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Wok chinois à fond rond en acier martelé Yamada Uchidashi

Wok chinois à fond rond en acier martelé Yamada Uchidashi

$106.00 CAD
$106.00 CAD
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Yamada Kogyosho, Y.K. a été fondée à Yokohama, Kanagawa, Japon en 1957. C'est une petite usine artisanale familiale gérée depuis plus de trois générations. Ils sont les seuls à fabriquer des woks martelés au Japon. Ce wok à fond rond est destiné à ceux qui recherchent une expérience de wok authentique, et qui ont un anneau de wok à portée de main - pour la plupart d'entre nous, un wok à fond plat sera une meilleure option pour les cuisinières occidentales conventionnelles.


Instructions spéciales pour les poêles et woks Yamada - Les poêles et woks Yamada sont livrés non assaisonnés et sont recouverts d'un revêtement protecteur antirouille. Avant la première utilisation, assurez-vous de chauffer le wok pour éliminer le revêtement et lavez-le avec du détergent lorsqu'il est refroidi. Nous vous recommandons de le faire à l'extérieur ou dans un endroit bien ventilé.

Une fois le revêtement retiré, frottez-les bien et assaisonnez-les comme une poêle en acier au carbone standard. Les instructions se trouvent dans la lettre d'entretien jointe qui accompagne la poêle ou dans l'onglet "entretien des poêles" au-dessus de la description.

Consultez l'article complet et la vidéo sur l'entretien des poêles en acier au carbone ici.

    Épaisseur pour tous 1,6mm
    Wok petit 24cm - Profondeur 7cm - Poids 897g
    Wok moyen 27cm - Profondeur 8cm - Poids 1088g
    Wok grand 30cm - Profondeur 9,5 - Poids 1320g
    Wok très grand 36cm - Profondeur 10,5 - Poids 1822g

     



    Compatible Stove Tops Gas
    Made in Japon

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    Overall rating: 4.714286 / 5 from 21 reviews.

    AI Generated Review Summary

    Summary topics

    Review topics: ["size","construction","heat","service","quality","staff","wok","kitchen","rings"].

    Review highlights

    Reviews

    A deep, maneuverable cooking vessel.

    "It took me awhile to get to this review, as I had to test and try various wok rings and gas flame wok burner mods, to finally get the proper flame heat for the round bottom wok. The round bottom woks are really made for gas burners putting out high btu’s. And the Yamada Uchidashi round bottom woks are of high quality and sturdy thin construction, to allow quick conduction of high heat, concentrating in the very bottom of the concave cooking bowl. Because the woks have a pronounced rounded cooking bowl, food being sizzled can be easily tossed and flipped within the wok. This allows quick, smoky, even cooking to achieve “wok hei”. Yamada Uchidashi rounded bottom woks are equal to the quality of the more higher priced Chinese woks. A good kitchen buy for life."

    — Michael L. (5/5)

    Super wok

    "Great wok for family of 4. Staff were very friendly and helpful with added care instructions. We love the upgrade."

    — Michael W. (5/5)

    Amazing

    "Well worth the price and effort to season this amazing wok. It’s perfect for a couple. We are really enjoying this wok- my partner is rediscovering his love for cooking thanks to this new piece in our kitchen."

    — Marie W. (5/5)

    Yamada Uchidashi Hammered Steel Chinese Round Bottom Wok - Excellent

    "We love our new Yamada Uchidashi Hammered Steel Chinese Round Bottom Wok--works perfectly on our Nuwave induction wok surface, and much more substantial than the wok that came with the Nuwave. Plus it arrived much earlier than promised. Thanks for the great service!"

    — William C. (5/5)

    Awesome wok.

    "Very pleased with my purchase. Removing the coating that it comes with can be finicky, ended up using a propane torch to reach all the different spots. Once that was done, I seasoned it properly and now I am cooking very good fried rice among other things with it :) Perfect thickness and very sturdy. Can be a little heavy for some people but it should last several decades if properly maintained. Ended up going for a round bottom wok has I cook on a gas stove and I do not regret it, although flat would most likely have be fine too."

