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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

What's In the box? Show

  • Wok
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Customer Reviews

4.2 / 5.0
43 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 4 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 4 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
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
over 2 years 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
over 2 years 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
over 2 years 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 48 questions Browse 48 questions and 152 answers
Why did you choose this?
Sur La Table Store
The design looks good and it must be very functional.
Sang Y on Mar 22, 2019
Lynne W on Mar 14, 2019
The design looks good and it must be very functional.
Sang Y on Mar 22, 2019
The excellent reviews.
Debra O on Mar 19, 2019
Lynne W on Mar 14, 2019
gift registry purchase
Robin G on Mar 12, 2019
It seems authentic and I like the two wooden handles.
Laura M on Mar 10, 2019
I don't have a wok and after reading the reviews about this wok, I will give it try. Good price
Mihaela V on Mar 9, 2019
I own this. It is very good and very reasonable. I use it a lot. Seasoned it with coconut oil.
CAROL M on Mar 7, 2019
Took a class last night and had a chance to use this pan for authentic asian dishes. Loved the use on an induction top, so had to get one for home.
Curt S on Mar 5, 2019
was on sale and have wanted a wok for a long time now. love the wood handles and the fact there are two.
Fernando M on Mar 4, 2019
Carbon steel transfers heat rapidly that is what I am looking for. For a Wok, I do not like the non stick metal where the finish might wear off. Seasoned properly the carbon steel will be great
John W on Mar 1, 2019
Willie D on Mar 1, 2019
I bought a wok in Thailand and irT was too light. I wanted a heavier one.
Margaret H on Feb 25, 2019
I have wanted a carbon steel wok for a while. This one seemed very good.
Christopher T on Feb 25, 2019
Fits our wishes.
Mark N on Feb 24, 2019
America Test kitchen recommended it.
Jared G on Feb 23, 2019
needed a wok
Cynthia H on Feb 21, 2019
Great reviews
Kerri W on Feb 20, 2019
Read reviews
Bryan C on Feb 20, 2019
I used to wok a lot, but haven't had a really good wok for years. I love my other purchases from you, so I trust the quality of this wok. I hope it lives up to my expectations.
Walda L on Feb 19, 2019
Basic and perfect for high heat cooking
Hanyan W on Feb 19, 2019
for stir-fry
Koneda J on Feb 18, 2019
Carbon steel and Made in Taiwan!!
Lidan D on Feb 18, 2019
I wanted a carbon steel wok for long term safe cooking
Shyam A on Feb 17, 2019
Price y carbon steel
Robert D on Feb 17, 2019
This wok has a solid carbon steel design and loads of positive reviews. Many people said the seasoning process is easy to manage too. Can't wait to try this product out!
Matt O on Feb 17, 2019
Great product!
Irene L on Feb 16, 2019
Needed a new wok, wanted carbon steel and found this one at a terrific price.
Janet D on Feb 16, 2019
I have needed a new one for quite awhile. I have been using an induction cooktop and have meant to purchase this setfor awhile now.
Kathleen S on Feb 16, 2019
Price and customer ratings
Victoria W on Feb 14, 2019
Wedding gift
Mary K on Feb 14, 2019
"Made in Taiwan" seems like a good guarantee for this the glowing reviews.
chiachen l on Feb 14, 2019
I like to cook stir fry an I needed a wok to do it right!
Debera c on Feb 11, 2019
price and needed a new one
Rob W on Feb 10, 2019
Here I Was Thinking We Had A Top Of The Line Wok! Until I seen the coating come out in the food! Had to throw EVERYTHING AWAY. This One Will Be With me For A While. And I'm Sure there Are many other items We Will Purchase From Your Site. I'm Not fond of any TEFLON PRODUCTS, PERIOD. I'm Old fashion.........a hobson
avery e h on Feb 4, 2019
high ly rated carbon steel wok. I prefer carbon steel & know how to maintain it
Richard T on Feb 3, 2019
needed a wok and it received good reviews
Jacqueline B on Feb 3, 2019
Need one
J E on Feb 3, 2019
want a wok that dont have teflon coating coating that falls off in my food
Frank P on Feb 3, 2019
Had good reviews and a good size.
Debra D on Feb 2, 2019
I chose this item, because I have an electric stove, so I needed a flat bottom for a better heat distribution and I read that the overall thickness of a wok should be at least 2 inches. And also carbon steel was widely advised amongst all other materials.
Claudia C on Jan 31, 2019
It came out first in Google
Charlotte Z on Jan 22, 2019
used a another brand combo pan/wok and really liked the result so I googled and this Sur La Table option popped up. I know Sur La Table carries quality brands so that clinched it.
