Had this La Gourmet BlueSteel Wok w/ handle over less than a year and It started cracking at the connection area seems like the crack is going around the revert and eventually will snap off from the wok and potentially causing injury.

So do you guys have any good recommendations for blusteel wok that last long?


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You cook a whole pig on this or what? What tossing kung fu u use? 😁

Rarely toss it, mom use it most of the time, just gentle cooking. Never dropped it as well. Sigh...

Could be fake China brand. A lot of those.

Thick steel how to break unless fake.

This post has been edited by TrialGone: Nov 8 2020, 12:08 PM

Buy a good brand one. More expensive = more better.

Bought from Aeon thou.

Doing only extremely simple heating/cooking/boiling at home nowadays.. Recently, I bought and tried Widesea's camping cookware. Hard anondized aluminium.. Damn things sure heat up fast. Saves gas too.

Looks like accident waiting to happen
https://s.lazada.com.my/s.1qxHW
Try this penglengcheng

Scappan wok.

But here u have to go bangsar mall , house of presentation to see



This post has been edited by munak991: Nov 8 2020, 12:18 PM

Uneven heating and no nonstick lo

Where did you buy it and how much you bought it for if you dont mind sharing

Improper use.After cooking straight put in sink and on water. Sudden change from hot to cold...

Haiyaa...... Must ask unker roger...

I never like wok with long handle like this.
Try tefal. I like it. But buy those 2 handles like pot plz.

Just go welding shop, forever no problem

Aluminium's a superb HEAT conducter.. Hard anondized is way SAFER than the non stick telfon. My 1st choice was Titanium but it's expensive and doesn't heat evenly. My old one was stainless steel, they are way too slow.

Added: I avoided non stick telfon.. they cause health issues..

This post has been edited by Lim Wee Huat: Nov 8 2020, 12:29 PM

I never get those wok/pan with visible rivet there. When heating metal will expand, during cooking those sauce may reach the rivet n stick in between the rivet n wok.

If didn't wash properly, during next cooking additional hnnngh flavour

use carote brand bro. really good quality & hnghhh. got fda & sgs certification. nowadays they have official shop in lazada & shopee, so becomes cheaper. my whole kitchen cooking equipment changed to this brand after being loyal to tefal for sooo many years.

This post has been edited by xswatch: Nov 8 2020, 12:33 PM

I got it from AE at ±RM60.. It comes together 4 in a set. 400ml, 600ml, 800ml and 1000ml pots. Only the 1000ml comes with measuring. If for traveling/outdoor use, its damn fast.

https://www.aliexpress.com/i/32943837199.html

The handler not heat conductor?

Beg to differ, after cooking we just let it cool down all the way before washing it.

Agreed, I always avoid non-stick wok or pan. I will try to look at the anodized aluminum wok.

Marketing champion.

Cooling it down before is the CORRECT way.. I did my bit of research about pots and pans, the best is still cast iron.. Telfon coating/hard anondized aren't gonna last. Only cast iron pans/pots are and considered the SAFEST. My 2 cents..

https://www.lecreuset.com.my/

Try le creuset, very good wok..non stick and very safe.

Generally very reliable....

what about copper pan???



This post has been edited by segamatboy: Nov 8 2020, 02:36 PM

No idea about copper pans but they do look NICE.. If its really for daily cooking, It's either stainless steel or cast iron for heavy duty and long term. I won't bet on raw aluminium or teflon flakes. If solely for heating speed, camping cookware is where one's heading.

pakailah de Buyer wok

pasar malam wok.
that one is the real powerhouse. cannot break one. and can use metal for wok hei

this guy have the best heavyduty wok.

this

using one cast iron wok atm, quite a hassle to deal with the rusting if you ter-wash off your previous oil coating, heavy af but its a damn bloody good wok that takes a beating. heats up fast, paired with high kW burner and you can homemade wokhei

Uncle roger approved.

i bought captain cook stainless steel wok at aeon..for now still ok..thickness also ok..but donno know how long it can last..overall i like the cleanliness of the wok..i cannot see the kuali bontot hitam2..after pkai must clean it properly..

There are all pros and cons for the different materials.. Non stick is convinent but with health issues, aluminium is lightning fast, cast iron is safest although it'll rust, stainless is hardest but also slowest to heat up. That's why we are seeing all sorts of woks/pans/pots in the market.. Maybe in the end, its still better to own different material types for different cooking styles. That's why everybody's kitchen are full of them.

The price however.............................

Life time.....ha ha.

No need to compare other wok

I like cast iron. Although it take a long time to heat up but the whole wok is hot evenly, not just at the bottom of the wok where the heat source is. The food is evenly cooked if the amount is big.

As the wok can withstand high intense flames, it gets the 'wokhei' or wok energy.

After cooking, just rinse with water and no soap else it will rust. Only wash before cooking.

yeah so far these are my concerns for the rest lol

dont trust nonstick cause most of the time the coating dies off pretty fast. but its bloody convenient

using alu is affordable and good but my family anti it cause "alu will leech into food and is poisonous"

stainless steel is a beech and almost 90% times the food will stick on it regardless how much i preheated or season it

Haiya.. ts must no watch uncle roger video.. if not how come dun know which wok is good

Silicone cooking pots also IN now. Compressable, lightweight, highly portable, lightning fast heat up, very easy to clean but need a bit more attention on the flames' side. Chinese really good at makin ppl's wallet dry up.

u looking for this kind issit?

https://s.lazada.com.my/s.1JimX





remember yo…chinese wok don't choose less than 13 inch