Wok recommendations?

[Shinomaster]

I followed Tootall's example, but got the rivets instead of the weld, and added a nakiri.

Anticipating more stir fry in my future, I have to admit I'm a sucker for these and ask for help:



Does anyone have some good recipes for stir fry sauces from scratch?

This guy seems like he knows what he's doing..Gallery: Wok Skills 101: Stir-Frying Basics: Serious Eats | Serious Eats

I still can't decide if I should get a flat bottom wok for my glass stove.. I bet it would be good for pasta primavera too.

[fastupslowdown]

I prefer a cast iron pan over a wok. I just don't have the room for a WOK in my kitchen. The cast iron pan generates more than sufficient heat as well. While my experience cooking Asian cuisine is minimal, I do stir fry quite often and the cast iron works. -Mike G

[Shinomaster]

I prefer a cast iron pan over a wok. I just don't have the room for a WOK in my kitchen. The cast iron pan generates more than sufficient heat as well. While my experience cooking Asian cuisine is minimal, I do stir fry quite often and the cast iron works. -Mike G

I'd like something large as I want leftovers if I'm going to do all the prep work.. The Wok shop recommends this so I might have to drop $50.. 14 inch

[Too Tall]

Wok-meisters please comment.
Learning a new piece of cookware always a blast. This WOK really likes heat before anything goes inside. I'm using a 20,000 BTU burner, get the beast smoking hot than oil and follow quickly with veg. etc. Despite the 20,000 BTU burner I still must work mindful to not cool the WOK too much with additions. This is REALLY fun and when I get it right wow wow wow.
I'm keeping it simple for now.
Suggestions welcome.

[caleb]

First run with the new wok tonight.

Still not sure about the nakiri. It's tough to get over the instinct to rock the knife.




After seasoning the wok (canola oil, then oven for 45 mins at 450), it came out blue and bronze. The surface was pretty nonstick. I gave it a try with a bunch of veggies and some shrimp.




Threw together a quick Thai stirfry sauce with coconut milk, fish sauce, soy sauce, sucanat, ginger, and chili sauce. Put the works into the wok with some buckwheat soba noodles.




Overall, it was a satisfying first go. I agree with TooTall that heat is generally your friend, and that these woks gain and lose heat very quickly, even on my joke of an electric stove.

[UnfilteredDregs]

I'm keeping an eye on the WokMon. Designed to concentrate a home range-top gas flame to emulate a commercial kitchen wok range.

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I am both terrified and fascinated. Probably try it on the outdoor burner first when it makes it to market.

Kenji over at Serious Eats tried out a preview here.

I like that...

[Shinomaster]

First run with the new wok tonight.

Still not sure about the nakiri. It's tough to get over the instinct to rock the knife.




After seasoning the wok (canola oil, then oven for 45 mins at 450), it came out blue and bronze. The surface was pretty nonstick. I gave it a try with a bunch of veggies and some shrimp.


Threw together a quick Thai stirfry sauce with coconut milk, fish sauce, soy sauce, sucanat, ginger, and chili sauce. Put the works into the wok with some buckwheat soba noodles.

Overall, it was a satisfying first go. I agree with TooTall that heat is generally your friend, and that these woks gain and lose heat very quickly, even on my joke of an electric stove.

You need one of these too. It's a Chinese Cleaver. It's really the most veritile chefs knife I have and the best thing for slicing, mincing, dicing, and rocking is no problem. It does everything except cut bones as it's not that sort of cleaver. I use this over my German chefs knives most of the time. The Dexter one is supposed to be realy good too. http://www.amazon.com/Swiss-Army-400...schner+cleaver

[spopepro]

Still not sure about the nakiri. It's tough to get over the instinct to rock the knife.

How are you holding the knife? A pinch grip, and a neutral wrist (resulting in a roughly 45 degree angle to your body) makes the slicing motion more natural, I think.

[Cookietruck]

yep, pinch grip for sure. the motion you will use is basically a chop and maybe a little push or glide right as the blade touches the board
you can still use the tip to slice stuff

[Cookietruck]

made some really aewsome pan fried noodles in the wok last night
i'm liking this thing

[Too Tall]

Has anyone heard from Wokmon? It has been a year......

I'm keeping an eye on the WokMon. Designed to concentrate a home range-top gas flame to emulate a commercial kitchen wok range.

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I am both terrified and fascinated. Probably try it on the outdoor burner first when it makes it to market.

Kenji over at Serious Eats tried out a preview here.

[Too Tall]

No good news to report here boys. I'm reporting him to BBB and USPS for mail/wire fraud.
This really did look right and nobody could see this coming.

I'm keeping an eye on the WokMon. Designed to concentrate a home range-top gas flame to emulate a commercial kitchen wok range.

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Attachment 89833

I am both terrified and fascinated. Probably try it on the outdoor burner first when it makes it to market.

Kenji over at Serious Eats tried out a preview here.

[Noteddy]

Well, that sucks. Regretting bringing it up.

[Too Tall]

Well, that sucks. Regretting bringing it up.

Not at all. It was a good go. Heck, I might just wander down to my local metal shop and get a sheet of stainess. The concept is pretty straight forward. What could go wrong?

[Noteddy]

Worst case, another kitchen remodel. ;-)

[czernysz]

Seasoning a wok. Until I saw this clip, I had no idea.

[dave1215]

Seasoning a wok. Until I saw this clip, I had no idea.

That's awesome (in the literal sense) but my gas oven only puts out 18,000 BTU so I'm considering this Pre-seasoned, 
Lightweight, 
 Cast Iron wok --> Seasoned, Lightweight, Cast Iron Wok | Wok Star Eleanor Hoh (pretty thoughtful reasoning on benefits)

[caleb]

Bringing this thread back up for a simple thought: if I only had five items of cookware for the proverbial trip stuck on a desert island, my hammered wok from The Wok Shop would make the cut. Having never used a wok before last year, I went from zero to - easily - twice a week with this thing.

I'm about ready to dump a whole mess of late summer veggies in it and put them on top of rice tonight. I no longer even think of it only or even primarily as a tool for Asian cooking. I mostly see it as a way of turning a pile of fresh veggies into a hot meal. It's basically a sauté pan on steroids.

Thanks for the lead, V-Salon.

[Too Tall]

Again, Nic this is not your fault. Anyone here who paid to fund this please feel free to send negative comments and warnings to others.
This is his Facebook page, do what you need to do: WokMon | Facebook

I'm keeping an eye on the WokMon. Designed to concentrate a home range-top gas flame to emulate a commercial kitchen wok range.

Attachment 89832
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I am both terrified and fascinated. Probably try it on the outdoor burner first when it makes it to market.

Kenji over at Serious Eats tried out a preview here.

[Noteddy]

Thanks, Josh. Not an FB'er so I hadn't caught this.

Caveat Emptor, as ever.