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12" Sur La Table Carbon Steel or Nonstick Wok Expired
$30
$39.95
& More + Free Shipping
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:
Thanks to Staff Member niki4h for finding this deal.
Available:
- 12" Carbon Steel Wok $29.96
- 12" Professional Nonstick Wok $29.96
- 14" Professional Nonstick Wok $34.96
- Suitable for gas, electric, ceramic and induction stovetops
- Carbon steel heats quickly and efficiently, and is perfect for high-heat cooking
Original Post
Written by
Edited March 18, 2024
at 09:01 PM
Sur La Table [surlatable.com] has 12" Carbon Steel or Nonstick Wok for $29.96 listed below. Shipping is free.
Available:
Available:
- Sur La Table
- 12" Carbon Steel Wok [surlatable.com] $29.96
- 12" Professional Nonstick Wok [surlatable.com] $29.96
- 14" Professional Nonstick Wok [surlatable.com] $34.96
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View All| 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.
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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.
I've been raised on wok cooking and went induction once I had my own place. I have no problems cooking any traditional dishes on it.
Your idea about Chinese stir frying seems to be based on showy YouTube videos. That not how the Chinese cook at home. Stir frying is literally just stirring food in hot oil in a wok. I have never seen my mother, grandmother or any chef in Chinatown intentionally toss food in the air. If food does get in the air, it's because the cook is stirring rigorously and unintentional.
As for the high temperatures, yes, traditional Chinese cooking relied on very high temperatures to cook quickly. That's because fuel was very expensive in 19th century China and primitive "stoves" were hard to regulate. They were literally just pits. That why baking is not a traditional Chinese technique. But that hasn't been true for decades. A home stove in Hong Kong is not much different than one in America. Neither can reach the high temperatures of a commercial gas stove. As such, authentic Chinese cooking has adapted to normal household temperatures. No recipe that you'd find in modern cookbooks and cooking shows will require extraordinarily high temperatures.
As an aside, you'd call l
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.
LoL 😂, cooking is crime! Hamburger 🍔 is for life....
Nonsense. Of course a super high BTU flame and a round-bottom setup is most ideal, but for the majority of people for whom that's not an option, a properly proportioned flat bottom carbon steel wok can produce excellent results.
What I DON'T get is why anybody would buy a 12" wok, or a nonstick-coated wok. The former is too small for tossing and building most dishes, and the latter is not designed for the high heat required.
PS you can get a quality 14" carbon steel wok for around $30, so this deal isn't that slick. The Joyce Chen flat bottom is virtually the same as the Sur la Table model.
This item in particular ships free
2, making an egg non-stick is easy, the process is very straightforward. But who only cooks an egg or two at a time? Once you start to do real stir-fries, without large quantity of oil, things will start sticking like crazy after a few minutes in.
3, Humans cannot digest Teflon. The only way to make it dangerous is to dry heat it until it smokes. I'd say most people aren't dumb enough to do that. In comparison, heating CS beyond smoking point is standard practice. On that front, oil vapor is also not good on health.
The only real advantage CS cookware has over non-stick ones is durability. A CS pan can last decades, where most non-stick ones need to be replaced after a year or so. But that's something restaurants deal with. The general consumers who cook at home don't need to worry about it.
You don't know what you are talking about.
I have the 14" carbon steel version of this and it is seasoned correctly. Any carbon steel that is seasoned does NOT need massive amount of oil nor does it need to preheat the oil. It behaves similar to cast iron.
I use mine 3 times a week for veggies and fried rice. 2 teaspoons of oil for a family of 4 and we don't have any issue.
Watch YouTube and make sure you know how to season and take care of carbon steel correctly.
I preferred it over the 14" with a second support handle that they had.
Build felt solid and the weight of 12" felt just right to toss with one hand (for a 6' guy).
P.S. Can't remember the brand ATM but will edit the post with it later.
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I have the 14" carbon steel version of this and it is seasoned correctly. Any carbon steel that is seasoned does NOT need massive amount of oil nor does it need to preheat the oil. It behaves similar to cast iron.
I use mine 3 times a week for veggies and fried rice. 2 teaspoons of oil for a family of 4 and we don't have any issue.
Watch YouTube and make sure you know how to season and take care of carbon steel correctly.
Neither veggies or fried rice are known for sticking. You might want to learn how to cook Chinese food before commenting on this. Also, if you are cooking fried rice for 4 people, then 2 tea spoons of oil by itself is a culinary crime, even if you use non-stick woks.
