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PRO-1408186 Sur La Table new
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SKU: 1408186

Sur La Table Professional Carbon Steel Wok

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...Read More

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$ 27 96 27.96
Sugg. $34.95
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Description

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 seasoned and stored.

Features Hide

  • Suitable for gas, electric, ceramic and induction stovetops
  • Carbon steel heats quickly and efficiently, and is perfect for high-heat cooking

Specifications Show

  • Manufacturer: Sur La Table
  • Material: Carbon steel
  • Dimensions: 14" diameter
  • Made in Taiwan
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Customer Reviews

4.7 / 5.0
26 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
22
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1
Great Wok
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.
January 7, 2015
Purchased
over 3 years ago
Works like a charm
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!
April 2, 2015
Purchased
over 3 years ago
Best Wok in Town....
This is a great product and very well made. After shoping around from various sellers, I found this to be the best price for the money, without a doubt. The wok is made in Taiwan and my wife, being Taiwanese herself, felt right "at home" with using this product. She followed the instructions for curing and cleaning the wok and has been able to cook some great meals with it. She has successfully gotten a non-stick coating on the pan, with no problem with rusting. Just follow the instructions for maintaining and usig it. With the Sur la Table warranty and sales, it's a great, quality product the price. Highly recommended!
October 25, 2016
Purchased
1 year ago
hot stuff
The improvement in the flavor of our Asian food with the use of an appropriate wok is remarkable. The instrument is perfect. Takes a little love to cure (make sure you remove all the coating prior to curing) but well worth it.
September 22, 2016
Purchased
1 year ago
Great product
This wok is very high quality. Love it. Heats evenly and works great. My mother told me that steel woks have very different care needs from nonstick or other pans, so I went on YouTube to see how it should be done. That was very helpful.
I only wish there was a lid for steaming.
January 17, 2016
Purchased
over 2 years ago
Happy Wokking!
I've been "wokking" for more than 30 years, and when my last wok breathed its last, this was the ONLY wok I could find with authentic carbon steel, a sturdy handle, and heavy gauge metal. Season as directed, except that if you see residue after boiling weather in it, scrub with bar keepers friend before proceeding to the oil seasoning, aka, you need a clean surface to start with.
January 4, 2017
Purchased
1 year ago
Best Wok ever!!
I have owned several woks, but this is the best one ever!!
Best wok ever!!!!
Best wok ever!!!!
January 3, 2017
Purchased
1 year ago
Great wok!
I used this wok in a class and decided to buy it for home. I've only just seasoned it and used it once for making a stir fry. It cooked beautifully and I love the handle. Though I haven't done it for a while, I love stir frying and expect to use this pan often.
July 20, 2015
Purchased
over 2 years ago
Seasoning
This is a great traditional wok. With use over time, and the proper seasoning, you will become attached to your new favorite pan. I have had many great meals. Cheers, Will
January 13, 2017
Purchased
over 3 years ago
Heavy duty, should last for years, good heat distribution
July 4, 2016
Purchased
1 year ago
 

