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Questions tagged [wok]

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2 votes
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What exactly is Wok Hei (锅气) (is it just the Maillard reaction, or does it involve combustion of oil?) [duplicate]

I'm trying to understand Wok Hei (锅气), in terms of how to create it, and what is the chemistry that goes into it. From what I understand, it's a complicated thing with many factors going into it, ...
Alan Chung's user avatar
18 votes
4 answers
3k views

How to evenly mix stir fried vegetables with noodles?

Gather round, fellow cooks, while we attempt to solve a mystery together. Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages! Behold the conundrum: Whenever I ...
Gilgoldman's user avatar
10 votes
2 answers
4k views

Is this Wok ruined or just needs to be seasoned?

So full disclosure in that I'm kind of exploring cooking more and am a bit of a novice with my wok. https://www.amazon.com/dp/B084DQYNNM This is the wok in question for reference. I thought I followed ...
Tyrahnon's user avatar
  • 109
0 votes
0 answers
107 views

Can this wok be saved? [duplicate]

I'm new to seasoning woks, I started by cleaning it with water and then heating it on a high heat and then seasoning with oil. It now looks like this? Is it savable, does it need reasoned?
Kir's user avatar
  • 1
2 votes
2 answers
155 views

Would a small solid block of metal on an electric stove transfer enough heat to a round bottom wok?

I want to see if I can use a round bottom wok on an electric stove (not induction). And I figured would using a solid metal block the width of a large hob work? I figured if it curves up the sides a ...
Jack Rose's user avatar
0 votes
0 answers
668 views

Can a 35K BTU home wok burner improve food taste, and deliver restaurant wok hei? [duplicate]

Many Cantonese restaurant chefs advise me to install a wok burner, even in my home, to procure wok hei 鑊氣. But "commercial wok burners blazes at over 100,000 BTU/hr!" "[A] wok burner ...
user avatar
4 votes
2 answers
2k views

Can an induction hob heat a wok as much as a gas burner?

I have often heard it said that it's essential to use a gas burner for cooking fried rice because you need to get the wok very hot, and only a gas burner has that kind of heat. (they're referring to ...
Rocketmagnet's user avatar
1 vote
0 answers
353 views

I recently purchased a wok from goodwill however I cannot figure out if it is carbon or stainless steel

I tested the wok with magnets and they stick, so aluminum is ruled out. It definitely is not cast iron, and it has a small “china” text etched into the small handle connector. Not a complete round ...
Compreturnum's user avatar
3 votes
1 answer
192 views

Wok slides around in ring

I have a round bottom wok with a metal handle. When placed in the wok ring, the wok slides down to the handle side due to the weight. The ring is reversible, however it slides on either side. This is ...
Dasher's user avatar
  • 31
3 votes
3 answers
4k views

Did I just ruin a new carbon steel wok with bar keepers friend?

I saw this reddit post where people said BKF was fine but that doesn't match what I'm seeing. I just bought a new wok which I was about to season. It had a coating of oil/grease. I washed it with dish ...
gman's user avatar
  • 318
1 vote
0 answers
593 views

Small holes in wok

There are a bunch of small holes in my wok. Any idea how it formed or where it came from? Do i need to replace my wok or reseason it?
Rachel Kim's user avatar
0 votes
1 answer
225 views

Did I ruin my wok? [duplicate]

I jist got my new wok (I have never used one before), and I wanted to try it out. The package said that it was already seasoned, but I tried to season it nevertheless. Well, I washed the wok first and ...
didi1150's user avatar
1 vote
1 answer
330 views

first time season a wok - did I mess up? [duplicate]

So I bought my first wok, I was trying to season it at my parents house because I have electric stove at home. I guess I messed up it, for some reason it took longer than I expected (like 1.5 hours). ...
murdoc's user avatar
  • 11
2 votes
2 answers
2k views

How to tell if wok is non-stick?

Someone gave me a wok. It's black and I scraped through the black coating so the metal is showing. I assume a regular wok (without non-stick coating) wouldn't have a black coating that could be ...
BVernon's user avatar
  • 611
0 votes
1 answer
706 views

Carbon steel wok --- is this seasoning "good enough"?

I recently bought a carbon steel wok, and I've been trying to season it. I removed the protective coating (or at least, I hope I did) by getting it super hot on the hob, then scrubbing it with soap ...
steeps's user avatar
  • 3
2 votes
2 answers
2k views

Preventing flash rust after tempering a carbon steel wok

After just 2 days of using my new carbon steel wok pan, I noticed something suspicious inside it: Looking back on it, it was probably just burnt oil and nothing to worry about. However, I mistook it ...
Otso's user avatar
  • 23
0 votes
1 answer
5k views

Can I season a wok on an induction cooktop?

I just got a new wok and realized that I have no idea how to go about seasoning it on my induction cooktop. It's a flat-bottom, carbon steel wok, so I don't have to worry about contact on the bottom, ...
Roddy of the Frozen Peas's user avatar
1 vote
1 answer
124 views

In which cases is it best to cook in either a regular non-stick pan or a wok?

In my home, we use 2 types of pans most of the time when cooking, apart from our rice pot and some other equipment, I don't know what to call it. These pans are a big wok, and 3 non-stick pans, small ...
Derrick Williams's user avatar
0 votes
1 answer
536 views

Smart idea to buy the woks that Chinese restaurant chefs use, for my home's electric induction cook top?

I need a non stick wok for my Frigidaire electric induction cook top. What do you think of the the copycat technique? Why don't I just buy the type of wok used by Chinese restaurant chefs? But what ...
user avatar
1 vote
3 answers
494 views

Is a cast iron wok too heavy?

I want to buy a wok. Someone recommended I buy a cast iron wok, but I know it is very heavy.
Fahim Ahmed's user avatar
2 votes
3 answers
374 views

Can You Wash a Wok?

