---
product_id: 402988103
title: "13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping"
brand: "yosukata"
price: "180943CFA"
currency: XOF
in_stock: true
reviews_count: 13
category: "Yosukata"
url: https://www.desertcart.sn/products/402988103-13-5-blue-carbon-steel-wok-pan-pre-seasoned-flat
store_origin: SN
region: Senegal
---

# 600°F max heat tolerance Compact & portable for camping 15-gauge heavy-duty carbon steel 13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping

**Brand:** yosukata
**Price:** 180943CFA
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your stir-fry game with the wok that professionals swear by!

## Quick Answers

- **What is this?** 13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping by yosukata
- **How much does it cost?** 180943CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/402988103-13-5-blue-carbon-steel-wok-pan-pre-seasoned-flat)

## Best For

- yosukata enthusiasts

## Why This Product

- Trusted yosukata brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic & Durable Design:** Heavy-duty carbon steel with a secure wooden handle built for professional-grade cooking.
- • **Pre-Seasoned & Ready to Go:** Skip the hassle—start cooking immediately with a natural, chemical-free non-stick surface.
- • **Portable Gourmet Experience:** Take your restaurant-quality wok anywhere—from your kitchen to the great outdoors.
- • **Versatile Culinary Powerhouse:** Master stir-fry, sear, braise, deep-fry, and grill with one authentic wok.
- • **Universal Cooktop Compatibility:** Flat bottom design works flawlessly on gas, electric, induction, ceramic, and open fire.

## Overview

The YOSUKATA 13.5” Blue Carbon Steel Wok is a pre-seasoned, flat-bottom wok crafted from durable 15-gauge carbon steel. Designed for high-heat cooking up to 600°F, it offers universal compatibility across all stovetops including induction and open fire. Its ergonomic wooden handle ensures safe handling during intense cooking sessions. Lightweight yet robust, this wok delivers authentic Asian flavors whether at home, camping, or grilling outdoors, with a natural non-stick surface that improves with use.

## Description

Shop YOSUKATA at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: Great quality at real value - Great wok that has been visibly hammered while maintaining smooth surface and done so to a great shape. This is a round-bottom wok, but has worked great on a regular gas stove for me without a stand or any rings. The pre-seasoned wok comes with a beautiful and thorough rich blue oxidation that looks really great in person which I'm not too sure how you would be able to actually achieve on your own unless you really know what your doing. Regardless, with a good season on this pan the non-stick ability is really unbelievable. If you haven't ever seasoned your wok before, I highly recommend looking further into the process as the instructions included are a little bit vague. Below I included a few tips I think can help if interested. However overall, aside from the seasoning which can actually be a very quick simple process, one thing is for sure and that is that I really find it hard to believe you'd be disappointed in this wok at all. The quality craftsmanship and material constituting this wok stands out and is able to compare well with much higher end woks for a great price in my opinion so I would definitely recommend it. I happened to use the oven to do mine and the pictures shown are the result. The handle is set extremely firmly into place, however if you want to use the oven to season it it is possible. I would recommend the stove top if you can use a vent and open the windows as the oven method will still be smoky as well. I actually suprisingly happened to use both methods on my pan which I will explain why I did and what to look out for if interested. For the oven, if you can't get the handle off just leave the 2 screws off if you prefer or you can leave one in to be safe while transferring and wet a paper towel damply with water to wrap the handle with it. Afterwards covering in foil to keep the moisture in. This can be done while preheating oven to the first tempature at 200F. When it's ready, 15min to warm the wok for applying the first coat of oil to be polymerized, then is raised to 350F. While the temperature is rising, just barely douse a paper towel with oil and wipe down all the surfaces for a very thin coat. A little bit really does go a long way and thinner the better. After another 15 min once more at 350F the handle should be loose enough to remove at this point and the wok needs as much excess oil wiped off as possible with a clean paper towel because any excess oil will pull together and can form streaks and bake on an uneven season on the next step, which would hardening the oil by using the highest setting that your oven can go to for about 45 min to an hour. This process can be repeated several times to get a better season and the handle can be reinserted while remaining firm. If your using an oven, the result can vary based on oil type and tempature with greater time involved but can result in a very smooth surface. I unconventionally used coconut oil for the oven, but I feel you should use vegetable, lard, canola, or some recommend flax due to its low smoke point which is ideal. Although it's worth mentioning that in the oven, the wok will still smoke because your getting the oil above the smoke point, it's just preventing excess amounts of it smoking when first applying. Over the stove, the process is similar but much faster. This is done by getting your wok very hot. You then want to use the same light application of oil but while holding it on its side and applying only the area the heat is on while making your way around the pan. You can use tongs to do this to swirl it on and then quickly use a dry one to wipe it down again as much as possible. It will seem like you might be wiping it all off but a thin layer will remain. This will smoke off until all of the oil has polymerized then repeat until it is finished. Although there are two key things to watch out for while using this method. One is do not apply access oil or let it sit for too long before removing. This can leave a thicker not yet fully polymerized patch of oil that can ruin your non-stick coating and will peel away your season. This happened to me after finishing multiple coats in the oven and applying a layer of canola oil. However this is easily avoidable and you will definetly be able to tell if it happens. After this, I actually completely removed the first season using baking soda, vinegar, heat and steel wool. The other thing to look out for is over applying coats and overcooking the wok. It is definitely thought that the more coats the better, but this is best developed over time. One or two well applied layers will work great and can result in an amazingly non stick and gently darkened surface. You can definetly easily get this surface to a rich black, but repeatedly doing this on the high flame will actually burn the polymerized oil. It will seem okay, but will start to flake off once cooking and even though it's not more harmful chemicals or metal, you probably don't want this to happen so don't be afraid to reduce the heat some or reduce to around a medium heat once the process gets going.
Review: Awesome Wok! - Built like a tank. Heat disperses pretty nicely around the wok. My only complaint is the metal where the handle attaches get's very hot and will burn your hand, so be careful when you grab the handle. Other than that, it's great! Mine also discolored like other reviews have posted, but that's normal. As you cook and different foods cooked at different heats, the wok will "break in" and change. Make sure you read the care instructions it came with and you'll be fine. I wash mine with steel wool until all food residue is removed. Then I wash it with a sponge and dish soap. Then a thorough rinse and towel dry. Next I put it on the stove on low heat to make sure it's completely dry. Lastly, I put some cooking oil in the bottom and spread that all over to recoat the wok. Lastly, never cook acidic foods (ie- lime juice, lemon juice, a lot of tomatoes, vinegar, etc). That will strip your seasoning off the wok and you'll have to redo it. If you want to cook acidic foods, you should use a stainless steel wok.

