Heritage The Rock Traditional Non-Stick Wok, 12-in, 30 cm - $27.99

Great, just in time for a new wok, thx.

Good deal, thanks for sharing OP.

Just a note for anyone looking to cook Asian food in the wok. Always go with a carbon steel wok instead of a non-stick one since most recipes require you to heat the oil until just below smoking (which non-stick surfaces can't handle).

This wok would still be good for basic stir frying though.

$139.99 retail , yah ok CT

Is tais compatible induction?

stephroll wrote: ↑ $139.99 retail , yah ok CT

Yes the marketing illusion you are getting an amazing deal-CT has been notorious for this deception seemingly forever--look at their socket set pricing nonsense-- their 80% off is really their retail price for those on the inside who are in the know!

kivawolf123 wrote: ↑ Is tais compatible induction?

No. Aluminium base.

rororororo wrote: ↑ Good deal, thanks for sharing OP.

Just a note for anyone looking to cook Asian food in the wok. Always go with a carbon steel wok instead of a non-stick one since most recipes require you to heat the oil until just below smoking (which non-stick surfaces can't handle).

This wok would still be good for basic stir frying though.

Problem is, chinese food needs "Oil" to taste good, people wants to stir-fry but no oil, stir-fry+no oil, just doesn't taste that "crispy" level when cooking green veggies. (Chinese brocoli and others....) where you smoke the wok to get "Wok-hei".
I have numerous non-stick pot and pans, but doesn't last too long before they stick again, end up with using oil.
Real chef that works in any chinese restaurant will find its ridiculous to use non-stick wok.

Only good when cooking with fire?

rororororo wrote: ↑ Good deal, thanks for sharing OP.

Just a note for anyone looking to cook Asian food in the wok. Always go with a carbon steel wok instead of a non-stick one since most recipes require you to heat the oil until just below smoking (which non-stick surfaces can't handle).

This wok would still be good for basic stir frying though.

I've gone through like 5 or 6 of these non stick woks. Probably like 1 each year. By the end, I'm using so much oil to prevent sticking.
Next wok is definitely gonna be carbon steel and seasoning it myself. Somebody please post deals on that!

What is different between this one and one from Walmart? Walmart one is few dollars less.
https://www.walmart.ca/en/ip/the-rock-1 ... re-section

cheapestdeal wrote: ↑ What is different between this one and one from Walmart? Walmart one is few dollars less.
https://www.walmart.ca/en/ip/the-rock-1 ... re-section

At a quick glance, I think the difference is 1". 11" vs 12"

cheapestdeal wrote: ↑ What is different between this one and one from Walmart? Walmart one is few dollars less.
https://www.walmart.ca/en/ip/the-rock-1 ... re-section

size matters

I got tired of the non-stick versions, and found the woksoflife website, and following their suggestion bought a carbon steel wok at one of the Asian grocery stores here in Vancouver.....was cheap as chips....followed the simple seasoning instructions and absolutely LOVE it! Use it as my goto frypan now, and use very little oil, with no stickage.
Not sure if this link will show up, but here goes .....https://thewoksoflife.com/best-wok-to-buy/

walmart one is a pan and CT one is Wok, shape matters

Unless you want the the wok strictly for the the shape and not high heat cooking you are probably better off getting a carbon steel one. If you have a gas stove get a round bottom work with a wok ring. If you have electrical get a flat bottom. No need to spend a lot either, I picked up the Joyce Chen one on amazon for $27, seasoned it well and never had any sticks. That being said, the Rock pans are better for high heat than non stick teflon pans. I find they are somewhere in between a Teflon and a cast iron. If you want a versatile cookware that will work for most task but not be amazing at any of them I actually think the are the best value.

These kinds of "woks" are really for Western style stir fry. The kind that is bland with a pan-fried flavor and crispy texture. The "real" woks are the traditional carbon steel types. Although it is a great idea and your food is healthier by using less oil (at least at the beginning when this was new), the non-stick wears out and breaks down quickly. These kinds of pans generally last about 1 year (if you're careful and take care of the wok and don't heat it at the highest setting). You can only heat it to medium heat max and the instructions also tell you not to use the highest heat setting. Forget about the so-called "6 year warranty" which is frankly, a scam. You have to mail the pan to the manufacturer which is somewhere in Ontario. Being on the west coast, that's a non-starter. I can't imagine how much that would cost if I did take them up on the warranty. I am shipping metal which is heavy and parcels are charged by weight. Much cheaper to buy a new one and I bet those that can even remotely take advantage of the warranty are those that live in Ontario near the manufacturer. :-(

I feel that it is also incredibly wasteful to be throwing these away after a few months and up to a year max. The pan is still perfectly good, but the non-stick layer is just beyond salvage.

The traditional woks are the ones that can actually make "real" flavorful stir fry with lots of oil to get that restaurant taste. However, you'll need to use very high heat and more oil to make it work. You'll also need to scrape (when food is stuck to the wok) and take care of the wok since it will rust.

Uncle Roger do not approve dis wok. Dis wok no gud. Non-stick wok no good.
Where is your wok hay if no can take high heat?

If this is anything like HR cookware sets, stay far far away.
Absolutely garbage.

Loved it when Costco carried the 2 pack. Recently got the heritages diamond that is induction ready at CT, for 39. Still worth it