How to Use Your Wok on the Grill For the Best Stir-Fry Ever

Whatever type of grill you have, you likely use it all summer long—not just for steaks and skewers, we hope; grilled watermelon, grilled pizza, and grilled lobster tails are all equally fantastic, but...

Why I don’t use a carbon steel wok... and never will do so

by CHSeifert 1 month ago

So I gave my father a De Buyer Mineral B carbon steel wok recently. He already owns 3 other De Buyer carbon steel pans and I own 5 De Buyer Mineral B carbon steel frying pans. Experience 4+ yea...

Fried rice - the simple great tasting daily dish

by CHSeifert 1 month ago

How do you make your fried rice ? I’m a fan. I make fried rice 1-2 times a month. It’s a mainstay for me now. I start out by cooking the rice in the early afternoon. Then let it rest. In t...

Wok season fail?

by dwight895 2 months ago

https://drive.google.com/drive/folders/1W5sW1Bt3xQ3OraYlfDb7miL3IVTTibuA?usp=sharing applied three layers of oil (each time I added is when the oil stopped smoking) i thought it was OK, but t...

Copper Woks?

by lize_bird 3 months ago

I'm confused about why this would even exist. Aren't they reactive? And not great for high heat?

Copper wok, anyone?

by marachino 14 years ago

Hello, hounds- Hoping some of you might help. I bought an all-copper (unlined) wok on a trip to China last February and have some concerns: 1. Does copper need to be "seasoned" like other met...

Wok seasoning - only half blued and darkened

by a_gunslinger 3 months ago

Bought a Craft Wok hammered carbon steel wok. Wieredest thing. On my gas stove I started to heat it for initial seasoning and heat treatment. Color started changing and expanding as expected. B...

Induction Cooking Tips With a Flat Bottom Wok?

by jankdc 11 months ago

We are switching over to an induction range. Currently we cook several times a week with a wok on an electric burner. I usually get the wok as hot as possible and then start cooking. I know that wi...

the Shanghai wok thread (e-woks, the Cen Brothers and Mr Tao)

by stcavish 5 years ago

right, i've just been through the 568 comments on this thread about hand-hammered woks and other things: http://chowhound.chow.com/topics/834821?page=9 and am starting a new topic to offer so...

Induction Wok Ring from Gaggenau?

by babyraccoon 9 months ago

Hello all, Does anyone have any idea if the Gaggenau induction wok ring does anything more than just hold a round-bottomed wok above the induction zone? As in, does it somehow trigger the induc...

Induction capable Wok and Rondaeu/OR/Dutch Oven

by powersquad 9 months ago

Hello everyone. We are moving into our new home in New Zealand very shortly and we went with a 5 zone Electrolux induction hob that outputs a lot of power in at least 3 zones without using any boos...

Can anyone recommend a one-burner solution (Wok/Disco)?

by krivera1 9 years ago

Hi group, I am looking to buy an outdoor burner to be used for high-temperature wok cooking, as well as medium temperature disco cooking. For those of you not familiar with a disco it is a very...

ThunderWok Revisited

by GerryBrad 12 months ago

Hello Everyone, This is ThunderWok II, the ultimate experience in outdoor Asian cooking. I made a few improvements to this one. The new design features a deeper sink, wrist action swing faucet...

Carbon Steel SOS

by droolingdoggie 11 months ago

I recently bought a carbon steel wok and would like to seek your wisdom. This wok cost me $100 and thus I don't want to throw it away: 1. Do I have to wash it *immediately* after cooking? I woul...

Best Induction Wok Hob Drop In

by peterthepooh 6 years ago

Hi, for my new kitchen I am planning to put in an induction drop in wok hob. I am located in Canada so my choices currently are limited to the following brands: -Miele CS1223 -Cooktek MWDB350...

Carbon Steel wok coating

by Oddlesofnoddles 1 year ago

I just bought a carbon steel wok from Amazon that has some kind of coating that prevents it from rusting. I followed youtube instructions rather than the actual instructions and only partially remo...

Black Spots on New Atlas Steel Wok

by dutseal 1 year ago

I just bought this brand new wok off Ebay. Followed the instruction exactly. First use blue scour pad with soap and hot water, I scrubbed off the factory finish. Dried with paper towel, set ...

Wok Selection

by momdoc 1 year ago

Which is better (if money is not an object) the Creuset Wok or the All-Clad? I use for stir fry but also for frying, making halava etc.

Cooking temperatures at 10000btu or 54000btu

by wrongasian 1 year ago

Hello foodies. I'm shopping for an outdoor grill and/or wok unit and most seem to come at 10,000btu's while several more heavy duty outputs at 54,000btu's, advertised. There seem to be a majo...

De Buyer country pan - what do you use yours for?

by babyraccoon 1 year ago

Am considering this pan as a wok substitute for my induction cooktop. I’m aware it’s not a traditional wok, too much flat bottom etc., but might like to see how it performs as one. My traditional f...

Need help with seasoning new wok -- tough plasticy coating?

by slopfrog 10 years ago

I've been having a hard time finding a carbon steel wok, but I got one at a discount store the other day. It's the Joyce Chen flat bottomed one. (Yes I know it's not authentic or very good, but i...