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Old 01-13-2020, 05:52 PM   #1
Bill Rogue V.
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Default Wok advice

I had one of the old cheap spun stainless woks many years ago, and managed to ruin a lot of food in it.
Now I am older and wiser and have a gas range. Wondering what a good choice in a current wok would be. I saw a cast-iron Lodge wok the other day at Sportsman's and it looked intriguing, but I am still not sold on the "rough" finish of Lodge utensils compared to, say, an old Wagner or a Finex.

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Old 01-13-2020, 06:01 PM   #2
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Default Re: Wok advice

http://bestreviews.com/best-woks

Wok this way.
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Old 01-13-2020, 06:07 PM   #3
tomc
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Default Re: Wok advice

High Carbon Steel is my preference. Once it’s seasoned, it’s pretty much nonstick.
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Old 01-13-2020, 06:24 PM   #4
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Default Re: Wok advice

In-laws use a 50 plus year old cast iron wok every day.

Wife and I use a well seasoned carbon steel wok. Nothing fancy just get it seasoned and use it often.

Except for a few limited applications, stay away from non stick woks.

I like one with a long handle but most the pros seem to prefer two short handles they can use to toss stuff in the wok.



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Old 01-13-2020, 06:24 PM   #5
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Default Re: Wok advice

Here's a "different" and somewhat local option for you in the 505 area code...

https://www.southwestdisk.com/southw...ng-plow-disks/
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Old 01-13-2020, 06:53 PM   #6
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Default Re: Wok advice

Quote:
Originally Posted by tomc View Post
High Carbon Steel is my preference. Once it’s seasoned, it’s pretty much nonstick.
Yep. Go to a good Asian market, like Fubon on 82nd. It won't cost much. Non stick surfaces can't stand the high temps. Carbon steel is the answer.

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Last edited by jlg; 01-13-2020 at 07:05 PM.
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Old 01-13-2020, 07:01 PM   #7
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Default Re: Wok advice

Go to a restaurant supply store and buy what the pros use. I'll bet it turns out to be a relatively inexpensive steel version.
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Old 01-13-2020, 07:23 PM   #8
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Default Re: Wok advice

Wok burner.
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Old 01-13-2020, 08:23 PM   #9
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Quote:
Originally Posted by Amahnee View Post
Here's a "different" and somewhat local option for you in the 505 area code...

https://www.southwestdisk.com/southw...ng-plow-disks/
i have one of those ,came from my great uncles ranch way way back in the Rubys Cabin we would stay in .I thought it was a gold pan .Will have my wife get a picture of it .Think it's under 2 foot a Snow .
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Old 01-13-2020, 08:58 PM   #10
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Default Re: Wok advice

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Originally Posted by jlg View Post
Yep. Go to a good Asian market, like Fubon on 82nd. It won't cost much. Non stick surfaces can't stand the high temps. Carbon steel is the answer.

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He's in New Mexico...
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Old 01-13-2020, 09:00 PM   #11
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He's in New Mexico...
I had forgotten. But otherwise the advice is solid.

Fubon is a cool store, by the way.

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Old 01-13-2020, 09:36 PM   #12
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Default Re: Wok advice

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He's in New Mexico...
Where's that?
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Old 01-13-2020, 11:28 PM   #13
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Default Re: Wok advice

On 82nd between Division and Powell in SE PoTown.
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Old 01-14-2020, 06:35 AM   #14
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Where's that?
South of Colorado, east of Arizona and west and north of Texas, by and large.
I am 90 minutes from El Paso, 70 minutes from Las Cruces and about 95 minutes from Sparky's in Hatch, home of the world's best green chile cheeseburger!

Thanks for all the advice, gang. Looks like carbon steel may be the way to go.
Good Asian markets in El Paso.
Amahnee, those disk utensils look pretty darn cool. I have a pal who is a paella fiend and he would go nuts for one of them.
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Old 01-14-2020, 08:02 AM   #15
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Default Re: Wok advice

Here's what you need, save yourself the drive and have it delivered in a couple days. This is very similar to the set that we have, that Cheri's dad brought home from the Philippines many years ago when he was stationed there in the Navy.


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Old 01-14-2020, 08:19 AM   #16
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Default Re: Wok advice

Thanks David. That looks like a really good one.
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Old 01-14-2020, 08:43 AM   #17
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Default Re: Wok advice

Just picked up one from Costco that I really like. Anodized stainless steel. Nordic brand I believe.


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Old 01-14-2020, 09:31 AM   #18
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Default Re: Wok advice

If you have an open flame burner (rather than closed flame). The top grid over a burner may be removed, so the wok nestles down close to the burner and the flame wraps up around the wok. Google Bluestar gas range, wok, to see a video. I agree with a carbon steel wok.
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Old 01-14-2020, 10:34 AM   #19
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Default Re: Wok advice

Quote:
Originally Posted by jlg View Post
I had forgotten. But otherwise the advice is solid.

Fubon is a cool store, by the way.

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I like Fubon a lot! Hong Phat up the road past Washington St. is another good one.

We went to the new one in the old Freddie's at Foster and wasn't that impressed.
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Old 01-14-2020, 12:53 PM   #20
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Quote:
Originally Posted by Bill Rogue V. View Post
I had one of the old cheap spun stainless woks many years ago, and managed to ruin a lot of food in it.
Now I am older and wiser and have a gas range. Wondering what a good choice in a current wok would be. I saw a cast-iron Lodge wok the other day at Sportsman's and it looked intriguing, but I am still not sold on the "rough" finish of Lodge utensils compared to, say, an old Wagner or a Finex.
We have a very experienced Lodge cast iron wok. We have created hundreds of meals in it. Stir fry, steaming, making donuts, kimchi fried rice, fish tacos, jambalaya, bulgari, cracked crab with lemongrass (one of our favorites and recipe attached!); the list is endless.

As with any cast iron pan it has to be seasoned but after that it is nonstick all the way. If we use our Lodge cast iron wok to steam with our bamboo steamer trays we have to re-season the wok when we're done.
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Old 01-14-2020, 01:33 PM   #21
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Default Re: Wok advice

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Originally Posted by Fishfeet View Post
Wok this way.
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Old 01-14-2020, 05:16 PM   #22
Chad D.
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Default Re: Wok advice

I can barely wok a straight line most days!


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Old 01-14-2020, 05:23 PM   #23
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Default Re: Wok advice

called my Gr.Aunt today and asked about that ol pan on the wall at the cabin.She knew it well ,had a name for it but i wont say what her and my Gr.uncle call it.Asked her what they use it for ,she said everything .I had done a facelift to the whole cabin.All new siding i milled with my mobile dimension ,brought in a real wood stove that you can cook on,with SS MB flue .support box the works.etc.And my Gramps gave me a Stainless like dutch oven set for the cabin ,never used ,about a $1K work of pans etc.And thought they never even cooked up there anymore.They would use this old pan and some ancient cast iron stuff,instead of the new set i brought up. Well for 20 years ive been letting my lion and cat dogs eat out of it when we do are lion hunts up there, and my son would wash dirt in it to find gems and arrow heads .She said it was seasoned perfect ,yep it sure was.Said a guy made them down in colorado she thought and was over fifty years old.Thought it was a gold pan all these years. Better get it back on the wall asap.

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