Looking for a new Wok

[cookingmo]

So I've recently started making Contessa's Chicken Stir Fry a lot and enjoy it (because I fail at all other attempts at asian cooking) but my wok is about 5 yrs old and the non-stick surface is really getting full of scratches.

I really don't want to go with a teflon wok again because I keep hearing health concerns about the toxic fumes from it.

I've looked at steel ones online. Are they hard to clean? What would you guys recommend?

I'm cooking on electric not gas, if that makes a difference.

Thanks
cookingmo

[jimbo]

I would go to the largest asian grocery near you and ask the oldest lady worker available to help you. Never mind the language barrier. If they do not understand, they will get help. The woks they sell are meant for discriminating chinese cooks, usually sell for far less than the cookware specialty store, and will serve you well.

I've never had a bad experience doing this in any ethnic store.

[Big Daddy's House]

Mine is a Lodge cast iron one.

Can't lift it to toss the veggies and meat being cooked in it because it is too heavy, but I can certainly toss the food that's being cooked in it by using two Asian-style stir-fry spatulas!!

[Kimchee]

I;ve seen flat bottomed woks for electric stoves. I think what they lose from the
shape change they gain in heat conductivity.

I totally agree with the Asian grocery for a wok, but doubt you'd find a flat bottom one
there.

[Big Daddy's House]

And if you get an ordinary tin wok, you'll have to "season" it periodically to help keep it from rusting.

[cookingmo]

Thanks guys....

I had seen that steel woks need seasoned, and yes I think my stove will get hot enough...started a fire yesterday. Long story.

I had also looked at the cast iron ones and the weight had crossed my mind but I prefer tossing with spatula anyway.

[cookingmo]

oh and Jimbo your advice is probably the best there is. I need to locate an asian store and a little old lady.

[SilverSage]

Cast iron is NOT good in a wok. Teflon or any other non stick is NOT good in a wok. The only real wok is made from rolled steel and you do have to season it and keep it oiled, just like a cast iron pan. Unless you are cooking over a flame with a ring, you will need a flat bottomed wok for American stoves.

I've had a flat-bottomed rolled steel wok for about 30 years and it has served me well.

[Big Daddy's House]

Mine is cast iron, I keep it seasoned and it works fine.

Haven't had any problems with it.

[Big Daddy's House]

Does your Wok get up to temp real quick Sherm ? My spun steel one gets hot quickly and is easy to moderate temperature wise for whatever your doing whether stir frying or steaming/ smoking ? I have had mine for 20years and when finished cooking, I simply heat it up, Wipe it clean, oil it, let it cool and put it away.



Takes a few minutes to get up to temp, I think, because it is thick and heavy, but once there, it cooks fast.

I start off with the highest heat first, then I switch to medium high. But I found out that the highest heat works best because it keeps the meat and veggies from making any water. :)

[cookingmo]

Thanks for all the help guys. Hopefully gonna be getting my new wok later this week.

[Big Daddy's House]

You're welcome!

[PurpleCat]

I have an 18/10 stainless steel wok with an encapulated bottom pad. It is made by Paderno which may be only available in Canada. I had it for many years and I am very happy with it.

[Semigourmet]

Be Careful of the steel ones, if you don't get a really good one they will rust Very easily. they have to be cared for like a cast iron skillet. I have had many different kinds of woks and have found that if you are going to cook True stir fry you can't get a teflon coated one as you can't cook on high successfully without ruining it. this is probably the one I would recomend and will be like the next one I buy when my currnet wok dies on me.

http://www.bedbathandbeyond.com/product.asp?SKU=13555060

[Big Daddy's House]

Expensive!!

[Semigourmet]

but will last longer for me than a teflon coated or steal wok! had both, and they don't work for me.