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The best wok?

post #1 of 9
2/23/09 at 8:14pm
Thread Starter 
I am interested in buying a carbon steel wok but am at a loss of what is the best brand to buy. Any suggestions?
Thanks!
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post #2 of 9
2/24/09 at 6:46am
Brand really doesn't matter. Good construction and a somewhat thick and rigid steel is all it takes. See this thread: http://www.cheftalk.com/forums/cooki...ial-class.html

Walmart carries a decent one in a good home size with flat bottom at about $15.00. You don't get a lid though.

Joyce Chen's tend to be overpriced and a bit thin.

Most Asian grocery stores will have some good woks as well and usually an assortment of lids to choose from.
more than taste fine
me eat it all the time
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post #3 of 9
2/24/09 at 3:37pm
Check out www.wokshop.com
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post #4 of 9
2/25/09 at 1:23am
Here's a nice one (Nordic Ware 14" Asian Spun Wok) if you want 'non-stick' that is. Kind of pricey, but worth the money for its quality and premium non-stick coating. Made in USA and NSF tested.
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post #5 of 9
2/25/09 at 4:50am
If you have a chinese chinatown type area where you live go there . It will be authentic and cheap and many sizes.
CHEFED
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post #6 of 9
2/25/09 at 6:41am
Costco is selling that one fairly cheaply. And I really can't recommend it for Chinese cooking. Non-stick won't create the flavor a carbon wok can. But it is pretty and well made.
more than taste fine
me eat it all the time
Reply
post #7 of 9
2/25/09 at 9:36am
Actually the Nordic Ware wok does an excellent job and are very close to a Chinese wok because the design is based around it. I was very very surprised because I didn't expected that. We stir-fried some vegetables a few times and it 'burned' nicely with consistency. I've also made some fried rice and fried noodles and they both resulted in some nice burns (or seared) to it nicely; especially with the noodles where you can actually see the marks and it tasted awesome!

The genuine Chinese round-bottomed woks from your local Chinatowns are nice but they're mostly unseasoned and only benefits if you have a strong stovetop that can output very strong flames. If you like to wash your wok after you cook, then it's probably best to get something like the one I mentioned above because according the experts, you're not suppose to wash the original carbon-steel woks after its seasoning.
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post #8 of 9
2/25/09 at 11:17am
I own two round bottom carbon steel woks, a cast iron and a quality non-stick wok with a flat bottom.

I strongly prefer the round bottom wok even on my home stove. I cook on a high output burner for lot of my chinese food as the high heat adds a lot to the quality of the food.

But the non-stick doesn't even compare to the performance and results of the other woks, even on a home stove.

Seasoned cast iron and carbon steel is a joy to cook on, easy to season and maintain. Whether you prefer flat or round bottom is largely a preference for home situations. The cast iron wok is fully round inside with a flat bottom giving me great convenience and performance.
more than taste fine
me eat it all the time
Reply
post #9 of 9
3/3/09 at 4:58am
Seasoned?? You season your own pan or wok!:bounce:
Haveing worked with many chinese chefs after each dish is preped water is put into wok and a brush used to clean it out. The water inlet is part of stove as is the drain part of stove. The woks are 30 inches across.
CHEFED
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