Buying a wok
Replies: 7 - Last Post: Dec 21, 2012 12:58 AM Last Post By: Donkeystone
Dec 19, 2012 5:41 PM
Dec 20, 2012 12:44 AM
1I go for authenticity..
That is..go to a shop/street where Chinese/Thais etc work and live,and buy one from them ;-) Especially those who work in the restaurant business or the place where they buy their supplies.
The one I was sold (and its great) was carbon steel,round bottomed (that depends on the type of cooker you are cooking on..mine is gas not electric) and it is NOT non-stick.
It needs to be 'seasoned' before use and cleaned properly after each use....
Dec 20, 2012 12:49 AM
Dec 20, 2012 9:20 AM
3I suspect Ria's non stick has gone rusty largely bacause the non stick is no more.
I agree stainless steel (high grade) is the best. Whilst I have a few non stick pans, I cannot see the point of a non stick wok - the food should be flying around the walls (of the wok, ideally) so fast that it won't have a chance to stick.
Dec 20, 2012 9:27 AM
Dec 20, 2012 11:08 AM
5I agree with lucapal in that it's better to go authentic, but you'll need to find one made of fairly thin steel as domestic stove burners don't reach a high enough heat, go to any Chinese supermaket and scrutinise them before you buy, you should be able to grab hold of the scoup with both hands and bend it in a little.
Dec 20, 2012 4:54 PM
625+ years ago I bought a cheap tin wok from a local Chinese run kitchen store and it's been making fabulous meals ever since-it even goes on the road with me.
Dec 21, 2012 12:58 AM
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