4 Year Kitchen Protection Planfrom Asurion, LLC
- Covers failures due to power surge and other mechanical and electrical breakdowns.
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- Plan term and select coverage begins date of purchase and is inclusive of the manufacturer's warranty. All other coverage begins after the manufacturer's warranty expires. Plan is fully refunded if canceled within 30 days.
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Breville EW30XL Electric Gourmet Wok
|Price:||$389.00 + $11.57 shipping|
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- 18-1/6 by 15-1/6 by 7-7/8-Inch; weighs 11-4/5-pound.
- Quick-release removable base is dishwasher-safe
- Heavy glass lid with steam vent and stainless-steel rim
- 4-Layer quantanium non-stick cooking surface
- Butterfly element with 14 heat settings plus a high sear option
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|Sold By||Shop Keyless||Amazon.com||Amazon.com||Amazon.com||etailz||Amazon.com|
|Item Dimensions||18.1 x 15.8 x 8.2 in||14.2 x 15.4 x 7.9 in||—||—||16 x 14 x 8.75 in||23.25 x 14 x 5.67 in|
|Material Type||Stainless Steel||Metal||Cast Iron||Carbon Steel||Steel||steel|
Whip up healthy and delicious stir fry dinners with this handsome and convenient electric wok from Breville%2E The variable heat control has 15 settings%2C including a %22high sear%22 setting%2C so you can precisely control temperature and cooking time%2E
The Breville gourmet wok updates the electric wok design in every detail. For starters, its 1500-watt butterfly element is recessed around the base to create a heat zone over the entire surface--excellent conditions for quick searing and stir-frying. The variable heat probe includes 14 settings plus "high sear" for precise control, and the 14-inch-diameter die-cast wok bowl is roomy enough to handle whatevers ready in the garden. Designed for simpler clean-up, scratch-resistance, and reduced-fat cooking, the woks surface is a four-ply Quantanium coating, combining titanium-reinforced mid-coats with a durable nonstick exterior. The glass lid is satisfyingly heavy with a stainless-steel rim and a convenient steam vent. The most striking difference between this and your old electric wok is the quick-release base that lets you put everything but the temperature probe and power cord in the dishwasher. Breville also includes a temperature indicator light, a booklet of recipes and tips, and a plastic spatula. --Emily Bedard
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I will say that I have not had any of the problems with the surface that some reviewers have, but neither have I washed the wok since I bought it. I do occasionally disassemble it to clean any bits of rice that have fallen between the cooking surface and the cradle that it sits in, but so far I have found it sufficient to simply wipe clean the cooking surface with a clean dry paper towel while still hot. The surface is so non-stick that all food residue comes off quite nicely, though you do have to be careful not to burn your fingers. The next time I use it, I once again wipe the heated surface with a paper towel before adding the oil. That probably grosses some of you out, but I suggest that if you try it, you will see how clean the wok is between uses, plus you never have soap residue on the wok surface.
The rest of this review, I will give a few tips that may make your wok experience more enjoyable, even though most of the readers probably already know these.
1. Hot wok-Cold oil. Always heat your wok to full heat before adding oil, then immediately add the food being cooked. I prefer peanut oil. That is what is used in most Asian restaurants in the U.S. It has a high smoke point and doesn't add any strong flavors like smoked sesame oil does (though my son loves the food where I use the sesame oil). Experiment with oils to find what you like, but use an oil with a high smoke point.
2. Perfect fried rice. Never use freshly cooked rice to make fried rice unless you like your fried rice to be mushy and gummy. Cook your classic rice a day ahead of time, fluff it, and store overnight (or two or three) in a closed container in the fridge. This will kill the mush and ensure a nice fried rice that is not too sticky.
3. Oyster Sauce - If you've never used it, (or heard of it), it will take your fried rice or lo mein noodles to a whole new level. A subtle flavor that makes a big difference. If you want a nice sweet sauce for your meats that's not overpowering, try Hoisin sausce, or sweet chili sauce, which also has a nice subtle heat but should be used sparingly due to the sweetness.
4. Fresh vs. Frozen - I'm not going to argue that frozen vegetables are better than fresh because they are clearly not. They are, however, easier, cheaper, and faster. My local supermarket (and I live in a very small town) carries a "seasoning blend" that consists of finely chopped red and green peppers, onions, and celery. No time, no waste, dirt cheap, and delicious while adding some nice color to your dish. These always go in second, right after the oil. If you're cooking for your boss, and planning on asking for a raise, use fresh. If you're cooking for your in-laws, use the frozen. They are going to love the food and either love you or hate you anyway. There are a number of frozen vegetable blends that you can choose from.
5. Velveted Meat - The difference that this technique will make for your stir-fry meats cannot be overstated, and it is quite simple. For each pound of meat, (I've used it for chicken, pork and beef), thorougly mix one egg white, one tablespoon of corn starch and one tablespoon of water. Add the mixture to the meat and marinate for at least 30 minutes (I usually do it overnight). You may also add any spices that you wish for the meat. Once it has been well-marinated, bring a sausepan of water just to a boil, add the meat, and blanch for one minute and then drain well in a colander. Then stir-fry as usual. This technique locks in the flavors of the meat and gives it a nice velvety-smooth texture that is unmatched in flavor and tenderness.
I hope that this has been helpful to some of you, and happy woking!