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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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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 Star
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
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
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
1 year 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
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
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
over 3 years 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
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
over 3 years ago
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
over 3 years ago
Heavy duty, should last for years, good heat distribution
July 4, 2016
over 2 years ago

Questions & Answers

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Browse 37 questions Browse 37 questions and 117 answers
Why did you choose this?
Sur La Table Store
It was on my nephews wedding registry
Karen M on Jul 16, 2018
Great reviews and seems to fit our needs.
Deniz O on Jul 12, 2018
It was on my nephews wedding registry
Karen M on Jul 16, 2018
good reviews
lik l on Jul 15, 2018
Great reviews and seems to fit our needs.
Deniz O on Jul 12, 2018
Because its Made in Taiwan!
Hsien-Yung L on Jul 7, 2018
Read the reviews
sue s on Jun 30, 2018
Recommended by other
Qin L on Jun 30, 2018
Best on the market
Brendan W on Jun 27, 2018
Gift. I have one and I like it.
Mary L on Jun 20, 2018
I love to use wok for my cooking
Bruce B on Jun 18, 2018
Have been needing to get a larger wok for some time now!
JAMEA K on May 18, 2018
look good
Brien s on May 17, 2018
Birthday gift for my youngest son.
Katherine C. M on May 15, 2018
Great review on it. Gorgeous looking.
Karen C on May 8, 2018
The product received good reviews.
Rosemary P on May 6, 2018
Because of the reviews.
Vicki A on May 6, 2018
We were looking to purchase our first Carbon Steel Wok. This one had great reviews and a great price.
Ericka D on May 5, 2018
I needed a wok and I like the products from Sur La Table.
Jennifer B on Apr 30, 2018
Bought one for my son, and was jealous of how much better is was than the old wok I'd bought in Chinatown 40 years ago.
robert b on Apr 30, 2018
Recommended by a friend who loves hers.
Cheryl S on Apr 29, 2018
The reviews said this was a great, sturdy product. I need a wok to help in my attempts to eat more vegetables.
Gwendolyn K on Apr 29, 2018
very good reviews
Sherry Y on Apr 28, 2018
Quality and price
Thomas G on Apr 28, 2018
need a Chinese style wok
Mengwen C on Apr 27, 2018
It looks nice and good quality.
Teodoro B on Apr 24, 2018
Good reviews. Needed one.
Archana B on Apr 24, 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
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
good reviews
lik l on Jul 15, 2018
Because its Made in Taiwan!
Hsien-Yung L on Jul 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.
can you cook over induction heat?
A shopper on Jun 30, 2015
BEST ANSWER: Yes! Carbon steel works excellently on induction stovetops.
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: I too had difficulty with the boiling water; its awkward to handle that much boiling water in a wide topped wok anyhow. I wound up scrubbing with plastic wool sponge hot water and soap multiple times, and that eventually got off all the coating without harming the finish (saw this done on youtube). Think the coating is some kind of machine oil?? I seasoned the wok until it completely changed color over my coleman stove and grill-outside (watch this on you tube also). Heat seasoning was too awkward on my flat top stove indoors. Love the wok now!
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
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.
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.
Does pan have a protective layer on before you cook that somehow needs to be removed?
A shopper on Jan 28, 2018
Does this wok contain any aluminium or any additional metals?
A shopper on Apr 8, 2018
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:
Does this wok have any coating (other than the protective layer that is to be scrubbed off) or other metal to it at all? Or 100% carbon steel all the way through?
Ruizhe M on Jun 18, 2018
BEST ANSWER: It looks like it is solid steel and has the weight of solid as well. The rivets for the handles are a different metal as are the actual handles (wood and metal).
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!
How to season wok?
Mzzdna on Jun 23, 2018
BEST ANSWER: Enter an answer to this questionhello!!

