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I Wanna Wok
Posted on 11/24/21 at 11:46 am
Posted on 11/24/21 at 11:46 am
Cast Iron vs Carbon Steel vs NonStick
Flat bottom vs Curved bottom
Lid vs No lid
Seasoning required vs No seasoning
I didn't know there was so much research to do when buying a wok.
Can yall educate me?
Flat bottom vs Curved bottom
Lid vs No lid
Seasoning required vs No seasoning
I didn't know there was so much research to do when buying a wok.
Can yall educate me?
6
Posted on 11/24/21 at 11:59 am to deeprig9
In my inexpert opinion:
Carbon Steel
Flat bottom if electric burner, curved if gas
No lid but get a splatter guard
Seasoning required because factory seasoning won't hold up as well and you might want to strip it anyways
Carbon Steel
Flat bottom if electric burner, curved if gas
No lid but get a splatter guard
Seasoning required because factory seasoning won't hold up as well and you might want to strip it anyways
Posted on 11/24/21 at 12:01 pm to deeprig9
Depends on what you are going to use for your heat source as to the shape of the bottom, but you definitely want carbon steel - not cast iron or non-stick.
Sometimes I use mine to steam things, so a lid is very handy.
Here is a video for Alex the French Guy on his search for a wok. His needs may be different than yours, but he has some good info.
LINK
Sometimes I use mine to steam things, so a lid is very handy.
Here is a video for Alex the French Guy on his search for a wok. His needs may be different than yours, but he has some good info.
LINK
Posted on 11/24/21 at 12:07 pm to deeprig9
Non-stick won't stand up to the heat require for proper wok cooking temps.
Carbon steel or anodized aluminum, it's lighter and quicker responding.
Bottom depends on your setup. Our range top has reversable grate and the center grate has four prongs that support the wok over the largest burner, so either will work, but both of ours have a 4-5 inch flat bottom.
One of ours came with a top, but I've never used it. Might be handy if you use the wok for something other than stir fry.
Carbon steel or anodized aluminum, it's lighter and quicker responding.
Bottom depends on your setup. Our range top has reversable grate and the center grate has four prongs that support the wok over the largest burner, so either will work, but both of ours have a 4-5 inch flat bottom.
One of ours came with a top, but I've never used it. Might be handy if you use the wok for something other than stir fry.
Posted on 11/24/21 at 12:17 pm to r3lay3r
So far-
Carbon Steel - check (season it first)
Round bottom for gas stove - check (I see reversible Wok Collars for use on grates that aren't as multifunctional as r3lay3r's.)
Thanks yall. Anything else?
Carbon Steel - check (season it first)
Round bottom for gas stove - check (I see reversible Wok Collars for use on grates that aren't as multifunctional as r3lay3r's.)
Thanks yall. Anything else?
Posted on 11/24/21 at 1:05 pm to deeprig9
Call the wok shop in San Francisco. Great customer service, very reasonable, and shipping is cheap. I have bought all my woks from here. Round & flat bottom, carbon steal and cast iron.
This post was edited on 11/24/21 at 1:09 pm
Posted on 11/24/21 at 1:25 pm to deeprig9
Carbon Steel
Curved bottom
Lid is good to have, but not mandatory. I use it to get my broccoli soft. Depends n what you're trying to cook.
Season dat.
Personally, I use mine outside on a jet burner and it sits just right so I don't need a ring, but the rings aren't expensive and a good thing to have.
My addition would be to make sure you have the proper cooking utensils ... the particular spatula with the curved end and the ladle that it works well in concert with.
Some will tell you to get one of them brushes, but I just treat mine like a cast iron skillet and scrub it with water and steel wool when I'm done, put it back on the burner to get it bone dry, then oil it and let it smoke. Wipe with paper towel and let cool before storing.
If you have a solid Asian Market nearby, they'll have all of these things from the wok to the steel wool all at a great price. It doesn't have to be some high end name brand shite. Just made from good metal by a solid producer. The Asian Markets almost always source really good stuff from great craftsmen.
Curved bottom
Lid is good to have, but not mandatory. I use it to get my broccoli soft. Depends n what you're trying to cook.
Season dat.
Personally, I use mine outside on a jet burner and it sits just right so I don't need a ring, but the rings aren't expensive and a good thing to have.
My addition would be to make sure you have the proper cooking utensils ... the particular spatula with the curved end and the ladle that it works well in concert with.
Some will tell you to get one of them brushes, but I just treat mine like a cast iron skillet and scrub it with water and steel wool when I'm done, put it back on the burner to get it bone dry, then oil it and let it smoke. Wipe with paper towel and let cool before storing.
If you have a solid Asian Market nearby, they'll have all of these things from the wok to the steel wool all at a great price. It doesn't have to be some high end name brand shite. Just made from good metal by a solid producer. The Asian Markets almost always source really good stuff from great craftsmen.
Posted on 11/24/21 at 2:04 pm to NOLATiger71
quote:
Call the wok shop in San Francisco. Great customer service, very reasonable, and shipping is cheap
this is the only resource you need
Posted on 11/24/21 at 4:30 pm to deeprig9
I Wanna Wok!
WOK!
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