Bodum K0810-01 Maestro Cast Iron Wok Large 37 cm - £36.28 @ Amazon - HotUKDeals
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RRP: £80.00
Take the cast iron Bodum Wok, toss in a little Japanese style, add some Thai simplicity, and spice it up with Indian flavors. The only limit is your imagination. In fusion cuisine everybody is his or her own creative chef. Just follow your instincts and invent new combinations of the freshest ingredients and the richness of the world's diverse culinary techniques.
The cast iron Wok is made for gas, ceramic and conventional stovetops, and it's a superb cooking tool for induction stoves. The unique heat conduction characteristic of cast iron makes this Wok a perfect tool for Fusion cooking. It keeps a constant heat at any stovetop setting so you are in charge and can easily concentrate on cooking.

The practical wok-rack makes it possible for you to cook vegetables and meat at different times in your cooking process.

Who said that cooking is all about timing!

That's why we provided this Wok with a solid glass lid... to keep you in touch with your creation!

And by the way: The design of the Bodum wok is a perfect fusion of the traditional and modern - its simplicity accentuates the colorful richness of the world's cuisines.

Product Description
CHAMBORD Wok in cast iron with glass lid, large, dia 37 cm, 14.5 inch
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mamboboy Avatar
5y, 7m agoFound 5 years, 7 months ago
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2 Likes #1
Good price, but bad concept.

I bought a Creuset cast iron wok a couple of years ago and quickly realised cast iron is a terrible idea for Wok cooking. What you need is swift adjustment of heat so you can quickly cook vegetables etc on a high heat but not overcook them. The best material for a wok is light carbon steel or perhaps aluminium non-stick if that's your preference.
#2
Kafkaesque
Good price, but bad concept.

I bought a Creuset cast iron wok a couple of years ago and quickly realised cast iron is a terrible idea for Wok cooking. What you need is swift adjustment of heat so you can quickly cook vegetables etc on a high heat but not overcook them. The best material for a wok is light carbon steel or perhaps aluminium non-stick if that's your preference.


I have a cast iron wok I bought from Woolworths years ago. Yes it's not so good for stir frying, I have a steel one for that, but I find perfect for cooking things like curries, bolognese sauce, soups etc. Very versatile cooking pot in my experience, if this one is anything like mine then I would recommend it.
#3
Kafkaesque
Good price, but bad concept.

I bought a Creuset cast iron wok a couple of years ago and quickly realised cast iron is a terrible idea for Wok cooking. What you need is swift adjustment of heat so you can quickly cook vegetables etc on a high heat but not overcook them. The best material for a wok is light carbon steel or perhaps aluminium non-stick if that's your preference.

Personally, I was raised by my parents to use nothing but the traditional, heavy cast-iron ones -- the ones that can burn your food very quickly if you don't know how to use them.

Anything else just feels unusual to me. But hey, maybe that's just me, and these fancy new carbon steel woks are what the west want to use instead of the traditional cast-iron ones. To each their own.
#5
sits69
Kafkaesque
Good price, but bad concept.

I bought a Creuset cast iron wok a couple of years ago and quickly realised cast iron is a terrible idea for Wok cooking. What you need is swift adjustment of heat so you can quickly cook vegetables etc on a high heat but not overcook them. The best material for a wok is light carbon steel or perhaps aluminium non-stick if that's your preference.


Personally, I was raised by my parents to use nothing but the traditional, heavy cast-iron ones -- the ones that can burn your food very quickly if you don't know how to use them.

Anything else just feels unusual to me. But hey, maybe that's just me, and these fancy new carbon steel woks are what the west want to use instead of the traditional cast-iron ones. To each their own.


Have been in more kitchens than most people have eaten meals in a lifetime, and so far, I have never seen a cast iron wok in any Asian restaurant or takeaway.

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