Woks

I was set on getting a 14" round bottomed hammered carbon steel wok with a ring but then I saw somewhere on youtube that the flat bottom was better for searing with more bottom surface area so now ...

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...

by Melanie Wong 3 months ago

The venerable Wok Shop in San Francisco Chinatown has been in business for 54 years. It was vandalized this week for the first time. The owner, Tane Chan, has started a GoFundMe not for herself, bu...

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...

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...

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...

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

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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 ...

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.

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...