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Yamada Uchidashi Hammered Steel Flat Bottom Wok

Yamada Uchidashi Hammered Steel Flat Bottom Wok

$86.00 USD
$86.00 USD
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Yamada Kogyosho, Y.K. was founded in Yokohama, Kanagawa, Japan in 1957. They are a family-owned small craft factory run over three generations. They are the only folks making hammered woks in Japan. Their flat-bottom wok is perfect for most folks at home, as they'll work nicely with your glass, electric, or induction stovetop. 

Most people find they like a 27cm or 30cm wok for general wok cooking at home. 

Thickness for all 1.6mm
Wok Small 24cm - Bottom Diameter 13cm -  Depth 6cm - Weight 883g
Wok Medium 27cm - Bottom Diameter 15cm - Depth 6.5cm - Weight 1114g
Wok Large 30cm - Bottom Diameter 17cm - Depth 7.5cm - Weight 1314g
Wok XLarge 36cm - Bottom Diameter 19.5cm- Depth 10.5cm - Weight 1794g


Special Instructions for Yamada pans and Woks - Yamada pans and woks come unseasoned and are covered with an anti-rust protective coating. Before first use, make sure to heat the wok to burn off the coating and wash it with detergent when it gets cool. We recommend doing this outside or in a well-ventilated area.

After the seasoning is removed, scrub them well and season them as per a standard carbon steel pan. Instructions are in the attached care letter that comes with the pan or in the "pan care" tab above the description.

 

Compatible Stove Tops Gas , Ceramic , Induction
Made in Japan

Just like cast-iron skillets, Carbon Steel pans need to be seasoned to ensure they work properly and last a lifetime. Most cast-iron is more porous than carbon steel. This means that the seasoning (polymerized fat build-up) seeps into the surface, permeating it. This is why conventional wisdom holds that you shouldn’t get your cast-iron pans wet; the water will leech its way into the surface, degrading the quality of the seasoning and causing rust.
The seasoning on carbon steel pans is all superficial — meaning it just builds up on the surface of the pan. Cooking bacon in it is not effective as an inaugural seasoning. Instead, follow the method prescribed for cast-iron.

Check out the full carbon steel pan care article and video here.


SEASONING
1. Warm an unseasoned pan for 15 minutes in a 200-degree oven to open its pores.
2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and, using tongs (don’t burn yourself!), rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil.
3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours.
4. Repeat the process a few more times, until the pan develops a dark, semi-matte surface. The first few things you cook in your carbon steel should be high in fat, like bacon or pork chops. As the fat renders, it will
reinforce the seasoning.

CLEANING
While we don’t recommend vigorously scrubbing either cast-iron or carbon steel, this is especially important in carbon steel. An abrasive steel wool pad or harsh soaps will strip the seasoning right off a carbon steel pan.Instead, use water and a drop of mild detergent
on a tawashi brush or a gentle sponge. Rinse, then dry immediately.
Wipe down with a small amount of oil and you’re done!

For Glasstop stove owners: Due to the inconsistent heat produced by glass top stoves, carbon steel pans can warp with extreme heat. These can be used on glass, but heat them slowly and only season them in the oven, not on the stove.


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Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Yamada Uchidashi Hammered Steel Flat Bottom Wok

    Great customer service
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    Satisfaction Guaranteed

    Overall rating: 4.821429 / 5 from 84 reviews.

    AI Generated Review Summary

    The Yamada Uchidashi Hammered Steel Flat Bottom Wok, crafted by a family-owned Japanese factory since 1957, offers excellent heat distribution and is lightweight. Customers appreciate its perfect size for 2-3 people and its versatility and ease of use. Made in Japan, it comes unseasoned with an anti-rust coating and requires initial seasoning before use.

    Summary topics

    • Heat Distribution (12%): Customers expressed appreciation for the excellent heat distribution of the wok, which was lightweight and had good heat distribution.
    • Size (18%): A significant number of customers raved about the perfect size of the wok for 2-3 people.
    • Versatility and Ease of Use (47%): A significant amount of customers expressed satisfaction with the wok, praising its versatility and ease of use.

    Review topics: ["size","quality","weight","handle","finish","craftsmanship","heat","works","staff","construction","service","wok","pan","distribution","seasoning","cookware","rice","frying","stove","build","stays","eggs","treat","cooking"].

