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The Cooks Collective Natural Carbon Steel Wok 35.5cm $27.47 + $9.95 Delivery ($0 C&C/ In-Store) @ MYER

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The Cooks Collective Natural Carbon Steel Wok 35.5cm $27.47 + $9.95 Delivery ($0 C&C/ In-Store) @ MYER
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Ace26 on 03/10/2026 - 23:01 myer.com.au (5383 clicks)
Last edited 03/10/2026 - 23:12 by 1 other user

50% off RRP, this brand is exclusive to Myer but this appears to be a good price for a carbon steel wok.

Dimensions: 35.5cm
The Cooks Collective Natural Carbon Steel Wok with Helper Handle 35.5cm

Prep and cook your favourite Asian fusion recipes with The Cooks Collective Natural Carbon Steel Wok with Helper Handle 35.5cm. Light and flexible and abled to be used with high heat on any cooktop.

Features:

Natural Carbon Steel Wok
Beechwood Long Handle and Helper Handle
The healthier option with no non-stick coatings
Once seasoned, a natural patina creates flavour and authentically wok tossed recipes
Suitable for use with high-heat for authentic wok style cooking.
Suitable for all cooktops
Requires seasoning - refer to instructions provided.

Home & Garden Cookware Instagrampost The Cooks Collective Wok

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Comments

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  • Skinnerr on 03/10/2026 - 23:11

    I would want to know the thickness of the base before I bought a wok.

    • -1
    • Huzi on 04/10/2026 - 00:09

      What do you look for in your woks? I'm looking for one for my induction stove and don't really want non stick.

      • 2
      • Skinnerr on 04/10/2026 - 04:18

        Heat retention is king. Non stick is either a gimmick or toxic sterilising PTFE. Oil creates the non stickiness you need when cooking, and not that much. But carbon steel is the industry standard.

        • -2
        • askvictor on 04/10/2026 - 08:23

          For a wok you don't want heat retention. It should heat up quickly and cool down quickly.

          • 16
          • hcl on 04/10/2026 - 11:52

            @askvictor: It's half-correct. If you got a high-power stove then yes, you want your wok to be thin to heat up quickly, plus the side benefit of being easily toss-able. But if your stove is power limited, having heat retention can be a neat trick to achieve similar effects in intensive stir-fry dishes.

            • 4
            • G-Shock on 04/10/2026 - 12:03

              @hcl: Better off getting one of those Korean camping butane cookers than trying to cook on electric for wok cooking

              • 0
        • CrispyChrispy on 04/10/2026 - 08:42

          Your Scanpan 'wok' with a 'stratanium' non-stick coating and plastic handles is not a real wok.

          • 1
      • Eivad on 04/10/2026 - 08:39

        Woks don't work as well on induction, but I use one with a wider base so more heating across the wok surface on my induction stove.

        Don't get wok hay and heating stops when you're tossing but what can you do.

        Definitely avoid non stick.

        • 2
        • askvictor on 04/10/2026 - 18:11

          I quite like a wok on induction; the bottom section gets super hot, while the sides stay cool so you can move stuff there to stop it over-cooking. For wok-hei, I use a blowtorch from the top. J Kenji Lopez Alt has a good description of the technique.

          • 1
          • Huzi on 04/10/2026 - 23:14

            @askvictor: I noticed my current wok got way hotter than on my last places gas stove compared to induction. Almost too hot for the oil and range hood to handle. The closest to wok hei I have gotten.

            • 1
            • G-Shock on 05/10/2026 - 02:55

              @Huzi: Harden up. I very much doubt it.. watch an uncle Roger or Mark Weins video where the wok burners are roaring

              • -1
    • jaada-thendi on 04/10/2026 - 00:09

      How thicc would you like the base to be?

      • 3
      • seamonkey on 04/10/2026 - 01:04

        PM sent.

        • 14
      • Skinnerr on 04/10/2026 - 04:22

        These measurements are in the millimeters. The better pans openly advertise thick bases. It also depends on the materials involved, so your gotcha question is too vague.

        • -6
        • Munki on 04/10/2026 - 05:12

          Woks are supposed to be thin so they heat up quickly.

          • 10
          • G-Shock on 04/10/2026 - 07:23

            @Munki: Exactly, it's not a frypan and people with electric cooking shouldn't even be looking at them.

            Just go to any Asian supermarket and get one, probably over $15 these days I guess.

