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5
votes
4answers
155 views

Is there any way to salvage an old rusted wok?

Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my husband's house when I moved in - he ...
1
vote
2answers
131 views

What material wok did I get while thrifting today?

I asked all 4 employees but nobody could tell me. It is heavy, and it doesn't look like the same material as my cast iron pan. A magnet sticks to it. There are no markings on it at all. I think ...
1
vote
3answers
108 views

Best vessel for frying

I looking to do some basic oil frying in my house. I have a gas stove. What is the best vessel to use and why? I am mainly worried about spilling oil all over the place. I read an article from ...
4
votes
4answers
158 views

Type of wok and how to go about seasoning it

I've just bought a cheap (+-$15) wok from an asian market and I'm unable to determine the type of material it is (the wok had no informative label/instructions). I was specifically looking for a ...
8
votes
1answer
170 views

Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?

I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose ...
4
votes
1answer
759 views

Should I bother trying to use a traditional wok on an electric stove?

I received a round-bottom wok with a cooking ring as a gift. I have an electric smoothtop stove. Upon opening the packaging, an included sheet of paper listed some additional information, including a ...
2
votes
2answers
618 views

Why are my metal tools scraping off the patina of my wok?

Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it about 4 times, but the food seems to ...
7
votes
3answers
3k views

Wok patina comes off

I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up, put a thin layer of peanut oil on it, ...
1
vote
1answer
337 views

Should patina be burned (wok seasoning)

I just seasoned my wok for the first (three) times with vegetable oil. I noticed that the wok smokes a lot (as expected). What I find troubling is that the patina looks like it's blackened and burned. ...
4
votes
2answers
168 views

Questions about a recently purchased wok

Recently I purchased a wok from a shop without asking too many questions. They mentioned that it needed to be seasoned, and I assuming, but not convinced, that this is a carbon steel wok. My first ...
5
votes
4answers
2k views

How to fry in a wok without burning oil?

So I have a wok that I really love using for stir frys / curries because of its high walls. I'm having a lot of trouble though keeping the oil from smoking. It seems like whenever I have the gas ...
6
votes
2answers
2k views

Determining a wok's material

I bought a wok at a Goodwill a little while ago and haven't really used it for much yet. I don't know how to determine what material it's actually made out of. I suspect it's just got a teflon ...
5
votes
7answers
6k views

Thick carbon layer on wok?

I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should I remove it? If so, how? EDIT - ...
7
votes
3answers
5k views

Wok: Carbon steel or cast iron?

I LOVE stirfrying (I probably do it 4 times a week) and I want to take it to the next level (or 2). I am going to get this burner to cook my stirfry's out on the patio. I am wondering if I should ...
5
votes
3answers
427 views

Camping stove to supplement an electric hob

I've got basic electric hobs in my kitchen which do a fine job - but a lot of cookbooks suggest that certain things would be best done on an open flame/gas hob (i.e. anything involving a wok). My ...
2
votes
3answers
268 views

What are some good tips or techniques for using a carbon steel wok on electric coil range?

I was just given a carbon steel wok for christmas. I used it to cook my first stir-fry vegetable dish and I noticed on that the directions indicated to cook on a high flame. I was not sure if this ...
5
votes
4answers
614 views

How to cook using a wok

I've heard that using a wok helps ensure not only perfectly cooked meats and vegetables, it also just makes food taste better. I've purchased a new wok and am looking forward to putting it to use. As ...
5
votes
6answers
11k views

What is the best oil to use when cooking in a wok? [duplicate]

I like cooking a lot of stir-fry which I generally cook in a wok at high temperature. I generally use vegetable oil but I've also heard peanut oil is better for wok cooking because of it's high ...
3
votes
6answers
11k views

Can I use a Wok ring on a gas range?

I have just purchased a GE Cafe gas range. The user guide indicates: Do not use a wok on the cooking surface if the wok has a round metal ring that is placed over the burner grate to support the ...
10
votes
4answers
2k views

Suitable oil for woking?

I know some oil is not suitable for woking. Like sunflower oil and olive oil? What oil is best suitable for woking and which oil is not suitable?
5
votes
2answers
1k views

What is wok hai and how do I get it in my food?

There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
7
votes
1answer
377 views

Wok and electric hob - which ring to use?

I've a flat electric hob (the gets-very-hot type, not induction) upon which I cook. When using my wok (which is flat-bottomed) I place it on the largest ring, but obviously the pan only covers a ...
2
votes
3answers
1k views

Possible to Cook with a Wok on an Electric Hot Plate?

My kitchen currently consists of little more than an electric grill/hot plate combo, one wok and one non-stick pot/pan. Woks, it seems to me, were really designed for flame - either wood and coal ...
2
votes
1answer
471 views

Can I take off the gas deflector on my stove for cooking with a wok?

This question might be Off-Topic, due to the gas involvement, although it is equipment related, but I'll see what people think. I have a gas stove top, and I like to cook with a wok. But the gas ...
7
votes
5answers
8k views

What's the best order to add ingredients to a Stir Fry?

I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to ...
3
votes
2answers
1k views

Small black specks on wok food

When I bake vegetables in my wok, I see small black specks appear on the vegetables. Does this mean that the fire is too high, or that my wok is not well enough prepared? How do I find out?
11
votes
7answers
8k views

How best to pan-fry tofu?

I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, ...
7
votes
8answers
5k views

What kind of wok should I get?

I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also, there's a non-stick variety. I'm new ...
12
votes
2answers
2k views

Is it ok to use a metal turner in a wok?

Is it ok to use a metal utensil when turning or serving food in a (seasoned, steel) wok? I suspect that the wok surface may get scratched, but it doesn't seem to cause any problems so far; is it ...
23
votes
4answers
2k views

Wok preparation and caring

What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?