I'm in the market for a new Wok, ours bit the dust a while back.
What do you have, and do you like it?
I "had" a carbon steel one for years....till my younger son lifted it. It is going strong for him. It's about 20yrs old now. Cost about $50 then. I've been looking at the Lodge ones lately.
Ours was electric with a non-stick coating that was no longer doing its job.
Never tried an electric one...will take a look at them.
Quote from: SiFumar on December 16, 2011, 07:48:03 PM
I "had" a carbon steel one for years....till my younger son lifted it. It is going strong for him. It's about 20yrs old now. Cost about $50 then. I've been looking at the Lodge ones lately.
Had one of those carbon steel ones too. Those things rock. Takes the heat nicely
I have an electric Breville and love it. Heats quick and non stick. As a home cook I couldn't imagine needing anything more.
I use a calphalon brand wok that I really really like.
Personally I'd never get an electric or anti-stick wok. Can't get them hot enough for "wok heh". You need a steel wok and a wok ring that puts out some serious btu's.
I agree with SiFumar, carbon steel wok over a gas burner is the way to go. Just keep it well seasoned.
Sometimes I wish we had a gas range, but we do not.
I'm not sure how well it will work on an electric range.
They suck on an electric range, well at least on mine. I am not sure it heats as well as it should but it does not get hot enough to wok proper. All it does is boil the food instead of stirfry. I want a gas stove, grr.
I use a Lodge cast iron wok on an electric glass top range. The bottom is flattened some. No problem getting hot enough. Cleans easily and no non-stick junk in my food.
But, I too wish for a gas top stove. :-\
If you get one of them cast iron Lodge ones you should be able to set right on top of the heat diverter in the MAK and cook that way
QuoteSometimes I wish we had a gas range...
You can get stand alone wok rings with some serious fire power. Without the "wok heh" one is kidding ones self.
I have to ask what a "Wok Heh" is. Is that the stove ring.
On an electric range they do not work well. You probably be better off getting another electric one, but I don't know any thing about electric woks.
I'm deciding between the Breville and the Lodge, I know I can get the Breville locally, and it is a Christmas present for the Mrs, so I'm kinda short on time.
I've never had any luck with a wok on an electric range, but I've never used a cast iron wok. I just took a look at the Breville, and if it performs the way they say; that may be the way to go.
Quote from: 3rensho on December 16, 2011, 10:07:54 PM
Personally I'd never get an electric or anti-stick wok. Can't get them hot enough for "wok heh". You need a steel wok and a wok ring that puts out some serious btu's.
The Breville electric gets to 425 F. Should I be looking for something hotter? My meals for four are ready to plate in less than 10 minutes as it is. Here is a link for a review of the product.
http://chinesefood.about.com/od/chinesecookingequipment/fr/Breville-Electric-Wok.htm
I bought a cast iron wok about five years ago. I use it for all kinds of cooking. Very nice addition to any kitchen. They are more expensive than most out there but well worth the price. I even put mine on my turkey fryer burner in the summer to make french fries.
(https://lh5.googleusercontent.com/-neY8ePBGc58/TkWxcQ7OaaI/AAAAAAAAA94/W7XrEaR0o9A/s912/HPIM3860.JPG)
I am totally with Jigger on this...I have the breville cast iron electric wok...stir fried pork and veggies done and on the plate in 15 minutes...I love the thing...I also fry chicken wings in it...I prefer it to splattering grease all over the stove...and it cleans up so freaking easy...
If you've had an old electric wok that crapped out (like i did) you will be amazed at how fast this one gets hot...
Devo - great looking wok!
LQ - My experience exactly. I couldn't believe the performance when I first got this wok for a gift.
I picked up the Breville Hot wok.
Quote from: La Quinta on December 17, 2011, 06:56:39 PM
I am totally with Jigger on this...I have the breville cast iron electric wok...stir fried pork and veggies done and on the plate in 15 minutes...I love the thing...I also fry chicken wings in it...I prefer it to splattering grease all over the stove...and it cleans up so freaking easy...
If you've had an old electric wok that crapped out (like i did) you will be amazed at how fast this one gets hot...
LQ which model is the cast iron one? I might be interested in that one.
Congrats FLB. Let me know what you think of it after you get to take it for a test drive. Is great and effortless with popcorn too.
QuoteIs great and effortless with popcorn too.
Heck I never even thought of popcorn with mine before, thanks for the info
QuoteI have to ask what a "Wok Heh" is. Is that the stove ring.
Sometimes spelled "wok hei" is a Cantonese phrase to describe the look and taste of wok'd food cooked with lots of heat, flames and smoke. A wok ring is a round gas burner with an outer ring to set the wok on. The flames come all up the sides of the wok. Definitely for use outside unless you have a restaurant type of hood in your kitchen like a friend of mine does.
Something like this - http://chowtimes.com/wp-content/uploads/2010/08/Wok-Hei-Flaming-Wok.jpg (http://chowtimes.com/wp-content/uploads/2010/08/Wok-Hei-Flaming-Wok.jpg) and
this - http://www.womguide.com/assets/images/images/March10/25March/DPD1.jpg (http://www.womguide.com/assets/images/images/March10/25March/DPD1.jpg)
Si...I looked on the Beville site and I can't find my model...I have to find the manual to see the model number and I looked everywhere I would have pit it...
Nuff said... >:(
Thanks for trying LQ...if you've had it for a while they may have discontinued your model if they don't have on the web site.
Quote from: 3rensho on December 18, 2011, 10:10:25 PM
QuoteI have to ask what a "Wok Heh" is. Is that the stove ring.
Sometimes spelled "wok hei" is a Cantonese phrase to describe the look and taste of wok'd food cooked with lots of heat, flames and smoke. A wok ring is a round gas burner with an outer ring to set the wok on. The flames come all up the sides of the wok. Definitely for use outside unless you have a restaurant type of hood in your kitchen like a friend of mine does.
Something like this - http://chowtimes.com/wp-content/uploads/2010/08/Wok-Hei-Flaming-Wok.jpg (http://chowtimes.com/wp-content/uploads/2010/08/Wok-Hei-Flaming-Wok.jpg) and
this - http://www.womguide.com/assets/images/images/March10/25March/DPD1.jpg (http://www.womguide.com/assets/images/images/March10/25March/DPD1.jpg)
Thanks 3R, that is kind of what I figured.