Going for a Wok!

FLBentRider · December 16, 2011, 03:24:07 PM

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?

SiFumar · 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.

FLBentRider · December 16, 2011, 07:49:28 PM

Ours was electric with a non-stick coating that was no longer doing its job.

SiFumar · December 16, 2011, 07:50:46 PM

Never tried an electric one...will take a look at them.

KyNola · December 16, 2011, 08:17:54 PM

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

jiggerjams · December 16, 2011, 08:59:54 PM

I have an electric Breville and love it. Heats quick and non stick. As a home cook I couldn't imagine needing anything more.

GoCobbers95 · December 16, 2011, 09:41:56 PM

I use a calphalon brand wok that I really really like.

3rensho · 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.

Habanero Smoker · December 17, 2011, 01:39:20 AM

I agree with SiFumar, carbon steel wok over a gas burner is the way to go. Just keep it well seasoned.

FLBentRider · December 17, 2011, 04:53:58 AM

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.

Quarlow · December 17, 2011, 05:04:43 AM

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.

ArnieM · December 17, 2011, 05:16:24 AM

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. :-\

Tenpoint5 · December 17, 2011, 06:47:10 AM

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

3rensho · December 17, 2011, 07:04:21 AM

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.

Quarlow · December 17, 2011, 12:29:04 PM

I have to ask what a "Wok Heh" is. Is that the stove ring.