## Features

- TRUE FLAVOR & VERSATILITY: The YOSUKATA 13.5” carbon steel wok with a flat bottom is specially designed to retain juices and enhance taste. Whether you're looking for a grill wok, BBQ wok, extra large wok, fried rice pan, or a professional authentic wok for home, outdoor, or restaurant use, it’s ideal for stir-frying, pan-frying, braising, deep-frying, searing, steaming, and even smoking. Discover the rich, true flavours of Chinese and Asian cuisine.
- READY TO USE: Our pow wok is pre-seasoned at high temperatures using special technology—no need to burn it yourself. Just rinse and start cooking. Season with oil to build a natural, chemical-free non-stick alternative surface that improves with every use. This wok no PTFE is your go-to tool for healthy, high-heat cooking with traditional flair.
- DURABLE MATERIALS & ERGONOMIC DESIGN: Forged from 15-gauge heavy-duty carbon steel, this deep wok pan is heat-resistant and built to last. The ergonomic non-sliding wooden handle provides a safe, comfortable grip during long cooking sessions—perfect for both stir-frying and deep-frying. NOTE: At 4.1 lb, it’s heavy – just like a true traditional authentic wok built for professional use.
- SAFE & UNIVERSALY: This XL wok contains no synthetic coatings or chemicals, ensuring clean, safe cooking. It’s 100% non-toxic and made from pure, natural materials. Its flat bottom design makes it compatible with all stovetops—including gas, electric, ceramic, induction cooktops, and open fire cookware.
- EASY USE AND STORAGE: Compact enough for camping, grilling, or everyday kitchen use, this indoor/outdoor wok is easy to carry and store. A BONUS care manual with seasoning instructions, rust prevention tips, and usage advice is included and available in the product video section. This is why it’s considered the best wok for stir fry—delivering authentic flavor and restaurant-quality results anywhere you cook.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B08HMXMG2H |
| Additional Features | Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible, Open Fire, BBQ, Grill, Outdoor Camping Wok |
| Best Sellers Rank | #10,875 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #17 in Woks & Stir-Fry Pans |
| Brand | YOSUKATA |
| Brand Name | YOSUKATA |
| Capacity | 5.2 quarts |
| Coating Description | Uncoated |
| Color | Blue |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.2 out of 5 stars 2,780 Reviews |
| Handle Material | Carbon Steel |
| Has Nonstick Coating | No |
| Is Oven Safe | No |
| Is the item dishwasher safe? | No |
| Item Weight | 6 Pounds |
| Manufacturer | YOSUKATA |
| Manufacturer Part Number | 123 |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 600 Degrees Fahrenheit |
| Metal Type | Carbon Steel |
| Model Name | Blue Carbon Steel Wok |
| Model Number | 123 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | sautéing, frying, braising, deep-frying, stir-frying |
| Shape | Rounded |
| Special Feature | Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible, Open Fire, BBQ, Grill, Outdoor Camping Wok Special Feature Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible, Open Fire, BBQ, Grill, Outdoor Camping Wok See more |
| Specific Uses For Product | pan-frying, braising, deep-frying, indoor cooking, outdoor cooking, electric stove, induction cooktop, gas cooker, open fire, BBQ, grill, outdoor camping |
| UPC | 742033738696 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** YOSUKATA
- **Capacity:** 5.2 Quarts
- **Color:** Blue
- **Material:** Carbon Steel