            How much is an Asian supermarket wok
            .
            An authentic wok from a local Asian supermarket typically costs between $20 AUD and $35 AUD depending on the size and type of handles. These traditional woks are highly valued because they are usually made of heavy-gauge carbon steel or iron, heating up incredibly fast for proper stir-frying.
            .
            Typical Price Breakdown at Asian Grocery Stores
            The price usually scales by diameter and handle configuration. For example, at local grocery hubs like Lek's Asian Market or online alternatives like Asian Food 4 U, standard pricing looks like this:
            .
            14-inch Wok: ~$21.95 to $27.99 AUD
            15-inch Wok: ~$25.45 to $29.99 AUD
            16-inch Wok: ~$27.30 to $30.99 AUD
            17-inch Wok: ~$29.25 to $34.65 AUD
            .
            What to Look For:
            Material: Traditional carbon steel or iron woks bought at an Asian grocery store will come with a protective factory oil layer. You must season them at home before your first use to create a natural non-stick surface

            Etc just google it

            • 2
          • boretentsu on 04/10/2026 - 07:50

            @Munki: This

            • 2
        • johnno07 on 04/10/2026 - 12:33

          measurements are in the millimeters

          I'm not sure what units would be more relevant for steel cookware thickness.

          • 0
          • Munki on 04/10/2026 - 14:33

            @johnno07: Surely number of bee's dicks would be more appropriate!

            • 1
      • rishmeister on 04/10/2026 - 10:24

        Phat

        • 0
  • machej on 04/10/2026 - 00:04

    Lots of negative feedback, could be from people who don't know about seasoning but the natural colour probably makes it look worse.

    • 9
    • howhappyiam on 04/10/2026 - 06:50

      Could you share what's the best way to season it. Because I tried one before & failed. Thanks

      • 0
      • G-Shock on 04/10/2026 - 07:24

        Google it, pretty standard to season a wok and not a new thing.

        I still got a 32" ALDI non stick one, so probably won't bother. It would be perfect for the induction folks.

        • -4
      • boretentsu on 04/10/2026 - 07:51

        Do it outside coz to do it properly will get real smoky.

        • 1
      • notauser on 04/10/2026 - 21:03

        I've done it with a very thin layer of rice bran oil and upside down in the oven at 200*C for an hour, then oven off and let it cool on its own. Didn't have much trouble with smoke as the oven contained it. Then oiled and repeated again. But both the pans had all metal parts, didn't try cooking wooden handles

        • 2
      • Ivana Tinkle on 05/10/2026 - 16:57

        Flash seasoning is easiest and most reliable.
        https://youtu.be/3gbwfBs2eqg?si=wwKBzvt0kvVC5Srh

        This method works for any pan be it iron or steel regardless if it’s a frying pan or a wok.

        I still clean my pans without soap and heat and oil before storing anyway. But flash seasoning it before each use while preparing food to cook is easy and works beautifully every time.

        • 0
    • howhappyiam on 04/10/2026 - 08:30

      I've googled it many times & there's many methods by seasoned chefs.
      But wanted to ask a non-pro chef who has done it to share what to dos & what not to dos.

      • 1
      • MattyD on 04/10/2026 - 10:03

        Okay next question: how do I season the chef?

        • 0
      • hcl on 04/10/2026 - 11:59

        On a new, no-coating wok, rinse it well and pat down with paper towel. Heat it up on your stove until it starts to smoke for a while, so the iron surface can form a oxide layer. Let it cool down a little for safety, then dip a new paper towel in canola oil and gentelly rub it on the wok. Bring it back on heat until smoking intensively, then repeat 2 or 3 times.

        But realistically, the most important part is not to wash your wok with dish soap or anything that can damage that layer of oil.

        • 2
  • simo1919 on 04/10/2026 - 00:18

    I bought one earlier and sold it. 1. it is commonly that price 2. It is very large. The long handle makes it even more obvious.

    • 5
    • MattyD on 04/10/2026 - 09:59

      How flat is the bottom of the wok, if you don’t mind me asking?

      I have an induction cooktop and my current wok (a cheapie that I seasoned up) works surprisingly well, but I think it’s because it has larger flat section than traditional ones.

      • 1
      • CaptnPants on 04/10/2026 - 17:16

        Just bought one of these, bottom is flat, size of a typical large induction hotplate. I replaced my old wok with this, because like yourself I have induction, and the old woks bottom had a bow in it, so it wouldn't sit flat anymore. This one seems heavier and is making great contact with the induction

        • 2
    • Captain Yobbo on 04/10/2026 - 00:56

      *stuckeded

      • 12
    • GreenGuava on 04/10/2026 - 01:09

      Did you season the wok before using it?

