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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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| 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 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?
This just in....everyone in recorded history that has eaten carrots...has died. which is 100 percent true, but it doesn't mean carrots are unhealthy.
and in case you hadn't noticed, that's game set and match: fewlio
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...PDKIKX0DER [amazon.com]
Relating to lung cancer: you can look up "厨师 肺癌 高危" on any search engine and see plenty of results. This has been extensively studied in China.
This just in....everyone in recorded history that has eaten carrots...has died. which is 100 percent true, but it doesn't mean carrots are unhealthy.
and in case you hadn't noticed, that's game set and match: fewlio
Also, the effects of both Teflon and carcinogenic acrylamide on health have both been extensively studied. You can easily look up studies on them. Google the key terms in google scholar. Even with just a high school diploma, you should be able to understand the articles.
You can obviously buy whatever you want, but please don't spread misinformation.
Also, the effects of both Teflon and carcinogenic acrylamide on health have both been extensively studied. You can easily look up studies on them. Google the key terms in google scholar. Even with just a high school diploma, you should be able to understand the articles.
You can obviously buy whatever you want, but please don't spread misinformation.
you are aware that everyone who eats teflon is going to die, right?
you are aware that everyone who eats teflon is going to die, right?
Since you seem to have run out of meaningful things to say, let's end it here.
Avoid the poisons.
Since you seem to have run out of meaningful things to say, let's end it here.
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2. While the CS wok itself will retain a tiny amount of oil; vast majority will go into the food.
3. Unless you wash it with soup each time, carcinogenic acrylamide will build up overtime and be released into your food each time you cook. But if you do wash with soup, you ruin the seasoning.
4. The higher temperature with CS also means you generate more acrylamide.
5. You inhale significantly more oil vapor cooking with carbon steel.
But at this point, I doubt I can change your mind. It would be great if you could stop spreading misinformation though.
2. While the CS wok itself will retain a tiny amount of oil; vast majority will go into the food.
3. Unless you wash it with soup each time, carcinogenic acrylamide will build up overtime and be released into your food each time you cook. But if you do wash with soup, you ruin the seasoning.
4. The higher temperature with CS also means you generate more acrylamide.
5. You inhale significantly more oil vapor cooking with carbon steel.
But at this point, I doubt I can change your mind. It would be great if you could stop spreading misinformation though.
you are aware they used water to move massive bricks and stones over the ground in the ancient world? quit greasing up your food and use some water for heaven's sake
you are aware they used water to move massive bricks and stones in the ancient world? quit greasing up your food and use some water for heaven's sake
2 tbsp of oil is usually a lot for non-stick, but not enough for CS. Also, only a tiny bit will stick to CS if it's already seasoned. Again, please watch this to get a realistic idea on how much oil Chinese chefs use cooking with CS: https://youtu.be/Md5VYT1RQSc?si=
You are aware that we are talking about cooking with wok instead of boiling pans, right?
Also, very important, please take note:
1) while your oil is HOT, do NOT put water into your wok.
2) when stir frying Chinese food, please don't add water. That's worse than putting strawberries on Pizza.
Yeah whatever, I'm done. You aren't discussing in good faith anymore.
2 tbsp of oil is usually a lot for non-stick, but not enough for CS. Also, only a tiny bit will stick to CS if it's already seasoned.
You are aware that we are talking about cooking with wok instead of boiling pans, right?
Also, very important, please take note:
1) while your oil is HOT, do NOT put water into your wok.
2) when stir frying Chinese food, please don't add water. That's worse than putting strawberries on Pizza.
whatever they're using at huhot and the local china buffet...it appears to be mostly water
whatever they're using at huhot and the local china buffet...it appears to be mostly water https://static.slickdealscdn.com/images/smilies/eek.gif
Number 1 thing to keep in mind when stirfrying vegetables is that they are already prone to release water. Success stirfry means cooking them before they release water. Yet you are talking about adding more water?
Holy shit...Bye.
Also, the effects of both Teflon and carcinogenic acrylamide on health have both been extensively studied. You can easily look up studies on them. Google the key terms in google scholar. Even with just a high school diploma, you should be able to understand the articles.
You can obviously buy whatever you want, but please don't spread misinformation.
Also, as fewlio mentioned, I do use little water whenever needed to keep the pan from too hot. This also vastly reduces the chance of sticky and it is usually beneficial to the taste and quality of the cooked food.
From what I read on your posts, your talk is more on commercial cooking and you are right. For daily home cooking, I don't have to do it that way and I much prefer cast iron or carbon steel over non-stick which never last, a huge waste, putting Teflon aside.
I do preheat every time to guarantee non sticky and I do worry about the oil smoke. But on the other hand, natural iron is a very good thing to health, for thousands years.
For the record, I'm no expert, but all these rules being cited are certainly not universal. I "fry" dry-fried string beans in my carbon steel wok with only green beans and salt, at heat levels considered unsafe for Teflon. No oil for the first 15 or so minutes, until after the green beans are cooked and I add the aromatics.
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