Gimme WOK recommendations!

[Jaepheth]

I've only seen copper bottoms on stainless steel pots and pans, never on cast iron.

And with good reason as it turns out

 

[Gibson486]

i used to have a wok on an electric. It was not a problem at all....It was not flat bottom either.

 

[imported_noonedoes]

Having an electric burner, it's hard to get the temperature back up after putting cold food in the WOK...I suggest getting a nice calphalon wok:

http://www.amazon.com/Calphalon-Cont.../dp/B0000936JN

I personally own this tfal model and it's really good and inexpensive:

http://www.amazon.com/T-fal-Jumbo-Wo...5963588&sr=1-3

 

[preslove]

Having an electric burner, it's hard to get the temperature back up after putting cold food in the WOK...I suggest getting a nice calphalon wok:

http://www.amazon.com/Calphalon-Cont.../dp/B0000936JN

I personally own this tfal model and it's really good and inexpensive:

http://www.amazon.com/T-fal-Jumbo-Wo...5963588&sr=1-3

I've heard bad things about non-stick woks. These work for you?

Why would you recommend the first one over the one you use?

 

[Howard]

Carbon steel or thin cast iron with flat bottom. End of story.

 

[preslove]

Carbon steel or thin cast iron with flat bottom. End of story.

But but, which one?

Also, what technique do you use to season it?

 

[Howard]

But but, which one?

Also, what technique do you use to season it?

Put a very thin layer of vegetable oil on it and bake it upside down in an oven or grill at 450F. Put a tray in the appropriate spot to catch any drippings. Take out the wok; if the layer feels gummy or sticky, it's not done. When it is done, you can reapply oil to thicken the layer for more durability and non-stickness.

Caution: wok will be fucking hot, and the oil will smoke a lot.

 

[preslove]

Put a very thin layer of vegetable oil on it and bake it upside down in an oven or grill at 450F. Put a tray in the appropriate spot to catch any drippings. Take out the wok; if the layer feels gummy or sticky, it's not done. When it is done, you can reapply oil to thicken the layer for more durability and non-stickness.

Caution: wok will be fucking hot, and the oil will smoke a lot.

Yeah, I've seen that technique for all metal woks, but it doesn't seem to be a good idea for ones with wood/plastic handles...

 

[Howard]

Yeah, I've seen that technique for all metal woks, but it doesn't seem to be a good idea for ones with wood/plastic handles...

Wrap the wood handles with cold water-soaked towels and then loosely wrap the towels with aluminum foil.

 

[preslove]

Wrap the wood handles with cold water-soaked towels and then loosely wrap the towels with aluminum foil.

Huh, hadn't thought about that. This works?

 

[lxskllr]

You don't really have to season it. It'll be sub optimal at first, but it'll season with use.

 

[Howard]

You don't really have to season it. It'll be sub optimal at first, but it'll season with use.

You don't want the guy to be discouraged by its use, eh?

 

[Howard]

Huh, hadn't thought about that. This works?

Yes, the water absorbs significant amounts of heat energy and will prevent the wood from going over its boiling point (100C) until most of the water has evaporated. The foil insulates the towels to slow down this process.

 

[OCGuy]

Deep fry.