Buying a wok?

[Zeke]

What's the best? For starters I know I want round bottom. I'll get a gas stove stand. So no comments. please.

Secondly I know some cast iron can be slow to react to sudden temp changes typically used in wok cooking. Plain steel or?

Third, IDK if a lid is necessary or even a useable accessory. I have plenty of lids that would fit down in it for steaming. I have large pots with baskets if I want to strictly steam.

4th, I have a budget. If I really got into this I might be willing to go all in, but it seems to me that commercial kitchens are more interested in size and not quality. So $100 is too much, IDC if Martha Stewart likes it.

So that's the last point of interest, size. I think, if nothing else, bigger is cleaner AFA the stove itself is concerned. I use a commercial Wolf range and it is not peachy keen to clean. What I see retail tops out at 13". Really? I was thinking 18. I only see those at kitchen supply and the prices are in line.

[Zeke]

Added: cooking for 2 mostly and I can see having a second smaller wok. I also have a portable burner for deep frying outside. I have a 20" Lodge pan for paella that I use outside.

[vash]

damn. i just gave a spare wok away!!

carbon steel for sure. its lighter so you can do that wok toss thing.
Lid. i like a lid. for steaming..but to be honest - mostly popcorn. but the exaggerated dome of a wok lid makes is a very good steamer.
i like a wok with a post type handle. wok toss. but my stepdad tossed a wok with those tiny helper handles, so this is more of an issue with my splindly hands.
a 14" wok is my sweet spot. cooking for 1-3 people.
i paid $40 for mine off Amazon. the Craftwok version. its fine. not fancy, but it works fine.

[Gogar]

There's a great thread in here somewhere where someone really got into the woks...

I have a Wolf open burner with 16,5000 btu burners

I have a carbon steel flat bottom from somewhere that I use

and a cast iron round bottom from WokShop.

The cast iron one is nice and very thin so I don't really think the "cast iron holds the heat" thing doesn't applies to this kinda pan, for better or worse. IMO not a big deal. It is hand-hammered or whatever so has a slightly rougher surface which is great if you use it a lot and season it right.

I suppose the best thing I bought was the Wolf Wok Burner top so you can really scoot that round bottom around without worrying about slippage.


You probably already know that 'hot as hell' is the trick so if your stove doesn't get there then take it outside and get a 100,000 btu propane wok burner and go nuts!

[vash]

Milt..i mean Zeke.

if you go into any large Chinese grocery store, i bet you could get a very good wok for $30. i just grab the big bowl and try to flex the sides in. Just me - but i want some rigidity. but i have friends that light them light and flexy..

while you are there..get a chok and hoak. the big wok ladle and spatulas. i sent my bro a pair for $11. that big ladle is my favorite multi-tasker. nothing fills a pickle jar better.

[Zeke]

@vash, of definitely the tools. I've been down this road once before but it's been a long time. IIRC, I was using something too small. And the tools were cheap as in they would rust.

I get it with the tossing. I have a whole shelf full of antique CI Dutch ovens and skillets. Not tossing with those.

@Gogar, My stove has a griddle which has been used once. It takes 30 minutes to heat. I'd gladly swap out that side for a wok burner if I can find a Wolf salvage place that has parts. I've always wanted a salamander in that position too. Be fun to fabricate something with a changeable top.

I should have done this years ago. Now that I'm a caregiver and doing the cooking, I have a renewed interest.

[Alan A]

go to a chinatown hardware store.

buy the $10 wok everyone there uses and make sure you season it before cooking anything. it'll last about 3 years. rinse and repeat.

1B chinese can't be wrong...

while you are are there remember to pick up some black beans and garlic and some pixian doubanjiang so you don't have to (over)pay amazon to deliver it.

[berettafan]

thin cheap carbon steel. as you mention it needs to be good at quick temp changes. Yes the right tools make it much easier to work with. mindset is small batch cooking.

[KFC911]

Shaun had an epic wok "group buy" thread... I recall Tabby had an extra... $$$.

In my cheap-azz world...

Wok & Woll Hoochie Coo

[stevej37]

I've never been 'big' on stir fried cat.

[berettafan]

no cat, chicken thighs are the secret. And sesame oil. Mmmmm so good!

[KFC911]

Originally Posted by stevej37

I've never been 'big' on stir fried cat.

Prolly an acquired taste ... mebbe not for everyone...

Hot dawgs

[Billiam 911 2.8]

I like my Yasukata carbon steel wok pan. Mine is 13.5" and they make a 17" if you need it.

[stevej37]

Originally Posted by KFC911

Prolly an acquired taste ... mebbe not for everyone...
Hot dawgs

I use my Deion Sanders Hot Dawg Roller instead of a wok.
Rolling Rolling Rolling...it's mesmerizing.

.

[Alan A]

Originally Posted by stevej37

I've never been 'big' on stir fried cat.

Cats expensive. Chicken cheaper for gweilo…

[mjohnson]

Don't fear the flat bottom. That feature makes it more versatile for use on any stove (though still not induction or hot-glowing-element). I got a cheapo spun-steel online and I don't see it to run much differently than my larger round-bottom wok.

A flat bottom will stop you from needing the wok stand ring. I find the loose ring is somewhere between useless and dangerous. If you have a fixed grate to use as a ring, wok on!

[LWJ]

I saw Shaun's wok thread years ago and missed it.

Stumbled onto a flat bottom thin steel wok. ABSOLUTELY love it! But, I have no skills and am no sort of expert.

Bought my son a round bottom wok in Hanoi for around $14 - which was top dollar there. That thing could stop bullets. Perhaps too thick?

I agree with thin, cheap, carbon. I went a month or so cooking 100% with my wok, it was just so darn much fun. Great results as well.

Gogar does speak truth. You need serious BTU's for these. My stove top is lacking.

[serene911]

Just get a 14 inch flat bottom carbon steel wok. Joyce Chen is one good brand.
Easy Peasy.

[Gogar]

Originally Posted by Zeke

@Gogar, My stove has a griddle which has been used once. It takes 30 minutes to heat. I'd gladly swap out that side for a wok burner if I can find a Wolf salvage place that has parts. I've always wanted a salamander in that position too. Be fun to fabricate something with a changeable top.

Apologies I just meant "wok accessory burner top" or whatever. Not a dedicated burner. Like this. Very helpful if you are into round bottoms. As it should be






But oh man! Wouldn't that be cool if you could just convert that whole section? Like this.

[Alan A]

https://www.amazon.com/CONCORD-Single-Propane-Outdoor-Camping/dp/B0CTJ9KXTT/ref=sr_1_2_sspa

Well if it’s not too cold you could hook this up and cook Al fresco.