What wok to buy?
Discussion
Started to do more stir frys etc of late, and I have also just switched to a gas hob. Started to look at buying a wok, but as usual with me soon got confused 
so thought I would look on PH for advice. Of course, the search facility is down as usual, so although I am fairly sure this will have been discussed in the past, I am asking what you would buy? Want a fairly large one so the uncooked veg does not spill all over my cooker as happens with my frying pan, will get used a fair bit and would rather buy a decent one straight off rather than a cheap one now and a decent one later.
Should I go carbon steel, non stick or whatever? All help and advice much appreciated.
so thought I would look on PH for advice. Of course, the search facility is down as usual, so although I am fairly sure this will have been discussed in the past, I am asking what you would buy? Want a fairly large one so the uncooked veg does not spill all over my cooker as happens with my frying pan, will get used a fair bit and would rather buy a decent one straight off rather than a cheap one now and a decent one later.Should I go carbon steel, non stick or whatever? All help and advice much appreciated.
Mobile Chicane said:
A cheap mild steel one from a Chinese grocer.
Season it properly and scrub it with salt and rinse with hot water rather than wash it - the wok will get better with age.
I had a cheap mild steel one, spent a while seasoning it, and you are right, it just got better with age. Then one day I cooked a sauce in it that involved reducing vinegar, stripped the seasoning right off, I washed it and left it to dry thinking I'd reseason before I next used it. Big mistake - it rusted over night, and I didn't feel like getting the steel wool out to fix it, as it only cost a few quid to start with. New wok time!Season it properly and scrub it with salt and rinse with hot water rather than wash it - the wok will get better with age.
I'm a big fan of non-stick, but like a lot of things in the kitchen you do get what you pay for.
So depending on budget, I would recommend getting the best non stick that you can... I've had success in the past with supermarket Finest. Extra Special, and Taste the Difference branded ones.
However, if you are on more of a limited budget following the seasoned carbon wok approach as detailed by others will see you right.
So depending on budget, I would recommend getting the best non stick that you can... I've had success in the past with supermarket Finest. Extra Special, and Taste the Difference branded ones.
However, if you are on more of a limited budget following the seasoned carbon wok approach as detailed by others will see you right.
Most Chinese supermarkets have those same wok's very cheap (think I paid about £8), very good and with a decent wok burner you can put together proper takeaway dished. I recommend watching this guys youtube feed - https://www.youtube.com/user/vongs510 and getting his ebook for a few quid. I can now make proper takeaway style chow mein, brilliant.
I failed to look after the last proper cheapy one I had, plus on a standard gas ring they're not ideal anyway. Ended up getting a Run Cookware one, which is non stick and weighs quite a lot. I know that technically some would claim it's not a wok but having a good thick base and sides means you can get the whole thing hot on a normal stove.
http://www.runcookware.co.uk/wok-c9
http://www.runcookware.co.uk/wok-c9
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