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Suggestion for a really good wok...?

post #1 of 2
10/27/10 at 4:50pm
Thread Starter 

Hi all,

 

I've renovated my kitchen recently and now have a proper (bigger) burner on the stove that can actually accommodate a wok. As I've had bad experiences with 'cheap' woks before that only worked for a couple of months and would turn rusty, I was wondering if any of you have any suggestions as to the type of wok. I would like something that will last at least a few years, and I don't mind paying a bit more for it. Are there cast-iron woks out there...are they the best kind to get?

 

Your suggestions would be greatly appreciated...

 

Thanks

 

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post #2 of 2
10/27/10 at 5:00pm

A good wok is inexpensive and will last you a long time.

 

I use this one the most of the woks I have.

 

http://www.wokshop.com/HTML/products/woks/wok-our-hand-hammered.html

 

Though I bought mine locally for less.

 

The hand hammering doesn't mean much, but it's a good wok. Also see the wiki I wrote:

http://www.cheftalk.com/wiki/wok-basics

 

Quick summary for the general case:: get a 14" carbon steel round bottomed wok.

more than taste fine
me eat it all the time
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