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12" Sur La Table Carbon Steel or Nonstick Wok Expired

$30
$39.95
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Sur La Table has 12" Sur La Table Carbon Steel or Nonstick Wok on sale for $29.96. Shipping is free.

Thanks to Staff Member niki4h for finding this deal.

Available:Features:
  • Suitable for gas, electric, ceramic and induction stovetops
  • Carbon steel heats quickly and efficiently, and is perfect for high-heat cooking
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Edited March 18, 2024 at 09:01 PM by
Sur La Table [surlatable.com] has 12" Carbon Steel or Nonstick Wok for $29.96 listed below. Shipping is free.

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About This Product
    Product Name: Sur La Table Carbon Steel Wok
    Product Description: 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.
    Product SKU: surlatable_8059115
    dimensions: 12" or 14" diameter
    manufacturer: Sur La Table
    material: Carbon steel

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    I have this particular wok. It is REALLY REALLY heavy for a wok. You won't be able to comfortably toss your food unless you have very strong arms. They way this was designed was probably meant to be left stationary.

    Also, if you plan to use a carbon steel wok, make sure you have a professional-grade range hood. Because carbon steel wok requires a large amount of oil and high heat to stay non-stick, it will produce a lot of oil vapors which will leave your kitchen greasy.

    Lastly, the average family-oriented range tops won't be hot enough to fully utilize carbon steel woks.

    So, unless you are actually sure you need it, the average consumers are better off getting a non-stick wok instead.
    ·
    Use your oven instead of trying to do it on the range. Hopefully the handle is removeable. If not it needs to be protected (i.e. wrapped in a wet rag then wrapped in foil). Here are a couple options for instructions.

    https://mammafong.com/blogs/mamma...d-revealed

    https://www.vietworldkitchen.com/...a-wok.html
    ·
    Woks are meant for very high heat, which no nonstick coating can tolerate. Skip any nonstick wok no matter the price. Carbon steel is the perfect material for a wok.
    ·

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    Joined Apr 2017
    L3: Novice
    > bubble2 224 Posts
    34 Reputation
    DavidW7811
    03-19-2024 at 08:28 PM.

    Our community has rated this post as helpful. If you agree, why not thank DavidW7811

    03-19-2024 at 08:28 PM.
    Quote from ChristopherJLee :
    I have a carbon steel wok but only the bottom ish areas are black and nonstick, on the sides its still the silver color with black splotches. I did turn burner on sides several times to try and season but couldnt get it right. Went on a couple sites but couldn't figure out a way to start over and/or get it seasoned properly on the sides. Any suggestions? Thanks!
    Use a steel wool ball to rub everything off. And re-season. Turn on your range hood and make sure you have good ventilation. Maybe cover your smoke detectors while you season. Apply the highest heat your range can handle, and be patient.

    Most home range tops aren't hot enough to season carbon steel woks quickly.
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    Joined Apr 2009
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    > bubble2 159 Posts
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    barnard3
    03-19-2024 at 09:49 PM.
    03-19-2024 at 09:49 PM.
    Quote from cgigate :
    Flat bottom is crucial for induction cooktop

    Cooking with a wok on an induction cooktop is a crime.

    I'm not an expert, but it's my understanding that a wok is made so round so that food can be tossed quickly/easily. Getting the food in the air during the process is actually relevant to the taste. Wouldn't induction be against that?

    With that said, folks should really buy a dedicated wok burner to use outside, along with a carbon steel wok. Most kitchen stoves can't reach the appropriate temps for wok cooking.
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    Joined Nov 2015
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    > bubble2 299 Posts
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    SenorPantalones
    03-19-2024 at 09:57 PM.

    Our community has rated this post as helpful. If you agree, why not thank SenorPantalones

    03-19-2024 at 09:57 PM.
    Quote from ChristopherJLee :
    I have a carbon steel wok but only the bottom ish areas are black and nonstick, on the sides its still the silver color with black splotches. I did turn burner on sides several times to try and season but couldnt get it right. Went on a couple sites but couldn't figure out a way to start over and/or get it seasoned properly on the sides. Any suggestions? Thanks!
    Use your oven instead of trying to do it on the range. Hopefully the handle is removeable. If not it needs to be protected (i.e. wrapped in a wet rag then wrapped in foil). Here are a couple options for instructions.

    https://mammafong.com/blogs/mamma...d-revealed

    https://www.vietworldkitchen.com/...a-wok.html
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    Joined Aug 2004
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    > bubble2 3,436 Posts
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    CyberGuy
    03-19-2024 at 10:06 PM.
    03-19-2024 at 10:06 PM.
    Quote from cgigate :
    Flat bottom is crucial for induction cooktop
    Sure, but then you're not doing real cooking with a wok anymore. A legit wok is round. This is the setup to have and what you need to be doing [youtube.com] otherwise you're wasting your time with crap that OP is peddling.
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    Last edited by CyberGuy March 19, 2024 at 10:09 PM.
    Joined Oct 2009
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    > bubble2 6,384 Posts
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    SmokyBearLex0722
    03-20-2024 at 04:05 AM.
    03-20-2024 at 04:05 AM.
    Quote from SevenDs :
    River Light Iron Frying Pan, Extreme Japan, 11.8 inches (30 cm), Induction Compatible, Made in Japan, Wok https://a.co/d/9UHjexx Best wok you can get, I had been using mine for years now.

