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Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
  • Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
  • Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
  • Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
  • Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
  • Load image into Gallery viewer, 13" Super Lightweight Cast Iron Chinese Wok
Vendor
EXCELSTEEL

13" Super Lightweight Cast Iron Chinese Wok

4.0
Regular price
AU$ 169.00
Sale price
AU$ 169.00
Regular price
AU$ 278.00
Sold out
Unit price
per 
Save 39% (AU$ 109.00)
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  • Tracked Shipping on All Orders
  • 14 Days Returns

Description

  • Pre-seasoned
  • 50% lighter vs. traditional cast iron
  • Safe to use in the oven

Shipping and Returns

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  • All customers are entitled to a return window of 14 days, starting from the date of delivery of the product(s).
  • Customers are advised to read our return policy for details of the return process, eligibility, refunds as well as cancellations or exchanges.
  • In case of any issues or concerns about Shipping or Returns, please contact us and we will be happy to help.

Customer Reviews

Black residue all over the surfaceThere are others who have complained about the same thing, and unfortunately I ran into the same issue myself. After first cooking veggies, I noticed a black residue on the surface. I followed the seller's instructions (fry onions, wipe with paper towel, wash with hot water, dry on hot stove) to the letter, but no luck. I cooked on it 3 times (all vegetarian dishes), each time taking care to wipe and season afterwards. But there was always a black residue throughout the surface. Even wiping it with a paper towel makes the towel all black. This cant be good or normal. I suspect it may be carbon residue. I have a cast iron skillet, and that never does this -- even if there is food stuck on it, there is no black residue ever.Am having to return this. Too bad, because I was really looking forward to having a lightweight cast iron wok.1This is a high quality cast iron wok. I ...This is a high quality cast iron wok. I use it on a daily basis to cook a variety of food. I use soap to wash...and I cook acidic food in it and never had any problems so far. One thing that I always do for iron wok is that after you wash it, dry it, and apply some cooking oil on the surface to protect from getting rusty. Hope this helps!5Great wok!This is real cast iron (see the fine casting grain on the back of the wok.) The slightly rough spiral pattern on the inside of the wok is from the grinding/cutting tooling used to shape & thin the casting. It leaves a pattern that will hold a buildup of seasoning; I found it easy to apply and bake (325 deg for one hour) on a first coat of seasoning, after giving a hard scrubbing with a copper-clad scouring pad. The interior is now a gleaming black.The relatively thin-walled casting makes a good compromise between durability, heat-distribution, and handling. I'm an old dude with old-man arms, and I have no problem lifting this wok by its long handle. It's much easier to shake, lift, and flip than anything thicker and heavier.Those who complained about black residue coming off on wiping cloths don't realize that was iron oxide from the cast iron, and is harmless. After a thorough seasoning, that oxide will be sealed in place. Now I use a stiff-bristle brush and warm water to clean the interior after cooking, followed with a light coat of peanut or canola oil after warming and drying the wok.I'm able to pick up the wok using the long, tubular handle, and shake/stir food easily. I've not found it to get too hot to handle; perhaps those who complain about the handle are using a larger gas burner with flames rising up the sides of the wok, and reaching the handle.All in all, this is my first cast-iron wok, and I love it. I can turn up the heat, do true flash-heat stir fry and not worry about non-stick coating toxic problems (like my earlier aluminum non-stick bowl-shaped skillets). This was a great purchase and I thank all the earlier reviewers who gave honest, thumbs-up reviews of this product.UPDATE: (23 April 2020)My opinion of this cast-iron wok is even better now that I've used it for a couple of months. I've fixed stir-fry meals, a stew, some frozen heat-n-eat meals, and several diced potatoes and eggs breakfasts in it. I was worried that eggs would stick badly. They didn't. The original seasoning is working well. I cook with peanut oil for high temperature as needed. This wok cleans very easily with a stiff-bristle brush and water, followed by a brief heating and a wipedown with an oiled paper towel pad. As far as the black residue that some folks complain about, there's only the slightest trace of it now with an oiled wipedown, and it is iron oxide, totally harmless. In the good old cast iron Dutch oven and skillet days, folks considered the iron oxide a great source of dietary iron--a benefit. Again, if anything happened to this wok, I'd immediately order another of the same make.5Excellent product. The outside is coated with a silicone ...Excellent product. The outside is coated with a silicone finish to prevent rust. It is very light compared to my Lodge.I am asian so this wok is best for stir fry. After the stir fry, give it a good rinse to wash off the sauce etc but let some of the oil stays behind. It is best to coat with a thin layer of oil if you use dish detergent.I seasoned it