Sur La Table Professional Carbon Steel Wok
- Suitable for gas, electric, ceramic and induction stovetops
- Carbon steel heats quickly and efficiently, and is perfect for high-heat cooking
- Manufacturer: Sur La Table
- Material: Carbon steel
- Dimensions: 14" diameter
- Made in Taiwan
First - read the directions that come with the wok and also check Google and Youtube on Wok Seasoning. The methods are all pretty similar and should do the trick. First, there is a coating on the wok that needs to be removed. I found reviews where people tried Scotch Brite pads to remove the coating. I tried it and was a waste of time. The wok is steel so use steel wool soap pads - quickest way and won't hurt the wok. It takes a bit of elbow grease but it's worth it. Next, season with vegetable oil or other high temp oil. Your goal is to get a nice patina on the wok which acts as a non-stick coating (see photo). This takes a bit of time - between cleaning and seasoning took 1 to 1.5 hours (My guess regarding the review with 1 star is this person did not get the coating off). A word of warning: seasoning the wok will nicely stink up your house. You are basically scorching the oil to get the coating. If you have a propane burner (beer brewing, turkey frying, etc.), fire it up outside and do it there. Otherwise, be prepared to keep the windows open for a day or more.
My first use after seasoning was stir fried rice with vegies (check Youtube for these authors: "Seonkyoung Longest" and "caribbeanpot"). I was afraid the wok would still smoke and stink since it was the first use after seasoning but that didn't happen. The dish turned out perfect and I had to force myself to stop eating.
Here is where the Scotch Brite pads come in handy. Rinse wok in hot water (don't use soap) and use a Scotch Brite (the blue pad which can be used on Teflon surfaces) to remove any stuck food particles. Rinse, dry and place on stove on medium heat to evaporate any residual water.
This is a high quality wok that I will enjoy using for many years.
over 2 years ago
1 year ago
I only wish there was a lid for steaming.
1 year ago
5 months ago
6 months ago
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8 months ago
Questions & Answers
How thick is the carbon steel for this product? The usual range for consumer grade woks is 1.2mm - 2.0mm.
I have a glass top electric oven - I am looking for a wok. Can I use this wok?
If you were to wash this in the dishwasher, it would likely rust and your food will most likely stick!
Fold three layers of paper towels into a pad. Heat the wok as described above. Off the heat, swirl in 1 1/2 teaspoons oil and 1 tablespoon kosher salt. Scrub all over with the pad of paper towels until the gumminess and rust spots are gone.Repeat as needed. I noticed that if I wash my wok with soap, there is some rust if left to try, so cleaning gently with a non-toxic soap, and then applying the seasoning works best, It's much like a lodge pan. However, with my lodge pan, I only rinse, wipe out with a paper towel, then apply new seasoning. With that in mind, you must be careful not to use to much oil when storing, as oil has a tendency to settle if not left on a flat surface. The second option is to purchase a non-stick pan. I like ceramic lined pans, as they are easy to clean without the use of scrubbers. Best of luck. Will
The answer would depend on what are you cooking, what is its consistency (liquid vs solid), what is its weight and what is the cook's strength?
I find that this is a solidly and well designed wok; I only have a dificculty transferring dishes that are mostly liquid, regular stir frys are not at all difficult.