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Good Quality Wok

post #1 of 8
Thread Starter 
What are some of the better quality woks that are appropriate for home use. I'm looking for something of better quality than what you might find at Wal-Mart etc. Thanks
post #2 of 8

Walmart actually used to have one of the better ones, but they've since gone to a lesser non-stick woks. 

 

My favorite branded wok right now is from IMUSA in plain carbon steel. This is a flat bottomed variety and is appropriate to use on western stoves.  The plain carbon steel is harder to find as most places carry the non-stick IMUSA, which Target does. 

 

http://www.imusausa.com/portfolio-items/natural-carbon-steel-wok-with-wood-handle-14in/

 

If you prefer the round bottomed variety, check your local asian grocer as they'll often have some good ones.  Grab the handle and the opposite rim of the wok and see if you can flex it. It shouldn't flex much if at all. This is mostly about the thickness of the steel of the wok.  And they often have good flat bottom woks too. These are rarely branded in any obvious way. 

 

Thewokshop.com is a reliable vendor of woks and they have many to choose from. I find I have to order my wok lids through them as it's often difficult to buy a wok lid at a store anymore. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 8

There's also a competing vendor, The Wok Shop, located in San Francisco.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #4 of 8

I second the wok shop.  I also suggest using the search feature: this question has come up several times in recent years and there's a lot of useful wisdom in the older threads e.g. http://www.cheftalk.com/t/21248/where-can-i-find-a-good-wok

post #5 of 8

Wokshop, that's who I meant. I'll fix that.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8

Well, I've been using my flat bottomed CS wok for a couple of weeks and the stir fry is coming out great, as well as can be expected from using an electric stove top.  Today, however, I cooked potatos, bacon and eggs in it for the first time and the food, again, all tasted gread.  The big plus here is the high walls of the wok.  Cleanup was a cinch since those wall prevent spatter from traveling all over the stove top.  I'm sold on woks.  :thumb:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #7 of 8

I got a flat bottomed carbon steel wok at an Asian grocery store in my neighborhood, so they sometimes have the flat bottomed ones, too. And, if I recall, it was very inexpensive. 

post #8 of 8

In following the seasoning instructions both provided by The Wok Shop and the book The Breath of a Wok, mine is coming along just fine.  It's flat bottom is now very well seasoned with a glossy black sheen that hot water and a plastic chore boy just can't remove.  Water simply glides off of it.  Part of the secret to proper season is proper "woking", heating the wok to the pot where a wisp of smoke arises from the bottom.  I'm stoked.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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