by stir frying with an onion piece and oil until it is coated with a thin black shiny layerThis cast iron wok is a perfect match with my Secuna induction cooktop.5Thinner than most cast iron pans, but thicker than traditional wok.I've cooked in a kitchen for years with traditional cast iron woks. I was hoping this would be similar, but it is about 4 times thicker than a traditional cast iron wok. Amazing for heat retention, but not as lightweight.The thickness is a bit of a detriment as it is good for evenly distributing heat, it doesn't produce hot and cold spots like a traditional wok would. Normally in a stir fry on a wok you are constantly moving food from extreme temperatures, hot-cold-hot-cold. This also prevents the benefit of leaving other ingredients in the cold area while you introduce new ingredients you want to cook separately like a scrambled egg. The inside is also not smooth like a wok should be, but instead is very textured.However, construction is good and though I'm disappointed that it won't behave like a traditional wok, I can still cook with it and it has a flat bottom that fits on my stove top which a traditional wok would not have.4I ve used mine for 2000+ dishesI ve had this since 2010 when it sold for $41+ and would buy another, but I don t have to as this one is still in great shape. I learned stir-fry from some Thai friends & this is a suitable wok for electric stoves. Heats up fast, doesn t have too much of a hot spot & as long as you rinse/scrub/oil it right away like a carbon steel wok then you re good. It is worth mentioning that I m vegetarian but wouldn t clean a wok used to cook meat any differently. Sure, it s got some weight. Grab it like you mean it & dig in.5Don't believe the naysayersI absolutely love this pan. It has better non stick properties than my lodge 12 inch cast iron and is so much easier to clean. It takes some work and research to properly season it before using it which is probably why there are negative reviews. I did both traditional ways to season it: first, I spread a thin film of canola or peanut oil over the entire surface of the cast iron part and baked it for an hour. I repeated this again and then fried up some ginger and salt for half hour or so. I use this wok almost everyday and it has been an indispensable item in my kitchen. For those of you who have ceramic/glass top stoves this is the wok to get. I tried several carbon steel pans only to have them quickly warp and spin like a top on the stove. This wok remains flat and although a small amount of warping is to be expected over time, it stays flat and solid on the stove. If you properly season and take care of this wok, you will not be disappointed.4Seems to be well made. Works with glass cooktop.Within an hour after unboxing this wok, and after washing and drying it according to the enclosed instructions, I made a dish of fried rice with it. The wok performed as nicely as any wok I've ever used. It is much lighter than one might expect from a cast iron pan, yet feels quite sturdy and well-built. It has a flat bottom and worked quite well with my glass cooktop -- appeared to heat evenly and so forth. I was worried for a moment since some of the rice had become stuck to the bottom. However, the stuck rice cleaned up quite easily with hot water and a nylon brush. Pictured is the pan after first use and cleaning, along with the Delson spatula which I ordered to go with the wok. So far I am pleased with my purchase and I will update if there are any issues.5Love this wok Love this wok!! At first, foods stuck to the wok, but after many use, it finally became non-stick! The trick is NOT to wash it with soap, only use hot water to clean. 5I like it. I just got this. So far it seems great!It is not too heavy and feels very solid.The only part that may be a weak link is the handle. It is very lightweight, but feels flimsy, like it will probably break off of the pan one day. 4Used for 4 years nowI have been using this for 4 years now. As many others have noted, it is very hard to keep the seasoning in this one. Never became as smooth as my other Lodge pans. I make eggs, pancakes etc in all other Lodge pans. But this one even now I cant make eggs except if it is freshly seasoned. Still I use it all the time since it worked out great for many of the items I cook -perfect size and weight. Not sure if this particular batch had any issues. If anybody else is successful please share the tips.3The perfect alternative to stainless and carbon steelIt is a bit heavy, but I love the way it browns my stir fry veggies. I have been using vintage, heirloom cast iron for many years, but found those pans were not good on my glass top range. This one seems better suited, as the bottom is entirely flat, with no ridge. The proportions are perfect for my range, and the sides are high enough to minimize oil splatter, but not so high as to compromise the cook surface. For me the proportions of the flat bottom and the moderately sloping sides is perfect. It is lighter weight than traditional cast iron, and the helper handle is a great addition. I have used ii in the oven to bake puff pancakes, and it worked fine. I treat it like my old cast iron - washing with warm water, a scrubbie sponge and no soap. I always dry with a paper towel and lightly season it with oil while it is still warm from washing.4
13

13" Super Lightweight Cast Iron Chinese Wok

4.0
Error You can't add more than 500 quantity.
Regular price
AU$ 169.00
Sale price
AU$ 169.00
Regular price
AU$ 278.00
Sold out
Unit price
per 
Save 39% (AU$ 109.00)