1/2 Price
The Cooks Collective Carbon Steel Wok w/hh 35cm
Features:
Durable Non-Stick cooking surface
Suitable for use with high-heat for authentic wok style cooking.
Suitable for All Cooktops. Including induction.
Fabrication: Carbon Steel with Non-Stick cooking surface
100% yes
Was wondering the same
^This. A wok is designed to go over a hot flame, a non-stick wok is not.
I had one of these years ago and used it on the stove where it only heated the bottom 25% of the surface so a frying pan would have been better. On a flame these a ruined in a couple of sessions. So not practical in any cooking situation.
https://www.kitchenwarehouse.com.au/D-Line-Carbon-Steel-Wok-… (i have never bought from here, was just checking prices for similar size w/o non-stick coating)
I bought that model from Kitchen Warehouse. You need to dry it straight after washing in light soapy water otherwise it will oxidise. I heat it up on the cooktop to dry it out.
How does it oxidise after seasoning? Also "light soapy water" sounds like you probably just didn't season yours?
$5 cheaper at https://www.everten.com.au/d-line-carbon-steel-wok-36cm.html
Although they both have $10 shipping if you don't spend $100
Non stick wok, no thanks.
Great for achieving the taste from those traditional authentic Asian recipes that require non-stick surface cooking on an induction cooktop.
Errr…which authentic Asian recipes require non-stick surface cooking?
lemon chicken
Woosh
The sarcastic ones?
Carbon steel woks are no good for home gas burners, the wok is too thin. The heat outputs aren't high enough compared to the resturant wok burners. You end up stewing your food most of the time.
Those that want to cook in high heat and with a wok at home on the normal gas burners should really be looking for cast iron woks (in asian grocers). You still season and care for them like a normal carbon steel wok, however the cast iron wok being a bit thicker retains the heat from the smaller burners at home. This allows it to cook food easier as when you dump the food in the temperature of the wok doesnt drop instantly. The cast iron woks here aren't your traditional cast iron skillet type ones, its not as heavy, but still thick. They are also referred to as raw iron or pig iron woks.
this guy woks
Wok master can you point us in the direction of one of these woks ?
edit: https://www.amazon.com.au/Cookpro-Chinese-Cast-Iron-Lightwei… is this our guy ?
Non-Stick coating and high-heat, no thanks
Just get a carbon steel wok and season