Brand new 👏 Breville EW30XL Electric Gourmet Wok 🤩

4 reviews for Brand new 👏 Breville EW30XL Electric Gourmet Wok 🤩

1. 

   Rated 5 out of 5

   RDSWY4 – March 5, 2010

   11/6/2013: Just used my Wok again last night. Although I am now not a fan of *any* kind of non-stick coating, I must say that I have never had any of this coating come off into my food. Breville did an amazing job on this Wok.Updated 3/24/11: I still love this small appliance. The scratches I mentioned below are nothing to be concerned about. The Wok is holding up much better than I ever expected. I can’t imagine not having this in my kitchen now.A couple of weeks later… I have used my wok to make chili… yes chili! It turned out great. But, even though I have only *ever* used the included plastic spatula in the wok I see several scratches! This is very disappointing! I still love the wok… but am really scared at what I might see in a few months regarding the “non-stick” surface.I have been cooking my own Chinese food from scratch for many years. I have never had a wok and always used frying pans or whatever pot was available that was big enough… I was missing out on a lot of unique flavor! I always wondered why my Chinese food, though good, just didn’t have that same flavor as what you get in a Chinese restaurant. Now I know why!!! You need a wok! I have only used this once so far (as I just received it a few days ago), but I have to say from the moment I opened the box I could see quality. I was skeptical to buy yet another product made in China… but if the Chinese do have one thing right… it’s they definitely know how to make a wok! The temperature control is absolutely amazing. You can adjust it in very small increments if needed… but most stir fry is done on the SUPER HOT “high sear” setting. Talk about quick… talk about sealing in flavor. It really does it’s job and I am very happy with the purchase. I was scared to spend this much money on another kitchen “gadget”… but I can guarantee that this will be one that I will use all of the time! One more amazing feature… the non-stick coating. And I mean it is non-stick. I’ve had so-called “non-stick” coatings on pans before… well, this one is real! Wipe it out with a paper towel right after cooking, or use a damp cloth while the wok is still warm and anything will wipe out immediately. I highly recommend this appliance. I am salivating at buying the Breville Toaster Oven. If it is anything like this wok I can only imagine what kinds of things I can cook in it. Thanks Amazon for including such a quality product in your line up!

2. 

   Rated 5 out of 5

   David L. Wroughton – April 2, 2011

   I should say up front that I had never cooked in a wok before I purchased this one. The day that this arrived, I unpacked it, skimmed the instruction booklet, headed to the supermarket, and proceeded to cook one of the best dishes of fried rice that I had ever enjoyed. I’ve had the wok for about a month now, and have used it at least twenty times, and am very pleased with the results. I’m not going to go into the many virtues of this wok since those have been well covered by other reviewers.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!

3. 

   Rated 4 out of 5

   Sunshine – February 4, 2012

   I am very pleased with my Breville EW30XL Electric Gourmet Wok. It was packed well, arrived in a timely fashion and in good condition. The Wok heats quickly and evenly and does a good job in cooking food. It cleans up easily. I’ve had the Wok for a month or so, using it three or four times a week, and it is not showing any wear or discoloration. The only reason I gave only four stars is that, for me, the wok and it’s lid are big and clumsy, and I find it difficult to pour out the food or dip the food from the unit. When cooking, it is sometimes difficult finding a spot to put a lid that is that big, hot and full of steam. I’ve learned to think about that before I start cooking. If the Wok had a nice long cool-to-the-touch handle, that would make dishing up the food much easier. Overall, I am happy I made the purchase.

4. 

   Rated 5 out of 5

   coffeegirl – July 26, 2021

   The inner box with the wok in it look like it was sitting out in the rain for several days months ago. Wok inside look brand new and works great. After I threw the box away a week later tried to register it on Breville site. Could not because this model didn’t even show up on their list. Wish I took a picture of the box.