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Ken Hom Carbon Steel Wok 36cm Stainless Steel $59 + Delivery ($0 SYD C&C) @ Peter's of Kensington

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Ken Hom Carbon Steel Wok 36cm Stainless Steel $59 + Delivery ($0 SYD C&C) @ Peter's of Kensington
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Yaren24 on 27/01/2023 - 21:18 petersofkensington.com.au (1737 clicks)
Last edited 27/01/2023 - 21:26 by 1 other user

PRODUCT DETAILS
“Many people ask me what my most used item in the kitchen is. My answer is always the same – the Wok – simply because that's really all you need,” says Ken Hom, master of Asian cooking.

Ken Hom is a celebrated American chef and television-show presenter on the BBC, and when it comes to woks he knows a thing or two! Surprisingly, woks are hugely versatile pieces of cookware; suitable for stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, making soup and more. Ken makes his Performance woks from carbon steel, which means they are all the more versatile: carbon steel is a material with outstanding heat conduction, able to generate high heat for high speed cooking – an essential part of stir frying.

Better still, these Performance woks become non-stick naturally through a process known as seasoning, and each wok is created with a flat base that allows it to sit on any cook top, including induction, while the handsome wooden handles are resistant to high temperatures in the kitchen. Wok on!

Carbon Steel Wok features:
Made from efficient carbon steel.
Outstanding heat conduction.
Able to generate high heat for high speed cooking – an essential part of stir frying.
Heat-resistant beech wood handles.
Suitable for ceramic, electric, gas, halogen, sealed and induction cook tops.
Includes instructions for creating a 100% natural non-stick coating over time.
Metal utensil suitable.
Hand wash recommended.

Diameter: 36cm.

Please ensure you read the care and use instructions that come with the product prior to using it.

Home & Garden Cookware Ken Hom Wok

Related Stores

Peter's of Kensington
Peter's of Kensington

closed Comments

  • iamthecaptainnow on 27/01/2023 - 21:27
    +1

    Same at myer and Victoria's basement

  • Sheng on 27/01/2023 - 21:30

    Free delivery via eBay Plus

  • Shoocat on 27/01/2023 - 21:32
    +1

    I use this one from Kitchen Warehouse for $30 pickup. Not available for shipping at the moment though. Does the job!

    Also 10% off at the moment but haven't tried the code on this item.

  • jv on 27/01/2023 - 21:34
    +6

    Many people ask me what my most used item in the kitchen is. My answer is always the same – the Wok

    Mine is the kettle.

    • Hasbulla on 28/01/2023 - 04:47

      I boil my water in the microwave

      • omblygombly on 28/01/2023 - 10:08
        -1

        Me too, much more efficient. Also cook rice in the microwave. Saves time and money.

  • ChickenDinner123 on 27/01/2023 - 21:34

    Get the wokarang folks.

    https://www.myer.com.au/p/bk-black-stel-wokarang-30cm

    • jv on 27/01/2023 - 21:35
      -2

      It looks faulty.

    • Soapdroid on 27/01/2023 - 21:39
      +2

      Wow that looks pretty slick

    • TEER3X on 27/01/2023 - 22:53

      Is it any good? I have a pickup order placed from a few days ago, thinking of cancelling

      Also it's 30cm only vs 36cm.

    • wangsk on 27/01/2023 - 23:04

      Is this round or flat bottom?

      • Hugh G Rection on 27/01/2023 - 23:13

        i need a flat bottom, i have electric cook tops

      • O O on 27/01/2023 - 23:48

        In the description

        Hob Type: Induction

        pretty much explains itself.

        • georgiechan on 28/01/2023 - 02:25
          +1

          Not saying you are wrong, but it's not always the case. There are some round induction hobs for the round bottom woks. They seem to have more coils to reduce hotspots but more expensive. Could be fantastic for Chinese stir fry

    • 7hours 44min ago on 28/01/2023 - 06:23

      Is this Teflon?