    Dang, mixed review of holes forming
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    JakeSpeedDemon
    03-20-2024 at 04:18 AM.

    Our community has rated this post as helpful. If you agree, why not thank JakeSpeedDemon

    03-20-2024 at 04:18 AM.
    carbon steel will rust unless you keep it oiled or seasoned
    get nitrided carbon steel instead
    i have this one with no rusting, but others exist
    https://www.amazon.com/gp/product...=UTF8&th=1
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    Last edited by JakeSpeedDemon March 20, 2024 at 04:21 AM.
    Joined Oct 2016
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    > bubble2 1,284 Posts
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    looser24
    03-20-2024 at 04:57 AM.
    03-20-2024 at 04:57 AM.
    Looks like any other generic wok except it's more expensive.
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    Joined Aug 2007
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    jc4jax
    03-20-2024 at 05:31 AM.
    03-20-2024 at 05:31 AM.
    Quote from barnard3 :
    Cooking with a wok on an induction cooktop is a crime.

    I'm not an expert, but it's my understanding that a wok is made so round so that food can be tossed quickly/easily. Getting the food in the air during the process is actually relevant to the taste. Wouldn't induction be against that?

    With that said, folks should really buy a dedicated wok burner to use outside, along with a carbon steel wok. Most kitchen stoves can't reach the appropriate temps for wok cooking.
    I would add the round design is to also allow the flames to evenly spread from the bottom for more uniform heating on the bottom as well
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    GreenTable7035
    03-20-2024 at 05:36 AM.
    03-20-2024 at 05:36 AM.
    Quote from JakeSpeedDemon :
    carbon steel will rust unless you keep it oiled or seasoned
    get nitrided carbon steel instead
    i have this one with no rusting, but others exist
    https://www.amazon.com/gp/product...=UTF8&th=1
    Thanks brother
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    DavidW7811
    03-20-2024 at 05:40 AM.
    03-20-2024 at 05:40 AM.
    Quote from barnard3 :
    Cooking with a wok on an induction cooktop is a crime.

    I'm not an expert, but it's my understanding that a wok is made so round so that food can be tossed quickly/easily. Getting the food in the air during the process is actually relevant to the taste. Wouldn't induction be against that?

    With that said, folks should really buy a dedicated wok burner to use outside, along with a carbon steel wok. Most kitchen stoves can't reach the appropriate temps for wok cooking.

    It really doesn't matter for most people cooking at home. The way consumer burners are designed, flat bottom actually works better since you can leave it stationary on the grate.

    Also, unless you have those jet burners, food tossing is really just for moving it around to mix sauce and seasoning. It won't get hot enough to cook the food while you are tossing it. In addition, the wall is more crucial to food tossing than the bottom.
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    Brainbatter
    03-20-2024 at 05:44 AM.
    03-20-2024 at 05:44 AM.
    All I use are carbon steel cookwear. Much better for you and your family. Metal safe, wooden safe. I have the cheapest 13", round bottom, carbon steel wok I could purchase at a kitchen supply store in NYC Chinatown for $12. Been using it for the last 2.5 years with absolutely no problems. Left it filthy for weeks, inside beat up af, rusted and recleaned multiple times with no problems. Don't use nonstick... GL!
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    Joined Jul 2006
    RDWHAHB
    > bubble2 303 Posts
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    TxLoneStar77
    03-20-2024 at 06:35 AM.
    03-20-2024 at 06:35 AM.
    In for one carbon steel wok.. thanks, OP!
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    Joined Jun 2007
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    shahp
    03-20-2024 at 06:44 AM.
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    shahp
    03-20-2024 at 06:46 AM.
    03-20-2024 at 06:46 AM.
    Quote from Brainbatter :
    All I use are carbon steel cookwear. Much better for you and your family. Metal safe, wooden safe. I have the cheapest 13", round bottom, carbon steel wok I could purchase at a kitchen supply store in NYC Chinatown for $12. Been using it for the last 2.5 years with absolutely no problems. Left it filthy for weeks, inside beat up af, rusted and recleaned multiple times with no problems. Don't use nonstick... GL!
    Agree about not using non-stick. Not sure what all is being used in the carbon steel but they're on the list of chemicals that cause cancer as per - https://www.surlatable.com/produc...rency.html.
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    > bubble2 1,340 Posts
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    AquaGalley8616
    03-20-2024 at 06:55 AM.
    03-20-2024 at 06:55 AM.
    I do have an induction stovetop 2 plate burner, and the hightest setting for me is 300 watts/300 temp. I used to use much higher temps and watts, but I would go thru the pans really quick, burning and sticking. My method keeps my pans looking good at the lower temps then ...... when I applied pedal to the metal and cranked up the watts/temp method. It might take longer to cook stuff, but I am ok with that.

    I am just stopping by this room to see if this new wok would work for my purpose.
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