When you do stir-fry, how many of you use the traditional Wok? I use an All Clad

I use a non-stick wok skillet/wok that DH bought me one year.

The latter has a flat bottom but 'wok-like'. It works beautifully but like most non-stick will only last so long.

 
I use a 30 year-old Taylor & Ng rolled steel wok, seasoned in a house fire, 20 years ago.

It's black as pitch and with the new cooktop, I just set it in the ring and blast away. Food actually fries instead of boiling.

I used to demonstrate Taylor & Ngs, way back when and there's nothing quite as effective as a well seasoned, rolled steel, 14-16" wok.

Problem with non-stick and electric woks is they simply can't tolerate the heat necessary to stir-fry properly. If you have a turkey fryer, try placing a rolled steel wok in the burner ring and fire it up. You'll stir fry like never before and you'll see what I mean.

 
I love my Joyce Chen wok. Somewhere I have a stainless steel kwali I bought in Kuala Lumpur years

ago. It is also wonderful!

 
I use a big ol', heavy, gigantor cast iron frying pan. . .

Get it smoking hot, have all my stuff prepped and go for it. The wussy burners in my house don't keep it very hot for long but this pan works the best of any I have tried for small to moderate amounts of stir-fried foods. I can make some great stir-fried green beans and chile and garlic and some wonderful roll-cut stir-fried asparagus in it.

Best fried rice I ever made was last summer when I used this pan out on our patio on our Coleman camp stove that my husband had adapted to burn propane. Smoking, really smoking hot and the rice had that most excellent toasted flavor, simply wonderful. I guess propane burns hotter than natural gas, or at least it does on the Coleman.

 
I'm gonna have to try my old wok on our new camp stove. . .

two giant burners that should keep that wok searing hot.

 
I use a cheap wok I bought in Chinatown. I find things don't fly out of it as easily as they do a

skillet, and if it's one of those stir-fries where you cook things one at a time, I find it's easier and quicker to scoop them from a wok with the wide wok spatula. Though if there's not a lot of tossing or adding/removing, I might easily use a skillet.

 
I use a large non-stick skillet as well.

because I'm not supposed to use a wok with my ceramic cooktop (which I loathe--both the cooktop and the fact that I can't use a wok on it).

The instructor of my nutrition class is using a supplemental electric wok for demonstrations and I am planning to buy one since I do so much stir frying these days.

Anyone have exerience with electric woks? Recommendations?

 
Yes Michael, they point out that the Asian-style woks don't work too well

for our American stovetops as they are not wide enough in diameter. Typically the classic Asian woks are surrounded by flame.

I bought one of CI's recommended skillets in lieu of a wok and it does a great job on a huge amount of stir-fry shrimp and other things. It's heavy but does a great job. I bought it at BB&B with a 20% off coupon.

http://marketplace.chef2chef.net/kitchen-store/Calphalon/Calphalon_One_Nonstick_13_Inch_Deep_Skillet_with_Glass_Lid_B0007IN64M.htm

 
How do you clean it? Unfortunately, my 12" Calphalon non-stick is no longer non-stick. I wondered

if it's because I used it over high heat. It hasn't had excessive use. It's the no longer available Calphalon Commercial line.

 
Has anyone tried Ming Tsai's method of preheating the wok in a 500 degree oven? I'm scared to do so

as mine has wood on the handle and even if it was completely ovenproof, I just know I'd burn myself badly.

 
I just use Dawn and my Dobie (nylon scrubbing pad) in warm water. The finish

has not changed using high heat. Was your nonstick a Calphalon One like mine?

 
I have a heavy cast iron wok that I love. It's like 10 pounds and I can

hardly lift it off the counter but it's wonderful to cook with.

 
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