      • 7
    • goodwillN1 on 04/10/2026 - 01:25

      Yeah, user error. Using carbon steel woks takes some practice and good seasoning. For example starchy noodles on a fresh work is a terrible idea.
      Not talking from an expert point of view. I still ruin my wok's seasoning from time to time and had a rushed seasoning peel on me at the beginning.

      • 10
    • schquid on 04/10/2026 - 03:21

      Yeah I had the exact same issue, got a brand new Landcruiser and then I got a splash of mud on it on the drive home. Ruined, drove it off a cliff the next day. Left a 1 star review for the dealership, dogs.

      RTFM. Get it hot, splash some water in there to dislodge your burnt on sticky noods, quick scrub, then season it. No more stuckded nudes.

      • 14
    • boretentsu on 04/10/2026 - 07:59

      It is almost impossible to ruin a wok. They are cheap because they are universally basic and work the same way. It takes time to learn but will last you a lifetime. Kenji wrote a whole encyclopaedia on it for a reason.

      • 2
  • bcYield on 04/10/2026 - 04:15

    Good for frying rice but space concerned

    • 0
  • asc on 04/10/2026 - 05:28

    Recommend wok burner

    • 0
    • Nice one baby on 04/10/2026 - 08:14

      Word on the street is aman24jan is good at it.

      • 1
    • Wheresmyspaceship on 04/10/2026 - 13:02

      I commented elsewhere in this post. I cook outside and just use the Gasmate 3-ring burner from Bunnings. It's under $100 and fairly solid. Can probably double as a hammer… But make sure the gas is off of you do, because sparks etc.

      • 4
    • saliya on 05/10/2026 - 14:37

      Outdoors? Auscrown "Rambo" 55MJ, I found one used on FB marketplace for $150. Haven't permanently mounted it yet, it sits on a gas BBQ wing.

      https://www.auscrown.com.au/high-pressure-wok-burner-lp-gas

      The wooden handles on the bargain wok would likely not suit this burner though.

      • 0
  • askvictor on 04/10/2026 - 08:24

    Probably better to find one at your local Asian grocer

    • 1
  • SquattingTiger on 04/10/2026 - 09:03

    Recommendations for a decent home outdoor gas wok burner? Something simulating the dragons breathe without costing a dragon…

    • 0
    • jaada-thendi on 04/10/2026 - 09:16

      Seeking dracarys without paying the Targaryen price? All men must serve.. the price.

      • 1
  • mungicide on 04/10/2026 - 09:32

    Uncle Roger approved?

    • 1
    • fenikkusu on 04/10/2026 - 10:33

      LoL

      • 0
    • Munki on 04/10/2026 - 11:23

      Just don't buy too many and be a wok f-boy.

      • 0
  • 00 on 04/10/2026 - 09:35

    So for an induction electric stove there is no point buying a wok?

    Is there any way to stir fry using electric induction — very large thick fry pan?

    • 0
    • FranMM on 04/10/2026 - 12:14

      I use a 30cm frying pan. Does a reasonable job if you cook in smaller batches before mixing together

      • 0
      • anonym on 04/10/2026 - 12:23

        Agreed, cooking in small batches before mixing everything together works wonders in home kitchens. You get good browning in small batches instead of crowding the pan with ingredients that release so much moisture that it turns into a boil. Small batch cooking before tossing them together in a stir fry also allows you to precisely control the cooking time and seasoning levels of each ingredient so your veggies don't end up overcooked or over/under seasoned.

        • 0
    • johnno07 on 04/10/2026 - 12:35

      I frequently use flat-ish bottom wok on my induction top. No it's not as good as a round bottom on a gas top, but it's absolutely do-able and you can still make super yummy dishes.

      • 1
    • dtc on 04/10/2026 - 13:56

      With gas or electric, you heat the bottom of the wok and then also the sides to a greater or lesser extent. So when you are stirring, the food is being cooked most of the time

      With induction you only heat the bottom. But you can get it very hot if you want (even hotter than gas). This means you need to keep the food on the base more frequently as it won’t cook when on the sides

      The best way is to just cook smaller quantities and in batches.

      • 0
  • Wm on 04/10/2026 - 09:36

    None of you have hot enough flames to use a wok. Your food will taste crap. Don't waste your time and money. Get lodge skillet instead.

    • -5
    • johnno07 on 04/10/2026 - 12:36

      So if the food doesn't taste like crap, what does that mean?

