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Reviewbucket.co.uk scanned the internet for Swift 14inch Heavy Gauge NonStick Wok reviews.
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For Swift 14inch Heavy Gauge NonStick Wok, 272 customer reviews collected from 3 e-commerce sites, and the average score is 3.9.

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Amazon has 266 customer reviews and the average score is 3.9. Go to this seller.
Ebay has 5 customer reviews and the average score is 4.8. Go to this seller.
Onbuy has 1 customer reviews and the average score is 5. Go to this seller.

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1.3.2011

I wanted to write to say how good a wok this is. While it is flat bottomed, for my flat's gas cooker without a proper wok gas ring, it's a compromise I need. The wok is heavy (2 kg/ 4+lb) but considering that it's carbon steel it's certainly lighter than a large cast iron fry or crepe pan. It is very good at distributing heat and once it's seasoned properly (key word properly), it's easy to cook with and easy to clean up. Both handles have two rivets and the combination of long handle and short bail, both sheathed in wood is the best combination I've found.I have to wonder whether the negative reviews are in fact against the wrong product.They certainly sound like they are for a non-stick wok whose coating has started to flake using very high heat and metal utensils.To season this wok, I scrubbed off the factory sealer with a steel pad and soap, dried, applied and rubbed in a very light film of rape seed oil, then "burnt" the wok, heating different sections in the gas flame until they turned blue. Be careful of the wood handles. Let cool gradually. Then with ongoing use, the wok gains further seasoning, especially if you follow the same principles cooks used to with cast iron.I can't recommend this wok highly enough for serious home use. I've been looking for a carbon steel wok for some time and this has satisfied all my requirements.* My original review was in 2011 and 4 years on (2015) I wanted to add a couple of comments. The wok reviewed has become my most frequently used cooking pan now and is more "non-stick" than ever. But that may be because I don't scrub off the carbonised seasoning the pan has gained over time. Many of the 1-star reviews seem to complain about rust and I have to wonder if this is because they scrub the seasoning off without letting it build up, having been used to stainless steel and not carbon steel. I never touch the inside of my wok with soap or detergent. I remove any residual food using a steel wool pad or bamboo scrubber that doesn't hurt the seasoning and then use high heat to sanitise it rubbing it with paper towels with a drop of oil that is burnt off. I'm going to try the coarse salt trick that I saw in a review as well. I've included a picture of my wok and scrubber. Note, that there is no oil on the wok; the shine is from the smoothness of the seasoning. (hopefully the picture shows that detail).
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26.3.2013

This wok has been great so far (almost four weeks).Seasoning it was fairly easy and I took a lot of time over it at the start to make sure I got it right. Make sure to wrap the handles in foil or a wet cloth when you tilt the wok to heat the edges during the first stage of seasoning (heating it through the yellow/blue/black colour changes) or you might burn the wood. The one part that is a bit tricky is removing the factory coating as it is a little bit hard to tell if you are actually getting the stuff off. You will see when you go to the first stage of seasoning (heating the wok) if there is any of the factory coating left because it will appear as burned matter on the wok. Anyway,follow the instructions that come with the wok (which are also word for word the same as many of those you will find if searching on line) to season it and you will have no problems BUT YOU MUST SEASON IT BEFORE USING IT. Mine is now progessing to black all over nicely and it's cooking like a dream.I've used the wok pretty much every day since I got it and it's given excellent results every time. It is quite heavy so if you are not used to the weight of a carbon steel wok be prepared for that. It is quite spacious (even though most of the time you won't have it anywhere near full) and transmits heat very well. Even on a home gas range you can get the temperature very high and the heat spreads very well to all parts of the wok so you get the "steaming" effect as you add sauces around the edge of the wok.Excellent wok and I recommend it highly.
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4.1.2021

First impression after 2 days of use is this is a very good quality solid wok, it’s heavy like other reviewer said but not too heavy and 2 handles definitely helps to lift the wok.It’s a very good wok but it’s uncoated, so you need some initial works before first use. The instruction of initial seasoning and cleaning printed inside the package is very useful. You need to first wash off lacquer coating, then seasoning and wipe the oil off with kitchen towels 4-6 times until no black residual in the kitchen towels, it took me only 3 times to have no black residual left on the kitchen towel. This process take some time but it’s a must and definitely worth it, and if you don’t follow this steps,you may have brown burning marks like other reviewers had which is the lacquer coating to prevent rusting in the transport from the manufacturer. Also important to wipe the water off the wok after cleaning will prevent the brown marks on the wok.It’s uncoated wok, so I know it take more time and care than non-stick wok, but I have done my research and know this is going to be so I went for this wok after research.My advice for choosing the wok: If you use the wok to cook everyday and want healthy non Teflon wok, this uncoated wok is definitely the choice, and it gets better after more usage. But if you only use wok to cook once/twice per month, then I would recommend the non stick wok as the best way to maintain uncoated wok is to use it often.
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25.11.2015

