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Scanpan Impact Covered Wok, 36cm $84.95 Delivered @ Amazon AU

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Scanpan Impact Covered Wok, 36cm $84.95 Delivered @ Amazon AUAffiliate
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Passionfruit on 15/11/2020 - 06:58 amazon.com.au (1058 clicks)
Last edited 16/11/2020 - 14:44 by 2 other users
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Been waiting for a price drop on this one. Lowest price I found so far. Remember cashback.

From Amazon website

Designed in Denmark and made of high quality 18/10 stainless steel
Optimal 6.4mm thick bonded base, for efficient, even heat distribution on all cooktops including induction
Inside mirror polish, drip free pouring rim
Tempered glass lid for safe and easy viewing. Handles secured with rivets
10 year warranty against manufacturing defects

Price History at C CamelCamelCamel.
Home & Garden Cookware Scanpan

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closed Comments

  • haz on 15/11/2020 - 07:54
    +5

    Just a point to those new to woks thinking a stainless steel wok will be a good alternative to a carbon steel wok as it won't rust. They do stick alot, especially cooking protein. It is easier to cook food that you intend to add liquid in as it will help to lift the food that is stuck on the wok/pan. You can't season it like a carbon steel wok to create a non-stick surface, but the advantage is that you don't need to worry about drying it off after use to prevent rust. This Scanpan wok is pretty good as it does have a thick base. This should prevent warping due to heat normally associated with a thin base.

    • Umicro on 15/11/2020 - 10:39
      +3

      Woks should be thin, they are supposed to pass the heat as much as possible - they are not saucepans that need a heavy base to retain the heat. + should not have a flat base at all.

    • MrDixit on 16/11/2020 - 19:06

      Fyi: You can season stainless steel.

  • SquattingTiger on 15/11/2020 - 07:58
    +4

    Make sure the wok is woking hot before adding ingredients, that will help with food sticking. And clean up is a breeze, after cooking, boil some water on high heat with dish soap in there and then wash normally.

    • [Deactivated] on 15/11/2020 - 15:25

      Similar to seasoning an iron cast.

  • TEER3X on 15/11/2020 - 08:14
    +2

    Wok looks pretty, but I'd still rather buy carbon steel.

  • Passionfruit on 15/11/2020 - 08:41

    we have a carbon steel pan for frying and browning ingredients, then the plan is for those ingredients to be transferred to this stainless steel wok and stir fried with veggies or simmered in sauces (sometimes acidic)

  • YoungtaiL on 15/11/2020 - 09:30
    +1

    made in china though.

    • [Deactivated] on 15/11/2020 - 15:25

      Quite well made. Dont think it is a concern.

  • iMagoo on 15/11/2020 - 09:31
    +1

    I've got the impact series of frying pans. Bases are super thick and retain heat well, almost too well. Super thin sides can burn food. They can be a pain to clean, even if you do the right things and make sure your food is near room temp, plenty of oil etc. If I had my time again I'd go a different set.

  • Fergy1987 on 15/11/2020 - 09:34

    rather pay 30 for a carbon steel wok

  • HmrW on 15/11/2020 - 09:40
    +1

    I have got the steel wok and this wok,
    in my opinion yea the steel wok will be the one that will give you that "wok hay" not a "pan hay" as uncle roger mentioned.

    However this wok actually also not bad, especially if you have induction stove top. It still can give you the heat needed for stir fry etc, and the bonus is no rust issue.

    With the steel wok, everytime i finished cooking i have to wash it and seasoned it to prevent rust. With the scanpan wok, just easy wash.

    And as per other comment, the base is quite thick hence slightly longer time to heat for people who like to cook in high heat.

    • tukanglistrik on 16/11/2020 - 01:45

      Wash with water only, and boil it, then scrape with your utensil. Don't use soap, so you don't need to re-season it.

      You need carbon steel for proper wok cooking. Although steel wok can be heated too, with wok cooking you need to be able to alter the temperature between hot and cold quickly. With steel, the hot wok will not cool fast enough and burn your food, or dry the sauce pretty quick.

  • MuddyClear on 15/11/2020 - 09:40

    Get a copper steel wok.

    • Entheogen on 15/11/2020 - 09:48

      Do you mean just copper? Or copper layer and steel?

  • Entheogen on 15/11/2020 - 09:45

    I like this scanpan range.

    Although I'm after an aluminium wok but can never seem to find a decent one.

  • Yaren24 on 15/11/2020 - 11:20

    Op, Are there any cheaper woks?

  • ca6leguy on 15/11/2020 - 11:36
    -2

    Is this wok Uncle Roger approved?

    • Benno123 on 15/11/2020 - 13:18
      +1

      Uncle Roger would have a heart attack if he saw somebody buy a stainless steel wok

  • povertytrap on 15/11/2020 - 12:57

    Waiting for this also, thanks OP.

  • Benno123 on 15/11/2020 - 13:19
    +1

    That thing isn't a wok, it's an oversized saucepan

  • dynaflow on 15/11/2020 - 14:47

    a good and cheap Chinese Wok goes from cold to smoking hot in 30 seconds…..

  • 8azinga on 15/11/2020 - 19:03
    +1

    If you have the $15 discount from catch they always send you, this comes to $78.90 delivered or $74.42 pick up from Target.
    Amazon are matching Catch.

  • Solario31 on 15/11/2020 - 20:58

    I'll take my $20 carbon steel wok from my Chinese grocer any day.

  • povertytrap on 16/11/2020 - 00:15
    +1

    Cancelled and ended up buying with a Catch gift card.

  • jlien on 16/11/2020 - 11:08

    Good price for what it is, but you're going to need wrists like a gorilla if you want to wok toss with this.

    As with all stainless, sticking shouldn't be a problem if you get it hot enough.

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