Home & Kitchen · Head-to-head
Made In Seasoned Carbon Steel Wok vs Yosukata Black Carbon Steel Wok (Flat Bottom, 13.5")
Which should you buy? Our verdict on both, pulled from our full The Best Woks: 4 Compared (and One to Skip) comparison.
The Made In wins on sheer performance: carbon steel that heats fast, and seasons into a slick surface. The Yosukata does most of the same job at a lower price tier and is the smarter buy for most home cooks.
Made In Seasoned Carbon Steel Wok
Buy itA pre-seasoned carbon steel wok with a flat bottom made for all home stovetops.
- Carbon steel (1.5mm per the maker) heats fast and responds quickly when food hits the pan
- Flat bottom is designed for gas, electric, and induction cooktops
- Ships pre-seasoned (shea nut and coconut oil, per the maker) and builds into a naturally slick surface with no coating to wear out
- Riveted stainless stay-cool handle, made in Sweden
- Carbon steel needs ongoing seasoning, hand-washing, and re-oiling, so it isn't grab-and-go
- A single long handle; the maker lists no helper handle for two-handed tossing
- You pay a premium price for what is, at heart, a simple piece of carbon steel
Yosukata Black Carbon Steel Wok (Flat Bottom, 13.5")
Buy itA pre-seasoned, flat-bottom carbon steel wok at a lower price tier.
- Sold pre-seasoned, so it's usable sooner than a bare-steel wok
- Flat bottom design for stovetops
- Check the listing for the handle setup before buying
- Owner reports praise its even heating and how quickly it builds a patina
- The factory pre-seasoning still needs building up over the first several cooks
- Wooden handle parts, if present, are not oven-safe and can scorch over an open flame
- Steel may be thinner than pro-tier woks, so it can show hot spots on weaker burners
Side by side
The 7 criteria below are the ones our full comparison judged every product on, narrowed to these two.
| Made In Seasoned Carbon Steel Wok Our pick | Yosukata Black Carbon Steel Wok (Flat Bottom, 13.5") | |
|---|---|---|
| Our verdict | Buy | Buy |
| Best for | Cooks who want restaurant-level wok hei on a home stove and don't mind the seasoning and upkeep | First-time carbon steel buyers who want the best performance-per-dollar |
| Price tier | $$$ · premium | $$ · mid-range |
| Material | Carbon steel (1.5mm) | Pre-seasoned carbon steel |
| Bottom & stove fit | Flat, gas / electric / induction | Flat base |
| Heat response (stir-fry control) | Excellent | Very good |
| Wok hei potential | Excellent | Very good |
| Maintenance | Season & hand-wash (ships pre-seasoned) | Season & hand-wash (ships pre-seasoned) |
| Weight & handling | Lighter than cast iron | Lighter than cast iron |
| Expected longevity | Long-lived with care | Long-lived with care |
Which one is right for you?
Pick the Made In Seasoned Carbon Steel Wok if
cooks who want restaurant-level wok hei on a home stove and don't mind the seasoning and upkeep.
Know before buying: carbon steel needs ongoing seasoning, hand-washing, and re-oiling, so it isn't grab-and-go.
Pick the Yosukata Black Carbon Steel Wok (Flat Bottom, 13.5") if
first-time carbon steel buyers who want the best performance-per-dollar.
Know before buying: the factory pre-seasoning still needs building up over the first several cooks.
The bottom line
Our overall pick is the Made In Seasoned Carbon Steel Wok - A pre-seasoned carbon steel wok with a flat bottom made for all home stovetops. Choose the Yosukata Black Carbon Steel Wok (Flat Bottom, 13.5") instead if first-time carbon steel buyers who want the best performance-per-dollar.
Want the full picture, including the other options we compared and the popular one we'd skip? Read the complete The Best Woks: 4 Compared (and One to Skip).