- Most Popular
- Latest Discussions
- Topics
- Woks
- Home Cooking
- Cookware
- Cocktails & Spirits
- General Discussion
- Food Media
- Cookbook of the Month
- Dish of the Month
- Table Talk
- What's for Dinner
- Coupons and Deals
- Recipe Fixes
- Ingredient Substitutions
- What Are You Baking?
- Food Trends
- Meal Planning
- Trader Joe's Yay / Nay / Meh
- Costco Food Finds
- Weight Watchers Foodies
- Cooking from [X Cookbook]
- Gift Ideas
- Show More ›
- Locations
- Manhattan
- Los Angeles Area
- San Francisco Bay Area
- Boston Area
- Ontario (inc. Toronto)
- Washington DC
- Chicago Area
- Pennsylvania
- California
- Florida
- Quebec (inc. Montreal)
- New Orleans
- France
- New Jersey
- Texas
- Philadelphia
- Italy
- New York State (exc. NYC)
- Austin
- Miami
- Show More ›
Woks
Coating on wok
What is the coating on a new wok made of? I didn’t know it was there and can now see we must have eaten some of it. ...
Wok - what kind do you prefer?
So I own the Mauviel M Cook wok and think it's fantastic. My GF owns a Tefal Non Stick wok, which she used 3-4 tim...
Food Wax? Pesticide? White Residue on Stainless Steel cookware
Over the years of using my stainless steel wok to cook vegetables (I'm Chinese we mostly fry our greens on a wok) I h...
Wok that can't use high heat
So I just bought a wok to get into stir frying, which is something I've not done before. But every recipe for stir fr...
Outdoor wok burners?
Another thread about woks got me wondering if anyone else here uses an outdoor high heat gas wok burner? (I know, I k...
carbon wok, what is step 1
Santa brought me a carbon wok. It talks about removing the lacquer with lacquer remover. Read on line on another co...
Safe to eat? cooked in Chinese cast iron (I think) wok
I mostly like the look and feel of my very lightweight Chinese cast iron wok (at least, I *think* it's cast iron), bo...
Questions about new carbon steel wok
So I'm pretty sure I didn't *ruin* my new carbon steel wok, but I did do a number on it trying to season it when I fo...
Wok still sticking?
Hello, I'm new to the forum and desperately need some advice, this question has probably been asked a 100 times in th...
Help purchasing Wok
Hello, i need help purchasing a Wok. I found this gorgeous looking handmade wok on Taobao.com , but i can't read chin...
High heat stirfry - how can this be safe?
It seems the general consensus is that wok stirfries should be done at as high a temperature as possible - i.e., 600-...
Solidteknics Aus-Ion Satin Finish
I had won one of their satin finish 30cm woks and it just arrived about 2 hours ago - WOW!!!! In the oven to start s...
Has anyone tried a WokMon?
I was looking for wok burners last night and I saw an article about the WokMon: http://www.seriouseats.com/2014/05/th...
Egg Fried Rice in a Wok
Can anyone help? I've been wok cooking now with for around 6 month with a fair degree of confidence and success. My c...
Can anyone recommend a one-burner solution (Wok/Disco)?
Hi group, I am looking to buy an outdoor burner to be used for high-temperature wok cooking, as well as medium tem...
Did I ruin my wok?
Hi there! I purchased a cheap carbon steel wok at Walmart and I followed instructions I found online to season it...
WOK SIZE - does it really matter?
I have a 14 inch flat bottom wok from the Wok Shop & found that I am not using it so much since it is quite large for...
Hammered iron woks....
I'm mulling over a wok and given the relatively cheap price I am quite seriously considering a hand hammered wok. ...
New Wok Burner
Hello to all of you who have been following the discussions here over the past year and to any newcomers who might fi...
Induction friendly wok?
I've been using my old flat bottom steel wok on my new induction range. The wok has a 5" flat bottom, and that's the ...