Susan K on Jan 21, 2019
I like the size, handle, and good reviews.
Anthony G on Jan 21, 2019
Some good review and want to try it out.
S H on Jan 18, 2019
needed a wok for induction stove top. reviews looked positive. price was also good.
estelle k on Jan 18, 2019
Looking for a good carbon steel wok and it looks good
Anne Y on Jan 17, 2019
Needing new wok . Gift for my husband
Pamela S on Jan 17, 2019
Great reviews
Kathleen A on Jan 17, 2019
In need of a good quality the reviews
Ronny T on Jan 16, 2019
good reviews better price
Amy T on Jan 16, 2019
The excellent reviews.
Debra O on Mar 19, 2019
gift registry purchase
Robin G on Mar 12, 2019
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: Seasoning the wok is fairly straightforward, although it takes multiple steps, including cooking in it a few times. These multiple steps build the non-stick patina that you will love. During these multiple stages, the wok will look patchy and kind of ugly. But the last thing you want to do is scrub it down before the magic happens. If you are sure the the problem is burned lacquer, then yes, scrub it off and start again. Ours did not have this problem. Try Google to see the stages of seasoning. If yours does not look like the others, then consider returning the wok or just scrubbing out and starting anew. Good Luck!
Does this wok contain any aluminium or any additional metals?
A shopper on Apr 8, 2018
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.
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!
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.
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.
can you cook over induction heat?
A shopper on Jun 30, 2015
BEST ANSWER: Yes! Carbon steel works excellently on induction stovetops.
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.
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.
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
What gauge is the thickness of the metal? 14g or 18g?
A shopper on Jun 27, 2015
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.
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!
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:
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!
Does this work well with an induction cooktop?
A shopper on Jun 20, 2015
BEST ANSWER: Yes, this is induction compatible.
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 !!!
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
Is it flat bottom?
A shopper on Mar 13, 2019
BEST ANSWER: Yes it is flat bottom, however if you have glass stovetop, it is little wobble, I have no problem with it.
How to remove protective coating?
A shopper on Dec 21, 2018
BEST ANSWER: Honestly- I gave this as a gift, therefore I personally did not remove the coating. However, there where (what I thought) very thorough directions on the lable of the product discribing the steps to the procedure. The recipient didn’t indicate a problem with the process and loves the wok. Sorry, I’m not a lot of help.
I followed the directions and still was not able to remove the wax coating. So disappointed. Any tips please?
joy H on Feb 5, 2019
BEST ANSWER: Hi !From my own experience with this product, do this: rinse and dry your wok. When is dry, Coated it with oil inside and outside. Then take off the handle and cover the second handle with a rag and protect it with aluminum foil. Preheat your Oven 400 degrades and put your wok for 20 minutes upside down Take it out of the oven and cool it off. Reinstall the handle and unwrap the other handle. You can start cooking in your wok with some chopped onions and garlics or lemongrass to neutralize flavors. Discard this food because is only to start your wok.
What is the depth of this wok?
A shopper on Dec 12, 2018
BEST ANSWER: The depth of my wok is 3-3/4 inches or about 9.5 mm
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.
Anyone having issues with chemical smell on the wok? I followed the directions and scrubbed with a brillo pad and barkeepers friend. Then I seasoned with oil. I used the wok to cook some noodles and they didn't stick. However, after i washed it out with water (did not use any soap) I noticed a strong unpleasant chemical smell. It also had a rusty steel smell. Am I not doing something right?
estelle k on Jan 25, 2019
BEST ANSWER: I´m sorry you are having that problem. Mine was fine, but I did ask a customer service rep for help when I washed it for the first time. I don´t remember the instructions saying to use a Brillo pad and Barkeepers Friend, tho. Their customer service is great, as is their Hassle-Free Return policy. All the best, Estelle.


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