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Message
A really good wok?
Posted on 8/26/15 at 8:39 pm
Posted on 8/26/15 at 8:39 pm
Does anyone know what to look for?
Posted on 8/26/15 at 9:21 pm to lesserof2weevils
A thin steel one works best, just season it well. I bought mine from a restaurant supply store for under 12 dollars. I built a ring burner for mine and use it to fry fish
Avoid the high dollar cast iron and stainless with a core woks.The whole idea is to have a hot spot.
Also get a round bottom
this is close to the one i have-- LINK
Avoid the high dollar cast iron and stainless with a core woks.The whole idea is to have a hot spot.
Also get a round bottom
this is close to the one i have-- LINK
Posted on 8/26/15 at 9:25 pm to misterc
Also that site has different sizes. Mine is a 18 inch, I think the 14 might be a little tight if your cooking a larger meal
Posted on 8/26/15 at 10:12 pm to misterc
Why do you use it to fry fish??? Really curious about this.
Do you also use it for stir fry?
Do you also use it for stir fry?
Posted on 8/26/15 at 10:15 pm to lesserof2weevils
Buy one from here.
https://www.wokshop.com/
Ours is about 12 years old and it's something we'll have forever.
https://www.wokshop.com/
Ours is about 12 years old and it's something we'll have forever.
Posted on 8/27/15 at 5:53 am to lesserof2weevils
quote:
Why do you use it to fry fish??? Really curious about this.
Do you also use it for stir fry?
I mainly use it to stir fry but I find my fish comes out a lot crispier when fried in the wok. You just have to use a ring so it does not roll over full of hot oil...
Posted on 8/27/15 at 6:44 am to lesserof2weevils
1 - Carbon steel will cook better, once seasoned.
2 - Round bottom cooks better with smaller amount of oil.
3 - Needs a good handle so you can work it (flat, at an angle, swirling, emptying, etc.)
4 - Most people like and use a ring to hold the wok over the fire. Unless you have a wok holding grate on the stove.
5 - If using electric, a flat bottom wok probably works better.
6 - I like a lid to steam in sauce - for just a moment, but still desirable.
7 - If you pay more than $25-30 dollars for a home wok, you are probably paying too much.
8 - There are two ways to fabricate a carbon steel wok. Turning it on a mandrel and hammering it out to shape. Old traditionalists like hammered better, but there probably isn't a lot of difference for most folks. Hammered fans say the food can be pulled up out of the hottest lower area of the wok and stay where you drag it better on a hammered finish.
9 - I think a non stick (Teflon coated) wok would be a waste
Probably more to consider, but that is all I have.
I have three woks. That is probably two more than I need.
2 - Round bottom cooks better with smaller amount of oil.
3 - Needs a good handle so you can work it (flat, at an angle, swirling, emptying, etc.)
4 - Most people like and use a ring to hold the wok over the fire. Unless you have a wok holding grate on the stove.
5 - If using electric, a flat bottom wok probably works better.
6 - I like a lid to steam in sauce - for just a moment, but still desirable.
7 - If you pay more than $25-30 dollars for a home wok, you are probably paying too much.
8 - There are two ways to fabricate a carbon steel wok. Turning it on a mandrel and hammering it out to shape. Old traditionalists like hammered better, but there probably isn't a lot of difference for most folks. Hammered fans say the food can be pulled up out of the hottest lower area of the wok and stay where you drag it better on a hammered finish.
9 - I think a non stick (Teflon coated) wok would be a waste
Probably more to consider, but that is all I have.
I have three woks. That is probably two more than I need.
This post was edited on 8/27/15 at 6:47 am
Posted on 8/27/15 at 7:19 am to lesserof2weevils
Is there an Asian Market near you? Start there, I have a 10 year old hand hammered wok that I still use and its awesome. Don't get a Teflon coated model, you want the food your cooking to be able to stay up on the sides somewhat that's where the hand hammered part comes in. Mine has some smal ridges that aid in this.
Amazon Link, mine looks similar to this.
Amazon Link, mine looks similar to this.
This post was edited on 8/27/15 at 7:29 am
Posted on 8/27/15 at 10:15 am to misterc
I'm going to jump on this thread instead of creating a new one for a question. Do you folks who stir fry marinate your meat before cooking?
I wouldn't do it for fish or shrimp but I tried marinating pieces of chicken overnight and it came out tasting great. I'm thinking about trying a marinade with pieces of beef.
I wouldn't do it for fish or shrimp but I tried marinating pieces of chicken overnight and it came out tasting great. I'm thinking about trying a marinade with pieces of beef.
Posted on 8/27/15 at 10:38 am to Zach
My wife definitely marinades chicken before we stir fry and it's very good
Posted on 8/27/15 at 10:50 am to Zach
When I'm using Chinese 5 spice, I marinate the beef or pork (orange juice, soy sauce, red pepper flakes, the five spice, and sometimes honey).
Posted on 8/27/15 at 11:02 am to Darla Hood
For the chicken I used Gen. Tso's, honey and lime juice. I'll add orange juice next time.
Posted on 8/27/15 at 1:41 pm to lesserof2weevils
quote:A wok is an excellent vessel for deep frying. The width of it holds the heat nicely. I have both round bottoms and flat, both serving their purpose. With my electric stove, I can set the round one on a ring on high, and the oil is usually kept at a constant 375 degrees.
Why do you use it to fry fish???
Perfect for frying whole fish like snapper.
I used to snatch up woks at rummage sales for just a couple of bucks, and with a little elbow grease, they're back to new.
Posted on 8/27/15 at 6:17 pm to Degas
Is it possible to generate enough heat on a regular range top?
Posted on 8/27/15 at 9:07 pm to CHEDBALLZ
Is hammerrd harder to clean?
Posted on 8/27/15 at 9:09 pm to Zach
I would think that if you have time, marinaded is always best. But go easy on salt.
Posted on 8/27/15 at 9:30 pm to lesserof2weevils
I am stuck with an electric stovetop, so a round bottom doesn't work very well. I like the lodge cast iron wok. It has a flat bottom on the outside and a round one inside and you can let it heat up until it's very hot. For stir-fry, you want very high heat. Works great for me.
Posted on 8/27/15 at 10:13 pm to VOR
quote:
Is it possible to generate enough heat on a regular range top?
Easily. As said, flat bottoms work best on electric stoves.
I mentioned earlier that a wok holds in heat perfectly for frying, and what I meant to say with the wide width of it, the splashing is kept to a minimum.
Posted on 8/28/15 at 5:28 am to lesserof2weevils
No.., they pretty easy to maintain. 100,000,000 Chinese use them.
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