Our patented Nitrided Carbon Clad® Woks feature a 3-layer clad construction, combining a nitrided carbon steel cooking surface with a responsive aluminum core.
Our wok is intentionally designed to be optimal for Western-style stoves (conventional gas, electric, induction). The shape and material thicknesses are designed to allow heat to concentrate at the base, while still transferring some heat up the sides, just like a traditional round-bottomed wok. This carefully balanced ratio of aluminum and carbon steel layer thicknesses also keeps our woks light, while helping to deliver conventional wok performance without a real wok burner.
Features
Patened 3-ply construction
Suitable for all western style stoves - including induction!
Nitrided and lightly pre-seasoned
Naturally stick-resistant when seasoned
NO unnatural coatings, ONLY vegetable oil (PTFE and PFOA FREE)
Lightweight and more even heat distribution!
Flat-bottomed
Durable and long lasting
Versatile everyday use
What is Nitriding?
Nitrided carbon steel is heat-treated with nitrogen to harden the surface, making it more durable, rust-resistant, and a little less sticky in the beginning compared to plain carbon steel. Nitriding is not a coating, it’s a transformation of the steel’s surface by diffusing nitrogen into the steel.
Just like traditional carbon steel, it will still build seasoning over time and become increasingly stick-resistant as you cook. Nitriding doesn’t make it “super nonstick” right out of the box, but it does make those first few cooks a little easier.
14” Nitrided Carbon Clad® 3-Ply Carbon Steel Wok
- Total Diameter: 14 in
- Cooking Surface/Base Diameter: 6.5 in
- Pan Height: 3.75 in
- Total Thickness: 2 mm
- Weight: 3 lbs 9 oz
- Handle Length: 8.0 in
- While our woks are nitrided and lightly pre-seasoned, a quick seasoning before use is recommended for best results
- Suitable for all stovetops, including induction (Recommended for western style stoves)
- Recommended maximum temp: 600°F
- Oven safe
- Handwash only - dry after washing
- Avoid excessive high heat on an empty pan
- Avoid rapid temperature changes
- Note: Cooking acidic foods may affect the pan's seasoning. While this does not harm the pan, re-seasoning might be necessary after preparing acidic dishes.
Reviews
I put my new Strata up against my Yosukata Blue wok. In nearly every test I put them against each other, I preferred the results of the Strata over the Yosukata.
3 places i thought the Yosukata was superior:
1. The Yosukata was easier to season
2. The Yosukata handle angle is better for tossing food but i don't toss food often on my glass top range.
3. Of everything i made, the only thing the Yosukata outperformed my Strata was in making popcorn, because the heat doesn't climb the walls.