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Old 12-05-2016, 10:51 PM   #1
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Recommendations for a (cheap) non-stick wok?

I'd like to buy my friend a new wok for Christmas. I'd like to keep it under $50 if I could and I know she likes non-stick. Just about every wok review I've checked out on Amazon has people saying the non-sticks always lose their coatings in about a year and scratch easily, so I'm a little concerned about spending a lot of money on something that may be used very long.

Has anyone got any suggestions as to brand?

Oh, and I'm not set on getting it from Amazon - I'm just looking at reviews on there.

Thank you all!
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Old 12-06-2016, 05:48 AM   #2
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Did you see the Lodge pro-logic cast iron wok? https://www.amazon.com/dp/B00063RXQK..._t3_B000MYI2ZO It's just under $50, though a lid will bump it up to low $70s. Out of 936 reviews, 86% were 5 stars. While not traditionally nonstick, it will get pretty much that way. Craig's been sort of thinking about/looking for a carbon steel wok but I bet he'll go look at this one. Best of all, USA made!
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Old 12-06-2016, 07:37 AM   #3
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Quote:
Originally Posted by rodentraiser View Post
I'd like to buy my friend a new wok for Christmas. I'd like to keep it under $50 if I could and I know she likes non-stick. Just about every wok review I've checked out on Amazon has people saying the non-sticks always lose their coatings in about a year and scratch easily, so I'm a little concerned about spending a lot of money on something that may be used very long.

Has anyone got any suggestions as to brand?

Oh, and I'm not set on getting it from Amazon - I'm just looking at reviews on there.

Thank you all!
Is non-stick ok for a wok? I know they make them but woks get to a very high temperature - is this a good idea for non-stick? I'm told that burnt non-stick coatings are poisonous.

I have a cheap carbon steel wok which I've had for donkeys' years and nothing sticks to it. It can get a touch of rust now and then if I don't look after it but a Brillo pad and re-seasoning solves that with minimum effort.

The owner of the local chinese take-away place advised me on the purchase and care.
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Old 12-06-2016, 07:50 AM   #4
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Woks should never be nonstick

They need to get really screaming hot to cook properly

Look at the Wok Shop's website. I bought a pretty cheap steel one from them 25 years ago and it's a dream.
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Old 12-06-2016, 08:38 AM   #5
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Jen's right.

Consider a carbon steel wok that can be seasoned (as you would a cast iron skillet). I've had mine for a very long time as well and it provides non-stick performance because of the seasoning.
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Old 12-06-2016, 10:15 AM   #6
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Jen's right.

Consider a carbon steel wok that can be seasoned (as you would a cast iron skillet). I've had mine for a very long time as well and it provides non-stick performance because of the seasoning.
That is my choice. I have two. Both carbon steel purchased from an Oriental market for under $20 each.

I've never bothered to season them. For one thing, both of mine have wooden handles, which will not tolerate high heat in the oven. But both are virtually non stick from usage of thin coats of oil on high heat.
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Old 12-06-2016, 10:38 AM   #7
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That is my choice. I have two. Both carbon steel purchased from an Oriental market for under $20 each.

I've never bothered to season them. For one thing, both of mine have wooden handles, which will not tolerate high heat in the oven. But both are virtually non stick from usage of thin coats of oil on high heat.
Cooking with oil is seasoning them. Seasoning doesn't have to be a discrete event separate from cooking.
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Old 12-06-2016, 01:32 PM   #8
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if you want to oven season a new wok with a wooden handle you can wrap it several times with aluminum foil and it will protect it from charring. but Andy is right, continuous, correct, use will continue to season the wok. the inside of my carbon wok is black and almost non stick.
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Old 12-06-2016, 02:25 PM   #9
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I have a 14 inch carbon steel wok, w/2 wood handles, a reversible wok rack/ring, aluminum lid (the wok rack is for under the wok, one way for electric stove and the other way for the gas stove). I have mine sitting in the kitchen taking up too much room as I don't use it anymore and I'm cleaning out cabinets to make space for things I do use. It has a little rust, nothing deep, and I would season it on the stove in the past so the wood handles look like oak or some wood, stained and then coated. Anyway, I'm going to sell it for $5 at a rummage sale, some day, or whatever works to get it out of my house. If a wok fairy would visit and steal it, I'd be pretty happy. I used to use it a lot when my kids were growing up and living here.

Seasoning a wok or a big cast iron skillet, if you are using them all the time, becomes better and better as time goes on. It takes little trouble to clean them out, apply some oil, and heat them. If you wok every day, it become second nature.

Now I mostly stir fry in my stainless steel, aluminum layered bottom, 12 inch skillet, as it is just for 2 or 3 people. I also have an electric stainless steel wok, and I love it, mostly though I use it for steaming with a steamer basket in it, or as you might use an electric skillet to brown meat, then add veggies and gravy or sauce of some type. Options options!

As I've gotten older, don't deny it, you are too... :) I like using lighter appliances/pans and I'm cutting back on what I'm keeping and paying more attention to my most usable spaces in the kitchen. Big families become smaller families, small families become bigger families, ah life!
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Old 12-06-2016, 02:56 PM   #10
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I use my wok and CI skillets whenever I can because they are so much easier to clean.
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