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12" Sur La Table Carbon Steel or Nonstick Wok

$30
$39.95
& More + Free Shipping
+34 Deal Score
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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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Created 03-18-2024 at 08:21 PM by niki4h | Staff
in Kitchenware & Cookware (4) Get Sur La Table Coupons
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Score +34
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$30
$39.95
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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 Dec 2015
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    > bubble2 82 Posts
    30 Reputation
    Rob3294
    03-24-2024 at 06:56 AM.
    03-24-2024 at 06:56 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.

    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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    Joined Feb 2011
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    > bubble2 228 Posts
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    bsr123
    03-25-2024 at 04:21 AM.

    Our community has rated this post as helpful. If you agree, why not thank bsr123

    03-25-2024 at 04:21 AM.
    Quote from DavidW7811 :
    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.

    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°
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    > bubble2 60 Posts
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    megamark
    03-25-2024 at 07:32 AM.
    03-25-2024 at 07:32 AM.
    Yea stay away from nonstick. Learn how to season carbon steel and cast iron and use that pan for life. Not only do you not want that crap in your body, having the mentality of constantly throwing your pans in the landfill and replacing them is just silly.
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    > bubble2 299 Posts
    hoozswup
    03-25-2024 at 03:06 PM.
    03-25-2024 at 03:06 PM.
    Quote from megamark :
    Yea stay away from nonstick. Learn how to season carbon steel and cast iron and use that pan for life. Not only do you not want that crap in your body, having the mentality of constantly throwing your pans in the landfill and replacing them is just silly.
    Your point about constantly throwing away pans is really well taken. In general non-stick pans are not designed for high-heat cooking and those crud can mess up one's health in the long run. Carbon steel wok is the right pan to use but you need to really know how to maintain them properly. In the past, I have tried to use those CS pans that need proper maintenance, it still scares me just thinking about the rust that I saw in those pans due to the lack of proper maintenance. That is the only reason I am still shying away from CS pans.
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    > bubble2 953 Posts
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    Rezer
    03-25-2024 at 08:56 PM.
    03-25-2024 at 08:56 PM.
    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
    Gonna have to disagree with this one. I've had a "nitrided steel" wok in the past, and it's just a marketing term for light duty cast iron. Sure it works ok, but it's stupid heavy and heats up only slightly faster than cast iron. It's still something you absolutely need to keep seasoned because it will still rust if exposed to moisture for prolonged periods and it's the only way to reliably keep food from sticking.

    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.
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    Joined Aug 2010
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    > bubble2 10,077 Posts
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    J03
    03-26-2024 at 07:27 AM.
    03-26-2024 at 07:27 AM.
    Hard to find reviews on the non-stick but google shopping had a bunch: https://www.google.com/shopping/p...40/reviews Needless to say, I'm going to pass on it. Sounds like it's a very cheap non-stick surface which I guess makes sense for the price. This isn't some big clearance, it's only $10 off so $40 regular price on a non-stick pan is only going to get you so far.
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    jimkappos
    03-26-2024 at 07:41 AM.
    03-26-2024 at 07:41 AM.
    Quote from SenorPantalones :
    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 [mammafong.com]

    https://www.vietworldkitchen.com/...a-wok.html [vietworldkitchen.com]
    handle is not removable. We got this as a wedding gift. Great pan, but i will warn you that the handle burns a bit with the high heat needed to operate.
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    > bubble2 128 Posts
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    Americanesku
    03-27-2024 at 12:35 PM.
    03-27-2024 at 12:35 PM.
    This entire topic has shifted now into a debate over non-stick and seasoned carbon steel (and the use of no oil, little oil or somewhere in between). Truth is, there is a LOT all of us can do to minimize these risks. Eliminate them completely, at this point, would be impossible. The water system is now full with microplastics, for example. I'd use, for example. the same mind trick as with the use of certain recent mRNA medical treatments "benefits, outweigh the risks". That should give people enough solace and confidence.

    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.
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    Last edited by Americanesku March 27, 2024 at 12:38 PM.
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    > bubble2 338 Posts
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    giffbiff
    03-27-2024 at 12:55 PM.
    03-27-2024 at 12:55 PM.
    Quote from TomS4794 :
    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.
    Two out of the three woks included in this offer boast non-stick surfaces and are rated higher than their carbon steel equivalent, which comes unseasoned (meaning you have to season it before you can use it). Interestingly, a significant portion of woks sold by Sur La Table come with nonstick coatings. This observation appears to challenge your statement regarding the inability of any nonstick coating to withstand certain conditions.
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    Last edited by giffbiff March 27, 2024 at 12:59 PM.
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    nulld3v
    03-27-2024 at 09:48 PM.
    03-27-2024 at 09:48 PM.
    Quote from giffbiff :
    Two out of the three woks included in this offer boast non-stick surfaces and are rated higher than their carbon steel equivalent, which comes unseasoned (meaning you have to season it before you can use it). Interestingly, a significant portion of woks sold by Sur La Table come with nonstick coatings. This observation appears to challenge your statement regarding the inability of any nonstick coating to withstand certain conditions.
    My understanding is that it is true that there are non-stick coatings that can withstand high heat but they also have other downsides (e.g. flaking, wearing out quicker). That said, I don't think that's even relevant because if you look at this page: https://www.surlatable.com/produc...ency.html, it mentions the "Sur La Table Professional Nonstick Woks" may contain "PTFE".

    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.
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    DavidW7811
    04-11-2024 at 09:15 PM.
    04-11-2024 at 09:15 PM.
    Quote from SdFat :
    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.
    For daily cooking, most people do not have the stove and range hood to actually benefit from Carbon Steel woks. Stove won't reach high temperature fast enough means your wok cant' maintain the temperature for fast stir-frying shortly after you add your food. At that temperature, non-stick is perfectly safe. And the average range hood people have just means you'll get grease everywhere in your kitchen with the amount of oil vapor carbon steel woks generate.
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    Last edited by DavidW7811 April 11, 2024 at 09:39 PM.
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    DavidW7811
    04-11-2024 at 09:38 PM.
    04-11-2024 at 09:38 PM.
    ↵
    Quote from fis :
    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.
    Dry-frying means after you add the green beans, you immediately lower the temperature to medium-low. Teflon woks can handle that without any issue. With non-stick, you simply skip the pre-heating part and keep heat on medium to start with. I make this dish all the time, sometimes with carbon steel if I feel like it, but more often with non-stick because I don't want to deal with the hassle. The end results are pretty much identical.

    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.



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    > bubble2 836 Posts
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    SdFat
    04-12-2024 at 10:21 AM.
    04-12-2024 at 10:21 AM.
    Quote from DavidW7811 :
    For daily cooking, most people do not have the stove and range hood to actually benefit from Carbon Steel woks. Stove won't reach high temperature fast enough means your wok cant' maintain the temperature for fast stir-frying shortly after you add your food. At that temperature, non-stick is perfectly safe. And the average range hood people have just means you'll get grease everywhere in your kitchen with the amount of oil vapor carbon steel woks generate.
    I used to use non-stick on my gas stove, they can be easily burned out and I was constantly buying woks every several months.
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    DavidW7811
    04-12-2024 at 11:31 AM.
    04-12-2024 at 11:31 AM.
    Quote from SdFat :
    I used to use non-stick on my gas stove, they can be easily burned out and I was constantly buying woks every several months.
    It's very difficult to burn a non-stick unless you dry burn it on high heat. But you shouldn't do that with non-sticks because they don't require preheating to be non-stick.
    But yeah, if you managed to burn non-stick cookware often, then definitely stick to carbon steel.
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