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0answers
42 views

What's a good wok stand for a 13" wok on an induction cooktop?

I have a 13" steel wok and an induction cooktop. The issue is the wok is not stable enough to cook traditional Chinese stir-fry dishes. What is a good wok stand/adapter for this situation?
0
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0answers
49 views

Uneven carbon steel wok patina

I'm wondering if I made a mistake and if so, how (followed all the instructions I could find about seasoning a carbon steel wok!) So this is how it looks now:
2
votes
1answer
102 views

Wok Cooking on a Home Stove

I work with woks at work and know about the wok pit used to cook on for heat, to hold the rounded bottom, and to toss the food. Is there a tool or way to use my at home gas stove for my wok (...
1
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2answers
150 views

How do I make sure I don't overheat my teflon pan?

I cook in my teflon wok pans all the time. I recently saw an answer here suggesting to preheat a pan to a high temperature and cook in small batches when preparing stir-fry food. I would like to try ...
0
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1answer
154 views

My wok pan looks worn off, I can see the silver underneath, why?

I saw this today and it's very new. What's the problem? Is it caused by scratching or using dishwasher? What may have caused it? I always wash it with a very soft sponge, but other flatmates might ...
3
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5answers
191 views

Recovering old wok with unknown lining

I found this old wok in my new apartment, and I was wondering if it would be useful (and safe) to use after completely scrubbing off this kind of black enamel, which is already wearing down. What kind ...
3
votes
2answers
143 views

Excess oil in fan grease trap after stir frying in a wok

I use a steel wok on induction. When I weekly check the fan grease trap, there's enough oil to run a 1957 DeSoto through the Nevada desert and still have plenty left over for John Travolta's hair. ...
4
votes
2answers
122 views

Getting rice noodles evenly distributed in wok

I use rice noodles for woks. I simmer them in hot water, then drain them in cold water and leave them in a bowl. Then I start frying the meat and vegetables in the wok. Now the problem is: The ...
3
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3answers
180 views

How to cook multiple batches in a wok without things burning

I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the second batch things are starting to get ...
4
votes
1answer
159 views

Have I over oiled the wok when seasoning

I've recently purchased my first wok and attempted to season it following guides on Youtube. It has turned a nice dark colour however it is slightly sticky to the touch and has some raised surfaces ...
1
vote
3answers
486 views

My son has scratched my wok. Now it's rusting. Can it be restored or should I throw it away?

It says Made in Japan. It's heavy and matte black. Can't post the pic due to size limitations.
1
vote
2answers
98 views

tarry deposit in wok

I've cooked maybe a dozen times with my flat-bottom wok (carbon steel, uncoated). A layer of ‘tar’ has developed in the bottom, which I've been unable to clean out. The ‘tar’ doesn't seem to affect ...
1
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1answer
115 views

Help with seasoning cast iron wok [duplicate]

I recently bought a cast iron wok and attempted to season twice. The first time i seasoned it i think i overheated the wok and it started to smoke when i added oil and some shiny black stains which ...
1
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0answers
88 views

Hard anodized wok without scratch-resistant coating?

After many years our current wok is dying. It did not have the non-stick coating, and we continue to not want non-stick coating on our wok. But every time I search for "hard anodized wok without non-...
1
vote
1answer
341 views

How did I strip the patina off my wok?

I do not have much experience or knowledge of cooking, but I've slowly been learning. Today I followed this recipe: Beef Stir-Fry. Besides some vegetable substitutions, I had a bit more meat and ...
4
votes
2answers
182 views

Home outdoor cooking apparatus for high heat cooking (wok, stir fry)

I am a chef over in Western Australia and love to cook outdoors in my spare time as we certainly have the weather for it. For Asian cooking (stir fried, in a wok) I'm looking for equipment, but there ...
4
votes
3answers
352 views

Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?

Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because ...
4
votes
1answer
723 views

Anyone ever seen a “wok adapter” for induction cooktops?

In theory a cheap pressed steel wok would work on an induction cooktop, but the "contact patch" for a traditional round bottomed wok would be so small it would be ineffective. Has anyone seen a steel ...
1
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3answers
493 views

Wok clean up after every use

I wanted to ask, if i really have to clean up the wok after every use. You see those black spots on it ? Am i doing it wrong? Or.. is it ok to leave it so? Just fyi, this wok costs about 230 eur. ...
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4answers
255 views

Choice of new seasonable cookware (iron/carbon steel, pan/wok)

I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (one tall, one short) and one nonstick ...
5
votes
1answer
225 views

Is this wok nonstick?

I bought was what I thought was a carbon steel wok, but after realizing that it's black color means it isn't a "classic" carbon steel wok, I am trying to find out what it is made out of :) I am ...
0
votes
2answers
565 views

Is my wok carbon steel (it is magnetic)and how do I proceed - seems I am ruining it

I found what appears to be a new wok at Goodwill. It came with a lid that is very light with a wooden knob on the top and it seems to be aluminum. The wok however is much heavier, with two side ...
2
votes
2answers
5k views

Seasoning a wok, have I burned on the factory oil?

I have recently purchased a new wok, it is a standard carbon steel one (Hancock/LondonWoks). I cleaned it in the sink using soap and water and then heated some water in the middle and coating started ...
1
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5answers
1k views

Gas stove + Wok Vs. Induction top + Skillet

I have two questions regarding woks: Can I achieve close to the same result with an induction top and either a kettle or high edge frying pan, or is a wok pan and gas stove paramount to achieving a ...
0
votes
1answer
133 views

What type of wok apparatus is depicted in this home?

The following looks like a standalone burner, not just a wok ring. What is it called? What would the power output be like? Where can I find more information?
4
votes
2answers
2k views

What gas output required for home stir frying?

I love stir fries, but I've never been happy with the result from using my 2400w electric nonstick wok. I've bought a nice heavy steel one and know I need a gas burner but not sure of the output I ...
4
votes
1answer
644 views

Wok patina; when to redo seasoning?

This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scratches repair themselves over the many ...
2
votes
4answers
1k views

I followed the instructions, but my food still stuck to the wok

I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil before I started to cook), but when I ...
1
vote
3answers
335 views

old electric Farberware wok

I don't know how old it is, but I inherited it from my mother-in-law and she always bought good quality stuff, so it could be 40 years old, but it is still in great shape. I am trying to learn some ...
0
votes
1answer
9k views

New to cooking - how long to cook chicken breast pieces in a wok? [duplicate]

just wondering, how long should I cook chicken breast pieces in a wok over medium heat for? They're around 1cm thick chicken breast pieces. I tried cooking them today and although they looked white, ...
1
vote
1answer
374 views

Help finding information on Marble coated woks

I've been looking for a wok and was considering a carbon steel wok, but from my research, it seems that carbon steel woks, even if they have a flat bottom, may warp slightly from the heat and not ...
1
vote
0answers
249 views

Wok comparison for induction

My wok cooking has never turned out very well, which has been partially subpar equipment and partially lack of training and practice. I'm looking to get a wok to use with my induction cooktop, and ...
6
votes
4answers
12k 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
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2answers
892 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
1k 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 ...
5
votes
4answers
669 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
388 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 ...
5
votes
1answer
3k 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 ...
4
votes
3answers
3k 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 stick ...
12
votes
3answers
20k 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
964 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
281 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 ...
9
votes
5answers
6k 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
6k 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 ...
9
votes
7answers
18k 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 - FINAL ...
9
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5answers
13k 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
632 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
347 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
796 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 ...
6
votes
6answers
47k 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 ...