      • TEER3X on 29/01/2023 - 07:29

        It's carbon steel, but preseasoned with god knows what.

        It definitely doesn't look natural to me.

  • Fergy1987 on 27/01/2023 - 21:39
    +1

    Good wok

  • jv on 27/01/2023 - 21:43

    Able to generate high heat

    How does it do this ?

  • ddhar on 27/01/2023 - 21:44

    Is this round or flat bottom?

  • hippyhippy on 27/01/2023 - 21:44

    Anyone using this on induction?

    • Trumpman on 27/01/2023 - 22:37

      Wondering the same

  • bargaino on 27/01/2023 - 21:46

    Why are they calling it "carbon steel" when it is stainless?
    Sure all steel has carbon, by definition, but this is not what people normally mean, not the traditional high-carbon steel used for cooking.

    • TheContact on 27/01/2023 - 22:02

      Huh? I can't see anything indicating it's stainless steel?

      • humdingaling on 27/01/2023 - 22:21
        +2

        the OP put in description

        Ken Hom Carbon Steel Wok 36cm Stainless Steel $59 + Delivery ($0 SYD C&C) @ Peter's of Kensington

        • TheContact on 27/01/2023 - 22:29
          +1

          Oh man I read everything in the link and the post except the actual title.

    • rosebank on 27/01/2023 - 22:03
      +2

      This is not stainless. You gotta season it which can be a long procress to get it to be non-stick. Then you have to treat it like cast iron and maintain it

      • bargaino on 27/01/2023 - 22:25

        Ok, op title is wrong. I see now it's not stainless. I was thrown off by the shiny unseasoned metal in photo.

      • Hugh G Rection on 27/01/2023 - 23:13
        -1

        season it? chicken salt?

        • rosebank on 27/01/2023 - 23:17
          +3

          Yep, just keep rubbing it with the finest chicken salt for 2 hours a day, for at least 14 days. I'd do it for at least a month because I dont wan't eggs sticking to my $60 wok

          • Hugh G Rection on 27/01/2023 - 23:20

            @rosebank: i like the powdery one from the fish and chip shops. what is your go to?

            • rosebank on 27/01/2023 - 23:26
              +2

              @Hugh G Rection: Fish and chip shops use the cheap shit. I get mine from a biodaynamic, organic chicken farmer who picks to best chooks (mostly roosters for the stronger flavour) to make the "chicken essence" and then combines it with Murray River pink salt flakes. She doesn't sell it; it's more of a side-gig but I can get some for you if you want. I'll pm you my Paypal.

  • nubzy on 27/01/2023 - 21:48
    +2

    Looks good. Need a wok burner to go with it, gotta get that wok hei.. Anyone seen any deals??

    • rosebank on 27/01/2023 - 22:07

      Depends. How much do you want to spend? You can get a LPG 17800 BTU for around 80 bucks, but ideally, you want something closer to 100k BTU.

  • AustriaBargain on 27/01/2023 - 21:50

    Small wok.

  • rosebank on 27/01/2023 - 21:59
    +1

    This too small, quite likely too heavy, and flat-bottomed (for the induction)

    This is what you want: https://www.mavensupplies.com.au/chinese-carbon-steel-iron-w… (quickest i could google)

    Except you go the you local Asian grocer and pay a fraction of the price. I haven't bought a wok for a long time, but mine was maybe 10-15 bucks.

    Then you need a proper wok burner that looks and sounds like the afterburner on a jet.

    Otherwise you are wasting your time and money, stick to the non-stick woks or large fry pans you already have, on your fancy induction stove tops or the "wokburner" on your gas stove top, and make fried rice, noodles, stir fry in smaller portions so you don't steam whatever you're making.

    • AustriaBargain on 27/01/2023 - 22:16
      +8

      too small, quite likely too heavy, and flat-bottomed

      These are also my dating red flags.

      • rosebank on 27/01/2023 - 22:18

        Too small and too heavy, quite a combo.