Questions & Answers

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Browse 33 questions Browse 33 questions and 113 answers
Why did you choose this?
Sur La Table Store
good quality
Beth S on Apr 21, 2018
It has bamboo handles
Jennifer T on Apr 15, 2018
good quality
Beth S on Apr 21, 2018
I read carbon steel was the best material for a wok. The price was right for a trial run using a wok.
Joan G on Apr 16, 2018
It has bamboo handles
Jennifer T on Apr 15, 2018
I've heard good things about this wok. Am anxious to try it out.
Nathan B on Apr 7, 2018
Quality cook ware.
Jesse P on Apr 7, 2018
Great Reviews
Jose M on Apr 5, 2018
I liked the look
LOIS s on Mar 29, 2018
Practical and looks elegant
Kristina L on Mar 20, 2018
I chose this wok because of the fantastic reviews I read. Looking forward to receiving the wok and cooking healthier.
Kathy S on Mar 19, 2018
Used it in cooking class
Chizu M on Mar 18, 2018
Good price and reviews
Tolline G on Mar 13, 2018
We know how much Jason loves to cook.
Jan C on Mar 12, 2018
The reviews sold me on this wok!
Breanne H on Mar 6, 2018
Husband is an avid cook, wanted a wok for our new kitchen and loves carbon steel.
Louise F on Mar 5, 2018
based on my needs and the reviews. Also the cost.
Jessica K on Mar 2, 2018
I wanted a stir fry pan without a coating to scrap off and into my food!
Mary Jane W on Feb 28, 2018
Good price and recommendations
Nigel Askew I on Feb 27, 2018
to make fried rice
Angela T on Feb 26, 2018
Need it for proper stir-frying.
Diana W on Feb 26, 2018
I need one and this one had great reviews
Chad D on Feb 13, 2018
review
Diane C on Feb 12, 2018
It's flat-bottomed carbon steel, 14 " at top and will work better on an electric range than round bottomed.
Linda N on Feb 9, 2018
I have one and wanted to get one for my sister!
Susanne S on Feb 4, 2018
Interested in stir frying. I have had good experiences with Sur la table products in the past
Lisa C on Jan 28, 2018
carbon steel, no coating
Donald H on Jan 27, 2018
Because of the excellent reviews
Kiyoshi K on Jan 23, 2018
This Wok got a lot of good reviews. And the price is ok.
Curtis C on Jan 19, 2018
I want a carbon steel wok.
Jayne S on Jan 15, 2018
My daughter wanted a wok for Christmas. I bought one for her and then another for my younger daughter! I trust Sur la Table to have excellent quality items.
judith a on Jan 13, 2018
Need to replace a non-stick wok-like, wok that I currently have.
Darlene R on Jan 12, 2018
Used in a class & loved it.
Angelique G on Jan 10, 2018
reviews and price
Jane S on Jan 9, 2018
Carbon steel option - great gift
Laura S on Jan 5, 2018
We have one - this is a great value & SUPER wok!
Marjorie Y on Jan 4, 2018
reviews
Catherine B on Jan 3, 2018
Nothing like a good wok!
Andrew M on Dec 30, 2017
Needed to replace my wok as part of my eating healthier and this one seems to be made well and a good value for the price.
Theresa G on Dec 26, 2017
Read the reviews and seems like a solid gift for cooking
Michelle C on Dec 21, 2017
It had good reviews, a flat bottom and would work on an induction cooktop.
Devin T on Dec 16, 2017
Cooking different, fun foods with my kids.
Alexandra B on Dec 15, 2017
Talked to employee at store in Towson Town Center, MD.
Edward S on Dec 13, 2017
Great Christmas gift- great price- good reviews
Marissa F on Dec 13, 2017
based on reviews
Anne T on Dec 12, 2017
It was where quality and price met. I've been looking around, and will give this a try.
Ray S on Dec 11, 2017
husband request
Meghan B on Dec 11, 2017
We have one and love it so sent as a gift
Andrew L on Dec 11, 2017
Induction top getting for christmas
Wayne S on Dec 10, 2017
My son had this on his x-mas list. He is following a stir-fry diet, and wished to have a good wok that worked on his electric range.
Norman R on Dec 10, 2017
Good reviews
Richard j on Dec 10, 2017
A gift for a cook
Wendy K on Dec 10, 2017
I read carbon steel was the best material for a wok. The price was right for a trial run using a wok.
Joan G on Apr 16, 2018
I've heard good things about this wok. Am anxious to try it out.
Nathan B on Apr 7, 2018
can this wok be used on a glass top oven?

I have a glass top electric oven - I am looking for a wok. Can I use this wok?
anne73 on Jun 24, 2014
BEST ANSWER: Yes, this wok can be used on a glass top stove
How much does this wok weigh?
Liliana S on Dec 26, 2014
BEST ANSWER: Weight: 6 lbs.
Sur La Table Professional Carbon Steel Wok

