Calling Asian food chefs.. I want to buy a commercial-grade wok..

[brxndxn]

I've gone through three woks now (all different) and the non-stick surface wears off - even when I only use wood. I want to buy a commercial wok that I see every time I get chinese food... those guys use metal on their pans and they look like they're built to last forever.

So.. where do I get one? What brand? Something tells me I would rather have an asian brand wok.. The three American brands I tried all sucked. So, what's a good asian brand and where do I order one?

 

[abc]

no brand... u want a commercial wok, you should have a commerical wok burner as well w/ ultra power btu

a dark wok made of steel that needs to be 'seasoned' like cast iron cookware is the real deal.

 

[DaWhim]

chinese town?

 

[davidsi]

go to a restaurant supply store

 

[LED]

Ideally it would be made of Cast Iron so it could be seasoned but because of the weight many opt for Stainless Steel followed by Aluminum...but the new kid on the block is made of Titanium

 

[mercanucaribe]

Originally posted by: LED
Ideally it would be made of Cast Iron so it could be seasoned but because of the weight many opt for Stainless Steel followed by Aluminum...but the new kid on the block is made of Titanium

# Maintains taste - With titanium's superior resistance to corrosion taste altering metal ions of are not dissolved into foods.
# Metal Sensitivity - No chromium, nickel or aluminum.
# Physical strength - Titanium light weight construction is gentle on the wrist and provides fast heating response
# Photocatalysis - When exposed to light titanium dioxide (TiO2) breaks down and destroys organic pollutants.

 

[axelfox]

Originally posted by: abc
no brand... u want a commercial wok, you should have a commerical wok burner as well w/ ultra power btu

a dark wok made of steel that needs to be 'seasoned' like cast iron cookware is the real deal.

The secret is to not clean the wok. That really infuses all flavors into the wok.

 

[Looney]

You want one WITHOUT the teflon coating. Cook on high heat with oil, and things won't stick. You'll be stirfrying, not making sunny-side eggs.

 

[LED]

mercanucaribe
I take it your point is that you are confused... so let me help you out:
Maintains taste =with minimal corrosion there is no rustic nor afterburner taste and the Wok season better.

Photocatalysis=Veggies and meat as well as any food matter spoils with fungus/Mold/decease and Titanium destroys it faster.

Now I have yet to use it so I can not give any personal experience but I do know a Chef who swears that it's 1 beaut of a Wok...

 

[ChaoZ]

Originally posted by: axelfox

Originally posted by: abc
no brand... u want a commercial wok, you should have a commerical wok burner as well w/ ultra power btu

a dark wok made of steel that needs to be 'seasoned' like cast iron cookware is the real deal.

The secret is to not clean the wok. That really infuses all flavors into the wok.

You're kidding right? There's not one respectable chef out there that doesn't clean the wok.

 

[brxndxn]

Originally posted by: LED
Ideally it would be made of Cast Iron so it could be seasoned but because of the weight many opt for Stainless Steel followed by Aluminum...but the new kid on the block is made of Titanium

DROOL.. Okay.. now I need one that's 1/3 of the price.

 

[LED]

Here's a bunch and as stated do not wash it...seasoning it will make the food taste better. i like to use Sesame oil on mines ...when done cooking just brush some on and remove the sediments ;0...after many uses then cleaning it with boiled water works...

 

[abc]

Originally posted by: ChaoZ

Originally posted by: axelfox

Originally posted by: abc
no brand... u want a commercial wok, you should have a commerical wok burner as well w/ ultra power btu

a dark wok made of steel that needs to be 'seasoned' like cast iron cookware is the real deal.

The secret is to not clean the wok. That really infuses all flavors into the wok.

You're kidding right? There's not one respectable chef out there that doesn't clean the wok.

i am hoping what is meant is that for the heavy dark woks, don't use detergent.

for aluminum woks, i don't believe it matters... you can use detergent... shiny aluminum woks dont season well as dark heavy metal woks.

 

[brxndxn]

Originally posted by: LED
Here's a bunch and as stated do not wash it...seasoning it will make the food taste better. i like to use Sesame oil on mines ...when done cooking just brush some on and remove the sediments ;0...after many uses then cleaning it with boiled water works...

I already have a cast-iron pan.. I really want to make traditional chinese stir-fry - and from what I've read, I should be looking for a carbon-steel wok that requires seasoning. Does anyone have any links to a good chinese wok? I really do want a Chinese wok..

 

[Anubis]

Originally posted by: ChaoZ

Originally posted by: axelfox

Originally posted by: abc
no brand... u want a commercial wok, you should have a commerical wok burner as well w/ ultra power btu

a dark wok made of steel that needs to be 'seasoned' like cast iron cookware is the real deal.

The secret is to not clean the wok. That really infuses all flavors into the wok.

You're kidding right? There's not one respectable chef out there that doesn't clean the wok.

you clean it, IE whipe it with a paper towell, but you dont scrub it, just like all other cast iron cookware

 

[Baked]

Go to a Chinese Restaurant, sneak in their kitchen and steal one.

 

[Rumpltzer]

First, stop buying woks coated with Teflon.

In an all-steel wok, you're going to have to season the thing.

I know you can get a decent one at World Market. World Market locations in Florida.