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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.
If you've been searching for a good wok, you can stop now! Make sure to spend the time and follow the instructions to season it properly and this is a proper authentic wok. Read morePublished 12 days ago by Noel & Nikki O'Mahony
Even when following the explicit instructions, which means heating it for 15 minutes on high heat then putting oil in and cleaning the surface 5 times, this wok is covered in rust... Read morePublished 18 days ago by Paul Kinder/Carol Newell
Recieved yesterday very upset it is scratched you can see it has been used all none stick coating gone completely ruined and no option to contact sellerPublished 2 months ago by helen willis
Really excellent. Only giving 4 rather than 5 because I wasn't able to cure it as perfectly as curing instructions describe, but that may have been my own lack of skill.Published 3 months ago by E. Crossley
A good buy but early days to say how it will last time will tellPublished 3 months ago by Denise saddington