Comments on: Top 12 Wok Tips

By: Rollo

Rollo — Mon, 19 Nov 2012 09:14:35 +0000

There are a several flat bottom iron woks available (just goggle it) They are moderately heavy but they stay put on smooth top electric ranges. The best kind are those that are thick enough on the bottom such the inside is completely concave (curved) allowing the use of a round edge cooking spatula the matches up to the inside to get a good stirefry action and cooking control. Also because they have the smooth curvature cooked ingredients can be pushed up on the side enabling juices to drain down to help serve as a sauce base to which other seasoning ingredients can added before pushing it all together in the final preparation. Also the extra flat bottom thickening one heated retains heat in the wok sweet spot. Whatever the configuration of wok/frypan/heat source takes practice. But don’t give up at first few tries the results will improve once you get to know your cooking utensil and stove.

By: Rollo

Rollo — Sun, 18 Nov 2012 15:23:52 +0000

Whateva!- Seems as if some commenter is trying to sell something – Even with the recommended Wok kit if you put too much ingredients in at one time- can lower temp and steam rather than getting the desired sear – nothing magic about a wok over other cooking vehicles – the use of any combination of pot or pan, heating characteristics of the heat source – types of food – recipe etc has to be practiced and adjustments made to achieve a consistent desirable outcome. In terms of thermal capacity (ability to achieve and attain heat) depends on weight and material. Light weight less – heavy weight more. Cast iron most – carbon steel (stamped/hammered) – stainless – aluminum least. The lower the thermal capacity the more quickly (depending on the control of heat source) one can adjust temperature – gas flame can adjust quicker than electric.
If I keep my added portions small using a seasoned cast iron frying pan can get a great stir fry on an electric range. Using lightweight pan would have to use even smaller portions otherwise more boil/steam rather than desired sear. By using a much larger diameter pan than the burner (like a 12 or 14 inch flat pan on a 6 inch burner) can push seared food over to lower temp portion on periphery similar to wok.

By: Eleanor Hoh

Eleanor Hoh — Wed, 20 Jun 2012 16:36:43 +0000

No, this is NOT true cast iron. It’s a hybrid mix of metals, the most dangerous cause you don’t know what mix! Cast iron is not blueish, it’s greyish prior to seasoning and becomes black the more you use it. Carbon steel has concentric circles, groove lines around the wok and looks like steel. Many retailers will ‘say’ it’s cast iron when it is NOT because they know it’s the most searched term and it’s the BEST material for stir frying or cooking most anything. These people are NOT interested in your success, just to sell you stuff.

By: Eleanor Hoh

Eleanor Hoh — Wed, 20 Jun 2012 16:27:21 +0000

Hey Hugo, well, you can get one of ‘these’ seasoned, lightweight, thin walled cast iron woks! But I want to say it’s never just about the right wok, also require good technique and ingredients.

By: SallyB

SallyB — Wed, 20 Jun 2012 10:11:14 +0000

Sorry forgot to mention that the inside of the wok is a bluish grey colour

By: SallyB

SallyB — Wed, 20 Jun 2012 09:35:39 +0000

I have just bought a wok set from my local Chinese Cash and Carry. The wok is made in Vietnam and on the box says it says the wok is made of ‘iron’. I am not sure if this is cast iron as it is very light. How do I tell the difference between carbon steel and cast iron (apart from the weight). Also can I season a carbon steel wok in the ovenany thanks

By: sary

sary — Thu, 15 Sep 2011 02:09:24 +0000

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By: simon hsu

simon hsu — Sun, 16 Jan 2011 04:52:16 +0000

No chinese food without cooking in the Wok….

By: Hugo

Hugo — Sun, 16 Jan 2011 04:42:38 +0000

Good tips, if only I had one of these :)

By: Eleanor Hoh (WokStar)

Eleanor Hoh (WokStar) — Wed, 08 Dec 2010 03:10:57 +0000

Hi stringbean and Peter Kong, sorry, I didn’t realize you had written more. Peter, I’m not a fan of this method of adding water to cast iron woks when seasoning. You want to add oil to start the patina going.

So, stringbean, I don’t know if you’ve just got one rust spot or all over. After light scouring, wipe dry and also dry on your gas stove. Let it cool completely, then add oil to a wad of paper towel and wipe all over coating the wok in a thin layer evenly or if it’s just a spot. Zing onto medium high heat, you’ll see the area you had scrubbed burn black and bronzy color. Keep doing it till it’s set in. Think that should do the trick. Good luck, let me know if you succeed or have more questions. Cast iron is the BEST.