Carbon Steel 30cm WOK Was $40 Now $8 Victoria's Basement

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Victoria's Basement

• 

  firepower on 26/11/2012 - 18:00

  looks like the one aldi sell for less than $8

  • 

    WT on 26/11/2012 - 21:16

    Looks like the same one except rebranded!

• 

  brocky2006 on 26/11/2012 - 18:02

  +1

  why is all this stuff and Aldi in melbourne and not adelaide?
  sad panda

  • 

    hashtagbargain on 26/11/2012 - 18:07

    +1

    you are asian arent you? :)

    • 

      brocky2006 on 26/11/2012 - 18:13

      no, just dont wanna get screwed when i could be going to aldi etc and getting stuff cheaper.
      last i heard the soonest we can even get a krispy kream is end of next year if not 2014

      • 

        ryang on 26/11/2012 - 18:15

        HAHA! We've already had and lost most of the Krispy Kream's near us!!

      • 

        Smigit on 26/11/2012 - 19:09

        Not a huge loss, Dreamy Donuts are better anyway.

      • 

        brocky2006 on 26/11/2012 - 19:13

        +1

        dont have those either

• 

  frewer on 26/11/2012 - 18:11

  |Carbon Steel Wok care - Wash in Hot water only, no Dishwashers, any Scouring or use of Detergents will remove your Seasoning so keep your instructions handy for easy re-seasoning when it's needed|

  Don't make the same mistake i did >.<, i use detergents n scouring … so it's rusty now. I got mine from ALDI though

  • 

    lead_org on 26/11/2012 - 18:39

    +2

    it is very easy to re-season the wok, little rust on the wok can be easily cleaned off.

    To clean the wok's rusts, use a steel wool scourer with some detergents added to it, this should clean off the rusts and then rinse off the residues.

    Now heat the wok using gentle heat with nothing added to it. Then when it gets hot, start rubbing thin layer of peanut oil onto the hot wok surface, then let it continue to heatup, and as soon as you see the oil on the wok start to smoke, then you turn the the heat off.

    Finally, clean it like you should with hot water and a bamboo wok cleaner (they are pretty cheap in Chinese grocery shops).

    • 

      [Deactivated] on 26/11/2012 - 20:34

      That's how they used to do it. But I think that it's not recommended any more as bacteria live in oil and by leaving the oil you are promoting their growth.

      • 

        ryang on 26/11/2012 - 20:56

        … but you preheat your wok before using it.

      • 

        lead_org on 27/11/2012 - 17:27

        +2

        the whole idea of seasoning the wok, is to carbonise the steel, which forms a protective layer on the wok that prevents it from further rusting, and also prevents food from sticking to the surface.

        Regarding how they still use it and what not. This is how restaurants still do it now, and most asian people whom cook with cast iron/carbon steel wok are still cooking it that way. Obviously you can get those non-stick woks, but you won't get the same cooking result, because you are not suppose to heat the teflon coated wok to such a high temperature (nor should you stainless steel ladle to scrape the teflon surface).

        Finally, bamboo wok cleaner removes tough residue and breaks up the oil into tiny droplets, which allows the hot water to rinse them away. This is actually a healthier way to cook, and help to keep the waterway from been contaminated with phosphate detergents that causes algal bloom and kills off all the aquatic wildlife.

    • 

      frewer on 26/11/2012 - 21:07

      Thank you for that, can i use the olive oil or canola oil ? There is no Chinese grocery in the town where i live … is there any alternative ?

      • 

        WT on 26/11/2012 - 21:16

        I used canola

      • 

        chewbot on 26/11/2012 - 22:05

        +1

        Not olive. It is no good at high temperatures.

      • 

        lead_org on 27/11/2012 - 17:29

        +1

        Olive oil's smoking point is too low, either Canola or Sunflower seed oil would do, they have similar smoking point.

• 

  Ahan on 26/11/2012 - 18:15

  "Suitable for Gas and Electric Stovetops excluding Induction"

  This can't be right. Can anyone confirm?

  • 

    dnnnnnnnnng on 26/11/2012 - 18:32

    what specifically can't be right?

  • 

    lead_org on 26/11/2012 - 18:41

    Induction works on flat surfaced ferrous metal cookware. The wok sold through Victoria basement looks to have a flat bottom, so it should work on induction cook top.

    • 

      brocky2006 on 26/11/2012 - 19:19

      well, depends, is it a ferrous metal? if its aluminum it wont work :P if u can stick a magnet to it, ur golden, if not, well no stir fry for u

      • 

        lead_org on 26/11/2012 - 19:42

        It says carbon steel wok in the title.

    • 

      ryang on 26/11/2012 - 20:59

      Suitable for Gas and Electric Stovetops excluding Induction

      • 

        the player on 26/11/2012 - 22:40

        its NOT suitable because the wok is thin, but it should still work, just not as efficient

• 

  quarrymaster on 26/11/2012 - 18:33

  +2

  Can't say I agree a flat bottom is a true wok, but the rest of the "wok" helps with the tossing though. For me, I need that spatula to go along an arc, so the flat bottom cramps my style. :)

• 

  [Deactivated] on 26/11/2012 - 19:13

  +1

  lol at -Aussie Handle

  • 

    frinik on 26/11/2012 - 19:21

    +1

    Asians don't need handles :P
    btw..cast iron wok ftw.

• 

  berger on 26/11/2012 - 22:39

  Plenty of stores sell these cheap no name woks. I bought one once, frustrated after a week, so I spent $100 on circulon. Now anything I buy in the kitchen is good brands. Sick of things not lasting, coatings flaking off, pans warping, handles becoming loose, etc.

  • 

    djz on 27/11/2012 - 11:51

    Totally agree. I also own one of these and stopped using it after a couple of times. It's not 'non-stick' so EVERYTHING ends up sticking hard in it and takes ages to clean….in fact you'll spend more time washing it than cooking in it.

    Spend some more money and get something that actually works and will last…

    • 

      ryang on 27/11/2012 - 17:15

      +1

      The idea behind these types of woks is similar to a traditional BBQ plate; season it with oil, and never clean it properly. This way it should stay "non-stick" for a long time.