## Images

![13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping - Image 1](https://m.media-amazon.com/images/I/710q9KC5UQL.jpg)
![13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping - Image 2](https://m.media-amazon.com/images/I/71jxBPRk79L.jpg)
![13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping - Image 3](https://m.media-amazon.com/images/I/81Qu+VaDQCL.jpg)
![13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping - Image 4](https://m.media-amazon.com/images/I/81k81oPKOeL.jpg)
![13.5” Blue Carbon Steel Wok Pan – Pre-Seasoned Flat Bottom Wok Compatible with open fire, gas, electric, ceramic, induction cooktops -Traditional Chinese Pan for Stir Fry, BBQ, Grill, Camping - Image 5](https://m.media-amazon.com/images/I/81qtQvraTqL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: Is this wok compatible with all heat sources?**
A: 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.

**Q: Is the wok non-stick and does it require seasoning?**
A: 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.

**Q: How should I clean the wok? Can I use a dishwasher?**
A: 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.

**Q: Is it suitable for high-heat cooking?**
A: Absolutely. Carbon steel is ideal for stir-frying, searing, and deep frying. It withstands high heat and is the top choice for professional chefs.

**Q: What makes this wok better than non-stick cookware?**
A: 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.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great quality at real value
*by D***N on February 3, 2021*

Great wok that has been visibly hammered while maintaining smooth surface and done so to a great shape. This is a round-bottom wok, but has worked great on a regular gas stove for me without a stand or any rings. The pre-seasoned wok comes with a beautiful and thorough rich blue oxidation that looks really great in person which I'm not too sure how you would be able to actually achieve on your own unless you really know what your doing. Regardless, with a good season on this pan the non-stick ability is really unbelievable. If you haven't ever seasoned your wok before, I highly recommend looking further into the process as the instructions included are a little bit vague. Below I included a few tips I think can help if interested. However overall, aside from the seasoning which can actually be a very quick simple process, one thing is for sure and that is that I really find it hard to believe you'd be disappointed in this wok at all. The quality craftsmanship and material constituting this wok stands out and is able to compare well with much higher end woks for a great price in my opinion so I would definitely recommend it. I happened to use the oven to do mine and the pictures shown are the result. The handle is set extremely firmly into place, however if you want to use the oven to season it it is possible. I would recommend the stove top if you can use a vent and open the windows as the oven method will still be smoky as well. I actually suprisingly happened to use both methods on my pan which I will explain why I did and what to look out for if interested. For the oven, if you can't get the handle off just leave the 2 screws off if you prefer or you can leave one in to be safe while transferring and wet a paper towel damply with water to wrap the handle with it. Afterwards covering in foil to keep the moisture in. This can be done while preheating oven to the first tempature at 200F. When it's ready, 15min to warm the wok for applying the first coat of oil to be polymerized, then is raised to 350F. While the temperature is rising, just barely douse a paper towel with oil and wipe down all the surfaces for a very thin coat. A little bit really does go a long way and thinner the better. After another 15 min once more at 350F the handle should be loose enough to remove at this point and the wok needs as much excess oil wiped off as possible with a clean paper towel because any excess oil will pull together and can form streaks and bake on an uneven season on the next step, which would hardening the oil by using the highest setting that your oven can go to for about 45 min to an hour. This process can be repeated several times to get a better season and the handle can be reinserted while remaining firm. If your using an oven, the result can vary based on oil type and tempature with greater time involved but can result in a very smooth surface. I unconventionally used coconut oil for the oven, but I feel you should use vegetable, lard, canola, or some recommend flax due to its low smoke point which is ideal. Although it's worth mentioning that in the oven, the wok will still smoke because your getting the oil above the smoke point, it's just preventing excess amounts of it smoking when first applying. Over the stove, the process is similar but much faster. This is done by getting your wok very hot. You then want to use the same light application of oil but while holding it on its side and applying only the area the heat is on while making your way around the pan. You can use tongs to do this to swirl it on and then quickly use a dry one to wipe it down again as much as possible. It will seem like you might be wiping it all off but a thin layer will remain. This will smoke off until all of the oil has polymerized then repeat until it is finished. Although there are two key things to watch out for while using this method. One is do not apply access oil or let it sit for too long before removing. This can leave a thicker not yet fully polymerized patch of oil that can ruin your non-stick coating and will peel away your season. This happened to me after finishing multiple coats in the oven and applying a layer of canola oil. However this is easily avoidable and you will definetly be able to tell if it happens. After this, I actually completely removed the first season using baking soda, vinegar, heat and steel wool. The other thing to look out for is over applying coats and overcooking the wok. It is definitely thought that the more coats the better, but this is best developed over time. One or two well applied layers will work great and can result in an amazingly non stick and gently darkened surface. You can definetly easily get this surface to a rich black, but repeatedly doing this on the high flame will actually burn the polymerized oil. It will seem okay, but will start to flake off once cooking and even though it's not more harmful chemicals or metal, you probably don't want this to happen so don't be afraid to reduce the heat some or reduce to around a medium heat once the process gets going.

