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Sur La Table® Carbon Steel Wok, 14"

Our exclusive carbon-steel wok makes quick work of Asian stir-frys and tempura. Traditional carbon-steel construction ensures quick, efficient heating throughout. Its professional-quality, flat-bottom design is compatible with electric, gas and...Read More

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Description

Our exclusive carbon-steel wok makes quick work of Asian stir-frys and tempura. Traditional carbon-steel construction ensures quick, efficient heating throughout.

Its professional-quality, flat-bottom design is compatible with electric, gas and ceramic stovetops. Burnished bamboo handle and helper handle for easy, safe handling.

Use with our bamboo steamer to prepare dumplings, steamed vegetables and fish. Safe for use with metal utensils. Hand wash. 14" diam

Features Hide

  • Manufacturer: Sur La Table
  • Care: Hand Wash. Wok is coated with a clear, food-safe lacquer to protect it in transit. This lacquer must be removed before the first use—instructions included.
  • Use: Safe for use on electric, gas and ceramic stovetops.
  • Dimensions: 14" diameter
  • Material: Carbon-steel body; burnished bamboo handle
  • Limited lifetime warranty
  • Made in China
BENEFITS:
  • Professional-quality, balanced flat base is compatible with electric, gas and ceramic cooking surfaces
  • Traditional carbon-steel construction for optimal heat distribution
  • Safe for use with metal utensils
  • Perfect for cooking Asian stir-frys and tempura
  • Also use with bamboo steamer to prepare dumplings and steamed vegetables and fish
NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
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Customer Reviews

3.0 / 5.0
4 Reviews
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not worth it
Bought the wok because of the sale price. Proved almost impossible to get the protective coating removed! Hours of scrubbing with a steel pad and it still isn't ready to be seasoned. I wish I had bought a more expensive wok with NO protective coating.
May 16, 2011
This wok's performance is fantastic!
Yes, the initial seasoning process is tedious, it took me roughly 2 hours and stunk up the house (best to do it when no one else is home), but it was well worth it. Once the seasoning was completed, this wok is amazing. Great browning, nice high sides, easy clean-up, it's top notch. All that for a very, very reasonable price. I've had it for roughly 9 months, use it once a week or so and am happy every time I pull it down. So in the end, the short-term pain of seasoning has been well rewarded with the long-term gain of a great tool for the kitchen
June 21, 2011
Withstands high temps. needed for stir fry
This is a followup to my Feb 8th review as LoriR. My husband removed the protective coating with a propane torch which heated the wok hotter and more quickly than my gas cooktop. He wore asbestos fireplace gloves (because the wok was really hot) and rubbed with a stainless steel scrubbing pad to remove the coating. Customer service advised that the amber coloring will remain once the coating has been removed, and the wok will continue to darken with use. This is a quality wok, which heats evenly and can withstand high temps. thus allowing for a proper stir fry. The helper handle is an added bonus because the wok is heavy and rather large. Plan ahead and remove the protective coating and season the wok in advance of using it for the first time
February 16, 2012
Protective coating is very difficult to remove
I spent 3 hrs. trying to remove the protective coating. Silly me, I thought I'd be able to make fried rice in my new wok this evening. I had no problem heating the wok until the coating turned caramel color, but I've been unable to scrub it off to reveal the carbon steel below. I'm very disappointed so far, but I'll try again tomorrow
February 8, 2012
 

Questions & Answers

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Browse 6 questions Browse 6 questions and 10 answers
Quality of this Wok

Please tell me the thickness of this wok. How many mm is the carbon steel?
A shopper on Mar 27, 2011
BEST ANSWER: This wok is 1mm thick. Other great features include the flat professional-standard heavy guage base and the optimum heat efficiency throughout the base and sides. It's also suitable for all types of hob.
wok prep

Can I find instructions for prepping the wok for the first time. Responses from owners here are very confusing. I'm only reading partial information. I need a step by step instruction for taking off the lacquer.Thanks
A shopper on Dec 24, 2011
BEST ANSWER: To Remove the Coating:
1) Heat the wok over low-medium heat, tilting and turning it, heating inside and out. The coating will turn a dark caramel color and start to smoke.
2) Remove wok from heat and using a thick metal scouring pad, scrub over the brown area hard until you reach an uneven bronze color-not necessary to continue scrubbing until the silver comes through. The lacquer is FDA approved and although it is 100% removed in the cleaning process, the lacquer marks will still remain – hence the uneven bronze color.

Caution:
The wok is very hot so take care when removing the coating. We recommend slowly removing the coat section by section starting with the exterior base. Steps 1 and 2 may need to be repeated two or three times to completely remove the protective coating. Ensure that you carryout the preparation steps in a well ventilated area.

Seasoning Before Use:
1) Wipe the inside of the wok with a light coating of vegetable oil and heat over medium heat until hot.
2) Remove from heat and allow to cool. Wipe off excess oil with kitchen towel.
3) Repeat process 1 and 2, two to three times to ensure proper seasoning.
Note: If seasoning with an induction hob use a 200 degree Celsius temperature setting.
4) Now, the centre of the wok may darken in color (normally brown or black). The wok will continue to darken with use. This is a natural process and will protect the wok surface from rust and prevent food from sticking.

Use:
1) In order to achieve maximum efficiency match the base of the wok to the heat zone. On gas hobs make sure the wok is centrally placed on the pan supports for maximum support and stability.
2) Do not allow handles to come into direct contact with a naked flame or other direct heat source.
3) Heat the wok, add oil, then add food when oil is smoking. Move food continuously to make sure it all comes into contact with the base of the wok.

Care:
1) Hand wash in hot water with a small amount of soap added. Rinse and dry thoroughly. Do not plunge a hot wok into cold water – allow to cool before washing.
2) To remove stubborn foods fill wok with warm water and allow to soak for a maximum of 15-20 minutes.
3) Rinse, dry and place back onto hob to dry thoroughly.
4) Apply a light coating of oil before storing.
5) Should your wok start to rust, just scour the wok and repeat the seasoning instructions.
The directions say to scrub the brown color off to get to the steel color. I have tried but the inside of the bottom still has a brown color.
A shopper on Feb 13, 2011
BEST ANSWER: That is perfectly normal and actually preferred. You really want to for the inside of your wok to have a nice caramel color to it.
Before use prep for wok?

Only the base (inside and out) turned dark caramel when I heated it, as the instructions explained. Should every inch of it turn caramel colored?Also, how long should I have to wait for this process to happen
A shopper on Jan 15, 2011
BEST ANSWER: There is coating all up the sides of the pan and the parts up the sides are harder to get off because you have to tilt the pan to get the heat up high enough to get the coating to bubble. The whole process took me roughly 2 hours
Induction cook top?

Will this work on an induction cooktop?I am buying a small ""one-hob"" induction plate specifically for stirfrying at higher heat; and, my glass-top electric range will NOT heat a wok to proper temperature
A shopper on May 27, 2012
BEST ANSWER: Our exclusive carbon-steel wok makes quick work of Asian stir-frys and tempura. Traditional carbon-steel construction ensures quick, efficient heating throughout.Its professional-quality, flat-bottom design is compatible with electric, gas and ceramic stovetops. Burnished bamboo handle and helper handle for easy, safe handling.This item is not induction compatible
How do I know the protective coating is off inside and outside?
A shopper on Sep 20, 2011
BEST ANSWER: The best way to tell that the protective coating has been removed from your wok is by the color. Once removed, your wok should be slightly discolored. The end result should be a light carmel brown color
 

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