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...

Flat Bottomed Wok?

by zackly 21 days ago

I'm considering getting a wok. I've had a few over the years but I don't like using a traditionally shaped, round bottomed wok on a western gas stove, even using a wok ring, they just don't recover...

Vintage Taylor & Ng wok

by AntarcticWidow 1 month ago

I have a Taylor & Ng wok from circa mid-70ies. I've been cooking with it more since we recently renovated our kitchen and the new range has plenty of BTUs to do a proper wok char. Does anyone k...

Non-stick Dutch Oven, the unsung hero of the kitchen

by curiouspeter 3 months ago

It turns out I use my cheap T-Fal non-stick dutch oven quite a bit, even though I rarely use it as a dutch oven. However, it is surprisingly good at tasks like making fried rice. In a pinch, you ca...

What's the ideal wok shape, flat or round bottom?

by VFish 3 months ago

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 ...

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

by stcavish 6 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...

Call to Action from San Francisco's The Wok Shop

Melanie Wong
by Melanie Wong 6 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...

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

by CHSeifert 8 months 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 8 months 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 8 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 9 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 15 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 10 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 1 year 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...

Induction Wok Ring from Gaggenau?

by babyraccoon 1 year 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 1 year 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 1 year 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 1 year 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 7 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...