People who stick to CS woks are either professionals with professional burners + range hoods, or complete armatures who bought into the whole "Teflon is poisonous" bullshit. You don't sound like a professional to me.
anyway it may seem counterintuitive, but you want the thinnest wok you can get for rapid heating and then it helps in maintaining a high temperature even when adding in new ingredients.
The number one tip is to take it outside on a propane burner so you can really torch it and get those asian restaurant type results
Neither veggies or fried rice are known for sticking. You might want to learn how to cook Chinese food before commenting on this. Also, if you are cooking fried rice for 4 people, then 2 tea spoons of oil by itself is a culinary crime, even if you use non-stick woks.
People who stick to CS woks are either professionals with professional burners + range hoods, or complete armatures who bought into the whole "Teflon is poisonous" bullshit. You don't sound like a professional to me.
If anybody has a suggestion on an affordable 18+ inch carbon steel rounded wok I'd appreciate it. The closest thing I can find is this one (technically only 17 inches)
https://www.amazon.com/King-Kooke...B00CJ6EU40 [amazon.com]
https://www.williams-sonoma.com/p...ndled-wok/
anyway it may seem counterintuitive, but you want the thinnest wok you can get for rapid heating and then it helps in maintaining a high temperature even when adding in new ingredients.
The number one tip is to take it outside on a propane burner so you can really torch it and get those asian restaurant type results
The best way to get it seasoned is to actually bring it to a Chinese restaurant if you know anyone working there. They can season it much better using professional-grade burner. And you don't need to worry about the poisonous smoke that you would inhale if you seasoned it at home.
All I'm saying is, for the average consumer, they don't need carbon steel woks. It's high maintenance contrary to popular belief, and a lot more hassle to use. Plus, it is guaranteed to make your cooking area greasy. Most professional Chinese chefs don't even use it at home for this reason. At this day, carbon steel's only real benefit is in professional settings where you need to use it constantly under high heat. Teflon cookware will wear out too fast under that much stress.
Also, referring to my first comment. Even if you want to get a CS wok, the sur la table one is bad because it's thick and heavy.
The best way to get it seasoned is to actually bring it to a Chinese restaurant if you know anyone working there. They can season it much better using professional-grade burner. And you don't need to worry about the poisonous smoke that you would inhale if you seasoned it at home.
All I'm saying is, for the average consumer, they don't need carbon steel woks. It's high maintenance contrary to popular belief, and a lot more hassle to use. Plus, it is guaranteed to make your cooking area greasy. Most professional Chinese chefs don't even use it at home for this reason. At this day, carbon steel's only real benefit is in professional settings where you need to use it constantly. Teflon cookware will wear out too fast under that much usage.
Also, referring to my first comment. Even if you want to get a CS wok, the sur la table one is bad because it's thick and heavy.
further, you don't need a fancy vented kitchen when cooking outside the house, and outdoor propane burners give super fast and powerful heat.
a teflon frying pan / wok gets scraped up and then people are thinking "hmm I don't like the idea of eating that, it's losing it's non-stick too, so I'll throw it out and get a new one!" But if you just used a carbon steel, it'll probably last decades, there is a serious long term savings there.
further, you don't need a fancy vented kitchen when cooking outside the house, and outdoor propane burners give super fast and powerful heat.
a teflon frying pan / wok gets scraped up and then people are thinking "hmm I don't like the idea of eating that, it's losing it's non-stick too, so I'll throw it out and get a new one!" But if you just used a carbon steel, it'll probably last decades, there is a serious long term savings there.
I prefer not to cook outside. I have a kitchen and I like to cook in my kitchen. If I regularly cook outside, then I might consider using my CS cookware more often.
I replace my teflon wok every year. You don't replace your CS wok but use much more oil. It will actually come out roughly even money-wise. But then again, it sounds like you don't actually care about cancer risks, so you can save $20 by reusing the same oil each time you heat your wok. Chinese restaurants replace this roughly weekly or biweekly.
Anymore questions?
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I prefer not to cook outside. I have a kitchen and I like to cook in my kitchen. If I regularly cook outside, then I might consider using my CS cookware more often.
I replace my teflon wok every year. You don't replace your CS wok but use much more oil. It will actually come out roughly even money-wise. But then again, it sounds like you don't actually care about cancer risks, so you can save $20 by reusing the same oil each time you heat your wok. Chinese restaurants replace this roughly weekly or biweekly.
Anymore questions?
Also, what about teflon leeching? Isn't that a concern?
And - here's what I use to coat my wok: https://www.amazon.com/House-Tsan...PDKIKX0D