    Review highlights

    • "Love this wok- great size, light weight, excellent heat distribution." — Daniel R.
    • "The flat bottomed wok is versatile, good weight, quick to heat, and easy to use." — Helena S.
    • "These are excellent handmade woks, they take seasoning well, lightweight but even heat distribution." — Shane C.

    Reviews

    Great wok

    "So far so good! Seasoning is a bit of a process but worth the effort. The flat bottom works well with our glass top range. It took me a while to find a wok that suited my needs and I think I finally found it!"

    — Elliot H. (5/5)

    Fantastic wok

    "I needed a new wok to replace my Joyce Chen model that has served me well for over 20 years. But I was looking for something a little more substantial. Most of the hammered walks available or round bottom and I needed a flat bottom one. I also wanted one with a handle that was either welded or formed from a single piece of Steel. This one fit the bill perfectly, and that as added Plus, is crafted with Japanese quality. I ordered the largest size 36 cm, which was even bigger than I thought it would be. But is an added Plus for me for when I cook for visitors. Seasoning was easy for me, because I work in a professional kitchen. I was able to burn off the oil coating that it came treated with and didn't have to worry about overwhelming my kitchen with smoke. I took to seasoning really well, and has performed beyond my expectations. What's really nice, is the fact that when I get really into my groove cooking ingredients are flying out of the walk because of a shallow depth. Very satisfied with my purchase."

    — David (5/5)

    Yamada Uchidashi 27cm is awesome!

    "I have a larger wok and wanted a smaller one. I was concerned it might be too small but it's perfect and a bit larger seeming than I was anticipating and it's super light. I removed the factory finish easily and quickly using a paste of Bar Keepers Friend (the powdered stuff and a touch of water) and a brush. It took five minutes to get to metal. I did two oven seasonings and one stovetop and used it today to make fried rice. This wok is so good!! I cook on gas (in case you wanted to know)."

    — Dave P. (5/5)

    Awesome

    "Got the largest size. Love the handling. Also that the handle is fully metal and welded to the wok itself."

    — Eric H. (5/5)

    great wok!

    "Seasoned it before use and it worked great! I’ve only used it once so far, to make fried rice, but nothing stuck at all. Very happy with it and looking forward to using it more."

    — Cynthia G. (5/5)

    This is another piece of

    "This is another piece of kitchen equipment that can be passed down and used for generations. We love using it"

    — Karen W. (5/5)

    30 centimetre flat bottom wok

    "I would love to review this pan but I still have not been able to completely remove the factory coating. I know it is a durable piece of cookware because it has withstood several sessions in a 600 degree barbecue, a 12 hour coating of easy off oven cleaner and lots of hard scrubbing with a wire mesh scrubber. Any further suggestions for getting that coating off would be welcome. I look forward to cooking with it. It is a good size for 2 or 3 people."

    — Helen W. (5/5)

    New wok

    "Wok is nice but protective coating is super hard to remove with a residential stove. Will be trying to chemical method to try and strip it off. Aside from this extra step, everything appears nice"

    — Eric Y. (4/5)

    Yamada Uchidashi Hammered Steel Flat Bottom Wok

    "My bf loves it!"

    — Jenny M. (5/5)

    Awesome flat bottom wok for 2-4

    "Low this wok - once seasoned, works well and heats up evenly. New favourite pan!"

    — Janis M. (5/5)

    Q&A

    What is the bottom diameter of the 36cm size wok? And what is the height of the 36cm size?
    Hey George! Thanks for the question. The bottom diameter is 17 centimeters and the height is 10 centimeters. Have a great week!
    Dobu have a video how to season the wok u sell
    We sure do have a video about seasoning carbon steel pans: https://knifewear.com/blogs/articles/carbon-steel-pan-care-and-information
    Do the walls heat up over induction cooktop? If so, how far up?
    Hey there, these do work on induction, we use them on induction in our videos. The heat will radiate up the sides of the wok, as it would on any other cook surface. - Ellie
    Best size for glass stove (new)? Is 24cm wok flat bottom too small ,or better to go 27/30cm wok ? Is this 1.2mm or 1.6mm ?
    Hey there! I would go larger for sure, I find the 30cm perfect for cooking for two people. They are 1.6mm thick.
    Any weights for the listed sizes?
    I only have the 24 and 30 Yamada Uchidashi Hammered Steel Flat Bottom Woks here but below are their weights: 24 cm is 850 g. 30 cm is 1.26 g.