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Mammafong 14" Flat Bottom Carbon Steel Wok AU Stock US$37 or A$49 + Delivery @ Mammafong.com

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Got email today about their Mother's day sale. Most of the discounts are for their US market. For Oz, this one is not too bad for those who missed out the last deal. I got mine from last year and still going strong.

This is part of Mother's Day deals for 2021.

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closed Comments

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    Uncle Roger approved - "Fuiyoh"

    • +3 votes

      Not at that price… too expensive

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      How do you drain the rice?

      • +6 votes

        With a colander ofcoz

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      hayyah…. use the finger…..

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    Not suitable for induction cooktop I presume?

    • +1 vote

      Most proper woks are fine, because they're carbon steel, not stainless. This seems to be carbon, which is good. The price is quite steep, though, if you don't have an Asian grocer nearby.

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      What @sortius said. The responsiveness of a carbon steel wok with flattened base is excellent on induction.

      • +1 vote

        Thank you guys. Would carbon steel stick food like crazy though?

        • +3 votes

          Season the wok.

        • +1 vote

          If you don't season it, yes. If you buy it, google how to season it properly and it's as good as a non stick pan

  •  

    Thanks OP, got a new stove top and a wok was on the list.

  • +2 votes

    Oh it's a wok. The image made me think it was some metallic egg decoration or something

  • +2 votes

    In what way is this different (better?) than the similarly priced or cheaper woks you can get down your local Asian supermarket?

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      I also would love to know this. For those who don't have access to an Asian grocers, you can get a seemingly identical wok for $30 from kitchen warehouse or similar chains

  •  

    Mamafong got rusted lol

  •  

    Gotta say, the D.Line one from Kitchen Warehouse has been absolutely fantastic for us, for just $30. We use it nearly every night for the last 6 months or so. Did a big season when we initially got it, and now just re-season it to blacken whenever some of the silver shows through.

    https://www.kitchenwarehouse.com.au/D-Line-Carbon-Steel-Wok-...

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      nearly every night?! that's a lot of stir fry

      •  

        We make all sorts of meals in it! Curries, burrito mix - list goes on

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      I own both. The D.Line seems to get loose rather quickly. Also I find myself enjoy cooking with the round bottom wok more than these flat bottom ones

      • +1 vote

        Round bottom all the way. Flat bottom are only good for electric or induction stoves, in which case I would argue that a wok is the wrong tool. Trust me, I am currently lacking a gas stove :(
        Round bottom + gas = great success.

    •  

      Any seasoning tips?

      There seems to be a hundred different ways to do it

      • +2 votes

        Don't stress too much about it. The first season layer just put as little oil as you can. Then let it cool down then do 1 or 2 more layers if you like (I didn't).
        Then just start using it. You will notice some uneven colour area at first but that's fine. Just make sure you clean with water (get 1 of those bamboo brush, really help), quickly dry it on the stove and out a very thin layer of oil on then leave it :)
        After a few times, it really is much better than non stick ones

  • -1 vote

    What is the difference between a wok and a frying pan?

    • +1 vote

      shape. easier to move ingredients around since the its more curved

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      can do a little bit or a huge cook

    • +1 vote

      heat distribution is the key. The wok-hey is also a massive change to flavor.

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        99% of home cooking with a wok aren't gonna get any wok-hei. Household burners are too weak

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          I disagree. There are techniques where you use a blowtorch on top which creates a similar effect although not as good. For best effect better invest in a strong outdoor burner

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    Look big enough for me as I tend to spill things everywhere when cooking.

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    Remember to season and break in the wok before using. Lasts forever.

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    If you need to season these, how do they work with acidic foods? Is there a similar problem to cast iron pans?

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      Yep, same deal as with cast iron. Season it, don't soak for too long, reseason when it looks dry.

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      If you cook something like pasta sauce in it for a few hours or leave it sit it will strip otherwise it’s alright.

  •  

    So I have a big question for you - how much does shipping cost. Do they actually take your order now and then charge you later for an additional amount? These go for only a little bit more on Amazon every day of the week with shipping included. I'm trying to understand how this is a bargain if I get charged $15 for shipping on top of the $49 price tag.

    The backstory is that this item has been on my camelcamel watch list for like six months.

  •  

    love my Mammafong wok. ended up getting the lid too afterwards, wish I got it together. get the lid, it fits securely, happens to just fit into where the bolts are.

  •  

    Anyone has experienced with Chef Inox wok pls?
    Currently selling A$39.95 on Amazon,
    https://www.amazon.com.au/Professional-Chinese-Handle-Asian-...

    •  

      no experience with their wok, but their pots and pans are good quality (and value!)

  •  

    I got the pre-seasoned one from Amazon . Love it.

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    Around $40 too much.

    • +1 vote

      Any cheaper deals?

      • +1 vote

        Asian grocery store.