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Old 08-26-2011, 04:13 PM   #71
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most come with a ring - if you have gas, whether you need it depends on the burner grate design. the round bottom may "sit" and be stable "in the hole" of a gas burner grate.

electric, need ring.

woks are intended for high heat fast cooking - so more closer to the flame, more better.
I've seen "expert" directions to use the ring big side up and other "expert" opinions to use small diameter up. I find using it small diameter up is more stable on my gas top. my wok will actually "sit" quite stable in my gas burners, but I use the ring small side up as it seems to "concentrate" the heat better.

fear not the wok - piece of cake - it's the pro's flipping and flashing spoons that make it seem 'difficult' - the big "toss-up-and-flame" stuff is largely intentional.- you might want to get comfortable with using it before going for 'the big show' effects (g) and if you go for show, make sure your paper towel holder is located well away from the fireball.... (you can guess how I know about that.....)

just don't walk away - wok high heat stir frying requires your undivided attention.
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Old 08-26-2011, 05:28 PM   #72
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Originally Posted by dcSaute View Post
most come with a ring - if you have gas, whether you need it depends on the burner grate design. the round bottom may "sit" and be stable "in the hole" of a gas burner grate.

electric, need ring.

woks are intended for high heat fast cooking - so more closer to the flame, more better.
I've seen "expert" directions to use the ring big side up and other "expert" opinions to use small diameter up. I find using it small diameter up is more stable on my gas top. my wok will actually "sit" quite stable in my gas burners, but I use the ring small side up as it seems to "concentrate" the heat better.

fear not the wok - piece of cake - it's the pro's flipping and flashing spoons that make it seem 'difficult' - the big "toss-up-and-flame" stuff is largely intentional.- you might want to get comfortable with using it before going for 'the big show' effects (g) and if you go for show, make sure your paper towel holder is located well away from the fireball.... (you can guess how I know about that.....)

just don't walk away - wok high heat stir frying requires your undivided attention.
I guess that's what it was, they make it look like only the "experts" can use it, lol.

Oh and I don't walk away from the stove anymore when I'm cooking. I've had my own little mishap....
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Old 09-02-2011, 01:29 PM   #73
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Just might do that for that price. So the care is similar to a cast iron... sounds good to me...
I just got a sale e-mail from Amazon.com and thought of you:

Amazon.com: Woks and Stir-Fry Pans
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Old 09-02-2011, 05:16 PM   #74
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I just got a sale e-mail from Amazon.com and thought of you:

Amazon.com: Woks and Stir-Fry Pans
Aww, thanks ... I already ordered the one from Cost Plus. I got the cheaper nonstick one since I'm a little uncomfortable with it. I am loving
Cost Plus, lol.
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Old 09-02-2011, 11:14 PM   #75
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Originally Posted by jusnikki

Aww, thanks ... I already ordered the one from Cost Plus. I got the cheaper nonstick one since I'm a little uncomfortable with it. I am loving
Cost Plus, lol.
We have a cost plus/world market down the street and I love that store, nice stuff at great prices.
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Old 09-03-2011, 11:09 AM   #76
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Aww, thanks ... I already ordered the one from Cost Plus. I got the cheaper nonstick one since I'm a little uncomfortable with it. I am loving
Cost Plus, lol.
I use the nylon utensils and wooden utensils in my non-stick wok and it's held up for several years with no degradation of the cooking surface.

My wok is electric, and I use it only on it's highest setting. The tools have not shown any sign of wear either. I was kind of surprised. I stir-fry for only one person, (me), so I never have to load the wok very full. It cooks great!

If I were cooking larger meals in a wok, I would prefer a steel wok over an open high-flame. Strictly outside work for my home. The electric wok, I can use inside for small meals.

Good luck with your new wok!
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Old 09-06-2011, 03:18 PM   #77
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We have a cost plus/world market down the street and I love that store, nice stuff at great prices.

It's good we don't have one here because I'd be in there every other day, lol. I agree they have great prices..
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Old 09-06-2011, 03:20 PM   #78
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I use the nylon utensils and wooden utensils in my non-stick wok and it's held up for several years with no degradation of the cooking surface.

My wok is electric, and I use it only on it's highest setting. The tools have not shown any sign of wear either. I was kind of surprised. I stir-fry for only one person, (me), so I never have to load the wok very full. It cooks great!

If I were cooking larger meals in a wok, I would prefer a steel wok over an open high-flame. Strictly outside work for my home. The electric wok, I can use inside for small meals.

Good luck with your new wok!
Thanks Timothy,

We like a lot of stir fry, so it will come in handy.... Definetly something different for me, lol.
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Old 09-06-2011, 04:30 PM   #79
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I have some Emirilware that is made by Allclad. goos stuff at a great price. I also have some Allclad but jus a few pieces. I gave away all my Calphalon to my buddy who has a restaurant when I switched to SS
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Old 10-18-2011, 10:28 PM   #80
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Griswold Cast Iron Skillet, you really cannot beat it.
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