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[The Bay] Zwilling J.A. Henckels Marquina Aluminum 12" Wok - $59.99

  • Last Updated:
  • Apr 26th, 2019 4:04 pm
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Nov 4, 2008
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Toronto

[The Bay] Zwilling J.A. Henckels Marquina Aluminum 12" Wok - $59.99

Just got the HBC end-of-season blowout email and it said that this wok should be $79.99. I don't have experience with the Zwilling Marquina series, but people seem to like the frying pan sets when those deals come around for the 2pk. Couldn't find past threads on this wok either. Anyone have experience with this wok?

Don't forget 2% back from ebates if this you order.
14 replies
Sr. Member
Nov 15, 2005
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Montreal
there any coupon, to stack with this?
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Virgin Mobile 50/10 unlimited - 29,99$
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Nov 22, 2015
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easy-e wrote:
Jan 18th, 2019 10:25 am
Just got the HBC end-of-season blowout email and it said that this wok should be $79.99. I don't have experience with the Zwilling Marquina series, but people seem to like the frying pan sets when those deals come around for the 2pk. Couldn't find past threads on this wok either. Anyone have experience with this wok?

Don't forget 2% back from ebates if this you order.
Strange. Woks typically aren't non-stick... too easy to scratch them up when stir-frying.

I use a PC wok that I got for $10 from a deal last year... happy with it so far.
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razorblade2099 wrote:
Jan 18th, 2019 10:49 am
Cast iron or GTFO.
any good recos? my folks have a nice, relatively light one that I can never seem to find. I'd commit RFD blasphemy and pay full price for a good wok =(
When given enough time, all threads on RFD can and will go off on a tangent.
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superfresh89 wrote:
Jan 18th, 2019 10:50 am
Strange. Woks typically aren't non-stick... too easy to scratch them up when stir-frying.

I use a PC wok that I got for $10 from a deal last year... happy with it so far.
I've only used stainless steel woks, but I'd imagine that if you have silicon/plastic cooking tools you wouldn't scratch this wok.
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Dec 3, 2005
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razorblade2099 wrote:
Jan 18th, 2019 10:49 am
Cast iron or GTFO.
cast iron is not responsive enough to heat changes. carbon steel is better. unless stir-fry with high heat is all you need.
i use my 12.5" de buyer country fry pan and a no name wok from a chinese supermarket equally. actually prefer the slightly rounded bottom of the no name one than the flat bottom of the de buyer (but de buyer pan is more versatile).
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Dec 21, 2006
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Twism wrote:
Jan 18th, 2019 11:15 am
Serious eats recommended the Joyce chen Wok. Anyone have it and can tell me how it is?
https://www.amazon.ca/Joyce-Chen-22-006 ... 0001VQIP4/
I have this one https://www.amazon.ca/Joyce-Chen-20-114 ... und+bottom, my best wok so far. Seasoning the wok is very important, many videos in YouTube.

Note: They use industrial oil to protect the wok from rusting, make sure get rid of it during seasoning!
Last edited by leepjava on Jan 18th, 2019 11:55 am, edited 1 time in total.
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Oct 31, 2014
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Victoria, BC
I had this one, it's alright for cooking big batches of stuff/using as a bigger/deeper frying pan, but for true cooking where a wok excels it sucks. I got a carbon steel one that is significantly better for stir fry/pad thai/etc.... since I already had another big pan.
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Mar 13, 2007
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Calgary
I love my hammered iron wok from Japan. I also have a Korean ceramic wok for more delicate stuff. but I tend to use the iron one more. since the food tastes better.
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Jan 25, 2012
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MELPOMENE wrote:
Jan 18th, 2019 11:33 am
cast iron is not responsive enough to heat changes. carbon steel is better. unless stir-fry with high heat is all you need.
i use my 12.5" de buyer country fry pan and a no name wok from a chinese supermarket equally. actually prefer the slightly rounded bottom of the no name one than the flat bottom of the de buyer (but de buyer pan is more versatile).
The PC cast iron wok that superfresh89 referred to is very thin and very responsive. I use it on my induction cooktop and my gas burner all the time and I love it! It's very responsive and very big and came with a heavy glass lid as well.
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Oct 19, 2013
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leepjava wrote:
Jan 18th, 2019 11:41 am
I have this one https://www.amazon.ca/Joyce-Chen-20-114 ... und+bottom, my best wok so far. Seasoning the wok is very important, many videos in YouTube.

Note: They use industrial oil to protect the wok from rusting, make sure get rid of it during seasoning!
I have the same round bottom wok as well. Clean and season properly and it'll serve you well.
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Feb 1, 2009
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leepjava wrote:
Jan 18th, 2019 11:41 am
I have this one https://www.amazon.ca/Joyce-Chen-20-114 ... und+bottom, my best wok so far. Seasoning the wok is very important, many videos in YouTube.

Note: They use industrial oil to protect the wok from rusting, make sure get rid of it during seasoning!
I am considering a flat bottom carbon steel wok -- will it perform well on a glass top stove?
If my sanity has to go, it is my job to keep its absence to myself. :D
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Dec 21, 2006
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beeknight wrote:
Apr 26th, 2019 1:30 pm
I am considering a flat bottom carbon steel wok -- will it perform well on a glass top stove?
I am using gas stove, but many reviews also recommended this wok for induction stove.

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