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Woks

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...
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Induction Wok Ring from Gaggenau?

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by babyraccoon 3 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

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by powersquad 3 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)?

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by krivera1 8 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

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by GerryBrad 6 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...

Induction Cooking Tips With a Flat Bottom Wok?

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by jankdc 5 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...

Carbon Steel SOS

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by droolingdoggie 6 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...

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

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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...

Best Induction Wok Hob Drop In

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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

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by Oddlesofnoddles 7 months 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

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by dutseal 8 months 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

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by momdoc 9 months 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

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by wrongasian 10 months 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?

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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?

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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...

Seasoned Wok in just 1 wash cycle?!

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by borisabrams 1 year ago

Hey! So I have a great wok that I took a good while to season (first the usual heating, smearing oil, cleaning the oil off, re-adding etc. ). I then built up some good coating through a few year...

Cleaning up a pan with brass handles?

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by Inox 1 year ago

A big hey to all the fellow ookware enthusiasts out there! I just today bought a pan at a thrift store i'm almost sure is the same as the one in the page linked. If that's the case these handles ar...

Thoughts on buying a wok?

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by lisaleira 1 year ago

Hey y’all! I’m thinking of buying my first wok, to stir fry vegetables. I’m afraid of toxic stuff so definitely prefer a pan that doesn’t have non stick covering. And maybe most important, I hav...

New Wok Burner

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by GerryBrad 4 years ago

Hello to all of you who have been following the discussions here over the past year and to any newcomers who might find this page interesting. I hope all of you are having fun with your wok burners...

Need help identifying All-Clad Wok

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by JKilvik 1 year ago

I'm trying to find a model # for an All-Clad wok I purchased about 12-15 years ago. The diameter is 10.5" with a height of 2-7/8". It has a flat bottom, 2 handles and nothing engraved on the bott...

Stainless Steel Wok

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by justin89k 1 year ago

I just snagged an All-Clad copper core wok from craigslist for $25. I have been meaning to get a wok and had been considering Lodge cast iron. I'm a renter cooking on electric coils. I realize t...