Yosukata not seasoned Blue Carbon Steel Wok Manual

Not pre-seasoned Blue carbon steel video manual includes:
- how to clean just unpacked wok?
- how to pre-season the wok (bluing)?
- how to season the wok?
- maintenance rules.
Exclusively, enjoy the thermal view of the process.
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[@rubssi8741]

I wanted to buy a Yosukata wok, however, im confused by the options on your Amazon page. What is the difference between a blue carbon steel wok and a black carbon steel wok?

[@Yosukata]

Yosukata Black Wok is made of black carbon steel (thickness 1.5 mm). The black color comes from the surface-hardening process during steel production and is a kind of iron oxide. Yosukata Blue Wok is made of carbon steel (thickness 1.8 mm). Blue is a natural color of steel that is treated at high temperatures.
For more detailed information and assistance in choosing a wok, please feel free to reach out to us at [e-mail] 24/7.

[@mcbellington5150]

Why ginger, garlic, and onion? Is it a flavor thing or do they actually create a more resilient seasoning? I’ve always just used paper towel to distribute the oil when seasoning but have seen this a few times as well

[@Yosukata]

Using ginger, garlic, and onion to season a new wok is a traditional Chinese technique aimed at flavoring the metal and reducing any metallic taste, rather than strengthening the seasoning layer. These aromatics also assist in cleaning the wok by removing residual manufacturing oils and particles.

[@jessicaemerson5010]

What is the manufacturing oil that is used?

[@vintagemotorsalways1676]

@@jessicaemerson5010 It's probably mostly exposed to light machine oil during production (which is 98% mineral oil 2% paraffin) and then they would clean it and add vegetable oil for transport.

[@Olyatzaneros]

I just rinsed my new wok before seasoning. I didn’t scrub it with soap. Can I start over or is it too late?

[@Yosukata]

You can start over and do the initial cleaning properly with hot, soapy water and a non-abrasive scouring pad. After that, proceed to pre-seasoning and seasoning according to the instructions.

[@isisyanqi]

I washed it three times then did the seasoning. There's still black stuff on the paper towel during seasoning. Did I not wash it enough? What should I do now?

[@Yosukata]

The WOK is covered with a thin layer of protective anti-rust oil and has some residue after the production process. If you find it difficult to finish the initial cleaning please proceed to the seasoning process. We would recommend advanced or professional methods. The seasoning will perform the final cleaning.

[@kamfongchou9356]

I had always wanted to buy this type of wok. Please let me know the link to buy. Thank you.

[@Yosukata]

Please follow the link to see the details about the product (you will be redirected to Amazon to proceed with a purchase): yosukata.com/catalogue/14-blue-steel-wok/
You can check out our complete product range of woks, pans, and accessories at our website yosukata.com/.

[@erichoehn8262]

Is the wood handle removable so the pan can be oven seasoned?

[@Yosukata]

Our woks handle is made of well-dried wood, the handle base is welded and fixed tightly, making oven seasoning impossible.

[@wdbyrd2]

Is it not advisable to remove the screws that told the wood handle in so you can place in an oven?​@@Yosukata

[@Yosukata]

@@wdbyrd2 The handle in the wok is non-removable. It is pressed by metal, and the screws help to fix the handle. Thus, using the wok in the oven will damage the wooden part of the handle. DON’T use the wok in the OVEN either for seasoning or for cooking.

[@RedEye3]

Not even blue carbon steel color??

[@Yosukata]

The wok is made from carbon steel. Its color is naturally uneven. No chemical coatings/dye are used. The blue color is a natural color of steel that is treated with a high temperature (bluing process). It is natural for steel to change the color depending on the temperature. You may see the process of bluing in our video: th-cam.com/video/k5whS60uScQ/w-d-xo.html

[@Josephiscool342]

Mine didn’t turn blue

[@Yosukata]

If the wok doesn't turn from silver to blue, it means it's not heated enough.
To do a pre-seasoning process, heat the wok to about 550-600 °F (280-300 °C).
Please follow the following steps to pre-season your wok:
1. Turn the stove's exhaust fan on high and/or open the window. Please follow the safety rules and use heat-protective gloves.
2. Heat the wok on high heat. Don't add any oil! Wait until the silver color of the surface turns blue as a thin layer of iron oxide forms (about 550-600 °F (280-300 °C)).
3. Rotate and move the wok to make the whole wok look blue. Let the wok rest and cool down.
Before you start cooking your first meal, it is required to season the wok with oil.