Sur La Table® Carbon Steel Wok, 14"
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
- 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
- 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
Questions & Answers
Please tell me the thickness of this wok. How many mm is the carbon steel?
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
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.
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 center 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.
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
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