Features:
Ceramic titanium non-stick cooking surface.
Pressure-cast aluminium base for superior heat distribution & retention.
Handles are oven proof to 260°C.
Metal utensil safe! Suitable for all types of cooking utensils
Low to medium heat required only.
Suitable for all cook-tops except induction.
Surface guaranteed not to peel, blister or crack when correct heat is used.
Dishwasher safe, but not recommended.
9.5cm depth. 32cm Diameter
Made in Denmark
Victorias Basement is only ~$20 more so yeah looks like normal price for this.
RRP is irrelevant and a joke, remove it from the title hirobert.
price match at DJs FTW
It's expensive? And it seems to imply you can't use high heat on it.
Tell me about it. I bought one from DJ and did not last me a year. Over price and even it said life time warranty, they claim that you have heat it above medium heat and not warrant. Bad experience.
Exactly why I'd never pay a high price for non-stick pans. They never ever last no matter how well you take care of them. I use stainless steel for most of my cooking. But I do have a nonstick Tefal which I replace every 1-2 years (bought whenever it's on sale for 50% off).
It's also a bit silly to buy a wok and then cook your food over low heat.
Thank you! I have been thinking about purchasing a wok lately. I LOVE my Scanpan knives. Will check this out. Thanks again
Non-stick is silly for a wok - the whole point is to get the pan really hot before you add the food. Exactly what you shouldn't do to a pan with a non-stick coating (even scanpan)
Same for the non-stick steak grilling pans.
Love my scanpan pots, but this is the wrong tech for the job IMHO
Some of the best woks are the $20 steel - just have to keep them well seasoned (oiled)
No opinion on price, but I wouldn't suggest getting one at any price (you will either ruin the coating or stew your food)
Oh - one thing that isn't obvious* with the woks for home - as simulacrum pointed out, most of us don't have stoves that can deliver the heat to properly cook food on a standard sheet steel wok. The burners professionals use are amazing - more like small jet engines than stove rings!
What can help is a wok with a heavy base/walls - use your stove (at full power) to get the wok up to temp, then it has enough thermal mass to cook the food before it cools off too much (and stews rather than fry). Just have to cook in small batches and wait for the wok to get back up to heat between sets.
Masterchef here I come! :D
*well it wasn't obvious to me anyway
Exactly what you shouldn't do to a pan with a non-stick coating (even scanpan)
"As part of our on-going product and technology development, we have also developed Green Tek, a coating 100% free from PFOA and PFOS chemicals. Together with our patented ceramic titanium technology, Green Tek forms one of the most resistant non-stick coatings on the market." excerp from Scanpan's official sight.
The PFOA and PFOS produced by Dupont, does have issues with leeching into the foods at high temps. Green Tek is not supposed to leech at high temps. hope this helps.
Some of the best woks are the $20 steel - just have to keep them well seasoned (oiled)
thanks for this reminder. Chinatown here I come. :)
Interesting, they have updated the coating process
The chemicals they mentioned are part of the application process - you still have the teflon (PTFE) which doesn't like the very high temps.
(scanpans still have PTFE - just safely protected in the titanium coating)
The blurb at the scanpan site says they are now happy upto 500f (260c)
Which might be enough if you are very careful with your temp control (apparently the standard wok cooking is around 200-230c https://secure.wikimedia.org/wikipedia/en/wiki/Wok)
thanks for the heads up!
DISCLAIMER: I'm know when people feel their purchasing decision is being attacked they sometimes take it personally. The below is not meant to be offensive to anyone. I'm sure these are very good quality pans and if you have found a good use for them, then power to you.
Having said that.. Next time you're at a good Chinese restaurant and you can see into the kitchen, check if you can spot a non-stick wok anywhere.
Stir frying should be done on very high heat (in a perfect world higher than most domestic stove-tops can create). Most non-stick coatings will not survive this kind of treatment for very long. Your ingredients shouldn't "stew" at any point, and cooking should only take a minute max, leaving meat caramelised on the outside, your veggies cooked but still crispy, and a nice smokey taste to everything. This is very difficult to achieve with a non-stick pan.
The best wok is a hand hammered carbon steel pan which you have cleaned and seasoned with oil to create a non-stick coating. A well-seasoned wok will also give they food a flavour that you can't achieve any other way (I've heard it referred to as "wok hay" in Cantonese), which will get better the more you use the wok. The good news is that one of these will cost you $15 in Asian kitchen supplies shops (the same shops where you'll see Chinese chefs go shopping).
Also if you look around you might be able to find a high pressure wok burner that attaches to your lpg bbq gas tank and will reach the kinds of temperatures you need to get the most out of your wok.
Again no offence if you've already bought one of the scanpan woks and are happy with it.
you are so much nicer than I am… maybe one day I'll learn
Hahah just noticed you'd posted the same point I was making. I'm only this polite because every other time I've posted a negative opinion of any product on a forum, about a dozen people that have already bought it have jumped down my throat and accused me of trolling… most people will go to great lengths to avoid having to admit to themselves that they've wasted their money.
Well said. That aside, you can't cook much in a 32cm wok. Expect more food to fly than fry.
@schwinn: 32cm is not that small. I can cook my fly lice in the the said wok just fine.
You must be a wokstar to fry all that up in such a small pan.
Yes ideally a twin or better still a triple duck billow burner withthe steel work. This will be a real furnace, and in between uses do not wash it with detergent.
I have a wok of a different make (much better than this particular one IMHO) that also have ceramic titanium cooking surface. This is not to be confused with the non-stick Teflon coating or similar that we are so used to in a saucepan. For a start, any such coating contains toxic chemicals that can breakdown and be released into the food at intense heat. All coatings will eventually peel off after repeated exposure to very high temperature and the harsh environment inside a dishwasher.
The ceramic titanium surface does not have a layer of such coating. It is non-stick only at medium heat but since ceramic can withstand ultra high temperature, the surface is not damaged as a result. I always clean my wok by hand and occasionally oil it to preserve its useful life.
I'm not sure about your brand, but the scanpan still uses a non-stick coating - just its been protected in microscopic pits in the titanium layer.
From the scanpan website:
When looking at SCANPAN CLASSIC NEW TEK under a microscope, we see something like a lunar landscape. A myriad of mini-craters, all similar in size and shape. These craters were created when firing the ceramic-titanium compound into the cooking surface, and are then filled with our specially formulated NEW TEK non-stick compound. The compound is in the craters, not on them. The ceramic-titanium protects it from being scraped away. Even if you use a metal spatula. We have tried. Ran a metal spatula with a 2-lb-weight over the SCANPAN surface 300,000 times. A third of the spatula was literally ground away after the test (performed by an independent laboratory in Germany). The pan's non-stick surface and performance remained perfectly intact!
Its the non-stick chemical that breaks down with high heat - scanpan say its safe to 260c
which might be just enough for a wok, but only just! The pure ceramic-titanium coating should be safe for much higher temps (if you have a version without PTFE).
(Or if you burn off the PTFE and season it up nicely :D )
$98 from Peters of Kensington - http://www.petersofkensington.com.au/Product/ProductInfo.asp…
Pretty sure this is the standard pricing as well…