      • 3
      • anonym on 04/10/2026 - 16:58

        Skill issue

        • 0
  • anonym on 04/10/2026 - 09:38

    In my experience this is one of the worst designs for a wok.

    The thick-asf piece of wood wrapped around the helper handle on the other end of the wok interferes with wok-tossing, the rivets securing both handles will gather filth and the thin pan will slowly warp under high heat so the rivets will eventually come loose and you end up with difficult-to-clean buildup that runs into your food.

    This is a highly westernized design not meant for proper tossing, you won't see wood wrapped around the helper handles on woks in Asian restaurant kitchens because that shit will burn right off within the first week of use, if not in the first day.

    TLDR - Cheap material that warps under high heat and bad design that interferes with tossing, which is like half the joy of cooking with a wok. Don't bother, it's not worth your time nor your money.

    The best wok I've found in Australia so far are Yosukata carbon steel woks with welded handles which can be purchased from Amazon AU. It is fairly pricey and not for everyone - it's really heavy and on typical western gas stoves you need to lift the entire wok to toss properly instead of using the edges of a stove designed for woks as a fulcrum.

    And yeah, you won't get wok-hei with typical western stovetops. Get a blowtorch that attaches to a butane canister if you want to create a good charring.

    Edit: The wok linked by frizzles actually looks really decent.

    • 3
    • fantombloo on 04/10/2026 - 12:03

      Get a blowtorch

      IME this is a game changer. 15sec of scorching makes a big difference.

      • 3
    • Wheresmyspaceship on 04/10/2026 - 12:59

      I have this wok after buying from Myer roughly a year ago and agree about your comment regarding the wooden handle.

      Seasoning it for the first time burned the wooden handle where it joins the wok. You can't see it to begin with but after several uses you'll begin to notice the handle becoming loose and the end of the handle darkening from the heat. The next one I buy will be a cheap steel one from the Asian grocer to see how it compares, or I'll splash out on the steel handle version.

      FYI - As far as heat source goes I'm using a Gasmate 3-ring burner from Bunnings, and I cook outside. It's a little fiddly with 3 taps but most of the time using 2 of them is plenty of heat, and with all 3 it gets plenty hot for home fried rice. Nothing like a commercial kitchen burner, obviously.

      • 1
  • frizzles on 04/10/2026 - 09:42

    Only recently in life did I become a wok-man, finally enough hei.
    Dad was always cooking using the same one for decades.
    In my house, we've stepped away from the non-stick stuff for a while, but man the cast iron wok was heavy…

    Managed to get one of these for $40:
    https://amzn.asia/d/04qILab3

    It reviewed very well, so thought I'd give it a go. Followed the seasoning process as best as I could on my gas stove.
    Fried some vegetable scraps etc. Fried some eggs.
    But man… it has transformed our stir-fry now. Yeah, you have to look after it a bit differently, but I enjoy it.

    Also interested to see what other experienced cooks think. My dad had a look at my one and has asked me to buy him one.

    • 0
    • anonym on 04/10/2026 - 09:55

      Ooh, good price for a good wok. A little concerned that the handle will get too hot to hold unless you DIY a wooden extension, but otherwise it looks like a proper Asian wok.

      I do a light season after every cooking session. Wash immediately after cooking while the wok is still hot (no soap, just scrub with the rough side the typical kitchen sponge and warm water), pour out excess water then slap it right back on the burning gas stove.

      Reapply a small bit of oil if there is no residual oil left in the pan, and spread it evenly across the entire wok surface by wiping with a folded kitchen towel. Leave on high for 2:22 minutes, then spin around 180 degrees and heat again for another 2:22 to ensure even heating throughout. Once the wok looks dry, turn off the heat and leave to cool for 2:22 minutes to 3:33 minutes depending on the size and thickness of your wok, and then reapply another thin layer of oil before storing for future use.

      • 1
      • frizzles on 04/10/2026 - 11:46

        Thanks @anonym also thanks for the care tips.
        I'm basically doing the same thing and it works well. Was a bit concerned about the no soap thing to begin with but have convinced myself that high heat/oil is good enough.

        The wok actually came with very detailed instructions on how to prepare/season and care/maintain it. It was even in english!

        I've bought other iron pans from Japan and always enjoy reading the manuals/graphics haha (but have to use translate).

        • 0
  • capslock janitor on 05/10/2026 - 10:38

    prefer round bottom

    • 0
    • G-Shock on 05/10/2026 - 19:24

      As long as using a wok burner or ring

      • 0
  • capslock janitor on 05/10/2026 - 10:39

    and welded

    • 0
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