I still use the same utensils that came with my wok 30 years ago. A steel spider with a bamboo handle and a steel spatula type thing with a small edge on each side and shaped to the curvature of the wok. It's a must, you have to have that sound of metal on metal clanging when you are stir-frying.
Which cookware to buy for stir frying?
- Thread starter artofcooking
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artofcooking
Assistant Cook
Omg so long!?
Okay, well I'll stick with the bamboo for now and keep my eyes open for steel utensils.
I'll buy some mineral oil or whatever to season my wok and the bamboos.
Okay, well I'll stick with the bamboo for now and keep my eyes open for steel utensils.
I'll buy some mineral oil or whatever to season my wok and the bamboos.
Mineral oil for the bamboo, vegetable oil for the wok seasoning. If you like I can PM you how to oil your wooden utensils.
artofcooking
Assistant Cook
Thanks for the offer Fiona, but I found a lot of guides online for how to do this. If I have questions I'll feel free PM you for clarification!
Fair enough!
powerplantop
Executive Chef
I like the curve of the chan, I have a metal one but plan to buy a silicone one. The sound of the metal one makes to much noise when I shoot video.
No. Not according to the instructions that came with my wok.
artofcooking
Assistant Cook
I've received and seasoned the wok!!
I coated with grapeseed oil and baked for 20 minutes at 425. Seeing spots, I repeated the baking process.
After this, I stir fried scallions on high heat until they got charred (8 min).
Is my wok seasoned okay? Any tips on it's first usage and care?
Thanks again!
I coated with grapeseed oil and baked for 20 minutes at 425. Seeing spots, I repeated the baking process.
After this, I stir fried scallions on high heat until they got charred (8 min).
Is my wok seasoned okay? Any tips on it's first usage and care?
Thanks again!
jennyema
Chef Extraordinaire
I just plop mine (round from the wok shop) on top and cook
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Hi, great question. I have been blessed with great luck, and as a result have several old Atlas woks. The best, hands down, made in the SF Bay area up until about twenty years ago, I think, then, "Bam!" they closed their doors. Every hippie household on the west coast must still have one of these. The right size (14"), the right steel, the right thickness and the right geometry, very well made, and in two basic styles...long pan handle and a bucket handle opposite, and two opposed bucket handles. They also came in two different shapes, round bottom for gas ranges and flat bottom for electric. Best bet for an electric range is a flat bottom wok, that makes full contact with the heating element. Or so I have found.
Rocket_J_Dawg
Sous Chef
I bought a wok in the early 80's from the "Wok with Yan" show and still have it and all the utensils. It's as black as a tire inside but still makes a mean stir fry.
Wok with Yan - Beef & Broccoli - Stephen Yan - YouTube
Wok with Yan - Beef & Broccoli - Stephen Yan - YouTube
Back in the '50s I baby-sat the young girls of a Chinese family who lived across the street. The mother introduced me to Chinese cooking and woks and that was my start in learning how to cook real Chinese (Oriental) food.
My first wok was the same as hers (carbon steel) and I still use it a LOT and the curved carbon steel utensil that came with it. Do the math for how long that is.
I clean it with salt and a paper towel then rinse it with hot water. There are stiff brushes made of bamboo, I think, for cleaning. I haven't replaced mine since I lost it so this is a good reminder for me to buy another one.
My first wok was the same as hers (carbon steel) and I still use it a LOT and the curved carbon steel utensil that came with it. Do the math for how long that is.
I clean it with salt and a paper towel then rinse it with hot water. There are stiff brushes made of bamboo, I think, for cleaning. I haven't replaced mine since I lost it so this is a good reminder for me to buy another one.
Chief Longwind Of The North
Certified/Certifiable
Though I could hardly be called a hippie, and I don't think the Eastern U.P. of Michigan is anywhere near the west coast, I too have the Atlas carbon steel, flat bottomed wok, with the long handle and the Bucket handle. I use it frequently on my gas stove and it works great. I love that wok. I've used it for stir-fries, making chop suey/chow mein, deep frying egg rolls and won tons, for making lumpia, for scrambling eggs, or making various Asian soups, spaghetti sauce, small steaks, stews, and even a home-made pudding or two. It's so very versatile.
I have a curved grate that has little hooks on it, that hooks to the rim of the wok, allowing me to make tempura dishes, and place the cooked ones onto the grate to drain while cooking more tempura pieces, or egg rolls, or anything deep fried. The oil drips directly back into the pan. That's the best attachment for the wok that I've found. I've thought about getting a bamboo steamer to place inside, but I already have a stainless steel pot that serves as a good sauce pot, or with the inserts, a steamer, or double boiler that does a wonderous job. I boil up something like beats in the bottom, while steaming up some asparagus, and make the hollandaise all at the same time. Have a pan seared and fried chunk of meat on another burner just in time to serve them all at the same time.
With the wok, I can multi-task only two things at a time. But as I said, it's such a versatile cooking tool. I am very glad to have it, and the lid.
Seeeeeeya; Chief Longwind of the North
I have a curved grate that has little hooks on it, that hooks to the rim of the wok, allowing me to make tempura dishes, and place the cooked ones onto the grate to drain while cooking more tempura pieces, or egg rolls, or anything deep fried. The oil drips directly back into the pan. That's the best attachment for the wok that I've found. I've thought about getting a bamboo steamer to place inside, but I already have a stainless steel pot that serves as a good sauce pot, or with the inserts, a steamer, or double boiler that does a wonderous job. I boil up something like beats in the bottom, while steaming up some asparagus, and make the hollandaise all at the same time. Have a pan seared and fried chunk of meat on another burner just in time to serve them all at the same time.
With the wok, I can multi-task only two things at a time. But as I said, it's such a versatile cooking tool. I am very glad to have it, and the lid.
Seeeeeeya; Chief Longwind of the North
Aaagh...wok lids. Love 'em and hate 'em, so, what I do is take a cheap (yes, cheap) stainless steel bowl the same approximate size as the lid, and drill a hole about an inch or so below the rim. Install a wooden dresser drawer knob for a handle, so I can use it for a lid and a prep bowl.
Those brushes are the best thing I ever found for cleaning cast iron pans.Back in the '50s I baby-sat the young girls of a Chinese family who lived across the street. The mother introduced me to Chinese cooking and woks and that was my start in learning how to cook real Chinese (Oriental) food.
My first wok was the same as hers (carbon steel) and I still use it a LOT and the curved carbon steel utensil that came with it. Do the math for how long that is.
I clean it with salt and a paper towel then rinse it with hot water. There are stiff brushes made of bamboo, I think, for cleaning. I haven't replaced mine since I lost it so this is a good reminder for me to buy another one.
thymeless
Sous Chef
- Joined
- Aug 12, 2006
- Messages
- 638
T304 is an 18/10 stainless. T304 Stainless Steel Note the Chrome and Nickel Content which is how 18/10 stainless got it's name.
Granted, there are a few different 300 series steels that can be 18/10, but 304 is not particularly special among them.
jennyema
Chef Extraordinaire
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
+1. I do everything on my glasstop that one can do on any other stove. Just don't drag, do lift, otherwise it could get scratched.
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