• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

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

episodic

episodic

Lifer
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
----------
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 🙂

 
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.
 
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.
 
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.
 
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.
 
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.
 
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...
 
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:
 
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.
 
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.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top