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Anolon Advanced 36cm Wok - $59.95 + Free Shipping (Was $139.95/RRP $199) @ Cookware Brands

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OZADVWOK

OUR PRICE:

cookwarebrands.com.au - $139.95 (Free Shipping)
eBay - $139.95 (Free Shipping)

RRP:

$199 - Anolon Australia - http://bit.ly/2y45xvQ

PRICE COMPARISON:

MyShopping.com.au - http://bit.ly/2y3OA4s
Google Shopping - http://bit.ly/2y3OzgX


The generous size of this open wok helps to keep food in the pan during the stir fry cooking process, which involves quick cooking and constant stirring of several ingredients at once. Use this wok to create quick, healthful meals, with crisp tender vegetables and proteins all in one. This metal utensil safe Anolon Advanced wok features a revolutionary ergonomic SureGrip™ handle, a combination of durable stainless steel and silicone rubber, that provides a confident yet soft grip and is oven safe to 200°C. The pan's heavy gauge, hard-anodised construction ensures efficient, even heat distribution for exceptional gourmet cooking performance. DuPont's rugged Autograph® 2 non-stick surface inside and out is ideal for both healthy cooking and easy clean-up. Restaurant tested by professional chefs, Autograph® 2 surpasses all other standard non-stick formulas by delivering superior durability that stands up to the rigors of a professional kitchen. Anolon Advanced cookware offers a sophisticated professional look that will complement every kitchen.

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closed Comments

  • All Stovetops Excluding Induction

  • +1

    A good wok is cast iron that can withstand the extreme heat that is normally expected for asian cooking.

    • +2

      Absolutely agree with you.Something like the below :

      http://www.ebay.com.au/itm/New-Professional-Iron-Chinese-Wok…

      Once properly seasoned, it should last a lifetime. Extremely happy with my purchase :)

      • +1

        That doesn't look like cast iron.

        • +1

          carbon steel / iron

        • Yeah its not cast iron, but this is pretty close to what they use at take away joints. If your cooktop has a wok burner, you are laughing.

      • i have one like this ive had for years.
        only problem is even with a wok burner it loses heat extremely fast causing the food to steam.
        unfortunately i dont have one of those wok infernos from Hell that restaurants have.
        these types are great for holding the heat

        • I always try to get the wok extremely hot before putting any oil in it, and then leave burner on full whack throughout the cooking process. If you don't overfill the wok with food, you should be fine.

    • -1

      Carbon steel is fine.

  • +1

    just buy one

  • I got a 50cm carbon steel, hand hammered wok from Ebay for $31.95 before discount last time and they (Kitchenwarehouse) are currently participating in the 20% off promo.
    http://www.ebay.com.au/itm/NEW-Chef-Inox-Iron-Wok-50cm-RRP-3…

    Seasoned the wok and it kicks arse.
    It's huge as we have a big family and it only just heats up enough on our largest gas burner, but I cook in 2 batches and it's fine.

    • +1

      This guy stir fries.

      • Love it. Chicken & cashews yesterday.
        Ex chef, so still like to cook.

        Wok should perform better on our bigger cook top in the new house we are building. Can't wait.

  • DuPont's rugged Autograph® 2 non-stick surface

    fail. neeeeeext

  • Cheap outdoor fire pit?

  • Will this provide as much protection as the pan in PUBG?

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