I went into this with knowledge of wok seasoning and the process involved, but sadly no experience. Experience would have taught me that when they say to scrub thoroughly to remove the anti-rust coating they mean REALLY thoroughly. Get a good metal scouring pad and just go to town, or you'll regret it later. In terms of actual seasoning, I have spent many, many hours attempting to get and even season on this thing. I've used sunflower oil and coconut oil, but no matter what I do I get peeling on the bottom third of the wok. The sides I can get to a delicious glossy black sheen, but the botto it seems always wants to peel up somewhere,and whenever I attempt to fix that I get peeling elsewhere.I'm rather at a loss at this point and am considering stripping the whole thing down and starting again. I do believe that this is an error from lack of experience on my part rather than the wok itself, so I won't judge harshly for that.What I can't forgive though is the wobbly handle that even after hammering the rivets together some more refuses to stay solid. The quality is otherwise excellent, but the cheap rivets make me question the longevity of the piece if used for vigorous toss-frying.
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14.8.2012

After using cheap and nasty non-stick woks, which tend to shed their non-stick coating after repeated use, I thought I'd try a more authentic carbon steel wok. If you take the time to season the wok properly (instructions are included with the wok) then the result is, in my opinion, infinitely better than a non-stick version. The wok is pretty heavy, because it is made of thicker gauge steel, but there are two handles to help manage the extra weight.It's true that this kind of wok requires a little extra TLC from the outset because, being steel (not stainless!) it will rust if not looked after properly, but it really doesn't take that much effort (just make sure it is hand washed and thoroughly dried,then optionally smear a thin film of cooking oil over the inside/outside for extra protection). The wok is a decent size too, so less likely to throw the contents all over the hob.All in all I'm very impressed with this, it feels good quality and, like all 'proper' woks, promises to get better and better with age.The item turned up within estimated time and was well packaged too.
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19.4.2015

I have mixed feelings about this wok. It is definitely very good for cooking. It is also one of the few proper carbon steel woks available on Amazon. Non stick woks are simply terrible in my view for proper Chinese cooking and are not supposed to be heated to a hgh enough temperature to cook good stir fry food. My swift spice wok is very well conditioned and I do not have trouble getting a traditional "wok hay" effect with my cooking. All of this would have driven me to give it 5 stars. However the build quality is not great. My 2 x 12" ones are already past it within a year as the rivits have loosened to much.Plus these woks will rust very quickly if any water is left in them for more than a very short time period (though this can be rectified by giving the wok a"wok facial"...google for videos). So in my opinion still the best work on Amazon for stir frying, therefore 4 stars. It is also inexpensive. However surely Amazon can find something better (I would be happy to pay more for a better product).
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1.2.2015

I bought this wok 2 years ago after coming back from Thailand in love with Thai food. I watched street food vendors time and time again make food that blew away the best NY restaurant fair, and on coming back immediately looked for a wok to call my own. After some research, the Swift Heavy Gauge is what I settled on, and now, 2 years later, I can say I made the right choice. The food prepared on it got better and better, and I credit that not just to my improving cooking skills,but also to the Wok becoming better and better over time. I am attaching the picture of it - the patina has gotten more and more beautiful as the time went on, it has become more and more non-stick,and any buildup on it is easily removed by scrubing 2 tbsp of coarse-grain salt with 1 tbsp of oil on a heated surface (courtesy of Grace Young). I am attaching the picture as material evidence :) Looking forward to decades of great stir-fries
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9.3.2010

I bought this Wok on the strength of the other reviews here and....Yes, it's heavy, Yes, it's as close to a professional Wok as you're going to get and Yes, it's great value for money. This Wok is NOT non-stick , you need to 'season' it. This means heating up the Wok and adding oil until the carbon disappears. This makes your Wok effectively non-stick. I created my first meal and loved it. One thing I did not consider however was after I cleaned it, (just rinse in water to preserve the non-stick coating of oil), the wok has a very strong (if not unpleasant) aroma (because of the seasoning). Since I have an open plan house, this means that my living room now smells like a Chinese kitchen.I gave this Wok 5 stars as it does a great job of cooking your food quickly and efficiently but personally, I'm going to invest in a non-stick model so that I can clean it after every use and keep it in showroom condition.
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31.8.2013

