Deal or no deal?
Cook up a storm with the Brilliant Basics 30cm wok. This kitchen essential features a carbon steel finish, a wooden style handle and a convenient hanging loop.
Product Features:
Wooden style handle
Hanging loop
Carbon steel
30cm diameter
I am not sure mate, but I couldnt find any woks cheaper than this price.
Don't go cheap on your wok.
Got the similar $2 carbon steel wok from Target 3 years ago - in regular use. Happy with a cheaper wok
@mmd: Am embarrassed I didn't upvote your woking great Deal! Saw it, & was surprised to find the wok much later. Thanks👍
You think all those street hawkers in Asia use an expensive woks?
The whole point of a wok is that it is cheap
Mate you think all the street vendors in china, thailand, southeast asia are spending more than this on their Wok?
Carbon steel woks aren't that expensive
I don't think you get much out of getting an expensive version?
@mith: Buyer beware. I went to Thailand, ate something cooked in a cheap wok, and got food poisoning.
Minimum spend for a wok now is 1200 dollars and must be hand made by someone wearing a P2 respirator.
Uncle Roger won't be happy if you use cheap wok
The carbon steel finish means there is non stick coating that will come off so you cannot really go hard on it. Not a good wok. Also you cannot season a wok with coating.
Are you sure about that? I thought carbon steel meant that it was fairly raw, and needs oil seasoning.
a steel/carbon steel/stainless steel wok should have a shinny surface. This doesn't, which indicates there is a coating on top of it.
@kekw: Define "shiny". Do you mean silver (like stainless steel)? Because that's not what carbon steel looks like. Carbon steel pans are normally darkish grey and dull, and turn a much darker colour if they have any type of seasoning on them: https://images.app.goo.gl/1uvasvU6viqKWGEz7
@macrocephalic: Yep. Carbon steel is not as shiny but still reflective. This definitely has coating on it.
@kekw: The carbon steel one I got from China is silver in colour like this though https://m.alibaba.com/product/62222378937/Traditional-Hand-H…
Is carbon steel supposed to be black or silver in appearance?
@mun4: na, doesn't matter what type of steel a steel wok is, it is all shiny in silver. The picture macrocephalic posted is a seasoned wok. That's why it appears dark.
@macrocephalic: Isn't seasoning just oil though? How does oil make (carbon) steel appear darker though?
@mun4: Yes. Seasoning does not make the wok darker. Is the burning process of removing the protective coating on steel wok that darkens the wok. One should not cook with a shiny wok for various reasons. Plenty of videos on YT explains this.
@kekw: @mun4 Seasoning is oil which has been heated to the point of plasticization on the pan. The plasticized oil will be dark - and will make the surface of the pan look darker.
@dat deel tho Not all carbon steel pans are light coloured to start with. Here is a standard, new commercial pan: https://www.everten.com.au/pyrolux-industry-blue-steel-26-cm…
I have this wok, and it looks like it has some sort of coating.
I've only cooked on it a few times.
It doesn't season up like my cast iron pans do
@the_brewer: thanks for the info OzB'rs, might give this one a miss (have been looking for a proper uncoated carbon steel wok)
@WillisAU: It's a protective coating to prevent oxidation and must be removed prior to seasoning.
Do not cook with the wok with the coating on.
Refer to this video: https://youtu.be/ndv-uT94BGM
@raspaz: I too have been holding out for a cheap carbon steel wok WITHOUT pre-coating. I didn't realize the pre-coating was only temporary? It looked like a non stick permanent coating. The coatings I've seen look more grey than silver like the video depicts.
dat deal tho is right
It has a quantum non stick finish, the sticker shows this info if you look closely
yet someone negged me tho :(
Definitely season it if possible, based on someone's new work gone rusty..
Disclaimer: not a wok expert
Not possible unfortunately, non stick coating
uncle roger approved?
Not really unfortunately
haiyaaaaaa
hilarious
wok heeiiiiiii!
Its a great work to cook on.
I use it on my induction cooktop.
I don't expect much from it.
I've only had it a few weeks so YMMV
I think it is a wok that you can take on traveling without concerning being damaged.
Looks pretty similar one to the Kmart one which is $7.50 every day. Pretty lightweight and won't expect it to last long, but it does the job.
Kmart Wok:
Non-stick coating (inside and outside)
(T_T)
I bet the BigW one has the non-stick coating as well. If it is carbon steel without coating, the color should be more close to stainless steel, not dark black.
It does. Opening the link provided, you can make out the words "non-stick coating" on the label there. Also, I've tried both of them and they're pretty much the same.
It's the same, besides the handle.
Do these work on an induction cooktop?
good for egg fried riceeeee
Yes, everyone likes fried rice
Looks like real carbon steel wok without coating,
https://www.ebay.com.au/itm/D-Line-Professional-Carbon-Steel…
Get Steel wok without coatings from Asian supermarket!
