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 cared for—seasoning required.
Seasoning and Care Instructions: Manufacturer’s protective coating must be removed prior to using. Fill 2/3 full of water and boil for five to seven minutes. Pour out water and vigorously scrub inside and out with hot water, mild dish soap and a scouring pad. Rinse, wipe completely dry, then season with vegetable oil. To season wok, place on stovetop and rub approximately 2 Tbsp of vegetable oil over the interior. Heat on medium for 10 minutes and use paper towels to redistribute the oil while heating (CAUTION: Pan and oil will be hot). Tilt sides of pan to ensure all of interior is heated. Let cool completely and repeat this process two to four times. Your pan is now seasoned and ready to use. Frequent use will continue the seasoning process until the wok develops its own nonstick finish and patina.
Manufacturer: Sur La Table
Material: Carbon steel
Care: Hand wash after every use. Do not use detergent or scouring pads on a seasoned wok. Loosen cooked-on foods with hot water and a plastic scrubber. Dry thoroughly with a paper towel or cloth and rub surface with a small amount of vegetable oil prior to storing
Use: Suitable for gas, electric, ceramic and induction stovetops
Okay--I am something of a ""wokmaster"" and have bought, seasoned, and cooked with over 20 different woks over the last 8 years. Chinese, American and Japanese made, I've worked with them all trying to find what I like the most.
And this may be the best carbon steel wok I've handled and used--love this wok! I've been looking for a wok made this well that can hold up to high heat. I season and cook with woks both outside over a high power propane wok burner, as well as in the kitchen on an electric coil stove.
While seasoning woks over my high power wok burner (with the wooden handles wrapped up in wet towels and foil), I can get them dark and richly seasoned in a couple of hours--however most attractive woks (particularly Chinese/Taiwanese made) with decorative wooden handles have rivets to hold the handle holders (usually stainless steel) to the wok bowl. And these rivets do NOT hold up to high heat well at all; they usually permanently expand from the high heat, so after seasoning--VOILA, the handles on the wok are wobbly and give the wok a subtle, unstable sensation that I HATE!
But this wok is different--the rivets didn't change at all after my high heat seasoning and the handles have remained rock hard and steady. The carbon steel used in this wok was easy to remove the lacquer protectant from (boil water in it as the instructions state and then Brillo pad scrub it but good!) And it seasoned quickly to a rich and deep mahogany brown (I start seasoning in my oven at 450F and then ""burn in"" over my high heat wok burner outside).
This wok's steel is thick, with a good extra padding over the center flat bottom which helps it hold heat well over lower powered stoves (this wok had some heft). The maplewood handles are silky smooth and comfortable and most rich feeling. I lift the wok and shake it while stir frying, and the handle on this wok is just the right size and feel to make tossing foods a pleasure.
This wok is really everything one needs in a flat bottomed western wok and it's construction and materials are top notch! All in all for under $30--for those that are committed to seasoned cookware and know that nonstick is a NO GO with high temperature stir fries--this wok is a bargain as far as I am concerned. I'm so pleased to finally have a classic western flat bottomed heavy wok, with decorative wooden handles, that can handle heat and regular use
Really well constructed Wok. Seasoning process was easy and resulted in a nice non stick surface. We use this wok for cooking all types of dishes as the even heat distribution is great for cooking vegetables and meats alike. With the sturdy build of this wok I plan to cook many meals for years to come.
I'm new to cooking with a wok so I wanted to pick up something inexpensive to hone my skills. This wok is constructed very well and the long handle makes it very easy to control despite the wok's overall weight. Cooking with this wok couldn't be easier. I can't imagine any of the more expensive woks giving you better results to merit the price. Save yourself a few bucks and pick this up!
I wasn't succesful in removing the laquar using boiling water. I returned it rather than start all over again. I bought it figuring if I pay more maybe the coating wouldn't be such a pain, but it's the same as a $10 wok you pick up in a grocery store. The handle is a bit longer which is nice over high heat, and the handle is removable if you want to store in a tight spot.
I normally recommend people to purchase a wok from the Wok Store in SF but this is actually Carbon Steel...a decent option from a non Wok specialty store. Also, it has a flat bottom which works with a electric stove. Last the bride registered for it.
How thick is the carbon steel for this product? The usual range for consumer grade woks is 1.2mm - 2.0mm.
A shopper on May 5, 2014
Best Answer:It's very thick--2.0mm by my mesuring. I have seen even thicker steel woks--only two: the USA made wok that the Wok Shop sells, and Chen's Professional series (with the ugly no-burn plastic handles).But Sur's wok is the prettiest and most well made of these choices, and still thick as heck. I highly recommend it