Need a new wok, budget up to £50

[heisthegaffer]

Rather dull but our analon wok is less than non stick these days so anyone knows of a good one?

[Belle427]

I don’t usually buy chef branded stuff due to the price but this is very good and wipes clean very easily.
Pro cook stuff looks very good value too.
https://www.johnlewis.com/jamie-oliver-by-tefal-ha...

[Du1point8]

got one of these:

https://www.amazon.co.uk/Stellar-Wok-Red-32-cm/dp/...

As long as you have a decent coating of oil, nothing sticks at all and its great.

[Griff Boy]

I buy the cheap as chips ones from the Chinese supermarket / wholesalers, spend a bit of time seasoning them and they are absolutely brilliant! Heat up super quick, don’t stick and much lighter than some of the mass produced ones. And a round base so a proper wok, not a fla5 bottomed stir fry pan.

[Du1point8]

Griff Boy said:

I buy the cheap as chips ones from the Chinese supermarket / wholesalers, spend a bit of time seasoning them and they are absolutely brilliant! Heat up super quick, don’t stick and much lighter than some of the mass produced ones. And a round base so a proper wok, not a fla5 bottomed stir fry pan.

I used to do this every time, but the heathens and OH don't understand this concept and I used to find them scrubbing the crap out of the seasoned pans... then bhed when the thing rusted or stuff stuck to it.

After the 3/4th time I just gave up the idea of seasoning a cheap Chinese one.

[Cotty]

Tefal non stick wok £16.99 and you can run it though the dishwasher
https://www.amazon.co.uk/Tefal-Precision-StirFry-2...

[rambo19]

I got mine from sainsburys, £18 iirc.
It stays in my camping box and I have had it 4 yrs+ and has been brilliant.
No need to spend £50, imo.

[heisthegaffer]

Thanks all

[Johnniem]

Griff Boy said:

I buy the cheap as chips ones from the Chinese supermarket / wholesalers, spend a bit of time seasoning them and they are absolutely brilliant! Heat up super quick, don’t stick and much lighter than some of the mass produced ones. And a round base so a proper wok, not a fla5 bottomed stir fry pan.

+ 1

I made the mistake of buying 2 when I went to WIng Yip around 15 years ago. Seasoned well on first use and the first one is still bloody going. Also it is made for chinese restaurants, all of whom need a proper job done, quickly. The thin steel ones with wooden handles really are the bollo des chiens. Dont faff around with expensive non stick stuff. Too heavy, too thick and far too expensive.

JM

[rsbmw]

Yes this is the correct approach.

Mine needs re-seasoning, which I cba to do. Have been toying with the idea of buying a new one, taking it to a local takeaway and giving them a few quid to season it for me!

[LeadFarmer]

You can't get non stick woks hot enough without eventually losing the non stick.

I bought a carbon steel 'School of Wok'

https://schoolofwok.co.uk/shop/woks

https://www.amazon.co.uk/School-Wok-Non-Stick-Carb...

To season, heat it up so it starts turning blue, move it around so the blue colour moves around the wok, put a drop of 'high burning temperature' oil in it, such as peanut/groundnut oil.
Move the oil all over the inside and wipe it over the outside of the wok, get it piping/smoking hot, throw in some big chunks of spring onion, ginger etc and burn them, wipe clean and do same again with oil.

It will now stay non stick. Wash only with clean water, never use detergent. Dry it and wipe a little oil over the inside so it doesn't rust.

If it does need a proper wash, use detergent and metal scrubber, and then so the seasoning process al lover again.

Ignore reviews where folk moan that the wok rusts, they don't know what they are on about, they will rust if put away damp, or un-oiled. Just as a cast iron pan does.

Edited by LeadFarmer on Monday 14th January 20:23

[Whistle]

We are just changing our kitchen and will have an induction hob.

Any recommendations on a wok?

[Johnniem]

I dont have an induction hob but I am not sure that a wok will work as the point of a wok is to have all sides hot, thus giving an even, high heat. You can buy flat bottomed woks but I can't see the point. Just use a frying pan with a large flat bottom. Perhaps others will disagree but I am approaching my answer on a basic science route.

JM

[ecsrobin]

Johnniem said:

Griff Boy said:

I buy the cheap as chips ones from the Chinese supermarket / wholesalers, spend a bit of time seasoning them and they are absolutely brilliant! Heat up super quick, don’t stick and much lighter than some of the mass produced ones. And a round base so a proper wok, not a fla5 bottomed stir fry pan.

+ 1

I made the mistake of buying 2 when I went to WIng Yip around 15 years ago. Seasoned well on first use and the first one is still bloody going. Also it is made for chinese restaurants, all of whom need a proper job done, quickly. The thin steel ones with wooden handles really are the bollo des chiens. Dont faff around with expensive non stick stuff. Too heavy, too thick and far too expensive.

JM

+2. And again must re season mine at some point.

On a side note for frying pans I’ve been using an ikea 365+ frying pan the last year and it’s superb and still non stick and able to go in an oven. We’ve since grabbed a smaller one and griddle pan they’re that good and cheap.

[Shaw Tarse]

I'd go cheap https://www.wingyipstore.co.uk/household/cookware/...

[FunkyGibbon]

Shaw Tarse said:

I'd go cheap https://www.wingyipstore.co.uk/household/cookware/...

Yep - got some thing like this https://www.wingyipstore.co.uk/hancock-14-wok-supe... about 24 years ago. It is still going strong, key is as stated above to season very well and only wash with water.

[Shaw Tarse]

I wonder if a local Chinese takeaway would sell a wok?

(probably would for £50 at top end of OP's budget)

[rsbmw]

Since they pay about £8 and season them in seconds, I expect offering £20 for one would probably be accepted

[227bhp]

Whistle said:

We are just changing our kitchen and will have an induction hob.

Any recommendations on a wok?

If you intend cooking anything properly you've got the wrong hob. There are good reasons why no serious cook or kitchen will go near electric.

[Vyse]

Buy a carbon steel wok and season it properly. Probably don't need a Saturn V rocket to do the job but something that can generate a decent amount of heat.

Like this:

https://www.youtube.com/watch?v=UGXGJD2xTzQ