Yeah, Santa never brought mine...
S'okay, I do fine with my De Buyer sauté pan, the carbon steel one...works just fine for stir fry.
S'okay, I do fine with my De Buyer sauté pan, the carbon steel one...works just fine for stir fry.
So, in reference to this thread, don't use a granite wok. They just don't hold up, though they are great fun to plunk down on BT's head as a winter hat.
I haven't spun a good yarn in a while. That was fun.
Seeeeeya; Chief Longwind of the North
Okay, so based on what everyone said, I think carbon steel is the way to go. I want to purchase one from the Wok Shop and am leaning towards the wok shop: carbon steel wok - side handle or the wok shop: selling woks for 40 years (strange color, huh?)
My coiled electric stove is 7 inch diameter and I only cook for myself, mainly Pad Thai and stir fry veggies/rice in wok. A few more questions:
1. What diameter wok should I get?
2. What types of handles are best?
3. Which type of wok is relatively easy to care for?
4. Can I make fried egg, mushroom masala, aloo gobi in it?
Okay, so based on what everyone said, I think carbon steel is the way to go. I want to purchase one from the Wok Shop and am leaning towards the wok shop: carbon steel wok - side handle or the wok shop: selling woks for 40 years (strange color, huh?)
My coiled electric stove is 7 inch diameter and I only cook for myself, mainly Pad Thai and stir fry veggies/rice in wok. A few more questions:
1. What diameter wok should I get?
2. What types of handles are best?
3. Which type of wok is relatively easy to care for?
4. Can I make fried egg, mushroom masala, aloo gobi in it?
Okay, so based on what everyone said, I think carbon steel is the way to go. I want to purchase one from the Wok Shop and am leaning towards the wok shop: carbon steel wok - side handle or the wok shop: selling woks for 40 years (strange color, huh?)
My coiled electric stove is 7 inch diameter and I only cook for myself, mainly Pad Thai and stir fry veggies/rice in wok. A few more questions:
1. What diameter wok should I get?
2. What types of handles are best?
3. Which type of wok is relatively easy to care for?
4. Can I make fried egg, mushroom masala, aloo gobi in it?