Silk Route Home Wok Cast Iron 32cm Two Handles Small Deep Wok Pan

Cooked already two times since the fast delivery 😊 Very happy with it , Cast Iron is just the best to cook in

The media could not be loaded. We like Silk Route Home products. They do not disappoint. This Cast Iron 32cm Two Handles Small Deep Wok Pan was no different. I was able to just about fit my Tefal 30cm frying pan lid to it aswell which was shere luck!We like that the cast iron wok is deeper than most and the base is heavy and solid plus works beautifully with induction hobs. It is also suitable for Electric, Ceramic, Gas, and Halogen hobs.The wok is preseasoned which means that it has been oiled or pretreated. The inside is not smooth like most pan finishes so I suggest using a brush instead of a sponge for cleaning.Woks are ideal for stir-frying, sautéing, deep-frying, and poaching. So i put this one to the test heating water in it on my induction hob, and found because of the thickness of the iron it takes longer than stainless steel to heat up but once you get going it is quite enjoyable cooking on induction with an iron high top wok. You are certainly not going to worry about overflowing or spill much with this one!Now a word on lifting this iron beast of a wok. The beach handles should not be saturated, avoid submerging into water when washing to prolong there life, just wipe them clean. It is already very heavy so once food is in it you must take care lifting on and off your glass induction hob because you are going to kick yourself if you drop it. I suggest keeping a trivet next to the hob so that you can do short trips on and off the hob purely because of the extra weight but this is where those handles come in use. And to avoid dragging and scratches to your hob I use a silicone mat.We love cooking with this wok. It is a real game changer. Until you use it for the first time you do not realise just how good value it is. 👌

Cast iron wok? Think this is more marketing than anything else. If you are looking for a deep cast iron pan to cook in then this is pretty good.It comes pre-seasoned so in theory is ready to go. I have tried sauteing in the pan and it was good. Didnt get any food sticking to the pan and it was very easy to clean at the end.Have also used it to poach some fish which was fine as well.Not sure I would use it as a wok as its heavier than my normal wok and I dont cook via a wok very often. If you were doing it every day then using a cast iron wok might be of benefit.4 stars from me. This is for it being a cast iron deep pan rather than than the advertised wok.

First I will preface this review by saying that I have an induction hob, and you are never going to get the traditional high heat stir-fry experience with a wok on an induction hob! This is due to the base of the pan being small and not being able to transfer as much heat.I actually really like this pan - I'm a big fan of cast iron and this is a good compromise if you have an induction hob. Cast iron accepts the heat from an induction hob very well, and is also practically indestructible.If you are used to PTFE (non-stick) coated pans, you will find that things do stick to this a lot more. Don't be scared to clean it properly! If stuff does stick (normally because the food was too watery or the pan wasn't hot enough) I just put some water in it with a bit of washing up liquid and stick it on the hob for 15 minutes and it comes right off.I like that this pan doesn't have a long handle - the pan would be too heavy and this makes it a lot easier to store. It does make dishing up a little bit more tricky.The factory seasoning is pretty good, but not quite as good as you can achieve on your own. I cannot be bothered to deal with seasoning pans any more though so this is very welcome.If you are not used to cast iron, one thing to be aware of is that it doesn't transmit the heat as well as aluminium. You will get hot spots right above the burner so you need to move your food around (i.e. stir fry it!).Overall I am happy with this and it's a keeper for me. It does have some limitations on an induction hob, but there is really no way to overcome those with any pan.

I've been cooking stir-fries for many years, the wok I mainly use is now nearly 45 years old and still works perfectly - why wouldn't it as there is little to go wrong. The old one is steel, has a round bottom and has a build up patina that renders it nearly non-stick. So when I was offered this I jumped at the chance and wanted to see what it offered.To be honest, I couldn't see how a cast iron wok would work. My understanding is that to stir fry you need rapid heating, the ability to toss and shake the wok to turn the ingredients and it is done fast. None of which would apply here. Cast iron is great for some cooking, I have another cast iron pan like a wok for curries that need a gentle long simmer. But this takes too long to heat up and cool, and is too heavy to toss the ingredients.The other issue I have is that it's flat bottomed. Slightly. That means that the tools I use for stirring and tossing the food miss bits. The old one is curved all around.What I liked:The size. For a modern household this is about right.Although it's new, and so you might expect it to be, it's easy to clean. I wait until it's cool (that can be a long wait..!} and then gently scrub it, if needed with pad and washing up liquid. It's then rinsed out and put back on the stove to heat up and drive the remaining water off. Finally I wipe it over with oil to prevent rusting. For the first few uses I did both sides and then heated again. This is the same process as the older wok.It retains heat, and doesn't have a handle poking out at the side, which made it perfect for putting on the table and serving from. It kept the food warm.What I didn't like:Although it looks like a wok, it isn't really usable as a wok. At least not in the traditional sense.Build quality is a bit iffy in places - the handles for example.In conclusion, this isn't the perfect solution for stir frying, but it may well solve other issues.