Header banner
Revain logoHome Page
wok cast iron richardson sheffield with a wooden lid made of cedar, 4.2 l. logo

Wok cast iron Richardson Sheffield with a wooden lid made of cedar, 4.2 l. Review

1

·

Very good

Revainrating 4 out of 5  
Rating 
4.0
Home and Kitchen, 🍽️ Kitchen & Dining, 🍳 Cookware, 🍽️ Kitchen & Dining

View on AmazonView on ЯM

Media

(7)
img 1 attached to Wok cast iron Richardson Sheffield with a wooden lid made of cedar, 4.2 l.
img 2 attached to Wok cast iron Richardson Sheffield with a wooden lid made of cedar, 4.2 l.
img 3 attached to Wok cast iron Richardson Sheffield with a wooden lid made of cedar, 4.2 l.
img 4 attached to Wok cast iron Richardson Sheffield with a wooden lid made of cedar, 4.2 l.

Description of Wok cast iron Richardson Sheffield with a wooden lid made of cedar, 4.2 l.

The Richardson Sheffield cast iron wok with a wooden lid is a great find for those who have long wanted to cook something on the fire beyond the usual barbecue. Stew, boil, fry - the universal cast-iron WOK will cope with any task. Cast iron cookware has a number of advantages: it warms up better and keeps heat longer than cookware made from any other material. This wok will be a great addition to your BBQ set. Comes with a lid made of Altai cedar. Characteristics: WOK material: cast iron. Size: 32x10.5 cm. Volume: 4.2 liters. Weight: 3.55 kg. Diameter: 30 cm. Cover material: cedar. It is possible to wash the goods only by hands (no abrasives and aggressive agents)

Reviews

Global ratings 1
  • 5
    0
  • 4
    1
  • 3
    0
  • 2
    0
  • 1
    0

Type of review

Revainrating 4 out of 5

I like everything, the price and the quality are both ok.

a wooden lid is a controversial decision, as for me, I didn’t understand what it was for at all, I bought a metal flat one in Auchan

Pros
  • a wok with a bottom wide enough to work well on an induction hob
Cons
  • poor casting quality, all in cavities, took it to the dacha and polished it with an earpiece, lost burnishing from the inside, but even with the initial layer of soot, it became much less sticky after grinding, after three or four cooking it became generally normal