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Circulon Wok 36cm with Stainless Steel Lid £58.99 @ Amazon
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Circulon Wok 36cm with Stainless Steel Lid £58.99 @ Amazon

£58.99£74.9521%Amazon Deals
17
Posted 5th Oct

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I've had one of these huge woks for over 20 years and it has served me well for preparing family meals needing stir fry cooking. The wide flat base is particularly good when cooking fried rice because there's plenty of room to shift the rice over to one side in the pan when it's time to cook the egg before chopping it up a bit and stirring back in. The handles do get hot after extended cooking on a high flame, but I just use an oven glove on one hand.

Sadly, the non-stick coating, while not having peeled away, is no longer as efficient as I would like and so I've been tracking the price on the Camels to source a replacement. It's on Deal of the Day today, so I guess now is the time to get one.

Yes, it's a lot of cash for a wok, but it IS ABSOLUTELY HUGE and it should hopefully last a reasonably long time, if not the 20 years I got out of the last one.
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17 Comments
Jeeze. I'd prefer three carbon ones for the same price
Hot
Tempted...
Does anyone know how fast does it heat up?
wackybacky05/10/2019 10:37

Does anyone know how fast does it heat up?



I use an infrared temp tool in my kitchen, but you could always look for the smoke in the oil? The heatup time depends on your hob, obviously, but this wok does have a lot of thermal mass and so takes longer to heat than you might expect. The upside is that it doesn't cool so much when you throw in the ingredients.
Carbon steel is the best and will last for a lifetime. Needs proper seasoning though. I took mine to a Chinese restaurant and asked them for a favour. Came out with beautiful blue patina. The food does not stick.
Edited by: "panacea2012" 5th Oct
panacea201205/10/2019 12:46

Carbon steel is the best and will last for a lifetime. Needs proper …Carbon steel is the best and will last for a lifetime. Needs proper seasoning though. I took mine to a Chinese restaurant and asked them for a favour. Came out with beautiful blue patina. The food does not stick.


You must have looked pretty weird.
To do a stir fry properly, ie not producing a gopping and wet dish, you need to use a high heat, a higher heat than non stick coatings can handle. So these are a bit naff imo. The tool for the job is a carbon steel wok and they're cheap!
willllllllll05/10/2019 17:30

To do a stir fry properly, ie not producing a gopping and wet dish, you …To do a stir fry properly, ie not producing a gopping and wet dish, you need to use a high heat, a higher heat than non stick coatings can handle. So these are a bit naff imo. The tool for the job is a carbon steel wok and they're cheap!



I've used this wok for 20 years at least once a week on my range cooker's double wok burner turned up full heat all the way through cooking. It's only in the last few years that I've decided the non-stick wasn't performing as well as I would like. You're going to get a gopping wet dish in any wok if you don't have enough heat OR put too much in the pan. Domestic cookers don't have anywhere near the heat output of the burners in commercial Chinese kitchens. The advantage of this wok is that it has a very thick base in which you can build up a reasonable thermal load, which stops the pan temperature dropping like a stone when you throw in your ingredients. Because of the low heat output of UK cookers, even a glowing carbon wok isn't going to give you the same 'char' you get from a wok in a commercial kitchen; if your oil doesn't catch fire, the temperature will still drop off as soon as you start cooking unless you are cooking tiny amounts at a time.
Edited by: "89quidyoucantgowrong" 5th Oct
willllllllll05/10/2019 17:30

To do a stir fry properly, ie not producing a gopping and wet dish, you …To do a stir fry properly, ie not producing a gopping and wet dish, you need to use a high heat, a higher heat than non stick coatings can handle. So these are a bit naff imo. The tool for the job is a carbon steel wok and they're cheap!


