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Has anyone purchased from the Wok Shop in San Francisco? Good, bad, indifferent?
- Thread starter maycee
- Start date
Yes, as a walk-in customer and they're great! If you ever get
to SF, I recommend a stop in their shop. They're very nice and have the most amazing ability to look at you and tell you exactly what type of wok would be best for you. I've heard it over and over from others as well that they're good at assessing people in this manner. Don't know how they do it but others have said the assessment was spot on and that they're thrilled with the wok which was suggested to them.
to SF, I recommend a stop in their shop. They're very nice and have the most amazing ability to look at you and tell you exactly what type of wok would be best for you. I've heard it over and over from others as well that they're good at assessing people in this manner. Don't know how they do it but others have said the assessment was spot on and that they're thrilled with the wok which was suggested to them.
steve2-in-la
Well-known member
I used to sell and demonstrate woks for Taylor & Ng, a once, significant manufacturer of woks and
wok tools.
I'd guess you need a 14", rolled steel wok with a lid. Depending on the kind of stove you have (flat top or electric stoves are issues) you get either a flat bottomed work with one loop handle and a wooden covered long handle or a round bottomed version with a wok ring.
For tools, get a stainless steel wooden handled spoon/ladle and spatula. I also got a bamboo handled wire basket/spider which comes in handy. If you're going to use the wok to deep fry, a draining rack can be handy (although, I never use mine...too big and too small, all at the same time.)
Under no circumstances let anyone sell you an electric, non-stick or copper wok. They're NOT what you want. (electric doesn't get hot enough, non-stick can't handle the level of heat you'll use and copper costs an arm and a leg then only looks good if you never use it.)
Also, if you're wondering about how to season it, let me know, I've done dozens of the suckers.
http://www.taylorandng.com/index.php/today-s-kitchen/woks-classic/classic-kitchen-wok-set.html
wok tools.
I'd guess you need a 14", rolled steel wok with a lid. Depending on the kind of stove you have (flat top or electric stoves are issues) you get either a flat bottomed work with one loop handle and a wooden covered long handle or a round bottomed version with a wok ring.
For tools, get a stainless steel wooden handled spoon/ladle and spatula. I also got a bamboo handled wire basket/spider which comes in handy. If you're going to use the wok to deep fry, a draining rack can be handy (although, I never use mine...too big and too small, all at the same time.)
Under no circumstances let anyone sell you an electric, non-stick or copper wok. They're NOT what you want. (electric doesn't get hot enough, non-stick can't handle the level of heat you'll use and copper costs an arm and a leg then only looks good if you never use it.)
Also, if you're wondering about how to season it, let me know, I've done dozens of the suckers.
http://www.taylorandng.com/index.php/today-s-kitchen/woks-classic/classic-kitchen-wok-set.html
steve2-in-la
Well-known member
I think this Wiki link should explain most of it to you. As far as size, I recommend the 14" unless
you have outrageous heat output capabilities (like 100,000 BTUs, as opposed to the 15,000-25,000 most available commercial burners offer). You lose heat distribution the larger the pan and unless you have burner capabilities to accommodate it, you'll end up boiling your food instead of stir-frying.
I DID see Alton Brown once use a turkey fryer burner to use a wok. Looked outstanding but I don't think that's for everyone.
http://en.wikipedia.org/wiki/Wok
you have outrageous heat output capabilities (like 100,000 BTUs, as opposed to the 15,000-25,000 most available commercial burners offer). You lose heat distribution the larger the pan and unless you have burner capabilities to accommodate it, you'll end up boiling your food instead of stir-frying.
I DID see Alton Brown once use a turkey fryer burner to use a wok. Looked outstanding but I don't think that's for everyone.
http://en.wikipedia.org/wiki/Wok