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Gourmet Kitchen Stir Fry 30cm Wok $15.50

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Gourmet Kitchen Stir Fry 30cm Wok $15.50
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citybargainhunter on 11/01/2012 - 09:24 ledomaine.com.au (635 clicks)
Last edited 11/01/2012 - 11:04

This wok is great, it looks even better in person than the photo. I was so impressed with the quality that I bought another one upon picking up the first one which I got for my mom.

30cm is a good size for home cooking, big enough to make most stir frys yet still light and easy to hold. It's very hard to find this type of wok now, I went to a lot of Asian grocery stores and they didn't have it. Maybe because they take up too much shelf space compared to the profit margin.

edit: I did get this for mom :) the main reason she prefers stainless/carbon steel is because she thinks teflon is harmful.

"If you ask chefs that are into Asian cuisine, carbon steel woks are one case where cheaper is better. Gourmet Kitchen Stir Fry Woks are simply made from a large, pressed piece of carbon steel, with a wooden handle to provide a cool surface to hold. The thin carbon steel cooks food extremely quickly at high temperatures, just like a wok should, and you can do absolutely anything in it, from deep frying tempura to boiling noodle soups."

Home & Garden Asian Food Cooking Cookware Kitchen Wok

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closed Comments

  • sonicentropy on 11/01/2012 - 09:32

    you can sign up to their newsletter to get $5 off
    postage is a flat $10 good for such a bulky item, if only I had Gas not piezo…
    :(

  • Phoenixsun6 on 11/01/2012 - 09:33
    +4

    Haha your 'mom' I'll give you the benifit of the doubt and accept that was just a typo…

  • [Deactivated] on 11/01/2012 - 10:08

    I think I'd rather a teflon surface

  • Matt P on 11/01/2012 - 10:10
    +2

    the catch with the carbon steel ones, they're usually very thin so don't hold heat. Most "home" gas stoves don't have the sheer power to keep them hot enough.

    In this case, the non stick thicker ones can sometimes do a better job.

    • citybargainhunter on 11/01/2012 - 11:07

      I'm not too sure about your theory but these woks are not that thin, though I don't know the exact thickness.

  • binatang on 11/01/2012 - 10:22
    +3

    I'll go with the poster. Irrespective how carefully you treat your non stick (only clean in hot water, no abrasive sponges, no washing liquid) the surface does deteriorate and once it starts to do this and flake-bin it. Becomes carcinogenic. Retain the heat by a cover. I'll only go stainless steel these days with carbon steel as a back up.

    • alebox on 11/01/2012 - 10:44

      agreed. teflon works a treat while they last but they are dam expensive to replace and don't have nearly the life compared to stainless or carbon

    • rd on 11/01/2012 - 11:08

      Totally agreed. Traditionally you need a high temperature to stir fry.
      Non-stick surface will become fragile.
      Plus I like use steel made shovel…

  • simulacrum on 11/01/2012 - 10:38
    +2

    If you do a lot of stir frying get yourself a high pressure LPG burner ($80-100) and a hand hammered carbon steel wok ($5-10).. best investment you'll ever make. You can find both if you go to an Asian suburb of whatever state you live in.. Springvale if you're in Melbourne. It's a great little setup to have next to your barbeque (you wouldn't want to use one inside trust me!)

  • morini on 11/01/2012 - 10:40

    Also try http://www.ledomaine.com.au/gourmet-kitchen-stir-fry-wok-hel…

    OP, how thick is the steel?

    • citybargainhunter on 11/01/2012 - 11:03

      I'm not sure, how do you measure it? it's about the same thinkness of a pair of sunglasses, I think…

      • morini on 11/01/2012 - 11:09

        Does it seem thick or thin to you compared with other woks or frying pans? Is it heavy or light?
        If you don't have a micrometer, maybe estimate it by seeing how many pages of a book are the same thickness. Thanks :)

        • citybargainhunter on 11/01/2012 - 11:18
          +1

          it's definitely thinner and heaps lighter than the Scanpan Wok I have. I'll try to measure it when I go to my mom's next time (the one I ordered hasn't arrived yet).

        • morini on 11/01/2012 - 11:25

          That gives us a good impression as it is, thanks! I wasn't expecting anything solid and heavy for that price.

  • Baldrik on 11/01/2012 - 11:40

    Guys, your not slow cooking. Its a wok, so high temp fast cooking then off the heat. I would suggest thick materials would hamper the temp control of the process. From my reading the steel is better suited to the high temps than teflon and rolled steel woks apparently make the frying process easier (food stays where you put it) than other steel types. This was reviewed on lifehacker/gizmodo about a year or so ago.

    • bargaino on 11/01/2012 - 12:01
      +1

      These thin flat-bottom woks on a standard gas or elec burner have a problem that the heat is concentrated in the bottom.
      Thats OK if you are frying some garlic & chilli, but its not like in China where they have a round-bottom wok over a charcoal stove and constantly moving.

      ie if you have a proper wok-burner, get a proper rounded-bottom wok. Otherwise you probably should get a heavier aluminium pan so it will distribute the heat better.

      BTW, how does the word "gourmet" apply? Does it mean what you think it means?

  • Sydster on 11/01/2012 - 16:06

    I thought I have seen them at IKEA for $9.99, normally IKEA stuff arent that bad!

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