Circulon Infinite is oven safe up to 240°C/475°F/Gas Mark 9
QUASIMODO, THE HUNCHBACK OF NOTRE DAME, RETURNS HOME FROM A HARD DAY RINGING THE CATHEDRAL BELLS AND FINDS HIS WIFE IN THE KITCHEN HOLDING A LARGE WOK. 'FANTASTIC,' HE SAYS. 'IS IT CHINESE TONIGHT, ESMERELDA?' 'OH, NO,' SHE SAYS. 'YOU SILLY SAUSAGE, I'M IRONING YOUR SHIRT'
89quidyoucantgowrong05/10/2019 20:48

I've used this wok for 20 years at least once a week on my range cooker's …I've used this wok for 20 years at least once a week on my range cooker's double wok burner turned up full heat all the way through cooking. It's only in the last few years that I've decided the non-stick wasn't performing as well as I would like. You're going to get a gopping wet dish in any wok if you don't have enough heat OR put too much in the pan. Domestic cookers don't have anywhere near the heat output of the burners in commercial Chinese kitchens. The advantage of this wok is that it has a very thick base in which you can build up a reasonable thermal load, which stops the pan temperature dropping like a stone when you throw in your ingredients. Because of the low heat output of UK cookers, even a glowing carbon wok isn't going to give you the same 'char' you get from a wok in a commercial kitchen; if your oil doesn't catch fire, the temperature will still drop off as soon as you start cooking unless you are cooking tiny amounts at a time.




Sounds like you've got a very rough idea only. You do not cook all ingredients at once, you cook set aside, re- add, MOVE the ingredients and the pan. Also you thinking the thermal load thing is good, no, it's bad, you need the instant temperature control thin carbon steel gives you.

It's all perfectly doable on a normal domestic gas hob of around 3-4kw.

By the way, the ptfe is either there or it isn't. There is no 'it's no longer efficient'. Whats now missing went into the food you've eaten.

Whatever, sounds like you're stuck in your ways.
Does Circulon not give lifetime guarantee? Can't you simply get a replacement?
Are these better than tin foil hats?
willllllllll05/10/2019 22:53

Sounds like you've got a very rough idea only. You do not cook all …Sounds like you've got a very rough idea only. You do not cook all ingredients at once, you cook set aside, re- add, MOVE the ingredients and the pan. Also you thinking the thermal load thing is good, no, it's bad, you need the instant temperature control thin carbon steel gives you.It's all perfectly doable on a normal domestic gas hob of around 3-4kw. By the way, the ptfe is either there or it isn't. There is no 'it's no longer efficient'. Whats now missing went into the food you've eaten. Whatever, sounds like you're stuck in your ways.



Do a modicum of research on genuine commercial wok burners and you will find that you are of course wrong, but if whatever you are doing works for you, carry on as you are. Wok cooking at home can only hope to be a rough facsimile of the genuine article, we just do the best we can using whatever method we find works best with the equipment we have.

Some people will always be against non-stick surfaces the same way that some won't have wifi in their homes, each to their own, but as Bogami points out, a wok makes for a great tin foil hat. I could go on about the cancer risks from carbonised oils and proteins... yawn.
Lol, I have an 11kw propane wok burner and the regular hob. It's you that doesn't have a clue!

Yeah you make do with your overpriced unsuitable pan haha.

You could learn something but just want to argue it seems. Bye.
So now you've gone from a standard domestic hob to a propane fed wok burner? Changing the facts to suit your argument, perhaps? I hope you've installed a suitable extractor if you're using that propane burner indoors. As you will know, 11kw is just about enough energy to run the central heating boiler in a two bedroom home.

As I've said, we can only experiment to produce the best results we can with the equipment we have at home. I'm absolutely sure a round bottomed steel wok is great to cook with on a high output propane burner, but most of us won't have one. Additionally, I wouldn't advise anyone to use this non-stick pan on an 11kw propane wok burner either. But you've 'learned me' that to cook Chinese food really well at home I should do it in a £20 steel wok, but I'll also need to invest in a propane wok burner and extraction system. Can you link me to a product please, preferably for less than £500?

The pan I listed was on sale for a limited period at a great price compared to its historic price, which made it a deal. It has plenty of good reviews over many years. Circulon pans are popular with consumers across the world for their build quality and durability. Hopefully, some HUKDers will have been able to take advantage of this deal and add this pan to their collection, with the exception of those who have an 11kw burner at home and obviously will be using a steel wok instead.
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