Woot has
13" Todlabe Carbon Steel Nonstick Wok w/ Glass Cover for
$24.99.
Shipping is free for Amazon Prime Members (must login with your Amazon account and select a shipping address in order for Woot to apply free shipping) or is otherwise $6 per order.
Thanks to Deal Hunter
StrongWeather642 for finding this deal.
Features:- Carbon steel wok features a specially engineered surface treatment at 1000°F+, creating microscopic pores that naturally absorb oils to form a self-seasoning, non-stick layer.
- The wide flat base allows effortless tossing on any stovetop (gas/induction/ceramic), while the heat-resistant glass lid lets you monitor cooking without lifting—ideal for searing, steaming, or braising.
- The wok features a comfortable wooden main handle for secure grip and a heat-resistant helper handle (ring-style) on the opposite side, enabling balanced lifting and tossing—ideal for heavy loads or high-heat cooking.
Leave a Comment
Top Comments
Woot seems to have left that out of the description.
Look up how you clean and season cast iron before trusting idiotic reviewers.
28 Comments
Sign up for a Slickdeals account to remove this ad.
Our community has rated this post as helpful. If you agree, why not thank bluejade580
This type of bottom wears a lot faster during stir & fry.
I will definitely avoid these type of woks since I do stir fry style dishes on gas tops.
FYI, I have been using another wok of this brand with the same "coating" for over 3 yrs. I gave it 5 star review 3 yrs ago. And I will do the same now still. And that why I take my time to give this comment.
Sign up for a Slickdeals account to remove this ad.
Image on amazon, doesn't look good.
Or save up and buy one of the best, the Yokusata.
https://a.co/d/3I1wqv6
I asked Galaxy about the Todlabe:
The seller's description of the Todlabe wok's "nonstick" feature appears to refer to a nitrided surface treatment—a process involving high-temperature exposure to nitrogen to harden the steel and improve rust resistance—rather than a traditional chemical nonstick coating like Teflon. This aligns with user reports describing similar woks as "nitrided," which creates a durable, naturally nonstick surface that doesn't require stripping before use.
However, nitrided carbon steel behaves differently from raw carbon steel: it resists rust and wear but does not develop a traditional seasoning layer as effectively, resulting in slightly higher food release than well-seasoned raw carbon steel. While the seller emphasizes "microscopic pores" and "self-seasoning," this is a mischaracterization—nitriding actually seals the surface, limiting oil absorption and seasoning buildup.
The claim of "no chemical coatings" is accurate, and the wok avoids PFOA/PFAS, making it a safer alternative to conventional nonstick pans. However, calling it "naturally nonstick" may confuse U.S. buyers who expect either raw, seasonable carbon steel or PTFE-coated pans. In reality, it's a pre-treated, low-maintenance option that sacrifices some performance for durability and ease of care.
For electric stoves, its flat bottom is ideal, and the 1000°F+ treatment ensures heat resistance. But users seeking the authentic, high-performance seasoning of traditional carbon steel (like the Joyce Chen or Yosukata) may find the Todlabe less effective over time."
Leave a Comment