        • AustriaBargain on 27/01/2023 - 22:31

          Too small means something different in the gay and straight woman world.

          • rosebank on 27/01/2023 - 22:39
            -1

            @AustriaBargain: Sorry, I'm cis-het and should be more inclusive. But wouldn't my comment still apply to both re: "too small"?

            Then my comment will still be insensitive for body shaming, or potentially kink shaming if you're into whatever.

            Should I just delete my comment?

    • 10101010101 on 28/01/2023 - 01:07
      +2

      Meh sounds like snobbery talking. I've been through a bunch of woks and now using this Ken Hom one for quite a while. Works fine on a normal gas burner and still get wok hei and proper wok taste as opposed to non stick woks. Really all about how you can make do and the amount of food you cook. I can fry up about 2.5 cups of cooked rice with veg and meat just fine. Enough to feed a hungry family of 4 easily and possibly more.

      • rosebank on 28/01/2023 - 01:21
        -3

        Really all about how you can make do and the amount of food you cook

        Yes, this is key, but most people don't understand. I reckon 90% of the people in this thread have never seasoned and maintained a carbon steel wok, much less know proper wok cooking.

        Do you cook ingredients separately? Do you "velvet" beef (if you're using beef) beforehand? 2.5 cups of rice is quite a lot for a small wok on a standard gas burner.

        Yes I'm 100% a snob, and have admitted as such.

        • rosebank on 28/01/2023 - 02:46
          -4

          I'm going to add this before I go to bed. Wok hei can mean many different things, for example, one of the best vegetable dishes I've ever had was bok choi, oil, garlic and salt cooked over a 3 ring burner that was at least 200k btu. It took 30 seconds to cook and the bokchoi looked like it was freshly picked, no browning or wilting, perfectly cooked and tasted amazing. Or a salted fish and chicken fried rice with eggs and shallots. Every rice grain was separated and perfectly cooked, the chicken breast was velveted beforehand and was nice and moist, the salt preserved fish provided the umami, and there was only a very slight caramelisation of the dish. Or you can have a nice sear on a meat dish or quick and fast mapo tofu, with the silken tofu cooked but still in cubes and not broken up. All of this is wok hei. The common factor is the hugely powerful wok burners in Chinese kitchens, and super fast cooking times.

          Most of my stir-whatevers (Cantonese fried rice, char kway teow, drunken noodles, stir fry anything) are done in 2min on my 65k BTU wok burner with proper prep. How long do your stir-whatevers take? How long are the ingredients just steaming and adding unnecesssary moisture?

          The "wok hei" that is currently in trend is a just a new exotic thing co-opted by white people, and popularised by Uncle Roger, who is a comedian. You might think you're getting "wok hei" on your standard 5-10k BTU gas burner, but are you really? It is possible, but requires prep and cooking ingredients in a certain order, and keeping portions small. But there is no (profanity) way you're getting anything near the wok hei from a 100k+ BTU burner in a Chinese kitchen.

          "Wok hei" is basically the new "umami", something that was basic knowledge in Asia for millenia, and then "discovered", co-opted, and becomes a trend, until the next new trend. My guess for the next new trend is the variety of fish pastes, whether it's belecan, the black sticky stuff, or the purplish paste you're supposed to add to bun bo hue, but left out by most Vietnamese restaurants as to not offend the uninformed, unless of course it becomes a trend, then it's fish paste for everyone!

          Yes, call me a snob, neg me, whatever. Everything In this comment is all facts, and I look forward to the rebuttals tomorrow. Peace out ✌️

      • PeterA07 on 28/01/2023 - 08:49
        +3

        Yes. The attitude that there's no point getting a carbon steel wok unless you have a 10 gazillion BTU burner is popular among bloviators on the internet who want to feel like they're gatekeepers of an exclusive club.

        The attitude is an insult to the countless ordinary households in Asia that use woks in their modest home kitchens. People who hold this view are also betraying the narrowness of their own understanding of wok cooking: one advantage of a wok is its ability to tolerate the extreme heat of a restaurant-grade burner, but that is not its entire rationale. Most potential uses of a wok do not require achieving absurdly high temperatures.

