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Does anyone have a favorite brand Wok they would recommend? Maybe a nonstock one?
- Thread starter cheezz
- Start date
michael-in-phoenix
Well-known member
It depends on how you plan to use it. This is my $.02, of course, but, High Heat is King...
...when using a wok to stir-fry traditional Chinese dishes.
If you just plan to toss a few veggies with a cornstarch-based Asian sauce, then a non-stick wok would probably be OK.
But, if you plan to actually cook Chinese/Asian stir-fry recipes in your wok, you don't want to mess with non-stick. High heat and non-stick don't mix. They're a recipe for trouble, and a source for all kinds of toxic emissions that kill pet birds, etc.
A good steel wok will season well over time and be nearly non-stick in it's properties. Mine is black, and nothing sticks. It started out silver, and everything stuck. The trick is to season it after each use. Don't wash it with soap, just rinse with water and put it back on the heat. Once it is heated through, add a couple of tablespoons of peanut oil and smear the oil around the surface of the wok with a large wad of paper towels (don't burn yourself!!). When you are done, a thin layer of oil will protect the wok from rust until you use it again.
When you are ready to use it again, heat it through and add a tablespoon of oil. Wipe it around the wok as if you were seasoning it, and then proceed with your recipe. After a number of uses, it will turn black and become a wonderful tool in your cookware arsenal.
Try to find a wok with a securely attached handle on one side (welded is best, but a big, fat rivet is acceptable, if it is heavy duty), and a U-shaped handle on the opposite side. This will aid in transferring the food to a serving platter and also be easier to handle when cleaning.
Michael
...when using a wok to stir-fry traditional Chinese dishes.
If you just plan to toss a few veggies with a cornstarch-based Asian sauce, then a non-stick wok would probably be OK.
But, if you plan to actually cook Chinese/Asian stir-fry recipes in your wok, you don't want to mess with non-stick. High heat and non-stick don't mix. They're a recipe for trouble, and a source for all kinds of toxic emissions that kill pet birds, etc.
A good steel wok will season well over time and be nearly non-stick in it's properties. Mine is black, and nothing sticks. It started out silver, and everything stuck. The trick is to season it after each use. Don't wash it with soap, just rinse with water and put it back on the heat. Once it is heated through, add a couple of tablespoons of peanut oil and smear the oil around the surface of the wok with a large wad of paper towels (don't burn yourself!!). When you are done, a thin layer of oil will protect the wok from rust until you use it again.
When you are ready to use it again, heat it through and add a tablespoon of oil. Wipe it around the wok as if you were seasoning it, and then proceed with your recipe. After a number of uses, it will turn black and become a wonderful tool in your cookware arsenal.
Try to find a wok with a securely attached handle on one side (welded is best, but a big, fat rivet is acceptable, if it is heavy duty), and a U-shaped handle on the opposite side. This will aid in transferring the food to a serving platter and also be easier to handle when cleaning.
Michael
Thanks for the tips, Michael -- now I remember about the non-stick being harmful...
This will be a Christmas gift for my daughter who is still branching out into new cooking arenas. I have seen the steel woks, but also a lot of "anodized" ones.
Is peanut oil essential for the seasoning process, or will any oil do?
This will be a Christmas gift for my daughter who is still branching out into new cooking arenas. I have seen the steel woks, but also a lot of "anodized" ones.
Is peanut oil essential for the seasoning process, or will any oil do?
michael-in-phoenix
Well-known member
Oils with a high smoking point are best. Peanut is my favorite.
steve2-in-la
Well-known member
Taylor & Ng makes a fine product. I have a couple of their rolled-steel woks. Non-stick. . . bad!