. marinated chicken), the starch instantly sticks!

@@JanM351531351 It’s necessary to re-season your wok after each time you have scrubbed it to restore a damaged patina. The carbon steel wok isn’t the same as widely used non-stick cookware. The wok doesn’t have any coating and its natural non-stick performance will be developed with every use. With time, a patina will be created and the interior will become silky. It will take some time and effort to develop skills and acquire cooking techniques to cook on the wok and achieve the desirable “WOK Hei” or “WOK Chi” - the ‘breath of the wok’.

@@Yosukata Thank you for the information :)

You don't need to season the wok after every use. Seasoning should be done before first use and whenever necessary. If you notice that your food is starting to stick, it means the patina has been damaged and needs to be seasoned to restore it.

We’ve used about 1.5oz (40 grams) of powdered citric acid. You can start from a smaller ratio and add more citric acid if it doesn't work.

New woks, especially those made of carbon steel, can have a slight metallic taste. Cooking strong aromatics like ginger, garlic, and onion can help mitigate this metallic flavor, ensuring that it doesn't transfer to the foods cooked later.

You can season the flat bottom wok on a glass-top electric stove. The carbon steel has good heat transfer. The wok has different thickness of the bottom and walls, so heat will be transferred from the bottom to the top, so there is no need for you to look for a flame source for the initial seasoning. Our woks handle is made of well-dried wood, the handle base is welded and fixed tightly, making oven seasoning impossible.

The wok is made from carbon steel. Its color is naturally uneven. No chemical coatings/dye are used. The blue color is a natural color of steel that is treated with a high temperature (bluing process). It is natural for steel to change the color depending on the temperature. You may see the process of bluing in our video: ruclips.net/video/k5whS60uScQ/видео.html

The more times you do the seasoning the better. Actually, during stir-fry cooking, the wok seasoning process keeps going. You should understand the condition of wok patina and re-season when it is required. If the wok isn’t seasoned well, it can cause the ruining of the “non-stick” layer. Please check out our RUclips channel for information: ruclips.net/video/hYj6Rc1Ca3E/видео.html

When you receive a pre-seasoned wok, it's coated with a technical oil that is applied to protect the wok during shipping and storage. It needs to be cleaned off using dish soap and a non-abrasive pad before the first seasoning

In the assortment of products available in our official store, we also offer woks with flat bottoms designed specifically for induction cooktops. www.amazon.com/Pre-Seasoned-Carbon-Steel-Wok-Pan/dp/B084DQYNNM?ref_=ast_sto_dp&th=1&psc=1 👇 Visit YOSUKATA official store on Amazon: US surl.li/nkexo CA surl.li/nkezn UK surl.li/nkcsz AU surl.li/nkfam SG surl.li/nkfat

@@Yosukata but how to season it?

@@Yosukatanot looking to buy another pan, what do we do if we have induction? Build a fire? What do we do?

The flat bottom woks are developed especially for use on flat stoves including induction and ceramic. The pre-seasoning and seasoning process is the same on both the induction stove and the gas stove/open fire. How to season a new wok. Please check the information here: ruclips.net/video/JzKLXxAxrzw/видео.html&t =4s

For using the 13.5-inch pre-seasoned blue wok on an induction or electric cooktop, the general instructions are similar to those for most woks. However, there are some important nuances to consider: Heat Conductivity and Temperature Control: Induction cooktops heat up and cool down very quickly, so it's important to carefully monitor the cooking temperature. Electric cooktops, on the other hand, respond slower to temperature setting changes. Induction cooktops provide very even heating, which is ideal for woks. On electric cooktops, the evenness of heating might be less evident, especially if the wok's base doesn't perfectly match the size of the burner. Before first use, it's important to properly season the wok. This usually involves heating it with a small amount of oil to create a protective layer. On an induction cooktop, this process can happen faster, so be careful not to overheat the oil. After use, the wok should be properly cleaned and a thin layer of oil reapplied for protection. Avoid using abrasive cleaners that can damage the seasoned surface. Remember, regardless of the cooktop type, avoid sudden temperature changes as they can damage the wok. Gradual temperature changes will help maintain the quality of your wok for many years.

When you receive a pre-seasoned wok, it's coated with a technical oil that needs to be cleaned off using dish soap and a non-abrasive pad. After cleaning and seasoning the wok with oil, a black/brown patina develops with each use, enhancing its non-stick quality. Post-cooking, clean the wok with water only to preserve this patina. If soap is used due to burnt marks or rust, re-seasoning is necessary. Pre-seasoned woks offer convenience, whereas unseasoned woks require initial seasoning before use. Our woks are pre-seasoned (pre-treated with high heat to prevent rust) but still require oil seasoning for a non-stick surface. Continuous seasoning over time improves the wok's performance. Check our RUclips video to get better understanding of the product: ruclips.net/video/vgu4Fa4vTIE/видео.html

The cooking of acidic foods may alter the seasoning and react with the steel (peeling off and the appearance of grey stains). If this happens, please re-season. When the wok is just seasoned, acidic ingredients shouldn’t be used as they dissolve the patina and react with metal. The longer you cook with oil the thicker patina will be formed. When the patina is good enough you can start using acidic ingredients. But if you cook for a long time (like stewing) it will ruin the patina anyway. The seasoning is a key point to restore patina and protect the wok. With time, with each next cooking, a better patina will be created in your wok and the silver area will become black. Just no need to use acidic ingredients (they destroy the patina) until the patina is good enough. It isn't easy to give exact figures when the patina is good enough or the maximum cooking time with acidic ingredients as it depends on many factors. With time you will be able to "feel" it and adjust the patina level with seasoning when necessary.

Before you start cooking your first meal, it is required to season the wok fully ( the sides and the bottom). This will help create a non-stick patina and remove any metallic taste. Please use one of these methods: basic method, professional method, advanced method. If you ask about the exterior bottom of the wok, it isn’t really necessary to do something outside - just keeping the maintenance rules is enough (don’t soak, dry after washing). Even if somehow wok occasionally rusted it is easy to remove rust from outside.

Yes, the bottom of the wok also needs attention to prevent rust, especially if it's made of carbon steel or cast iron. After each use and cleaning, it's a good practice to apply a thin layer of oil to the entire wok, including the bottom. This helps to create a barrier against moisture, which is the primary cause of rust.

The burned marks were formed from burned cooking oil. It may have happened because of very high heat during the seasoning. The seasoning process has several stages: oil first starts to smoke, then thickening and then polymerized (color turns to yellow then brown then black). The good result is when oil polymerizes with a very thin layer. The good seasoning is multilayer polymerized oil. If marks are sticky, scrub them with an abrasive sponge (use dishwash detergent if necessary), then reseason. If marks are smooth you can use your wok for cooking. If you feel the wok's surface is excessively blackened or if there's an uneven build-up of carbonized oil, you can re-season the wok. This involves scrubbing off the excess residue, heating the wok, and applying a thin layer of oil to recoat the surface.

Since the main point of the professional method is seasoning with garlic, ginger and spring onion, using some soap before the seasoning process won’t affect a wok performance. You may clean your wok with soapy water if necessary. But please note the wok must be re-seasoned after each use of detergent before it can be used for cooking again.

What is the manufacturing oil that is used?

@@jessicaemerson5010 It's probably mostly exposed to light machine oil during production (which is 98% mineral oil 2% paraffin) and then they would clean it and add vegetable oil for transport.