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.
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Our community has rated this post as helpful. If you agree, why not thank dmosmn
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another note, do NOT dishwash carbon steel. pretty much treat cleaning like cast iron.
Look up how you clean and season cast iron before trusting idiotic reviewers.
Also, you won't get true wok hei with a non stick coating.
"Advanced nitriding surface" on a carbon steel wok refers to a specialized heat treatment process that diffuses nitrogen into the metal's surface. This creates a hard, corrosion-resistant layer integrated into the steel itself, rather than a separate coating.
Process Overview
Nitriding typically involves exposing the wok to ammonia gas or plasma at high temperatures (around 500-550°C), where nitrogen atoms penetrate the surface to form nitrides. This results in a case-hardened layer up to 200-300 micrometers deep, enhancing hardness without distorting the wok's shape.
Key Benefits
The treatment boosts rust resistance, wear durability, and natural non-stick properties, making the wok easier to maintain in humid environments. It allows normal seasoning and cleaning without damaging the surface, unlike traditional carbon steel that rusts more readily.
Usage Notes
Treat it like regular carbon steel: season for best performance, scrub rust if needed (the layer is tough), and avoid extreme abrasion. It's not a temporary coating like Teflon, so it lasts longer under high-heat stir-frying.
Our community has rated this post as helpful. If you agree, why not thank jnads
Woot seems to have left that out of the description.
Also, you won't get true wok hei with a non stick coating.
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