First great delivery as always the wok looks really nice tho it is a tad heavy but I was expecting this from the start the conditioning process is'nt as easy as I hoped but managed to do it after awhile I strongly advice that people watch a video of someone doing it first as its easy to know then what colour its meant to turn.Also don't buy this unless you have gas hobs you wont be able to get it hot enough to condition it and may as well go for the non-stick version. Looking back the non-stick version may have been better but I wanted the more authetic feel and know how short lived some non-stick products are.I give this 4/5 as although the wok is great the handles could be a little tighter and the instructions could show pictures of what to expect when conditioning as this would make it alot easy for a novice.
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29.11.2013

After finally giving up on my 10 year old wok that was both rusting and sticking, I finally decided to replace it. I settled on this one and I wasn't disappointed. It's brilliant! I was a little worried about the seasoning part but the instructions were clear it turned out to be pretty easy, if a little smokey (open a window while you do it). It's a lovely large size and food slides around the wok with no sticking at all. Washing up is easy and the helper handle is really handy when the wok is full. I've had no problems with rusting like a few people mentioned. One tip is to heat the wok for a short time after washing and wiping dry to evaporate any remaining moisture before storing in the cupboard.I highly recommend this wok. I took a while to decide which one to buy, but I'm very happy with my purchase.
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16.3.2015

Does great, but appears rusty each time I want to use it, meaning I have to clean the brown rust several times b4 each use. Wether this is expected I'm not sure.Just an update on this product.It really works, I mean if you're stir frying small or large quantities it does it well with no sticking, however i tend to use very little oil just as a base, i have tried without oil and it depends on what you're placing in it. It does work well and a good conductor of heat too.Its worth buying.My clause is the weight , lol its heavy so most times I have to encourage myself to think of my expected food outcome just to motivate me to carry it out and use.Very sturdy and heavy.I'm contemplating getting asmaller size too for light stir fries.
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29.9.2010

HiI purchased this wok a year ago. It was very well priced at the time-I must have had the bargain of a lifetime £11.50 is what it cost then.It works extremely well, is as stated heavy duty i.e. It will last . I had to season it but that was not at all difficult. I use it fairly regularly and find the wooden handles most useful. They don't get hot. My original genuine chinese wok has no such refinement only two small iron handles and boy oh boy they will sear flesh from your hand so I'm grateful for the wooden helper handles.Very little sticks and the pan is coming along just great. Age improves - Well mostly anyway.An excellent simple product Highly recommended.BFJ

24.5.2008

My wok arrived yesterday. Earlier in the day I'd been out buying all the ingredients to make my first stir fry. IT was good!This wok is really high quality. It's solid and heavy and gives you a sense of 'I can master any oriental cuisine'. At only £12 you can't really go wrong here.The heavy steel pan has a couple of strong hard wood handles which aid the cooking process - you'll need to use two hands as the wok is pretty heavy!.This is my first wok and my first attempt at stir fry. So, for £12 I bought a high quality wok which will last me a long time, but if I fail or get bored with stir fry, I've only "wasted" £12.Add to Basket.

29.1.2012

I brought this wok for my sister for christmas and we all had a goodlaugh at the size and weight of it- i'm telling you, this is somemighty wok. After using this for a while you should have forearms like Popeye.To be honest, i am not a wok expert, but it looks fab and i am sure it willlast into the next millennium.The only downside is it needs seasoning-instructions are provided- but my sisterdecided to get someone else to do it as she wasn't confident, so if you decide to buy itbear in mind you will have to prepare it first.Anyway, as far as i am concerned it was a good buy at just under £20. Recommended.

22.8.2013

I bought this for my partner, to replace our old wok which had seen better days. My partner does most of the cooking and uses a wok for just about everything. This wok is great, the perfect size and shape. He loves it. I now rank third in his loves: first is his car and second is his new wok.Re complaints from other purchasers: The main thing to remember with any carbon steel product is that it is not the same as stainless steel. Carbon steel will rust if not prepared and treated properly. If you are unsure of how to prepare the wok, there are number of websites with instructions on how to season the wok, etc.

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