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Anolon Authority 36cm Open Wok - $69.95 + FREE Shipping (was $209.95) @Cookware Brands

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Anolon Authority 36cm Open Wok - $69.95 + FREE Shipping (was $209.95) @Cookware Brands
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MarketingCookware Brands on 24/02/2017 - 17:31 cookwarebrands.com.au (856 clicks)
OZWOK

LOWEST price in the market.

Our current prices:

cookwarebrands.com.au - $209.95 (Free Shipping)
eBay - $209.95 (Free Shipping)

Price comparisons:

MyShopping.com.au - http://bit.ly/2lfwHJm
Google Shopping - http://bit.ly/2miMasS

RRP

$299.95

Experience a new standard of superior culinary performance and convenience with this Anolon Authority 36cm Wok.

Featuring commercial-strength, heavy-duty hard-anodised construction and an innovative exterior that makes this cookware uniquely dishwasher safe. Merging metal-utensil-safe non-stick cooking with exceptional food release, the interior of this gourmet-quality cookware features triple-layer PFOA-free premium-quality non-stick. Oven safe to 240°C, with polished stainless steel handles to provide durable support with plenty of room for potholder grip.

Anolon Authority is the home chef’s perfect culinary team partner, and with its Lifetime Warranty, makes an ideal companion with other gourmet-quality Anolon kitchenware.

Home & Garden Anolon Cooking Cookware Wok

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closed Comments

  • bargaino on 24/02/2017 - 17:48

    Why?
    I've never seen a real cook use anything but carbon-steel woks. (Maybe cast iron?)

    • Scab on 24/02/2017 - 17:52
      +1

      Most people aren't real cooks.

    • Make it so on 24/02/2017 - 18:43
      +3

      This is helpful if you want to cook with less oil. Also, steel woks (like the original ones) are fantastic on very high heat with proper wok burners. They are effectively non-stick if the heat is high enough and they get seasoned properly. But if you do not have a wok burner, things can stick more easily, because you need to leave the food "still" for longer for it to cook (it's not really "stir frying"). That's my experience anyway….

    • Tiggrrrrr on 24/02/2017 - 20:04

      Just because you have never seen it, doesn't mean that it doesn't happen. For example from a review of restaurants in the San Francisco area:

      Gary Danko, restaurant Gary Danko, San Francisco: says about 10 percent of his pans are nonstick.

      Roland Passot, La Folie, San Francisco: says at least half the pans in his 60-seat place are Teflon, "maybe more." He has about three dozen, most of them by Wearever. "They're fairly inexpensive. I think it's a great tool to have."

      If you do a little digging you will see that times are changing. Calphalon uses a coating system by Azko Nobel. The same company that is developing products for use in hydrocarbon and nuclear power industries.

      A few years back, "real chefs" didn't use a Thermomix. Now they are used by Mark Best, Tetsuya Wakuda, Peter Gilmore and Adriano Zumbo, among others.

      • bargaino on 24/02/2017 - 20:37
        +2

        I'm not talking about celebrity TV chefs with endorsement contracts, but actual Asian cooks.

        Teflon pans are great for lots of things - obviously including eggs and pancakes.

        There is so much BS in the "description" of the above wok. They avoid the words "aluminium" and PTFE (Teflon). If its so great, why are they ashamed to say what its made of? Or are they just embarrassed at charging $70 for a $20 teflon pan?

        • Tiggrrrrr on 24/02/2017 - 20:48

          Ok. I see what you are getting at now.

          Yes, I'd agree that a simple steel wok gives a better result, and also the "CHAR" that you want from a good noodle or stir-fry dish.

          As for the Anolon pans, yes they are anodized aluminium, which is coated with DuPont PTFE. As far as I am aware, does not have the heat range of other coated pans, at a measly 240degC, and obviously nowhere near the >300degC required for that nice char taste.

        • dlovep on 24/02/2017 - 21:12

          @Tiggrrrrr: non-stick pan are only good for pan fry, hardly any stir fry. Try stir fry 1kg of crab or pipi for a full business day in a seafood restaurant and those non-stick pan will look nicer than a graffiti.

      • Diji1 on 24/02/2017 - 21:02

        Lotta "fake chefs" everywhere! Using Teflon! The horror!

  • [Deactivated] on 24/02/2017 - 18:06

    Useful for induction I guess.

  • Make it so on 24/02/2017 - 18:48
    +2

    Great price REP. Kudos for mentioning your actual previous price and the price comparisons.
    I have Analon cookware, and like it better than Scanpan. This one is great value.

  • fattyboombatty on 24/02/2017 - 18:57
    +2

    Go to your local asian grocers - $30 will get you a massive carbon steel wok that will outperform this on anything other than induction. These anodised woks aren't really suited for what woks should be used for - hot quick cooking. Put a coating on it and it's not really all that nice

  • MarketingCookware Brands @ Cookware Brands on 24/02/2017 - 19:50

    Need some inspiration on using Anolon non-stick woks? Check out Chef Adam D’Sylva’s (Coda and Tonk restaurants) Black Pepper Mud Crab masterclass - http://bit.ly/2lR3wQ4

    • Tiggrrrrr on 27/02/2017 - 20:56

      Product details on the Anolon site state "Oven safe to 240°C" . But also "Oven Temperature : 260C / 500F"

      Also, it states lifetime warranty. What does this warranty cover?

  • djmm on 24/02/2017 - 21:33
    -1

    Real men use paint bucket to cook stew. Teflon makes your balls shrink. Fact.

  • coolndeep on 26/02/2017 - 02:18

    Just placed an order. Hope it comes with the stainless steel lid. Won't be happy if it doesn't come with it. As per Myer's listing of the same product, they supply the lid.

    • ktks on 26/02/2017 - 13:39
      +1

      Myers one doesn't come with a lid. Was checking this out yesterday. Just FYI.

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