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
So we followed the instructions on the packaging, scrubbing the wok with the rough side of a blue scotch bright sponge after boiling water in it , then seasoning it as instructed. We ended up with a complete mess. My guess is that we didn't get all the lacquer off with the scotch bright sponge, and managed to burn off/melt the lacquer on the bottom of the pan. Smoked up the house and our pan looks horrible. Tried scrubbing it again and can see chips of burned lacquer coming off the bottom of the burned pan. Should I pick up some steel wool pads to scrub it with and try again? This is way more complicated than I had in mind.
Robin C on Dec 31, 2015
BEST ANSWER: Not fault of wok. For now try to remedy by filling wok with water and add a squirt of dishwashing liquid and 1 full tbsp. of salt. Bring water to boil and then turn off heat. Wait about 15 min., discard mixture and use a plastic scraper or scrubber to remove the loosened gunk. Can also try adding 2 bspns baking soda to 1 qt water and bring boil solution for 5 min. Repeat as above. For outside of wok use baking soda paste rubbed on with sponge, then wipe off after an hour. Remember, ALWAYS season wok with cooking oil after every use.
What is diameter of top rim and bottom?
A shopper on Dec 31, 2016
BEST ANSWER: Top rim is 14 inches, The bottom (flat part only that contacts the heat surface) is 6 inches.
I just purchased this wok and am reading the instructions for the 'first cleaning'. After the boiling water stage, the directions say to 'vigorously scrub inside and out with hot water, mild dish soap and a 'scouring pad'. What is meant by scouring pad? A Brillo pad? Or, a Scotch Brite non-scratch scrub sponge? The store person didn't seem certain about this.
A shopper on Aug 31, 2015
BEST ANSWER: I just used a Scotch Brite non-scratch scrub and it worked fine. Hope you enjoy your wok as much as I do.
Is the handle removable?
A shopper on Mar 20, 2015
BEST ANSWER: Yes. Remove the handle by twisting the metal eye hook on the end of the handle to the left. Screw it back on by fitting the handle and screw in place and twisting to the left. The smaller handle is stationary.
My stove was not strong enough to boil all that water. Is scrubbing twice with hot water sufficient to remove the coating? Is the coating toxic?
A shopper on Jan 2, 2016
BEST ANSWER: Food52 dot com has a good primer on seasoning and cleaning a wok.

Definitely heat some oil in the pan and stir fry up some scallions...then wash again with no soap.

Really, it's about maintaining the seasoning of the pan...try not to use soap and oil it after use!
can you cook over induction heat?
A shopper on Jun 30, 2015
BEST ANSWER: Yes! Carbon steel works excellently on induction stovetops.
What is the gauge/thickness of this wok?
A shopper on Jan 6, 2017
BEST ANSWER: This wok is made of heavy gauge carbon steel.
Is it spun construction where you can see lines around the inside? Spun is equivalent to hammered in terms of holding food to the sides.
A shopper on Dec 2, 2016
BEST ANSWER: The outside of the pan is definitely 'spun' both visually and by feel. The inside of the pan appears 'spun' but feels smooth.
Where are the first time cleaning instructions for seasoning? Mine didn't have any ! Thanks
A shopper on Jan 5, 2016
BEST ANSWER: The instructions were on the back of the label that came on the wok, but if you don't have them, they were basically fill the wok 2/3 with water and boil for 10 minutes then scrub with soap and water.
But I'm sure soap and water and elbow grease will work just fine. There are also seasoning videos for woks on youtube that could help you find a way that makes more sense to you.
What gauge is the thickness of the metal? 14g or 18g?
A shopper on Jun 27, 2015
BEST ANSWER: 14g
How do l season my wok?
A shopper on Jan 13, 2017
BEST ANSWER: There are initial instructions included on boiling water in the wok to remove any materials used in the manufacturing process. However, per google, seasoning a wok can be termed as follows: Image result for season a wok
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
Is it dish washer safe?
A shopper on Sep 14, 2015
BEST ANSWER: I personally wouldn't. Woks are similar to cast iron pans and do better with hand washing and no/or very limited soap (most knowledgable chefs do not use soap for cast iron/carbon steel pans). The reasoning for this is with more use, the more seasoning builds up! Over time, as the seasoning builds, the wok acts similar to a non stick pan!

