Help purchasing Wok

by noraanat 2 months ago

Hello, i need help purchasing a Wok. I found this gorgeous looking handmade wok on Taobao.com , but i can't read chin...


PiperBob commented 9 hours ago

High heat stirfry - how can this be safe?

by fog 6 months ago

It seems the general consensus is that wok stirfries should be done at as high a temperature as possible - i.e., 600-...


BwinCA commented 5 days ago

Solidteknics Aus-Ion Satin Finish

by Libranflight 11 months ago

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...


justin89k commented 15 days ago

Has anyone tried a WokMon?

by travelerjjm 3 years ago

I was looking for wok burners last night and I saw an article about the WokMon: http://www.seriouseats.com/2014/05/th...

justbeingpolite commented 15 days ago

Egg Fried Rice in a Wok

by leeh88 4 months ago

Can anyone help? I've been wok cooking now with for around 6 month with a fair degree of confidence and success. My c...


leeh88 commented 4 months ago

Can anyone recommend a one-burner solution (Wok/Disco)?

by krivera1 5 years ago

Hi group, I am looking to buy an outdoor burner to be used for high-temperature wok cooking, as well as medium tem...


808girl commented 5 months ago

Did I ruin my wok?

by ayshiamo 5 months ago

Hi there! I purchased a cheap carbon steel wok at Walmart and I followed instructions I found online to season it...


saregama commented 5 months ago

WOK SIZE - does it really matter?

by cstout 3 years ago

I have a 14 inch flat bottom wok from the Wok Shop & found that I am not using it so much since it is quite large for...


redi_jedi commented 5 months ago

Hammered iron woks....

by dave_in_gva 6 years ago

I'm mulling over a wok and given the relatively cheap price I am quite seriously considering a hand hammered wok. ...


AussieWok commented 6 months ago

New Wok Burner

by GerryBrad 2 years ago

Hello to all of you who have been following the discussions here over the past year and to any newcomers who might fi...


adyoon commented 6 months ago

Induction friendly wok?

by SY3 8 years ago

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 ...


JRC14 commented 7 months ago

Wok Ring for Dacor Gas Stove

by rp17 7 months ago

Because I've been stuck in apartments with electric stoves for the last several years, I've been using a flat bottom ...


rp17 commented 7 months ago

Must I trade my cast iron wok for carbon steel?

by CathleenH 5 years ago

Hello all, I have a cast iron wok. It is not a light Chinese model, but a huge, heavy flat-bottomed model. I ch...


BStat commented 7 months ago

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

by stcavish 2 years ago

right, i've just been through the 568 comments on this thread about hand-hammered woks and other things: http://ch...

kaleokahu commented 7 months ago

Wok still sticking?

by leeh88 8 months ago

Hello, I'm new to the forum and desperately need some advice, this question has probably been asked a 100 times in th...

breadchick commented 7 months ago

Yet another Wok question- William Sonoma

by fayewolf 7 months ago

Just joined the Wok family - purchased 14 inch round bottom hammered wok from William Sonoma ($35, not the artisan on...


fayewolf commented 7 months ago

Will my Staub "perfect pan" function as a true wok with induction?

by drrayeye 3 years ago

With the goal of taking on new challenges in cooking, I just purchased the 12" Staub cast iron "perfect pan." It com...


JB_Induction commented 8 months ago

New Joyce Chen Wok

by Johnsons1337 8 months ago

Hello! My husband bought a new Joyce Chen carbon steel wok a little while ago. He didn't realize it needed to be se...

The Professor commented 8 months ago

Did I ruin my wok trying to season it?

by blkery 5 years ago

A while back I got a carbon steel wok and tried to follow the seasoning directions from Grace Young's The Breath of a...


cindy3910 commented 8 months ago

Fresh rice noodles, wok fried, browned but not forgotten

by silsurf 9 months ago

This will be my second attempt at making Pad See Ew. My first was OK< but what is really lacking is the slight browne...


silsurf commented 9 months ago