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Hi group, I am looking to buy an outdoor burner to be used for high-temperature wok cooking, as well as medium tem...
It seems the general consensus is that wok stirfries should be done at as high a temperature as possible - i.e., 600-...
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 ...
Because I've been stuck in apartments with electric stoves for the last several years, I've been using a flat bottom ...
Hello all, I have a cast iron wok. It is not a light Chinese model, but a huge, heavy flat-bottomed model. I ch...
right, i've just been through the 568 comments on this thread about hand-hammered woks and other things: http://ch...
Hello, I'm new to the forum and desperately need some advice, this question has probably been asked a 100 times in th...
Just joined the Wok family - purchased 14 inch round bottom hammered wok from William Sonoma ($35, not the artisan on...
With the goal of taking on new challenges in cooking, I just purchased the 12" Staub cast iron "perfect pan." It com...
Hello! My husband bought a new Joyce Chen carbon steel wok a little while ago. He didn't realize it needed to be se...
A while back I got a carbon steel wok and tried to follow the seasoning directions from Grace Young's The Breath of a...
This will be my second attempt at making Pad See Ew. My first was OK< but what is really lacking is the slight browne...
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 J...
I bought a carbon steel wok yesterday and decided to season it as required on the label attached to the wok. Unfortu...
Hi I'm new here and need some help. I recently bought a new carbon steel wok (last week) and I'm working on the seaso...
Hello , I just bought a carbon steel wok and tried to season it and maybe I shouldn't have done it.... The bott...
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...
My daughter has recently begun to take an interest in cooking, which delights me no end. She's been experimenting wi...
Got this one yesterday from my home town. Made by hammer, wrought iron. Not the perfect shape, but I will give it a t...
Does anyone have a recommendation for a wok for flat electric cooktops? I've always used my trusty cast iron monste...