Wecommend me a Wok!

[Light n Hairy]

Ok. The 15 year old Tefal has finally died.

One too many times in the dishwasher has turned the non-stick into a super-sticky surface.

I need a proper, no-nonsense, no poncense wok that even, you know, ' one of them ' (copyright Jim Davidson) would readily have.

Many thankyous.

[bigdom]

I have a flat bottomed steel wok from Waitrose, bamboo handle with a dimpled interior finish. Seasons well after a few uses, so only requires a rinse under the tap. Far better than previous oriental sourced woks.

[Tanguero]

Round or flat bottom (according to cooker type) steel wok from your nearest Chinese supermarket or from Wing Yip on line http://www.wingyipstore.co.uk/c-46-woks-accessorie...

Should be under a tenner. Season it properly by washing it, then heating it as hot as you can get it then wiping with a little vegetable oil and letting it burn off until you have an even dark surface to the steel. When you subsequently wash it you shouldn't need to use a scourer. If you do then just season it again afterwards.

[Ace1650cp]

If you want to replace with something similar but better get this pan.

http://www.redstonecatering.com/genware-wok-flat-b...

Professional quality (designed for restaurant use), 5mm thick aluminium body, highest grade DuPont Teflon platinum plus.

[Evoluzione]

I would wecommend weading here:

http://www.pistonheads.com/gassing/topic.asp?h=0&a...