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Swift Spice 34 cm/ 14-inch Heavy Gauge Carbon Steel Wok

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RRP: £22.25
Price: £20.33 & FREE Delivery in the UK. Details
You Save: £1.92 (9%)
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
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  • Manufactured from 2.0mm Carbon Steel for the serious Asian Cook
  • Carbon Steel is the ideal material for Woks as it can withstand very high temperatures
  • Manufactured with a flat base for use on the modern cooker
  • Use on Gas, Glass/Ceramic, Halogen/Ceramic, Induction, Solid Plate/Fuel and Hot Plate
  • The natural wood handles are both attractive and practical as they stay cool
  • For ease of carrying this large Wok is suppled with a natural wood Helper Handle
  • The Wok is supplied with the handles attached
  • Can be used with all types of utensil including stainless steel
£20.33 & FREE Delivery in the UK. Details In stock. Dispatched from and sold by Amazon. Gift-wrap available.

Frequently Bought Together

Swift Spice 34 cm/ 14-inch Heavy Gauge Carbon Steel Wok + Swift Spice 33 cm  Aluminum Wok Lid + Brabantia Profile Line Wok Turner - Stainless Steel and Silicone
Price For All Three: £37.08

Buy the selected items together


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Product details

  • Boxed-product Weight: 2 Kg
  • Delivery Destinations: Visit the Delivery Destinations Help page to see where this item can be delivered.
  • Item model number: 12108514
  • ASIN: B000P5Q4BO
  • Date first available at Amazon.co.uk: 5 April 2007
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (108 customer reviews)
  • Amazon Bestsellers Rank: 1,451 in Kitchen & Home (See Top 100 in Kitchen & Home)
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Product Description

Product Description

Why a Wok? To enjoy Asian cooking at its best you need very high temperatures, and a Carbon Steel Wok is ideal. Carbon Steel heats up quicker than stainless steel and aluminium while also being relatively light to allow easy turning of the food.

Non Stick or Uncoated? Traditionally Woks are uncoated. They are simply seasoned with a little oil before their use and thereafter periodically. The advantage of being uncoated is that higher temperatures can be reached which are in turn transferred directly to the food. On the downside Non Stick coatings make cleaning far easier and helps maintain the appearance of the Wok. If you are a very serious Asian Cook then use uncoated, otherwise Non Stick will make your life easier.

Standard or Heavy Gauge? If you cook regularly then think about a Heavy Gauge option otheriwse a Standard Wok is quite sufficient for your needs.

Accessories? Should you wish to steam in your Wok then two sizes of Bamboo will meet your requirements plus of course 2 sizes of Lid.

Why Swift Spice? Swift Spice is a range designed, developed and manufactured for you, the Asian Cook. With 2 ranges of Woks, uncoated Carbon Steel and Non Stick Carbon Steel, we have a Wok for every occasion and every cook. In addition the tight range of accessories provide for all your requirements and of course the two Sets make for ideal gifts.

Box Contains

  • 1 × 14" Heavy Gauge Carbon Steel Wok

  • Customer Questions & Answers

    Customer Reviews

    4.1 out of 5 stars

    Most Helpful Customer Reviews

    56 of 56 people found the following review helpful By Paul Townsend on 19 April 2011
    Verified Purchase
    After buying and then laboriously seasoning an 'authentic' (cheap) woks, this 34cm heavy-duty wok has been a revelation.... no sticking and all that is required after use is a quck wipe with a damp cloth, no detergents.

    While many types of woks are available today, carbon steel is still the best. With proper treatment, it will last forever.

    1.Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).

    2.If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleanser on the inside of the wok.

    3.Rinse the wok and dry thoroughly.

    4.Place the wok on high heat.

    5.Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color.

    6.Remove the wok from the stove element. Turn the heat down to medium-low.

    7.Add a thin film of oil (about 1 1/2 teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.

    8.Heat the wok on medium-low heat for about 10 minutes.

    9.Wipe off the oil with another paper towel. There will be black residue on the towel.

    10.Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). The wok is now ready to use.

    Tips:

    1.Flat bottomed woks are better for electric ranges. Round bottomed woks can reflect heat back on the heating element, damaging it.

    2.
    Read more ›
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    43 of 43 people found the following review helpful By Jerry C.B. on 5 Feb 2008
    Verified Purchase
    A serious,heavy-duty wok."Helper-handles"may be frowned upon but here it is useful.No dodgy non-stick item,this wok gives excellent results after initial seasoning.Recommended by the cook of the house!
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    39 of 39 people found the following review helpful By C. A. Brookes on 11 April 2008
    and it was still worth it! An excellent piece of kit! Although its only under a week old, I have done stir fry's, chicken in batter and puppodums with great success. Just clean it by hand!
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    10 of 10 people found the following review helpful By Frank F on 1 Mar 2011
    Verified Purchase
    I wanted to write to say how good a wok this is. While it is flat bottomed, for my flat's gas cooker without a proper wok gas ring, it's a compromise I need. The wok is heavy (2 kg/ 4+lb) but considering that it's carbon steel it's certainly lighter than a large cast iron fry or crepe pan. It is very good at distributing heat and once it's seasoned properly (key word properly), it's easy to cook with and easy to clean up. Both handles have two rivets and the combination of long handle and short bail, both sheathed in wood is the best combination I've found.
    I have to wonder whether the negative reviews are in fact against the wrong product. They certainly sound like they are for a non-stick wok whose coating has started to flake using very high heat and metal utensils.
    To season this wok, I scrubbed off the factory sealer with a steel pad and soap, dried, applied and rubbed in a very light film of rape seed oil, then "burnt" the wok, heating different sections in the gas flame until they turned blue. Be careful of the wood handles. Let cool gradually. Then with ongoing use, the wok gains further seasoning, especially if you follow the same principles cooks used to with cast iron.
    I can't recommend this wok highly enough for serious home use. I've been looking for a carbon steel wok for some time and this has satisfied all my requirements.
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    11 of 11 people found the following review helpful By Michael McMurray on 3 Feb 2009
    After searching about the web for a good carbon steel wok I settled on this one as the size and thickness were just what I was looking for and at the right price too

    Didnt fancy the non-stick woks prefer to seal them myself and this one is great heavy but highly recommended !!
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    10 of 10 people found the following review helpful By Mrs. L. L. Worth on 9 Mar 2009
    Good solid wok, since buying this I have used it constantly and can't recommend enough. Make sure though you follow the instructions and only ever wipe it clean never scour it. That way this wok will last you years and years.
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    33 of 35 people found the following review helpful By D. Davies on 24 May 2008
    Verified Purchase
    My wok arrived yesterday. Earlier in the day I'd been out buying all the ingredients to make my first stir fry. IT was good!

    This wok is really high quality. It's solid and heavy and gives you a sense of 'I can master any oriental cuisine'. At only £12 you can't really go wrong here.

    The heavy steel pan has a couple of strong hard wood handles which aid the cooking process - you'll need to use two hands as the wok is pretty heavy!.

    This is my first wok and my first attempt at stir fry. So, for £12 I bought a high quality wok which will last me a long time, but if I fail or get bored with stir fry, I've only "wasted" £12.

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    9 of 9 people found the following review helpful By Mary E. B. Boyle on 23 Mar 2009
    This wok was good value for money. Its an ideal size although quite heavy.
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