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...

Wok seasoning - only half blued and darkened

by a_gunslinger 5 days 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 8 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 6 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 6 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 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

by GerryBrad 9 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 9 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 10 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

by dutseal 11 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

by momdoc 12 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

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...

Seasoned Wok in just 1 wash cycle?!

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?

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?

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

by GerryBrad 5 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

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...