This is 34 cm Wok compares to 30 cm wok in previous deal
While stock last
Carbon Steel Wok 34 cm
Premium Wok Utensils
8 Cup Rice Cooker
Carbon Steel Wok 34cm $9.99, Premium Wok Utensils $4.49, 8 Cup Rice Cooker $19.99 @ ALDI
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thwow at a wabbit, when you haven't got a wifle
$10 or less is the normal price for a large steel wok at an Asian grocer.
And KMart sell a bigger rice cooker with extra steamer for less.
Meh.
teflon coated? coles have 30cm one for $10, non-stick
Teflon would make it useless as a wok.
interesting. thank you
Yeah, sorry for the delayed response. microsnot is 100% correct. Anything teflon or non-stick is a bad idea for a wok because of the high heats involved. Best thing to do is buy a plain old steel wok and season it properly.
If you head to your local Asian supermarket/grocer they will have a whole section for woks of varying shapes and sizes. Cheap cheap prices. That's your best bet.
@PBG: Try ceramic if you want non-stick. PTFE is not great above 200degC, and cooking in a wok you are pushing the smoke point temp (around 230degC).
I'd rather buy from aldi than an Asian grocer. Better returns policy for a start. Try getting your money back in the latter!
And as for Teflon! Not needed, poisonous at stir fry temperatures and so easy to scratch. You can't do a proper stir fly without lots of metal on metal sounds ;)
They're all Gweilo woks with one long handle. They should have two handle to be proper woks!
Better returns policy for a start
Each to their own, but honestly for $10 I don't know if I'd even bother the hassle of trying to return a used wok to Aldi. And I would trust the quality of an Asian wok long before a German one.
They're all Gweilo woks with one long handle. They should have two handle to be proper woks!
Funny, I am a Gweilo :). But where do you think Gweilo shop… Aldi or Xiao Ling Grocer???
Can't be an Ozbargainer if you throw away $10.
I'd trust German engineering over Chinese. More than a billion Zhongguoren would, too.
Never heard of Xiao Ling. Is she pretty?
I'm a gwailo, too :)
Na. Quality of manufacturing is improving, but they pay a huge premium for French/Italian/German goods. Probably not many German woks in China, but people would definitely pay more for them if given a choice.
Many of Aldi cookware are dodgy. Even the 6 thermost I bought as part of my santa stash need to be dumped as I lost the receipts… Used one for a week and started to spot rust inside. Water started to leak into the outer inner so heat dissipated quickly.
10$ for a wok is telling u something… It's gonna become a fly swatter.
As someone who actually uses their wok a lot the Aldi ones are about the best money can get.
I'm talking about the carbon steel ones, not coated.The only reason I didn't get them last year is because they were 30cm which is on the small side. 34cm is perfect for most residential cooktops
The ones at the asian grocery will run you about $15-20 and they're stamped not spun like the aldi one is.
The stamped woks have a smooth surface so foods won't stay up on the sides when you want it to (cooking in a few steps)Do NOT buy a non-stick wok. Wok cooking involves extremely high temperature which will cause the coating to release poisonous fumes and wear off/crack quickly.
I've had one of this. Coating started peeling after one use. Couldn't find the receipt so off to the dumpster it goes.
If it had a coating to peel, it wasn't one of these.
Use it as a beyblade arena
Is the black wok (34cm) pre-seasoned?
No, it has a 'non stick' coating. Do not buy.
Hey guys,got a lil problem here.Got the wok today,washed it as per instructions but when I tried to heat it the bottom just started turning black and smoking.
Thought the protective coating wasn't off so washed it once more but the same thing happened.
Did you scrub it before season the wok? Unseasoned woks are coated with a factory oil to protect the metal and keep it from rusting until it is sold. This needs to be scrubbed away before the wok can be seasoned. Take look at this: http://www.thekitchn.com/how-to-season-a-wok-cooking-lessons…
Used detergent and a dish brush to scrub it.
Thought about using a steel wool scrubber but didn't want to scratch the pan
Its a steel pan, go hard
I am using the same one now for probably 5 years, I turned it up flat out until it turned all sorts of wonderful colours and scrubbed it out as per the instructions and did it again and then probably again.
I abuse the sh__ out of it now, just cook flat out on flame, use s/s utensils, give it a scrub after use, put it on fire to dry and give it a spray and wipe with cooking oil.
Thats it
Best wok I have ever had and I have had a lot of them several costing $70 and more
What's a wok?
-something you throw at a wabbit.