Found a good deal while looking to buy a wok.
This set contains :
- 28cm Non-Stick Wok
- 20cm Bamboo Steamer
- Bamboo Tongs
- Dumpling Maker
Other good deals that I found on Wok @Victorias Basement:
Benzer 30cms Non-stick Wok - $6
http://www.victoriasbasement.com.au/Product/Details/67450/be…
Benzer Orange 30 cms Wok - $8
http://www.victoriasbasement.com.au/Product/Details/67453/be…
Add $9 (in Total) for delivery if ordering online
I'd like to buy a wok but I really want an authentic one
cheap wok never woks
Actually a cheap wok is the only wok to buy. As long as it's carbon steel it honestly doesn't matter. Just buy a 20-30 dollar carbon steel wok.
NEVER buy non-stick woks as the whole point of a wok is to reach a high heat; high heat and non-stick coatings do not mix.
true. as I owned a hand made wok for a half year, the non stick attribute will become stronger. just be patient.
True dat. Love my carbon steel wok!
a lot of carbon steel woks come coated (esp cheap ones anyway) , not sure why as I thought it would be cheaper to NOT coat it :)
Does the not coated carbon wok need any seasoning like cast Iron?thanks
@Eg51: yes look up "seasoning carbon steel wok" or the like on youtube or google.
You want to coat it in a think layer of veg oil and burn it on so it polymerises and turns into a caked on black coating.
Buy one at a kitchen supply shop at your local predominantly asian suburb of choice for under 20 bucks.
You can also pick up a high pressure LPG burner if you want to set up outside really reach commercial wok burner temperatures like they have at restaurants.
@Eg51:
To gain non stick for a not coated wok. The key point is time, you can't boost up by seasoning.
@paddywide:
Been using my cheapo $8 wok (not a "non stick") for nearly 10 years now, and it gets better every year. Sugary sauces are a nuisance however!
@Eg51: It's a good idea to "burn in" the wok before seasoning. Wash it well with detergent and hot water, dry it off as best you can, and set it on a super high heat burner.
Soon you'll see the wok change colour from blue/silver to a dark black/brown - this is what you want and it's how professional chinese cooks prep their woks and it's actually the factory coating "burning" off. Make sure you have your rangehood set to maximum ventilation because this will produce a lot of smoke, or do it outside if you can.
After you've gone over the whole wok and burned it in all over, throw in a few drops of peanut/vegetable oil. Grab a paper towel and liberally coat the whole surface in the oil (including the underside), you only need a very thin layer. In fact, after applying the oil wipe it off liberally with a fresh paper towel until it looks like there's pretty much no oil left - there is, you just can't see it. Keep the wok on the high heat, and the oil will smoke and set into the wok. Then turn off the burner and leave the wok to cool completely.
When you cook with it, DO NOT USE SOAPY WATER TO CLEAN IT. Pour some cheap table salt into your dry wok and scrub the salt into the food residue with a paper towel. This acts as an abrasive and soaks up any residual sauce and oil on the surface. Repeat this until you get the majority of the crud off, use a plastic scraper for the larger spots if you need. If you must, pour some hot or boiling water in and leave it to soak for 10-15 minutes to dissolve sugary sauces.
Wash the wok with just water - you can use the tiniest amount of detergent if you've used your wok a few times, but you really don't need it. Then, dry it off with paper towel or a tea towel (a crappy one, you'll likely get it dirty), and set it over the burner to evaporate any remaining water (you MUST do this to prevent rust - carbon steel will rust fast if you don't). Do the oil coating from before, but you only really need to do it on the surface inside where you actually cook your food, and maybe up the sides a little. Cook the oil into the wok, leave it to cool off, and store it away. You should be left with a very stick-resistant wok over time that will last for many, many years.
If you find any rust spots, just use steel wool or an abrasive scourer to get it off, and repeat the cleaning process above.
Nothing to see here…. wok on by
Looking at the picture, it'd seem that the 20cm bamboo steamer would sit very low in the 28 cm wok. Making it impractical to use the two together (since you can only put a little bit of water under the steamer at a time.
WOK YOU
wat a city wok
I bought a wok from ALDI, but I still recommend anyone to pay bit more to a higher quality wok when comes to cooking.
If users saved the previous amex deal, get an extra $25 off $75 spend (in store only)
http://www.victoriasbasement.com.au/Product/Details/80147?ca…
Saw this awesome deal on their website.
sweet! gonna open a chinese take away pop up shop.