I purchased a carbon steel wok recently. It says "hand wash" is recommended but no instructions are given on it. The wok I purchased goes through a seasoning process just like a cast iron ...
W. G.'s user avatar
  • 125
4 votes
2 answers
2k views

Can you use woks on an electric induction cooktop in an apartment? [duplicate]

Can I use woks on my electric induction cooktop at home? My guess is NO. Because woks are designed for Chinese restaurant gas ranges with tremendous BTU, and woks must rest inside the range and the ...
user avatar
2 votes
3 answers
3k views

Is a portable Wok burner safe (indoors)

My Condo only has an electric stove, an no gas lines. I was looking to get a portable propane burner for a wok, so that I could effectively cook (I use it daily). Is this something that is safe to do ...
BrotherTito's user avatar
0 votes
0 answers
663 views

Patina peel off on newly seasoned wok

I just bought a carbon steel wok. I follow seasoning instruction in this video https://youtu.be/Ch2hhGi-9zc Basically wash the wok Burn until yellowish blue Add 2 spoons of veg oil , rub with paper ...
Tune Aksornthong's user avatar
5 votes
3 answers
5k views

What is this silvery spot at the bottom of my wok after first use?

I just used my wok for the first time to make some chicken fried rice, usual ingredients. What is this silvery spot? I cleaned before using and everything, but this spot, whatever it is, won’t come ...
Eric Narbo's user avatar
1 vote
0 answers
40 views

Using Wok for first time? [duplicate]

I've been given a wok recently in preparation for university, and wanted to practice cooking with it before I left, and read in the instructions that I had to season it first. I started by washing the ...
user87321's user avatar
0 votes
2 answers
925 views

Why am i unable to season my pure iron wok?

I purchased a pure iron wok on Amazon - https://www.amazon.in/gp/product/B07YX683Y5/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 When I try to season it (coat with oil and burn it), I cannot ...
user1354825's user avatar
3 votes
3 answers
311 views

Are there any resources specifically on cooking with high-heat wok burners?

I recently got myself a high-power wok burner, like the ones they use in professional Asian restaurants. Cooking with it is a ton of fun, but sometimes I find myself overwhelmed by the heat output. ...
MaxD's user avatar
  • 1,435
0 votes
0 answers
3k views

Should I be able use a metal wok spatula on a seasoned wok?

After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina. I cook with it, soak for a few minutes if ...
Philip's user avatar
  • 395
1 vote
4 answers
5k views

Why this cooking pot not working on my Induction?

I just bought this Induction compatible Kadai (kind of wok) but surprised to know it's not working. When I place it over my Induction cooker, it doesn't show any error (generally if a pot is not ...
Vikas's user avatar
  • 177
2 votes
1 answer
11k views

What can I do about peeling wok seasoning?

I bought a carbon-steel wok, seasoned it, and it worked great for a couple weeks. Now however a small portion of the seasoning right in the very middle seems to have peeled off. While the sides are ...
Ben's user avatar
  • 163
23 votes
2 answers
9k views

How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay ...
user avatar
0 votes
1 answer
179 views

Wok seasoning.. Again [duplicate]

Hi so after removing old seasoning on my wok with vinegar baking powder and a lot of scrubbing, i tried to season it again. But i could not get any good results ( https://i.sstatic.net/ekj0K.jpg ) As ...
Nat's user avatar
  • 39
3 votes
2 answers
3k views

Seasoning a carbon steel wok

I have a carbon steel wok but it became rusty recently when I forgot something in it for a day. I decided to scrub everything off and re-season it. The problem is I can't get the center of the wok to ...
Nat's user avatar
  • 39
2 votes
1 answer
200 views

Seasoning a wok in the wrong way?

I've just bought a wok recently and seasoned it. The only thing i realized at the end is that it never became blue, it's just a dark brown color. Is there a possibility to season it wrong? I've added ...
Vlad Romuald's user avatar
2 votes
0 answers
873 views

How is my cast iron wok manufactured?

I recently purchased a cast iron wok made in China. It is manufactured in a way that is supposedly very common in China. However, I'm puzzled by the differences between this cast iron wok and other ...
N4v's user avatar
  • 133
3 votes
1 answer
11k views

I may have incorrectly seasoned my wok; can I fix it?

I seasoned my new carbon steel wok, and think I may have made a mistake. I scrubbed off the coating it came with using a scouring pad, and then heated it on a high BTU stovetop until it turned a nice ...
Jay S's user avatar
  • 31
1 vote
0 answers
58 views

Can a wok be used with home gas stoves? [duplicate]

I'm getting my friends a wok as a wedding gift and I'm concerned that it will be unusable on their ordinary gas stove. Can woks be used with everyday gas stoves? If not, what is the extra equipment ...
Barak Ohana's user avatar
1 vote
1 answer
562 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 (...
Jade So's user avatar
  • 1,299
4 votes
2 answers
5k 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 ...
JohnEye's user avatar
  • 424
0 votes
1 answer
2k 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 ...
zaivion's user avatar
3 votes
5 answers
3k 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 ...
Michele De Pascalis's user avatar
3 votes
2 answers
589 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. ...
forthrin's user avatar
  • 251
4 votes
2 answers
239 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 ...
forthrin's user avatar
  • 251
3 votes
4 answers
2k 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 ...
nanotek's user avatar
  • 133
3 votes
1 answer
2k 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 ...
Darren Young's user avatar
1 vote
3 answers
4k 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.
Munira Murtaza's user avatar
1 vote
2 answers
601 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 ...
Anton Sherwood's user avatar
0 votes
1 answer
284 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 ...
Miche904's user avatar
1 vote
0 answers
142 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-...
Tmace's user avatar
  • 11