### ⭐⭐⭐⭐⭐ Awesome Wok!
*by P***R on June 22, 2026*

Built like a tank. Heat disperses pretty nicely around the wok. My only complaint is the metal where the handle attaches get's very hot and will burn your hand, so be careful when you grab the handle. Other than that, it's great! Mine also discolored like other reviews have posted, but that's normal. As you cook and different foods cooked at different heats, the wok will "break in" and change. Make sure you read the care instructions it came with and you'll be fine. I wash mine with steel wool until all food residue is removed. Then I wash it with a sponge and dish soap. Then a thorough rinse and towel dry. Next I put it on the stove on low heat to make sure it's completely dry. Lastly, I put some cooking oil in the bottom and spread that all over to recoat the wok. Lastly, never cook acidic foods (ie- lime juice, lemon juice, a lot of tomatoes, vinegar, etc). That will strip your seasoning off the wok and you'll have to redo it. If you want to cook acidic foods, you should use a stainless steel wok.

### ⭐⭐⭐⭐ A Wok of Art
*by G***3 on April 15, 2026*

I purchased both the Craft Wok and the Yosukata Blue Carbon Wok to compare because they had the great reviews online. My first impression was I wouldn't want to use the Yosukata because it was so beautiful. It had the most gorgeous blue finish. The craft wok also looked amazing, like it was hammered by an ancient warrior. They were both similar in many ways: both had wooden handles, flat bottoms, thick gauge carbon steel and were very heavy. Like other reviewers have said they have an awkward handle angle, but it won't really matter because you won't be doing a lot of flipping with how heavy the woks are. The Yosukata was more of a round shape with more cooking space on the bottom and higher walls, while the Craft Wok's had less cooking space on the bottom with walls extended further. The quality on both were superb. I couldn't find anything wrong with either one. The Craft Wok's handle wasn't loose but we could feel that it might come loose with a lot of use, while the Yosukata seems a lot tighter. My wife liked the Craft Wok better while I liked the beauty of the Yosukata better. We ended up choosing the Craft Wok because we knew the Yosukata would end up discolored after cooking with it and because my wife makes the final decisions in the house.

## Frequently Bought Together

- YOSUKATA Flat Bottom Woks and Stir Fry Pans- 13.5" - Preseasoned Blue Carbon Steel Wok - Traditional Japanese Chinese Pan for Electric Induction Ceramic Gas Cooktops and Open Fire - Grill BBQ Camping
- YOSUKATA 17’’ Wok Spatula and Ladle - Set of 2 Heat-Resistant Wok Tools - Universal Wok Ladle and Spatula - High-Grade Stainless Steel Cooking Utensils and Wok Accessories - Solid Wok Utensils
- YOSUKATA Cast Iron Wok Cover - Premium Wok Cover 13.5 inch Pan Lid - Wooden Wok Lid 13.5 in with Ergonomic Handle - Condensate-free 13.5 inch Lid - Wok Accessories for Genuine Asian Cooking

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---

*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-07-08*