We are running some specials for our popular woks from our AU warehouse.
The Classic 14" Traditional Round Bottom Wok with Helper Handle:
(14") US$36.99 or A$52 + Delivery
Authentic Hand Hammered Carbon Steel Flat Bottom Pow Wok, 14" With Helper Handle:
(14") US$37.9 or A$54 + Delivery
https://mammafong.com/products/flat-bottom-wok-traditional-h…
It's not too late to say thank you to your Mamma with a Mammafong wok!
A round bottom wok would be crazy useless on an electric stove =/
The one I got actually had a slightly flat bottom..same brand.
You should be using it on a wok burner. You won't get adequate heating of the steel on a hotplate due to the thin metal and miniscule surface contact
Who would have thought!
Any difference between the flat bottom and rounded one except for the base….?
Yes.. you can't use round on electronic stove top
Also you can't rest round bottom on flat surface
Apparently flat bottoms make the Woking world go round
Dui error on both links in description.
I'm incredibly torn between wanting the marketing to be legit, because I respect handmade stuff, and wanting the marketing to be rubbish, and it's actually machine pressed…so they may actually pay their workers more than about $3/hour.
Also 16 gauge steel should be able 1.6mm, not 1.2mm.
https://hengze-steel.com/sheet-metal-gauge-thickness-chart-i…
Hiyaaa 52 bucks for a wok plus delivery.
What you think? What you think?
This or the ones from the Asian grocery store for like 30 bucks?
bought one from Thaikee in CBD for 20 dollars. Going strong after 2 years!
Can easily buy similar carbons steel woks cheaper. Can even buy stainless steel woks cheaper.
Why is mama charging me in USD to buy from her AU stock and warehouse?
Mrs. International DALE!
+1 for the style of wok, -1 for the price.
Once upon a time I had a Scanpan wok shaped thing. One problem was that the pan was so thick that it didn't cook like a wok at all. Another problem was that it wasn't suppose to be used on high heat to maintain the non-stick coating. High heat is kind of what you want to do with a wok, but I see they're still selling them. Killed mine, probably had a RRP of $300 and street price of $150.
Bought one of these carbon steel woks for a little over $10 from an Asian supermarket (it was 10 years ago but inflation adjusted say$13 according to the RBA calculator). It requires a bit of care like cast iron to oil and heat after each use, but because it is so thin, it heats up in seconds. Brilliant to stir fry with. $50 seems a bit much though.
Well that's my Friday afternoon story for the OzBargain community. Pooh-pooh to the old adage "you get what you pay for".
Interesting point you make about thin woks.
In my experience, thin is great for fast heating but it looses heat just as fast and doesn't maintain when food hits it. So you loose that ability to crisp up the veggies / meats and they start to get spongie.
I feel like the real issue with most home cooking kitchens regarding a wok is the lack of real power. Industrial burners are quite a leap from home consumer products and partner well with thicker woks.
My take is that they are different ways to cook - I use a heavy based frypan for most things, but for really high heat the thin wok on a gas burner is the way to go. It's a bit like a plumbers torch - great for finishing a sous vide steak, really bad for making toast. If you haven't tried it, you just get burnt bread!
High temperature for short duration gives different results to the lower temperatures used for normal cooking and slow cooking, so the choice depends on what you want.
Loosing heat quickly when the food hits is the main downside associated with the low thermal inertia of a proper (thin) wok. To overcome this, most stir-fry recipes recommend cooking in batches.
Bought one of these and its not great on an electric hotplate