Spec me a wok

Cleisthenes · 8 Apr 2019 at 19:40

Looking for a carbon steel wok to get me started on some stir frying. My current largest skillet isn't ideal when I'm mixing in a good quantity of rice along with a lot of other bits and pieces.

It doesn't seem as though I need to spend a lot so would rather not if I can get away with it.

What do you have any what would you recommend?

Thanks in advance chaps

robfosters · 8 Apr 2019 at 19:49

I think they’re all pretty much a muchness. We have a local Chinese cash and carry where we get ours from. Costs about a tenner. You should season a wok when you get it though.

Have you got a wok burner on your hob?

Cleisthenes · 8 Apr 2019 at 21:17

robfosters said:
I think they’re all pretty much a muchness. We have a local Chinese cash and carry where we get ours from. Costs about a tenner. You should season a wok when you get it though.

Have you got a wok burner on your hob?

I have a very standard 4 ring induction hob so seasoning will be tricky I think. Will certainly give it a go though.

From my research is does seem, as you say, that they're much of a muchness.

Will just order a well reviewed on on Amazon I guess as my local asian supermarket doesn't stock them.

Raymond Lin · 8 Apr 2019 at 21:24

Keep using it and the trick is to heat it HOT before putting in some oil and immediately some garlic and your ingredients. If you don’t heat it hot before adding oil it will stick.

Cleisthenes · 8 Apr 2019 at 21:40

Raymond Lin said:
Keep using it and the trick is to heat it HOT before putting in some oil and immediately some garlic and your ingredients. If you don’t heat it hot before adding oil it will stick.

Thanks, will do!

Double07 · 9 Apr 2019 at 03:36

I asked the bloke in my local chinese takeaway and he said they are all the same really, buy one you like the look of for a tenner and just look after it and they are great. The one he was using was a bit bigger and he said it cost 15 quid and has lasted him ages in a takeaway. He does look after it mind you, I am a bit less judicious sadly.

jpaul · 9 Apr 2019 at 07:29

there's at least two extensive recent threads on this ... but think you need to get one with a flat base, and curved interior, eg Le Creuset. and even then the power output of an induction maybe found wanting, not the 3-4KW of gas
... unfortunately my latest property doesn't yet have a gas hob, so my wok remains packed.

Cleisthenes · 9 Apr 2019 at 09:20

jpaul said:
there's at least two extensive recent threads on this ... but think you need to get one with a flat base, and curved interior, eg Le Creuset. and even then the power output of an induction maybe found wanting, not the 3-4KW of gas
... unfortunately my latest property doesn't yet have a gas hob, so my wok remains packed.

The le creuset woks aren't exactly traditional and they're incredibly expensive to boot. They're also not carbon steel.

You can still get carbon steel and cheap ones with a flat base and they all have a curved interior so I'm not sure that it's necessary to get a le creuset one other than for bragging rights

jpaul · 9 Apr 2019 at 09:37

Cleisthenes said:
The le creuset woks aren't exactly traditional and they're incredibly expensive to boot. They're also not carbon steel.

yes ok - or, a just as good, amazon look alike , but something you can put some btu's into, before starting (given induction heat output), and,
the weight is useful to avoid stabilizing it, with one hand, or damaging hob surface, as you 'aggressively' move contents. lecreuset is the only wok i've had for 20+ years.

Cleisthenes · 9 Apr 2019 at 09:48

You have a very odd posting style.

Must be tricky to use without a decent handle.

Thanks anyway everyone, think I've decided what I'm going for.

jpaul · 9 Apr 2019 at 21:52

Cleisthenes said:
Must be tricky to use without a decent handle.

... the converse - ceramic tops i've used are all slippery and you cannot stir a roux without holding saucepan handle to stop it rotating, so a weighty iron pan is useful.

The wok has to stay on the induction top anyway, unlike a gas hob, you don't want an ovehanging handle too, and, if you have a hand free to add ingredients/multi-task, you're more efficient.

- logical.

DarrenM343 · 10 Apr 2019 at 20:13

Got a large flat bottom one a few years ago from House Of Fraser. At least 2 years of use - very solid. Did some research beforehand and my conclusion was don't bother getting a rounded bottom with a hob adapter.
Overheated mine recently drying it out (left it on hob) and now need to ovenbake it I think to take it back to metal - seasoning flaking off slowly since overheating it.