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Demeyere Wok 32cm Wok/Stir-Fry pan
|Tutti i prezzi includono l'IVA.|
- Demeyere Wok
- 7 strato di materiale 3 – 3,3 mm, speciale Silvi Nox® superficie procedure
- Adatte a piani cottura a induzione
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COTOM Wok martellato a Mano Autentico. 16 Pollici (40.5cm Wok Fondo Rotondo) Wok. Pentola a Mano in Ferro Cinese e Pala da Cucina (16 Pollici Non Rivestiti)
|Prezzo||EUR 195,90||EUR 149,60||EUR 167,99||EUR 147,01||EUR 104,99||EUR 108,00|
|Spedizione||EUR 4,00||EUR 14,30||EUR 5,90||Spedizione GRATUITA||EUR 5,90||EUR 1,00|
|Venduto da||ERRESSE-SHOP.IT||Better Kitchen||4Gooddeals||Amazon.it||4Gooddeals||C O T O M|
|Materiale||Acciaio inossidabile||porcellana||acciaio||argento||argento||Metallo; Metallo|
|Taglia||32 cm||—||—||9.5 cm||—||16 pollici non rivestiti|
|Caratteristica speciale||Capacità:5,5 L||Capacità:6 L||Capacità:8,5 L||Capacità:4,8 L||Capacità:3 L||—|
La cura e precisione in tutti i dettagli. Materiali di prima qualità. Conoscenza e tecnologie moderne sono i punti di forza di Demeyere.
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It is important to view the range and wok as two parts of a cooking team. When I started using a carbon steel wok on an electric range, it soon became clear that it was not possible to generate enough heat to keep the temperature inside the wok from sagging every time a quantity of vegetables or meat was added to the wok. Carbon steel has a relatively poor ability to conduct heat (compared to aluminum) and store a large quantity of heat (compared to cast iron), so it does not maintain a sufficient temperture for stir frying on an electric range.
After the carbon steel wok, I tried a cast iron wok. I was using a Western style (thick) cast iron wok. While it worked much better than the carbon steel wok for maintaining a sufficient temperature for stir frying (once you get a thick cast iron wok hot, adding vegetables and meat does not cause a major sag in temperature as the thick cast iron stores a lot of heat). Since a seasoned cast iron wok is a nonstick cooking instrument, this seemed like a good solution at first. The one problem (I don't mind the weight, but this might be an issue for some cooks) is that once the cast iron wok is hot, it is going to stay hot for a long time. Lowering the temperature at which you are cooking in the wok takes a long time. Since being able to quickly increase and decrease temperature is an important part of stir frying, this is a major flaw with the Western style thick cast iron woks. I do not have any experience with the thinner Chinese style cast iron woks.
Because much of my cookware is Demeyere and I think it is all wonderful, I next tried the Demeyere Apollo 12.6 inch wok. This wok has stainless steel exterior and interior layers, and uses interior layers of aluminum for excellent heat conductivity (only copper would be better). The wok heats up fast, maintains a high enough temperature for stir frying even when food is added, and cools quickly when removed from heat.
Even on my electric range, I felt the Demeyere wok was superior for stir frying than either the carbon steel or cast iron woks. Shortly after acquiring the Demeyere wok I moved, and began using a gas range. The gas range is a major improvement for stir frying over an electric range --- there is no denying the advantage of having more BTUs and the ability to rapidly control them.
So for someone who wants to stir fry at home. get a gas range if at all possible. On either type of range, the Demeyere wok is my favorite wok to cook with (although on an electric range the thick cast iron wok is also a contender, as it can store a tremendous amount of heat and offset the slow delivery of BTUs by the electric range).
I also greatly appreciate the fact that there are no rivets on the interior of the Demeyere wok (the handle is welded on), so cleaning the interior is easy. I find the need to carefully scrub around rivetes to remove small food particles time consuming and bothersome.
I never have the problem about the burnt oil in the top rim area, it's as easy to clean as other areas. The wok is made in Belgium, it was engraved underneath the handle.
Just a word of advice - for expensive items, it is better to order online direct with the manufacturer to avoid faked or returned products. In this case, Zwilling (now owns the Demeyere brand) doesn't have this available. So I ordered it from Sur La Table which is a reputable company that I trust!
Demeyere cookware has Silvonix finish that creates a non-stick cooking surface over the multi-ply cooking area. It makes the pot very easy to clean. This wok has a 7-ply cooking surface but these layers do not extend all the way to the top. There is an inch of cooking surface near the rim that is quite thin. While cooking at high temperature, the splashed oil will burn in that top rim area and would not come out without serious elbow grease. This will not happen in any other part of the wok because it has 7-ply surface. Why would they have a such a thin surface near the rim area is hard to understand. The old Calphalon wok that this wok replaced had this issue and cleaning the entire top area was a chore. I was hoping to avoid that by getting this expensive wok. Unfortunately, it did not work. It is still better than the old one as the burned oil is confined to the top 1 inch area only, but it should not be like this.
Few other things: 1. It is not as heavy as other Demeyere cookware items I have. I am a bit surprised because it is also 7-ply as others. 2. It claims to be made in Belgium, but does not say so at the bottom. My all other Demeyere pots have Made in Belgium engraved at the bottom. Hope it is not made in China or somewhere other than Belgium.
Overall, disappointed with this particular cookware peice.