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Does anyone have this wok? Would love any feedback on it.
- Thread starter curious1
- Start date
michael-in-phoenix
Well-known member
I don't own it, but 425 degrees doesn't sound hot enough for me.
steve2-in-la
Well-known member
First, no. Second....no. Non-stick, absolutely not. 425 degrees? Not even close enough to the
heat you're going to need. Get a carbon steel wok, season it properly and cook over as high a heat as you can find. My "hi" heat burner goes up to 30K BTUs. That's barely hot enough to do a stir fry for 2. Most professional Asian cooks use 100K or more to stir fry.
The best tools for wok cooking are steel or wooden and they will do a non-stick wok absolutely no good whatsoever. Sold these bad boys for years, check this out instead:
http://ecx.images-amazon.com/images/I/81z9zGWdu9L._SL1500_.jpg
heat you're going to need. Get a carbon steel wok, season it properly and cook over as high a heat as you can find. My "hi" heat burner goes up to 30K BTUs. That's barely hot enough to do a stir fry for 2. Most professional Asian cooks use 100K or more to stir fry.
The best tools for wok cooking are steel or wooden and they will do a non-stick wok absolutely no good whatsoever. Sold these bad boys for years, check this out instead:
http://ecx.images-amazon.com/images/I/81z9zGWdu9L._SL1500_.jpg
Ditto here. Got rid of the electric, bought the cheapo from BB&B. You will need to work
that puppy for quite a while to get it seasoned, as it will continuously rust until it becomes WELL seasoned. The metal is much thinner than say, a cast iron pot. Oh, and there's a clear sealant that needs to come off first.
But your fried rice will ultimately thank you for it.
that puppy for quite a while to get it seasoned, as it will continuously rust until it becomes WELL seasoned. The metal is much thinner than say, a cast iron pot. Oh, and there's a clear sealant that needs to come off first.
But your fried rice will ultimately thank you for it.
colleenmomof2
Well-known member
Have a "vintage" Farberware polished stainless steel electric wok
We never expected it to preform like a carbon steel wok, nor were/are we interested in cooking at very high temperatures.
That said, we use our wok to make wonderful stir-fry and tempura, along with hot oil fondue, and have used it to hold batches of broth soup at family gatherings.
We received ours as a wedding present and were fortunate to learn about "preparing wok food' during our honeymoon visit to the 1978 Canadian Exhibition. We cooked and ate stir-fry in various forms 2-3/week over the first years of our marriage and still enjoy what we can prepare in it. Colleen
http://img1.etsystatic.com/028/0/6763210/il_570xN.532340223_jtvg.jpg
We never expected it to preform like a carbon steel wok, nor were/are we interested in cooking at very high temperatures.
That said, we use our wok to make wonderful stir-fry and tempura, along with hot oil fondue, and have used it to hold batches of broth soup at family gatherings.
We received ours as a wedding present and were fortunate to learn about "preparing wok food' during our honeymoon visit to the 1978 Canadian Exhibition. We cooked and ate stir-fry in various forms 2-3/week over the first years of our marriage and still enjoy what we can prepare in it. Colleen
http://img1.etsystatic.com/028/0/6763210/il_570xN.532340223_jtvg.jpg
Amazing. THAT is the exact wok I got rid of. It was a wedding gift to us in 1981.
It took forever (well, it took a failed fried chicken attempt) for me to realize the thermostat or thermistor was blown. The light would go on for 375 degrees, but the oil was actually hovering around 220 degrees.
Be sure to keep an eye on that.
It took forever (well, it took a failed fried chicken attempt) for me to realize the thermostat or thermistor was blown. The light would go on for 375 degrees, but the oil was actually hovering around 220 degrees.
Be sure to keep an eye on that.
The Day My Wok Died.
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=166542
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=166542
Yes, 425
of your little finger, or just about (read "MUCH larger than a normal household gas range/stovetop).
If I use cast Iron and heat it till it is smoking hot, I can do decent stir fry, but sometimes I set off our smoke detectors.
Best stir fried fried rice I EVER, EVER made was out on our propane camp stove, set up in a "summer" kitchen on our patio. We use a Coleman white-gas-to-propane converted stove and one day for dinner I made fried rice. Heated that pan, a 12" cast iron pan, a good while til it was hot, Hot, HOT, and got that really goooooood hot-woked flavor. It tasted exactly like the stuff I love down at a local Pho cafe. I cannot do this inside with our regular gas burners, nor can I do it with a smaller pan. Sometimes I come close in the house, but I am usually cooking a *very * small amount in the biggest pan I have (that 12 incher cast iron skillet).
of your little finger, or just about (read "MUCH larger than a normal household gas range/stovetop).
If I use cast Iron and heat it till it is smoking hot, I can do decent stir fry, but sometimes I set off our smoke detectors.
Best stir fried fried rice I EVER, EVER made was out on our propane camp stove, set up in a "summer" kitchen on our patio. We use a Coleman white-gas-to-propane converted stove and one day for dinner I made fried rice. Heated that pan, a 12" cast iron pan, a good while til it was hot, Hot, HOT, and got that really goooooood hot-woked flavor. It tasted exactly like the stuff I love down at a local Pho cafe. I cannot do this inside with our regular gas burners, nor can I do it with a smaller pan. Sometimes I come close in the house, but I am usually cooking a *very * small amount in the biggest pan I have (that 12 incher cast iron skillet).
mariadnoca
Moderator
Side Note: I love Taylor & Ng, drinking tea from my naughty cat mug as I type. smileys/smile.gif