Convince me I need a wok . . . ***UPDATE****

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episodic

episodic

Lifer
Feb 7, 2004
11,088
2
81
Currently on an electric stove I use a large lodge cast iron skillet for stir fry. . . I've been eying a wok - is it really 'that' much better?

UPDATE 2
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It has been a week or so and several meals later - It has developed a dark black patina now. ..

I know that people were excitedly waiting for an update.
BTW - it is good for frying Tilapia in . . .




UPDATE:
------------
Ok, I got a wok. I tried seasoning it on the stove top (electric) with limited success. So I wrapped the wooden handles in wet towels and covered them with foil, and I've been baking at 450 degrees for 20 minutes - cooling - scrubbing - recoating rebaking and redoing it over and over again for 4 hours. It has a deep bronze finish now. I shall cook in it tomorrow and report back. Please don't PM me for further updates - don't worry - I will update.

Later :)

 
T

torpid

Lifer
Sep 14, 2003
11,631
11
76
I'm not sure you can use a wok with an electric stove. Then again, I thought you weren't supposed to use a cast iron skillet on one either, so what do i know...

Edit: Oh, looks like there are flat-bottomed woks made for electric stoves and such.
 
IronWing

IronWing

No Lifer
Jul 20, 2001
72,112
32,428
136
Come on Joe, take a wok on the wild side.



Lodge makes a cast iron wok. Great for Indian sauces. Not as good for stir fry as a carbon steel wok.
 
I

imported_Imp

Diamond Member
Dec 20, 2005
9,148
0
0
Originally posted by: torpid
I'm not sure you can use a wok with an electric stove. Then again, I thought you weren't supposed to use a cast iron skillet on one either, so what do i know...

Edit: Oh, looks like there are flat-bottomed woks made for electric stoves and such.
Click to expand...

You can. I know someone who uses a non-flat wok on an electric stove, and it works great. You don't get the same "fire" effect though, so heat may not be as even.
 
Jeff7

Jeff7

Lifer
Jan 4, 2001
41,596
19
81
Mods: Please permaban episodic if he does not buy a wok within the next 24 hours.

 
H

Howard

Lifer
Oct 14, 1999
47,982
10
81
It's good for large quantities of stir-fry as well as general purpose cooking. If you have other cookware, you don't need it per se. Comes in useful in certain situations, though.
 
ed21x

ed21x

Diamond Member
Oct 12, 2001
5,411
8
81
woks are great for deep frying as the extra size keeps the splatter out, and it is much easier than firing up a dedicated fryer. Also as mentioned, tossing things around (Stir-fry vegetables, shrimp, fried rice, noodles), and lighting cooking wine on fire are also things that a wok is great for. I'd say it is one of the most useful pans out there if you are into asian food...
 
Demo24

Demo24

Diamond Member
Aug 5, 2004
8,356
9
81
Originally posted by: MartyMcFly3
Originally posted by: Leros
You can tell your friends that you wok.
Click to expand...

You can wok if you want to. You can leave your friends behind. Because your friends don't wok, and if they don't wok, well they're no friends of mine.
Click to expand...

:laugh:
 
K

KingGheedora

Diamond Member
Jun 24, 2006
3,248
1
81
These shoots were made for wok'in'
and that's just what they'll do
cause one day these shoots are gonna wok with some to-fu!
 
H

Howard

Lifer
Oct 14, 1999
47,982
10
81
Originally posted by: lxskllr
Originally posted by: episodic
I'm thinking of this one . . .any regrets here?

The 16 inch flat is what I'm looking at. .

http://wokshop.stores.yahoo.net/wok2steelhan.html
Click to expand...

Don't get a flat bottom. A flat bottom wok is called a frying pan :^P

Get a round bottom wok with the stand ring for support. It'll work fine on a electric range.
Click to expand...
Nothing wrong with a flat-bottom wok on a flat element. It'll heat up faster and get hotter than a round one.
 
I

Injury

Lifer
Jul 19, 2004
13,066
2
81
Maybe you should borrow a wok from someone and find out for yourself whether it's that much better before buying one... but this is coming from a frugally-minded person.

Without being experienced in using a wok... i'd say there's very little that'll changed that you can't improve on by how you cook... rather than what you are cooking it in.
 
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