Breville EW30XL Electric Gourmet Wok

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!

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.

I'm a guy and cut my teeth on the traditional wok used over a gas stove 20 years ago. Bought this one as a gift for my wife, but with that came my promise to do most of the Chinese cooking! She was skeptical at first, but now is sooo grateful!This wok is superior to a traditional one. Has become the workhorse in our kitchen. I also like cooking with cast iron and this wok's moderate mass makes for stable cooking temps. We use it to heat tortillas, make omlettes, make crepes, stir fry julienned zucchini in place of pasta, and of course for some great Chinese cooking. I even make homemade pasta sauce and sautee vegetables for cajun bean soups in it. Heat is great and adjusts quickly and easily. I really like the large dial. Did some Chinese burritos (Mu Shu pork/chicken) for some friends. When it came time to serve, just popped the controller off and placed the entire wok in the table. A nice presentation and everybody just dug in! Can donate the traditional one! I should also add that for as hot as this thing gets, I have never burned myself on it.Cooking surface shows it has gotten a lot of use over the past 8 months but has retained its integrity. The spatula that came with mine works great. Bamboo utensils might decrease the service life of the non-stick surface. We usually cook with very high heat with a minimum of oil and it is possible that some things can stick a bit. But de-glazing before it can burn with a teaspoon of water quickly releases anything that sticks and adds color and flavor to the dish. Also makes cleanup a snap!Some have remarked that the base is difficult to reinstall after cleaning. Personally, have no problem with it. Can usually get it back on and latched in under 30 seconds. To clean it well, it would be best to take the handles off, but over the time we've had it have not done that. Have always managed to get a paper towel in the space between the handles and the unit. The large glass dome is nice and heavy, I just have a hard time keeping it sparkling clean. It also has a loop in the plug to insert a finger to make it easier to extract it safely from the electrical receptacle.Anybody who enjoys cooking with a wok will appreciate the quality and sturdiness of this appliance. Would make a great gift and I have at least 2 people lined up for it.

I use the wok with the provided spatula all the time. I'm concerned about the fact that the non-stick coating is flaking off. I'm contemplating buying a replacement but don't want to invest in another peeling wok.

I like everything about this wok except the nonstick surface. The nonstick surface began to show tiny pitting in the first year and I ONLY used the provided spatula, never cooked above 10 (it goes numerically to 14 plus a "High Sear" setting), and carefully washed it per the instructions. It's now has almost two years of use and I need a new one as the nonstick is flaking so badly I'm afraid to eat the food prepared in it.It was initially a great wok but has a very poorly bonded nonstick surface. I should point out I used it 2 times / week, so if you only plan on occasional use it may work better for you.