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Old 07-11-2012, 06:50 AM   #1
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Question Choosing a wok

I want to get one,but one that's worth it.Should I get a cast iron,SS,or carbon steel?I will have to buy one online,I am only finding non sticks locally .I never seasoned before.Is a preseasoned a better choice for me?I have a electric dual coil range.I'd like to find a wok at least 14" that is fairly medium-tall.Do I have to season after every use?

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Old 07-11-2012, 08:15 AM   #2
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We like carbon steel; See-
Woks
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Old 07-11-2012, 08:37 AM   #3
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My favorite is a 14" cast iron (not a heavy USA one) the wok shop: selling woks for 40 years

But since you will be suing it on an electric stove I would get a flat bottom carbon steel.

Seasoning a new wok is easy.


Then after each use I clean it out with hot water but back on the heat dry it and apply a thin coat of oil.
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Old 07-11-2012, 09:16 AM   #4
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I really like the one my mom has--it is SS with a copper bottom. It is probably the 17" size. I have a non-stick one--I'm thinking I'll have to order a new wok from the Wok Shop...
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Old 07-11-2012, 10:58 AM   #5
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Go to the wok shop site. I recommend a carbon steel. I prefer its lightness as I move the wok around as I'm stir-frying. Seasoning is easy. Normally you season it once B4 first use. Stir-frying with oil will add to the seasoning as you cook. No need to use scouring pads or soap. It should rinse out with a light scrubbing with a blue (teflon safe) scrub sponge.
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Old 07-11-2012, 10:59 AM   #6
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Carbon steel is traditional. It's what I use, got one made by Atlas Metal Spinning years ago and still use today. Heats fast and evenly, cooks perfectly, allowing of course for operator error, and cleans up easily. My only complaint about woks is wok lids. It seems to me that the lid should double as a bowl for ingredients...chop veggies into it then dump into the wok. But the lids are all made with a handle that sticks up. I have thought about taking an appropriately sized stainless steel bowl and hammering a recess into the center of its flat bottom and having a piece of steel welded or brazed across the recess so the lid would sit flat on my counter when upside down. But, yeah, carbon steel. Woks were developed as a cheap way to cook...heating fast and cooking in oil uses less fuel, and clean-up is minimal. Water in the wok, let boil, scrub with that weird looking bamboo thingy that came with it, dump and dry over your heat source until dry and wipe with an oiled cloth. They're made to be easy and efficient.
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Old 07-11-2012, 11:07 AM   #7
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Quote:
Originally Posted by gadzooks View Post
Carbon steel is traditional.
Cast Iron is also traditional. The one draw back to them is when hot they are easy to break if dropped.
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Old 07-11-2012, 11:25 AM   #8
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I got the impression that wok made from different materials produce different results (from what I read on the Wok Shop's web site). I'm thinking I need two new ones--one SS and one CI.
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Old 07-11-2012, 11:39 AM   #9
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Carbon steel is the way to go. Teflon coating defeats the purpose of a wok.
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Old 07-11-2012, 03:38 PM   #10
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Carbon Steel is my choice, Got a good one from a restaurant supply house.
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