If you were to wash this in the dishwasher, it would likely rust and your food will most likely stick!
Does this work well with an induction cooktop?
A shopper on Jun 20, 2015
BEST ANSWER: Yes, this is induction compatible.
What is the height of this wok?
A shopper on May 24, 2015
BEST ANSWER: It's about 3 1/2 inches to the rim. The handle adds another 3 inches. It's the best Wok for the money.
Does pan have a protective layer on before you cook that somehow needs to be removed?
A shopper on Jan 28, 2018
BEST ANSWER: yes
I am debating to buy this. What type of lid will go with this? Does anyone one own any glass lid that fit this wok?
KarKim T on Sep 10, 2015
BEST ANSWER: We went to an Asian grocery/store and purchased one to fit this wok. It was aluminum.
how do I season this pan and what if it has rust on it...what do I do now?
Irene H on Jul 7, 2015
BEST ANSWER: Here's a great article on preventing & removing rust from cast iron & carbon steel skillets:
http://www.recipesaresimple.com/removing-rust-stains-from-cast-iron-skillets-or-woks/
Can you use it immediately or will I need to do some sort of prep work prior to using???
A shopper on Oct 12, 2017
BEST ANSWER: You definitely need to season this wok before use. It is a great wok once you do that.
Lost seasoning directions and it is rusting. Can I get new directions?
Dotty R on Mar 11, 2017
BEST ANSWER: I have not checked, but would think you could find directions online to season a wok. Also, never was in DW or with soap and water. Scrub and rinse, put on burner to dry. Breath of a wok is great cookbook with more info on importance of seasoning.
According to a previous question, this wok is 6 pounds. Is it too heavy to lift with one hand when transferring the food to a plate?
A shopper on May 4, 2016
BEST ANSWER: This is a hypothetical question lacking some facts to answer fully, so I can only answer from my point if view.
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.
What is the diameter of the flat surface?
G K on Mar 22, 2016
BEST ANSWER: Hi, The bottom is flat, but the edges are a tad rounded. By my measurement, the bottom of the wok is 7". I got it as a gift for my husband and he absolutely loves it.
How will I know when the protective coating comes off during the initial cleaning?
pamela w on Jan 17, 2016
BEST ANSWER: It's difficult to ascertain, but if you look up detailed instructions for how to do it properly and follow them, you should be fine. I found that even after scrubbing it vigorously in warm soapy water with a metal scouring pad that it still seemed to retain some of the factory coating. However, I don't think enough of it was left to be harmful to one's health. The Wok Shop has great info on seasoning your new wok: just Google "the wok shop seasoning". Hope that helps, and happy wok'ing!
Can you place this wok in the oven to season it?
A shopper on Feb 25, 2018
BEST ANSWER: No because the handle is made in wood.
Lost instructions. How do I get the protective coating off?
A shopper on Dec 26, 2017
BEST ANSWER: Fill at least 3/4 full with water and boil on the stovetop for 20-30 minutes. Then scrub the interior with a scouring pad (we used a rough sponge and Bar Keeper's Friend scouring powder). Then season with several coats of oil, heating each coat of oil and cooling completely between coats.
Is there a smaller sized wok?
A shopper on Jun 28, 2017
BEST ANSWER: This is the only size available for this particular wok, however, we do carry smaller woks from different manufactures.
I followed the first-time instructions, boiling water, scrubbing with Dawn and a Dobie pad. It looked horrible and had smelled up the kitchen, but now looked very uneven, like the factory coating was still there, esp. on the upper interior. Not something one wants to consume. I repeated the scrub using baking soda, but it didn't help. Still, I wiped it dry and began the seasoning with oil process. Three times letting it cool in between. Finally had to get pepper steak on for dinner. Immediately after the meal, I removed the remaining food from the wok, only to find that RUST had already begun to set in around the bowl. Washed it out as directed, and the paper towels I dried with were orange with rust. Even after wiping with a coating of oil, there are still rust stains. What gives? This is not my 1st carbon steel wok.
A shopper on Mar 22, 2017
BEST ANSWER: Hi- I agree, sounds like you are doing it all right... are you sure it's bone dry before you oil it? I live in Denver where humidity is almost never part of the equation, so I'm a little lost here...I have never dried mine with paper towels- I use about 2 cotton dish towels to do mine- maybe the paper towels leave a moisture residue- and I don't oil it for about 6 hours...good luck to you- this is the best smaller wok I have ever owned- im no help if you live in a moist climate- unless you use all cotton or linen to dry- paper towels do leave moisture on the surface. Good luck! It's a great wok
I bought one based on the wonderful reviews. But mine sticks and rusts. I got rid of the rust by washing it with venigar. Do I need to reseason it? How?
Li M on Feb 9, 2017
BEST ANSWER: Yes, it needs to be reseasoned every time if you washed it with a soap or vinegar that strips it. If you look on YouTube, there are some neat videos that show how professional chefs clean their woks. One that works well for me is adding water to the wok while it is still hot. Any debris can then be scraped off and discarded. Wipe it down.This way, the wok doesn't need to be reasoned every time and develops the shiny sheen needed to make it nonsticking. I also found an article that recommends using kosher salt and a little oil to give the wok a 'facial' every now and then when it may need more clean up. Hope this helps!
 

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