- Went down from $99.99 (50% OFF)
Induction compatible
$69.96 (30% OFF) on Harris Scarfe: https://www.harrisscarfe.com.au/kitchen-dining/cookware/cook…
- $99.99 on Harvey Norman: https://www.harveynorman.com.au/cuisena-35cm-stir-fry-wok.ht…
Cuisena 35cm Carbon Steel Wok $49.98 + $9.95 Delivery Only ($0 with $99 Spend) @ MYER
240
ozmau5 on 22/10/2025 - 21:41 myer.com.au (2100 clicks)
Last edited 22/10/2025 - 23:19 by 1 other user
Last edited 22/10/2025 - 23:19 by 1 other user
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I've had a rebranded version of this wok for 2 years and yes, it can produce a nice wok hei. It's a great wok. The wooden handles make it nicer than plastic ones. Having a second handle is useful too when heavy. I got mine from eBay for only a bit cheaper. This is a good deal for a store with an actual warranty.
Wok hei has almost nothing to do with the wok and everything to do with the source of heat. Any thin metal can produce wok hei. A wok's quality is about build quality (which is not the same thing as "thickness" which you don't want in a wok) and the patina (which unless you pay a bit more you're developing yourself anyway).
Can this wok, any wok work on an electric stove, the base is so small.
Per the link:
The flat bottom base means the wok will work on gas, electric, ceramic or halogen hobs.It's a very small base
it gets very hot
no forever chemicals?
Mate, it's carbon steel.
Wok could go wong?
Racialist!
Is that a good price? I thought these could be had in Asian grocery shops for cheaper, but maybe I'm being unrealistic.
$25 at Chinese supermarket. No brand, but it's not a complex product.
However, most of us don't be cooking like a Chinese chef, so i would recommend getting one with thicker metal, 2mm if you can get. Problem is, nobody lists it in the product descriptionThis is true if you only have a pretty crappy heat source to cook on. But if you're using a good wok burner then you don't really want thickness, you want it to be light.
anyone has recommendations for 24in carbon steel pans? seems hard to find in AU
yeah they're mostly sold in metric sizes here
Presuming you meant centimetres and not inches, check out www.yahgan.com.au for a nitrided 26cm carbon steel pan which is the gold standard.
Not cheap, but unparalleled quality and low maintenance. If you want the other end of the market, IKEA do a 24cm and 28cm carbon steel pan for just $29 and $39 each.
mb definitely not 24 in but cm. think its time to head to bed
holy mama those yahgan sure looks expensive, almost looks identical to a cast iron
@Melthar: I’m not the one who negged you, but as the owner of five of the Misen Carbon Steel Non-sticks, I can’t recommend them for anyone considering a carbon steel option for high heat cooking.
They are a great light pan for low-medium heat cooking. But their “non-stick” out of the box performance is very short lived and they do not hold a season anywhere near as good as something like the Yahgan. They also have unsealed triclad runs, so will perish if put through a dishwasher (not that any decent pan deserves such a fate!).
Most importantly they have half the thermal mass of the Yahgan. I can show you some photos of the protein sears I have from each, and the taste difference is profound. If you’re looking for a decent egg pan, Misen is fine. But if you enjoy a good steak or other proteins they require high heat or searing, keep looking to the likes of Yahgan, else SolidTeknics, DeBuyer or even IKEA if the budget doesn’t stretch.
I bought a matfer bourgeat from frenchmade and can't complain. Great pan: scalloped handle, no rivets so it's smooth inside.
Great price and great brand if 24cm is all you need. Thanks for the link.
how much was the freight?
Looks similar to D.Line. What I dislike with this is those rivets. It will become loose and give way at some point
Exactly the rebrand I got and it's going great two years in. No problems at all with the rivets or anything at all.
Bought mine June 2020 and the rivets gave in only a month or so ago. Still usable, sans the long handle. Lol
Bought one. Thanks OP
Can this cook my mee goring ?
No, this is a manual version, if you want it to cook for you, you need the AI version 🤪
Some online reviews don’t seem great, complaining about rust on first use. Is that just user error from not seasoning properly?
user error
100% user error
Definitely user error. You see these on all the carbon steel wok reviews
I have never owned a steel or carbon steel wok before, so please forgive my ignorance. What maintenance is required? Will leaving it in the sink for a day cause any issues?"
Clean then dry and apply light oil
Never leave a day in a sink you see rest@vkooneri is that clean with a general dishwashing detergent before oiling and storing?
I try to clean with minimal dishwashing liquid as possible,
If it gets rusted due to a maintenance miss, fret not. Use a stainless steel scrubber like this to scrape off any rust. Wash, rinse, dry and apply light oil, then store away.
Fuyaa…
Seems a good price. I have had the Mako wok from Marion Grasby for about a year. It's a cracker… But you pay for it (currently on sale for $300). This one looks a lot the same except for the need to season it yourself.
I find that most people recommend to do away with factory seasoning and have it seasoned yourself.
Hmm.
Was considering the yosukata.
https://amzn.asia/d/dYlJIF7Any comments between these two for occasional use (but also wanting it to last a while)
Basically any wok will last generations as long as the handle connections aren't weak. Everything else is about how you treat it and the patina you develop on it.
Personally I bought a cheap wok from an Asian grocer, and six years later it's identical to when I bought it. I could buy three at the price of that one you linked.
I can't compare the two, but I've got the Yosukata and it is an excellent wok. It has very good heat distribution and works well on induction. It gets a lot hotter than my old mamma fong wok did on the gas wok burner.
There's also a cheaper one for $27.48 on sale at Myers https://www.myer.com.au/p/the-cooks-collective-natural-carbo…
I don't know how it compares
This looks like the same product rebranded. Excellent price. This is the one to get. Even if the photo looks like stainless steel
Different bolt pattern attaching the handle, but a wok is a wok so hardly matters.
anyone have an induction cooktop wok recommendation? (this one doesn't mention induction. Have one currently but curious if anyone has a fave or recommended one)
It does mention in the description: "Crafted with a flat bottom base, this wok will work on induction, gas, electric, ceramic or halogen hobs"
Yoshikawa on sale at Costco as well
Try this for Aussie made professional pans.. Grab a bargain on clearance
https://www.solidteknics.com/?&cfclick=76c9e7b159c64eb5aab02…
Can this wok produce wok hei?