Sur La Table has
14" Sur La Table Carbon Steel Wok for
$29.96. Free store pickup is available where stock permits, otherwise
shipping is free on orders $75+.
- Note, availability for store pickup will vary by location.
Thanks to community member
fis for finding this deal.
About this item:- Our exclusive carbon-steel wok is perfect for stir-frying meats and veggies, deep-frying tempura, steaming with bamboo inserts and more
- Traditional carbon-steel construction ensures quick, efficient heating and exceptional heat transfer in a light, easy to maneuver pan
- Wok features a sturdy maple handle for easy, safe stirring and flipping and a flat bottom for even results on a variety of cooking surfaces
- Safe for use with metal utensils
- Carbon steel will rust if not properly seasoned and stored
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Top Comments
You can deep fry in it. You can pop popcorn in it. You can braise in it. You can blanch broccoli/cauliflower/whatever, dump out the water, oil it, and stir fry directly afterwards in the same pan for perfect crispy stir fried veggies. And good luck trying to make evenly cooked fried rice without making a complete mess, while it's a breeze and a joy to toss in a wok.
If anything cooking only for one makes it an even better addition to your arsenal, you're not supposed to crowd a wok so being able to do small portions is an advantage.
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https://www.amazon.com/Sur-Table-...B0CC6D9BK4
https://www.amazon.com/Sur-Table-...B0CC6D9BK4
I've been contemplating a wok for some time since I fell in love with this huge one at a professional kitchen. But for my own use so far, I don't really do big quantities.
Another nice thing is that you don't have to worry about knocking food out of the pan. Also for you other home cooks, you can use it to steam, just gotta get a cover and a steamer rack.
Also warning to you lazy home cooks, do not get this, a wok is a lot of maintenance for you lazy folk.
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Seasoning ours did take a lot more than the 1/2 hour the OP mentioned. It smoked up the house pretty good, too. When I was done, the coating looked a bit uneven. Still, food doesn't stick and we haven't had any rust.
No, we don't need advice from a shilly one-trick pony.
Let's get some real culinary advice.
I followed the seasoning process as provided. Which was to wash, coat with oil heat to high until entire wok turns blueish black then wipe off excess oil and repeat process 3 times but it was not required. I think I did it twice.
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