The wok tag has no wiki summary.
2
votes
2answers
108 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 ...
6
votes
2answers
136 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
148 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.
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4
votes
2answers
118 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
526 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
955 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 ...
0
votes
0answers
149 views
What is the best utensil for stirring in a wok? [duplicate]
Possible Duplicate:
Is it ok to use a metal turner in a wok?
I have heard that you should you use bamboo, but then I have also seen "wok shovel"s which are metal. Will a metal "shovel" ...
5
votes
7answers
3k 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
4answers
2k 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
363 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
221 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
518 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
5k 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
6k 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 ...
8
votes
4answers
960 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?
4
votes
2answers
759 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
286 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
824 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
372 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
2k 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
771 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?
10
votes
6answers
4k 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, ...
6
votes
7answers
2k 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 ...
11
votes
2answers
1k 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 ...
21
votes
4answers
991 views
Wok preparation and caring
What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