It STICKS like hell. Get a cast iron wok, treat it with some oil or butter. It never sticks ever after. Iron woks are heaps better
Sorry but a cast iron wok makes no sense. You don't want the wok to retain heat, you want to control the heat by moving the ingredients around to hot and cool areas in the wok
Carbon steel woks wont stick if you spend a couple of minutes to heat it up to its leidenfrost point. Google it and then you can use pans properly and not like an idiot.
I have a carbon steel wok, and I can tell you it sticks when you cook meat or fish. Now I use a cast iron wok bought from a Chinese store.
If it's sticking you don't have an adequate polymerized layer of oil on it.
https://www.seriouseats.com/2019/06/how-to-season-carbon-ste…
Have fun tossing a cast iron wok…Cancel your gym membership.
I'd rather buy a cheapo wok from an Asian kitchen supply. This looks small too.
can this wok produce wok hei?
Hei what you say?
Haiyaa
It could but not advised to as it has a non-stick coating and they start breaking down at high temperatures.
99.9% of household cooktops don't generate enough heat to produce wok hei anyway, the ones that do are illegal.
Our family wok lasted for 20+ years used almost every day, wonder how long this will last hahahahaa
Hahahaha!
Woooo hahahahaha!
that's my last name!! WOOOoooo
What's a 'wood style handle' made from?
I've been through my fair share of cheap cookware, especially this stuff with the bad quality non-stick coating that flakes off and contaminates food.
We recently spent $30 on one that needs seasoning, which has been way less hassle than expected, and it is absolutely awesome: https://www.kitchenwarehouse.com.au/D-Line-Carbon-Steel-Wok-…
The slightly flat bottom is good for those who don't have a dedicated wok burner. Looks like a good wok.
@Homr - They clearly didn't season it properly, or on an ongoing basis. Using canola oil, I spent about 30 mins seasoning it the first time, re-season it every couple of weeks (or as needed) and then just apply a really light coating and leave it on after I use it. Has a beautiful thick black non-stick coating.
I don't understand why owning a wok takes so much effort. Why can't I just heat the wok up, cook, clean, store and repeat?
@Homr: Because it does a better job of a non-stick surface than the poor quality artificial non-stick a wok like this deal has. And if it flakes off into your food, it's just burnt oil, instead of whatever chemical cocktail the artificial coating is.
If you get one without non-stick at all, it won't last very long.
So it's an investment of time & money ($30…) for a better cooking experience, less health risk, and longevity.
@Homr: Well, they aren't non-stick, so have to use a fair bit more oil. Generally thinner and doesn't cook as uniformly as well. Probably a better option than cheap artificial non-stick though.
Why can't I just heat the wok up, cook, clean, store and repeat?
You can. My family do it all the time. We are from Hong Kong so we use our wok regularly (sometimes even to cook western meals… sausages are a bit annoying to cook in a wok hehehe…).
The seasoning is really required only for the first use. The natural process of cooking food in the wok naturally seasons it in a way (I can't really explain it, but it's a cultural thing that is passed on from generations).
If you don't intend to use the wok often (e.g. less frequently than every few months), that's when you should season it and store it away, but it's still not necessary unless you are OCD about things or care to look after a $20 cooking appliance…
@brotherfranciz: But do you clean the wok with soap and dry it manually? I heard from comments here that you can't use soap and have to dry it straight away after wash to prevent from rusting
@Homr: After cooking, put some water in it and give it a quick clean. You can use detergent as long as you don't scrub too hard. After it's cleaned put a little bit of oil on some paper towel and rub it over the surface then heat it back up. This will keep the seasoning layer intact.
@Homr: Probably not every time, but I normally do just to be sure. The better condition you keep the surface in the better it will cook - so I figure the 30 seconds is worth it. The pan is still warm from cooking and it heats up seconds on the induction stovetop so it's not a problem. I find this only takes about as long as cleaning a normal pan.
@macrocephalic: Hey, I finally got around seasoning my work tonight.
Does this look right to you?
https://imgur.com/a/jz9TBBV
How come they can't sell the wok already seasoned?
Hey, I finally got around seasoning my work tonight.
Does this look right to you?
https://imgur.com/a/jz9TBBV
If order under $100 get it for $31.34 on ebay..
https://www.ebay.com.au/itm/New-Professional-Carbon-Steel-Ch…
Save yourself a whopping 15% on this brilliant basics flat bottom wok to add to your home wares and Manchester collection.
My housemate at the time bought me this about 20 years ago and I still use it regularly. It heats up quickly and evenly.
Your housemate bought you a wok? Was it so that you can cook for them everyday??
Anyway, are you sure its the same type of wok. Non-stick cookware don't last that long
Carbon steel (no non-stick coating) $26.
https://www.ebay.com.au/itm/D-Line-Professional-Carbon-Steel…
Nice find, I might purchase one
Just checked $9.95 kills the deal
Bought this and chucked it away after a few months. There were some weird discolourations. Could be my fault though
I'd just buy this and scrub off the non stick coating with a steel wool.
And that will still be usable?
that will take a lot of dedications.
thank you, I went with this one.
A great deal. Buy this, season it, and make delicious stir fries.
((I assume it probably has a flat bottom?))