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Old 08-25-2011, 06:08 PM   #61
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Regarding woks, I remember one of the TV chefs (can't remember who, but he was actually a good cook, not Rachael Ray), said don't bother buying an expensive wok. They are designed to be a short term item, unless you only use it once a year or something. It's too easy for them to get dings that make the heat uneven, etc.
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Old 08-25-2011, 06:34 PM   #62
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Quote:
Originally Posted by danbuter View Post
Regarding woks, I remember one of the TV chefs (can't remember who, but he was actually a good cook, not Rachael Ray), said don't bother buying an expensive wok. They are designed to be a short term item, unless you only use it once a year or something. It's too easy for them to get dings that make the heat uneven, etc.
They must have been talking about thin, cheaply made tin Woks. Woks in the Orient are handed down from generation to generation for many decades of hard and continuous use.

My latest one is only a couple years old and is hardly broken in. It's a new Teflon coated electric wok that I found that has real heat. I only use it for stir-fry on it's highest setting, but that one works great!

A pounded stainless steel Wok is almost indestructible. Whoever that TV cook was better be good at cooking, because they don't have a clue about Woks.
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Old 08-25-2011, 06:37 PM   #63
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My best kitchen tool is my pair of tongs. I use them for everything and they are so handy. I also love my 5 quart cast iron casserole dish. It's bright red and I adore it ;)
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Old 08-25-2011, 06:58 PM   #64
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Quote:
Originally Posted by danbuter View Post
Regarding woks, I remember one of the TV chefs (can't remember who, but he was actually a good cook, not Rachael Ray), said don't bother buying an expensive wok. They are designed to be a short term item, unless you only use it once a year or something. It's too easy for them to get dings that make the heat uneven, etc.
I believe it was that jerk from Cook's Country, Chris Kimball.
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Old 08-25-2011, 08:01 PM   #65
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...A pounded stainless steel Wok is almost indestructible. Whoever that TV cook was better be good at cooking, because they don't have a clue about Woks.

I've heard of hammered carbon steel but never pounded stainless steel.
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Old 08-25-2011, 09:27 PM   #66
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I've heard of hammered carbon steel but never pounded stainless steel.
Ha! You got me! That's what I meant! I had the image in my head and it just came out that way.
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Old 08-25-2011, 09:35 PM   #67
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Ha! You got me! That's what I meant! I had the image in my head and it just came out that way.
That's happened to me more than once. It happens more when I've pounded down a few too many alcoholic beverages and I I'm hammered.
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Old 08-25-2011, 09:40 PM   #68
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lol, pun intended I'm sure.
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Old 08-25-2011, 09:41 PM   #69
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lol, pun intended I'm sure.

Count on it.
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Old 08-26-2011, 03:08 PM   #70
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I'm guessing a wok comes with some sort of special burner??? (don't look at me like that I don't know, lol)

Since it's shaped like it is...I mean it couldn't stay up straight or get enough heat from say a flattop could it?
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