Seasoning a wok introduces a layer of oil to the wok’s surface to prevent the metal from rusting, and also to prevent food from sticking to the wok. The more you use your wok, the more seasoned it becomes. The color of the wok will become very dark, and the seasoning (also known as “patina”) will eventually create a naturally non-stick surface. This patina will impart some subtle but awesome flavors (what we call wok hei – “the breath of the wok”) in each dish that you stir-fry.

You'll need:
A carbon steel or cast iron wok (either brand new, or due for re-seasoning)
Liquid dish soap
Scouring pad or stainless steel scrubber
3 tablespoons of cooking oil (must be high smoke point oil; I recommend peanut oil or grapeseed oil).
2-inch piece of ginger (thinly sliced)
1 1/2 cups chopped scallions or garlic chives (or a mixture of both; cut into approximately 1-inch pieces).
2 – 3 paper towels

Step 1:
Wash the wok thoroughly using a scouring pad or a stainless steel scrubber and a generous amount of dish soap.
All brand new cast iron and carbon steel woks have a layer of chemical or oils to prevent them from rusting before they are purchased. I recommend scrubbing the wok at least 2 – 3 times to get rid of any factory chemical or oil residue as you would not want any of that in your food!

Step 2:
After rinsing all the soap off the wok, let it drip dry for a few seconds, then place it on your stove over medium heat. This will dry the wok and prep it for its first seasoning! After just a few moments, the bottom of the wok will start to turn to a dark color with a blue-ish hue. Don’t be alarmed – this is totally normal! The more you use it, the darker the wok will become.

Step 3:
As soon as you see the wok start to smoke just a little, add about 2 tablespoons of cooking oil. You can use any oil with a high smoke point. I recommend peanut oil or grapeseed oil. Use your wok spatula to spread the oil around just the bottom part of the wok, then add sliced ginger (2-inch piece, sliced thinly), and about 1 1/2 cups of chopped scallions or garlic chives (or a combination of both).
The purpose of adding these ingredients is two-fold: Not only do they add a wonderful aroma and patina to the wok, they also help to spread the oil evenly over the (inside) surface of the wok.

Step 4:
Use your wok spatula to move the scallions or chives and ginger around the entire surface of the wok. You don’t have to stir too vigorously but somewhat continuously to prevent them from burning too quickly.

Step 5:
As soon as the vegetables have started to char just a little, remove them from the wok and discard.

Step 6:
Rinse the wok under running water. Use a wok brush, or stainless steel scrubber to remove the food residue from the wok. Do NOT use soap!!

Step 7:
Allow the wok to drip dry, then return it to the stove over medium heat. As soon as the wok is completely dry, turn off the heat.

Step 8:
When the wok has cooled a little, pour about a tablespoon of cooking oil into the wok, then gently and slowly spread the oil all over the inside surface of the wok using 2 – 3 folded paper towels. Please remember to do this very slowly and gently to prevent the hot oil from splashing and burning your fingers!

That’s it! You’ve seasoned your brand new wok! You’re ready to stir-fry! 🙂

Avoid cooking acidic foods (like tomatoes), poaching or steaming foods in your brand new wok until it is more seasoned. This will strip out the patina you worked so hard to develop! If you absolutely have to, you can re-season the wok using the above steps.

Do NOT use soap unless absolutely necessary (for example, if you cooked a spicy dish and want to remove the chili oil). This will also remove the seasoning very quickly.

After each use, simply repeat steps 6 through 8 to clean your wok. It does take a long time for the wok to develop a nice patina, even with regular use, so don’t be discouraged if you don’t see much change in your wok for a while. Over time and with regular use, your wok will be so seasoned that you will not need to do Step 8 (applying the coat of oil after the wok dries)!

I hope this guide has been helpful to you. Happy cooking and enjoy your new wok! Love my wok and use it every day, not just for stir fry’s !!!
I follow the instruction and put 2/3 water, bring it to a boil for 5-7 minutes but black marking show up. is that normal? I scrub it and it won't go away
lien h on Jun 21, 2018
BEST ANSWER: Yes, the black is normal.


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