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Demeyere 5-Plus 11.8" Stainless Steel Flat Bottom Wok $99.95

$99.95
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Came across this mid-size wok from Demeyere with free shipping. Made in Belgium, top notch quality.

Sold by cutleryandmore dot com, a reputable kitchen/cookware vendor.

Link [cutleryandmore.com]

It goes for over $200 elsewhere. If you are looking for a good stainless steel wok, this is it.

If you bought All-clad before and wonder WTH is Demeyere, short answer is Demeyere as a subsidiary of Zwilling J.A. Henckels makes high quality stainless steel cookware.

All-clad by comparison is just crap. It's 2020 now yet All-clad still uses rivets to attach the handle which makes cleaning very difficult around those rivets, and their handle design is very uncomfortable. laugh out loud

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Joined Sep 2006
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#2
This was discussed in another thread last week, and I picked this up. Looks great although I haven't used it just yet.

This is the rebrand of the industry 5 series from demeyere and from what I read only the handles have been updated, it's otherwise the same. And this is a pretty great deal =).
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Joined Nov 2018
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#3
They also have other Demeyere products on sale.
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Joined Dec 2012
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#4
Thanks. I picked up the 3.5 quart saucier [cutleryandmore.com]. I'd been keeping an eye on HomeandCookSales for an All-Clad to go with my collection, but I think that All-Clad may have stopped making their larger saucier so this works out great.
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Joined Aug 2010
Chilled Mugs
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#5
Shouldn't a wok really be carbon steel as opposed to stainless? (Assuming you have a gas cooker)
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Joined Dec 2012
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#6
Like Demeyere products especially being free of rivets. Makes clean up much easier but not a fan of stainless steel woks. Lots of stick on the sides because oil pools at the bottom of the pan.

Carbon steel or even non-stick pans are my preference for woks.
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Joined Nov 2009
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#7
Quote from rootbear
:
Shouldn't a wok really be carbon steel as opposed to stainless? (Assuming you have a gas cooker)
I agree.
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#8
Is there any way to tell if a wok is carbon steel from the look/feel? I was at the local asian market and all the woks were labelled in chinese.
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Joined Aug 2010
Chilled Mugs
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#9
Quote from diadilus
:
Is there any way to tell if a wok is carbon steel from the look/feel? I was at the local asian market and all the woks were labelled in chinese.
The look for one thing - stainless will be silvery and shiny - carbon more matte and dark grey. At an asian store you may find that the carbon ones have a thin film of oil on them to prevent rusting (more TLC with carbon pans than stainless). If you want to dig a bit deeper https://pearlitesteel.com/carbon-...less-steel
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#10
Quality product, reliable retailer, good price. TU
If anyone needs Demeyere skillets, Crate and Barrel has a 9.5" skillet on clearance for $99 [crateandbarrel.com], and Sur La Table has Demeyere pans and skillets on sale as well.
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Last edited by globetrotter365 July 8, 2020 at 01:57 PM.
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#11
Surprised to see wok costs 240 in general
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Joined Apr 2013
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#12
https://www.cutleryandmore.com/st...id-p138952

Anybody have an opinion on this Demeyere wok vs Staub Wok? Trying to figure out which one is more versatile without considering the price difference.
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#13
Quote from savingreens
:
https://www.cutleryandmore.com/st...id-p138952

Anybody have an opinion on this Demeyere wok vs Staub Wok? Trying to figure out which one is more versatile without considering the price difference.
The Staub is a better wok due to its shape, but that probably makes it less versatile as well. If you really want a cast iron wok, go with a Lodge for a fraction of the price.
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#14
I'm a big Demeyere fan. Went from collecting All Clad copper-core to Demeyere Atlantis. For a wok, I don't think this stainless steel one makes sense. Using a wok is all about getting that smoke flavor "wok hei" and that comes from seasoning a carbon steel wok. If you have a gas stove, you can turn on the flame and remove the diffuser in the center and you'll get that jet stream flame. Stainless steel and cast iron are too heavy (esp. when you have liquids) for fast cooking and controlling temperature that wok cooking usually is for. Don't use a coated non-stick wok since high temperature releases toxic fumes and you'll be constantly scraping so you will be eating teflon bits. The only things I could use this for is probably steaming or deep frying.
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Joined Jan 2006
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#15
Agree with everyone else that a wok should be carbon steel. Carbon steel isn't for everyone since it needs proper seasoning and care. A restaurant-quality stir fry on a wok also requires a BTU rated burner well in excess of what most home stoves are capable of, which the prior thread here on SD went into.

A cast iron wok isn't ideal if you'll be moving the wok around, which is necessary at high temps to keep the food moving.
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