"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 01-17-2008, 11:40 PM   #1
Assistant Cook
 
Join Date: Jan 2008
Posts: 4
Stainless Steel Wok

Hi all.

Have just bought a new stainless steel wok but now searching for care & precooking on the web maybe I should have bought a cast one. Any suggestions/comments?

Cheers Bruce

__________________

__________________
brucethekiwi is offline   Reply With Quote
Old 01-18-2008, 12:32 AM   #2
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Well ideally your wok would be carbon steel so it could be seasoned, but the SS is what it is. Just treat it like any other SS pot or pan.
__________________

__________________
college_cook is offline   Reply With Quote
Old 01-18-2008, 03:23 AM   #3
Assistant Cook
 
Join Date: Jan 2008
Posts: 4
SS Wok

Ok thanks,

Have just bought an old 5 piece cast iron skillet set as well, which I have cleaned up & seasoned today, so between the 2 & some oven dishes I've also just bought, I should be alright.

Thanks for you advise,
Bruce
__________________
brucethekiwi is offline   Reply With Quote
Old 01-18-2008, 03:24 AM   #4
Assistant Cook
 
Join Date: Jan 2008
Posts: 4
Look forward to creating food dishes again!!! :-)
__________________
brucethekiwi is offline   Reply With Quote
Old 01-18-2008, 08:49 AM   #5
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
Quote:
Originally Posted by brucethekiwi View Post

Have just bought a new stainless steel wok but now searching for care & precooking on the web maybe I should have bought a cast one. Any suggestions/comments?
May depend on size and technique. When I stirfry, I like to pick up the pan and flip the food around. If you do this too, then you may find the weight of a large cast iron wok a bit much.
__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 01-18-2008, 09:19 AM   #6
Assistant Cook
 
Join Date: Dec 2007
Posts: 48
It may give the food a different taste

The hammered iron adds to the flavor of the food as you continually use it.

A well used, Dark colored one has been my favorite.

The hand hammered ones -thicker on the bottom - thinner on the sides just seem to work better.
__________________
Life is too short to eat bad food.
tupperware is offline   Reply With Quote
Old 01-18-2008, 09:23 AM   #7
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
With a new wok I always necklace it in oil (spread oil over entire cooking surface) and heat it to medium for 10 minutes. After that wipe clean and it shoud be good to go. After I finish cooking I wash with water and repeat the necklace.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 01-18-2008, 09:37 AM   #8
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Welcome to DC Bruce!! I do the same as Mikey.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-18-2008, 09:43 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
You'll have a lot of fun wok cooking. I've seen Ming Tsai use a SS wok on his show more than once.

Make sure ALL your preparation is done before you heat up the wok. Cut, slice, dice, chop everything and lay it out in the order you will be adding it to the wok. Once you start cooking, things go fast because you cook over very high heat for short periods of time.

If you're cooking on a standard home stove, it's best to cook things in batches then combine everything back into the wok to sauce it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-18-2008, 05:31 PM   #10
Assistant Cook
 
Join Date: Jan 2008
Posts: 4
Thanks for the replies all, Cheers Bruce
__________________

__________________
brucethekiwi is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.