I need a new Wok, suggestions???

[eas11]

I'm hoping to buy it tomorrow when I go outlet shopping.
I did a search but came up empty.
Sould I stick with the traditional steel, round bottom, or is there any benefit to another type?
TIA for any suggestions!

Ellyn

[cherylopal]

i've been thinking of getting one too! the april veggie times had an article on the different woks. seems like you need to pick the one that matches how you cook or will use it.
cheryl

[Gina O]

I bought a Caphalon one several years ago as "try me" piece. I have not used it in years because you have to use so much oil to keep things from sticking. I much prefer using my non-stick skillet. Gina

[wallycat]

I have a cheapo carbon steel one as well as a very nice Chantal one. The cheapo works great...the Chantal I'm always afraid of getting things stuck to it. I also find I don't use a wok as often as I thought I would----if I had it to do again, I'd stick with the cheapo carbon steels. If you wreck it for some reason, the asian centers in major cities sell them cheaply and if you don't use it frequently you won't have wasted a lot of money.

[irishspy]

Originally posted by eas11
I'm hoping to buy it tomorrow when I go outlet shopping.
I did a search but came up empty.
Sould I stick with the traditional steel, round bottom, or is there any benefit to another type?
TIA for any suggestions!

Ellyn

Hi Ellen,

Unless you have a chinese style range for your wok (it sits down in a hole so the fire comes up around the sides to hea evenly), you'd be better off with an American-style "stir-fry pan." Eseentially, they're a flat-bottomed wok. Since most of the heat on our ranges is at the bottom, these work better. I have an Anolon non-stick stir-fry pan that works perfectly.

Frankly, though, you don't even need a wok. Stir-frying is just sauteeing quickly at a high heat in a bit of fat. Any normal skillet will work just as well. :cool:

have fun,

[irishspy]

Originally posted by eas11
Ellyn

Of course, it would have been nice if I had spelled your name right, too! Urk, sorry... :(

[eas11]

Originally posted by irishspy


Of course, it would have been nice if I had spelled your name right, too! Urk, sorry... :(

No problem, I'm used to it :D

I use a skillet now. problem is, my stir fry's tend to be BIG! And my biggest skillet, which is non-stick, does a less than great job, I think. Both because of the coating, and things are always flying out while I stir! My wok held the ingredients in well while stirring. I've seen the "flat bottom" style wok, that's an option. I guess what I'm after with a wok instead of skillet is the shape, which seems better for higher heat quick stirring than my lower sided skillet.
Appreciate any further thoughs, however you spell my name :)
Ellyn

[jphilg]

I second the reccomendation for the cheapo carbon steel....mine is about 5 years old, well seasoned, and completely (naturally)nonstick: I make huge veggie stir fries for 2 with 1 teaspoon of canola oil.

I use a flat bottom style; it is much easier than messing with the wok ring in my opinion.



Jen

[Curleytop]

Used to have a steel wok, but it had to be oiled every time I used it, or it would get rusty.
I have 3 different size CIRCULON woks now. The large one is for stir fry, the medium for just veggies, and the little one for mushrooms. Yes, they are coated, but if you use wooden utensils, they hold up very well. Have had these for at least 3 years.
I also have one of their grill pans, but I don't use it any more, too hard to keep clean, I only use my black iron grill pan, or the grill on the Jennair cooktop.

[gabbyh]

I also have the large Circulon and I LOVE it...came with a rack, and a bamboo steamer fits inside nicely!
~Gail H.

[sushibones]

I have a Wearever nonstick "wok." It has a flat bottom, 6 inches across; is 12" wide at the top and is 3-1/2" deep. I had the same problem of everything jumping out with a skillet. I think the advantage to this one is that on an electric burner, the heat is pretty even in that 6." With a large skillet, there is not as much heat at the edges unless you have an oversized burner. And the added depth certainly makes it easier to mix and toss everything. You can also add just a little oil around the edges, and let it slide down.

I also tried the traditional carbon steel wok, but didn't have the patience to get it to the point of being seasoned well, and I thought cleaning it was a pain.

And I turn my electric burner on high to stir fry. The coating is not as pristine as it once was, but is not flaking off. I have had it for a number of years. If it ever dies, I will look for another one like it.

[Janeway45242]

I've had and used almost daily a Calphalon non-stick flat bottomed wok. I love it! It cleans up in a few seconds (don't even think of putting it in the dishwasher!).

[aggie94]

I have a traditional carbon steel wok that I've used for years, and it works great. I also make large stir-fries, and a stir-fry pan doesn't cut it -- both for size, and for quick, high heating. I also use it for things that a stir-fry pan doesn't work for, including bamboo steaming. For that, you really do need a wok.

Anyway, a well-seasoned wok is great and requires very little maintenance. And once it's well-seasoned, you don't need large amounts of oil. And honestly, it doesn't take much to get it to that point. I can't recall exactly what you're supposed to do to it before the first use, but it will come with seasoning instructions. After each use thereafter, wash with soap and water. Dry it with a towel or paper towels and then wipe a thin coating of oil all over the inside of the wok using a paper towel. Then, put it on a burner over medium heat for about 15-20 seconds. That's it. Put it away, and next time, it's ready to use.

One thing -- some woks don't have a small handle or bar on the opposite side of where the main handle is. I'd look for one that does, because a full wok can be very heavy. Even though the other handle is usually metal and gets very hot, you can still hold onto it with a pot holder -- it makes it easier to maneuver your wok around when it's full.

Good luck!

[eas11]

Thanks everyone for your suggestions.
I was in Chinatown today and went to a great restaurant supply store and got a traditional steel wok. I did get one that has both a long handle with and a helper handle, both are metal with wood for safe handling. BTW, what a great place to shop! My wok was 12.95 with an additional 10% off. They had the usual wok related equipment and great prices on stainless steel tools, tableware, glassware and serving pieces.
Ellyn