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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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Amazon has flagged that item as frequently returned and encourages people to read the reviews. Not a good sign and the reviews are not good with people complaining that it develops holes.
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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.
Except that nonstick coatings degrade under high heat and can pose a health hazard.
I have this model of carbon steel wok and an infrared thermometer registered it at over 700° on my budget GE electric range. Many nonstick coatings are self-rated to a maximum of 500°
get nitrided carbon steel instead
i have this one with no rusting, but others exist
https://www.amazon.com/gp/product...=UTF8
Regardless of whether you go with carbon steel or the marketing jargon "nitrided" cast iron, if you use a wok properly then keeping it seasoned doesn't take a whole lot of effort.
https://mammafong.com/blogs/mamma...d-revealed [mammafong.com]
https://www.vietworldkitchen.com/...a-wok.html [vietworldkitchen.com]
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For me, carbon steel is king. Been using it for years. So I'm gonna talk about this particular item here, which I think is a great cooking tool. I got one and I love it! I have a much larger, round bottom wok which I use a lot but it's a bit too large sometimes for certain things.
This new 12' carbon steel wok is perfection. This thing is designed to be be used as a wok or a "frying pan" with the smaller, shallower and flat bottom geometry. They stamped small ridges on the side wall, which should help with non-sticking once it's properly seasoned.
Another great feature is the removable wooden handle. I used my grill to season it so removing the handle was key to a perfect season. Same if you use the oven.
A well designed cooking tool. Very happy with it.
So in this case, given that they explicitly mention PTFE which is not safe for high heat, I would recommend writing off the non-stick version.
Teflon only becomes unsafe at 500f. You won't reach that temperature unless you are 1) burning it with nothing inside; or 2) using professional grade burner. If either of those two things apply to you, then definitely skip non-stick cookware.
But yeah, if you managed to burn non-stick cookware often, then definitely stick to carbon steel.