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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 |
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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.
https://mammafong.com/blogs/mamma...d-revealed
https://www.vietworldki
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Our community has rated this post as helpful. If you agree, why not thank DavidW7811
Most home range tops aren't hot enough to season carbon steel woks quickly.
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.
Our community has rated this post as helpful. If you agree, why not thank SenorPantalones
https://mammafong.com/blogs/mamma...d-revealed
https://www.vietworldki
Dang, mixed review of holes forming
Our community has rated this post as helpful. If you agree, why not thank JakeSpeedDemon
get nitrided carbon steel instead
i have this one with no rusting, but others exist
https://www.amazon.com/gp/product...=UTF8
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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.
get nitrided carbon steel instead
i have this one with no rusting, but others exist
https://www.amazon.com/gp/product...=UTF8
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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I am just stopping by this room to see if this new wok would work for my purpose.