    — Alexandre B. (5/5)

    Great wok

    "We've now used this wok a half dozen times and we're loving it. The quality seems relly good. We seasoned it as instructed and things are not really sticking to it. It's also not too heavy. And it's super easy to clean. We're going to be once or twice a week I suspect."

    — Julian H. (5/5)

    Great wok, opt for the larger size.

    "Great wok, originally purchased the L (30cm) but opted instead for the largest size (XL -36cm). Seasoning the wok was quite simple, and so far seems to be holding up well with no sticking. Wok is beautifully constructed and can see lots of use in the future from it."

    — Benson L. (5/5)

    A wok isn’t just a wok

    "Ah, the Yamada Uchihashi Hammered Steel Wok—well, let’s not get carried away here. This is an intriguing piece, but it’s not without its flaws. You see, at first glance, this wok might appear as an invitation to embrace the culinary chaos and create something spectacular, and in some respects, it can be just that. But like so many things in life, there’s more lurking beneath the surface—sometimes disappointments, even. Now, the hammered steel construction, that’s good—there’s something primal about hammered steel, something that speaks to human ingenuity and the transformation of raw materials. But, at 1.6mm thick, we start running into a problem. You see, thickness in a wok matters. A wok needs to be thin enough for rapid heat transfer but also thick enough to retain heat consistently and avoid warping. At 1.6mm, you’re straddling a line, and not always in the most favorable way. Too thin, and you lose durability over time. It might warp, especially under high heat, which—let’s face it—is the entire point of using a wok. Furthermore, the flat bottom design, while convenient for Western stovetops, sacrifices the authenticity of the traditional round-bottom wok. The round-bottom shape exists for a reason—it facilitates proper stir-frying technique. With a flat-bottom wok, you’re not just bending tradition; you’re also losing some of the proper heat dynamics. You’re trading off the essence of the tool for convenience, and that’s something that happens far too often in modern society, isn’t it? We sacrifice depth for ease, complexity for surface-level functionality. This flat bottom is symbolic of that problem—a concession to mediocrity. And then there's the hammered design. While it looks aesthetically pleasing, I question whether it truly contributes much beyond the visual. The rough, hammered surface is meant to prevent food from sticking, but is it truly more effective, or are we seduced by the appearance of craftsmanship rather than actual substance? Sometimes, things are dressed up to seem impressive without delivering much in the real world, much like poorly thought-out ideologies that dazzle but fail when applied to the intricacies of life. So, where does that leave us? Sure, this wok will do its job, but it’s not the pinnacle of wokdom. It’s a compromise—perhaps necessary for the modern kitchen, but a compromise nonetheless. It represents the tension between tradition and convenience, between quality and expedience. And while that’s the world we live in, you must ask yourself: are you willing to settle for a tool that doesn’t fully live up to its potential? Or, should you aim higher—demand more of your equipment, your kitchen, and, ultimately, yourself?"

    — Adam t. (5/5)

    Best Wok Ever!

    "Bought this wok, seasoned it a couple times and it’s been fantastic! No -stick, easy to clean, handle stays cool, meat brown fast and perfectly. Time for some sauté pans now."

    — Valued C. (5/5)

    Seasons beautifully!!

    "27” is the perfect size for mid-size batch wok frying. I will be getting the 24” for deep frying. The round bottom fits great on a wok grate both on a stove and a portable butane burner stove and help reduce the amount of oil needed for deep frying."

    — Colin C. (5/5)

    Q&A

    Any chance you would have a commerical size 45cm available?
    We're not able to get one that big unfortunately. We should have some 36 cm ones next year though!
    Hi there! Could you tell me how much each of these woks weighs? Thank you!
    We don't have a small to measure unfortunately but here are the other two: Medium - 27cm weighs 1083g Large - 30cm weighs 1280g
    What are the heights of each size?
    Hey there, we don't have the small in stock right now, so I can't measure it. But the Medium is 85mm deep at the centre and the Large is 92mm. Let me know if I can help with anything else! - Ellie

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