        • 10101010101 on 28/01/2023 - 10:03

          Yep this exactly. Pretty sure most homes in Asia, especially those in city areas where most homes are apartments, won't have a wok burner. Maybe if I ever redo my kitchen I'll get one but don't think my grandma even had one in her house and it didn't stop her from cooking good food.

          • rosebank on 28/01/2023 - 12:06

            @10101010101:

            Pretty sure most homes in Asia, especially those in city areas where most homes are apartments, won't have a wok burner.

            Really? How many homes have you visited in Asia? Which countries?

            but don't think my grandma even had one in her house and it didn't stop her from cooking good food

            You don't need a carbon steel wok and wok burner to cook good food, just like you don't need a tandoor oven to cook good food, or a hibachi grill etc

            I have a ceramic cooktop and only bring out the wok burner when needed. I like to think I still make decent food on an electric stove top

        • rosebank on 28/01/2023 - 12:00
          -1

          Please tell me your experience in Asia and thier modest kitchens. Then I can tell you my experiences in both Asia and Australia.

          Most potential uses of a wok do not require achieving absurdly high temperatures.

          Yes, and can be subbed with saucepans, pots, etc

          Here's the descrition of this wok in OP:

          Carbon Steel Wok features:
          Made from efficient carbon steel.
          Outstanding heat conduction.
          Able to generate high heat for high speed cooking – an essential part of stir frying.
          Heat-resistant beech wood handles.
          Suitable for ceramic, electric, gas, halogen, sealed and induction cook tops.
          Includes instructions for creating a 100% natural non-stick coating over time.
          Metal utensil suitable.
          Hand wash recommended.

          Flat botttomed. The heat from ceramic, electric, halogen, induction just heat the bottom of the wok. Outstanding heat conduction, sure, to 10% of the wok. "Able to generate high heat for high speed cooking" for stir frying, give me a break.

          Most home cooks should absolutely stick with traditional cookware. There is no need for an undersized carbon steel wok that they'll stop using because they can't get it seasoned.

  • RogueWolf on 27/01/2023 - 22:06

    Ken Hom hasn’t used a air fryer

    • cornbeef on 28/01/2023 - 00:01

      Ken Hom should take a breather. He's looking a little blue in the face.

  • CptnObvious on 27/01/2023 - 22:11

    Woah, this is pretty cool. So the face is there to judge you as you cook?

  • Homr on 27/01/2023 - 23:03

    I bought my wok from kmart $7.5, is this any good?

    • Hugh G Rection on 27/01/2023 - 23:14

      great for 1 time use, absolutely. if you want to use it for many years, you probably want something like this.

      • Homr on 27/01/2023 - 23:50

        i replace it every year

        • tophorus on 28/01/2023 - 07:30
          +1

          Ok so you're saving money but your disposable woks are contributing to the growing landfill problem. If you pay a bit more for something that will last for decades then you're minimising unnecessary waste.

  • Zodinn on 28/01/2023 - 00:24
    +1

    I lovvvvvvvve mine.
    Learn how to season it and it’s brilliant

    Just need to learn where to get a decent burner from

  • zeroxp on 28/01/2023 - 01:21

    Holy cow! That's one creepy picture.

  • thewan on 28/01/2023 - 01:38
    -2

    Is it uncle Roger approved?

  • Aarent on 28/01/2023 - 02:04

    hmm, this looks good with the peters ebay free shipping, thought i'd see if there were any reviews close to this item online, found this…not so sure now.

    https://www.amazon.com.au/Ken-Hom-Carbon-Steel-Silver/dp/B07…

  • froddoog on 28/01/2023 - 13:06

    Got this wok from one of the stores that sell kitchen stuff
    Really good wok for $59

    https://imgur.com/a/ff4Hczw

    Still seasoning it when I took that pic

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