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Wok à fond plat en acier martelé Yamada Uchidashi

Wok à fond plat en acier martelé Yamada Uchidashi

$113.00 CAD
$113.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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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 sur trois générations. Ils sont les seuls à fabriquer des woks martelés au Japon. Leur wok à fond plat est parfait pour la plupart des gens à la maison, car il fonctionnera parfaitement avec votre plaque de cuisson en verre, électrique ou à induction. 

La plupart des gens préfèrent un wok de 27 cm ou 30 cm pour la cuisine générale au wok à la maison. 

Épaisseur pour tous 1,6 mm
Wok Petit 24 cm - Diamètre du fond 13 cm -  Profondeur 6 cm - Poids 883 g
Wok Moyen 27 cm - Diamètre du fond 15 cm - Profondeur 6,5 cm - Poids 1114 g
Wok Grand 30 cm - Diamètre du fond 17 cm - Profondeur 7,5 cm - Poids 1314 g
Wok Très Grand 36 cm - Diamètre du fond 19,5 cm - Profondeur 10,5 cm - Poids 1794 g


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 brûler le revêtement et lavez-le avec du détergent lorsqu'il refroidit. Nous vous recommandons de le faire à l'extérieur ou dans un endroit bien ventilé.

Après avoir retiré l'assaisonnement, 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.

 

Compatible Stove Tops Gas , Ceramic , Induction
Made in Japon

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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Overall rating: 4.8133335 / 5 from 75 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%
  • Size: 18%
  • Versatility and Ease of Use: 47%

Review topics: ["size","weight","quality","handle","craftsmanship","finish","staff","works","construction","service","wok","coating","distribution","seasoning","pan","build","cookware","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

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)

Great wok!

"This wok looks great, is well made, lightweight, and worth every penny. I bought the 30cm and it is the perfect size for my small stove and kitchen. It did take me a lot of work to remove the coating. I put it on my BBQ at 650 but it wouldn't burn off. So I removed the grates and put it right on the flame. When that didn't work I called the store. They suggested using my oven but I didn't want to smoke up my house. I ended up buying a propane torch and it took over an hour to remove. This could be an exception but be warned!"

— Robert T. (5/5)

Great wok

"It is of good thickness and heats up quickly, the handle is welded on nicely. This is a good size for easy flipping, at first I thought it was small. The lacquer coating took some effort to remove, I would recommend doing it on the BBQ. The seasoning part was not so bad, I like using it."

— Alfred N. (5/5)

amazing wok

"this is unlike any other wok i’ve used. it’s light for easy tossing, has a great shape for flipping, and cooking with high heat everything just slides around. seasoning is a bit of work, they’re not joking about burning the protective coating off outdoors. but once finished it’s a beautiful and incredibly functional wok that i will have for the rest of my life."

— Matt N. (5/5)

Excellent wok for induction

"I was worried that with induction the handle would get too hot. Not an issue. The wok is really well balanced and maintains even heat getting nice wok hei. I’m very pleased with this pan!"

— Grace F. (5/5)

Incredible value and quality

"I love this wok so much. The craftsmanship is extremely clear and it’s amazing that it’s all welded together so nothing will get loose over time. One thing is it’s very much a pain to get the factory coating off, your place will smell bad for the day and smoke alarm will likely go off. But once you finish seasoning it, it’ll be an incredible piece of cookware that should last a lifetime and more"

— Jeremy K. (5/5)

getting the coating off was

"getting the coating off was a little bit of a hassle but once that was done its great!"

— Andrew J. (5/5)

Love this Wok

"Great wok, once seasoned great non stick and a good size to make large dishes, super happy with my purchase"

— Sean B. (5/5)

We’ve used it a few

"We’ve used it a few times now and absolutely love it"

— Tasha G. (5/5)

My first ever wok

"Heats up very fast and very hot, spent some time seasoning it and it works great"

— ranajoy k. (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.

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