Woks

[Deleted User] · 18 September 2006 at 7:36PM

I want a good wok for a gas hob and I don`t know what to look for, ie what is required for a good wok? There are only two of us and kitchen storage space is limited. I don`t mind the cost as long as the product is well made and efficient

Help needed please or I am bound to get the wrong type

Linda32 · 18 September 2006 at 8:20PM

Hello,

I bought one from Tesco for about £8.99 its a good solid one for the price.
I just leave mine on the cooker top. I feel it looks okay and dosn't look as if I've not put everything away.

What you need to look for is a rounded bottom, not flat like a frying pan, the reason for this is the flames wrap around the base.

This does mean of course its abit of a balancing act getting it to sit straight when these no food in it, but it can be managed. :rotfl:

thriftmonster · 18 September 2006 at 8:30PM

Chinese supermarkets are also a good place to go if you have one near you

odowdchr · 18 September 2006 at 8:38PM

Don't get a non-stick one, look for a proper steel wok, season it yourself and it'll last much longer.

http://www.bbc.co.uk/dna/h2g2/A791282

These chinese food warehouses are great places to pick up woks for about a fiver.
http://www.wingyipstore.co.uk/product-011288.html

lillydrip · 18 September 2006 at 10:19PM

I brought a steel one but could not stop the food from sticking, must have been doing something wrong! I would suggest getting one with a lid because then you can steam things in it as well.

adsk · 18 September 2006 at 10:31PM

I've been using a Tefal wok for about 7 years or so. Although not authentic it's been easy to use, easy to clean and much to my surprise it's stood up to the abuse it's been treated to. It's also great for risotto.

I had a cheap steel wok before this which was a pain to keep clean and use.

ManAtHome · 18 September 2006 at 10:40PM

You're not supposed to keep carbon-steel ones (the cheapies) clean... The chinese claim you can tell a good cook by the blackness of his wok (or something like that).

As a previous poster said, you have to season it first then you should just wash it out with hot water after use, pop it back on the hob to evaporate any water, then a squirt of oil and wipe round with a paper towel.

By the way, a flat-bottomed wok works well on gas - the flame goes up the sides anyway.

Agutka · 18 September 2006 at 11:12PM

I was going to get the Creuset cast iron wok, but it was too small (I'm sure my Tefals are roomier), although didn't feel it! Also, it didn't have proper handles and I like having the security of having something to grab onto.
Instead I got the frying pan (more uses), which I also cannot lift (how do you empty a frying pan which is impossible to lift?), but it has a non-stick coating, which NOTHING sticks to - amazing - you can just wipe it after use. Anyway, whole point is when I get more money together I will be investing in the wok anyway, as nothing beats the properties of cast iron - the Tefal ones I use now don't get hot enough and my stir fries are soggy.
Good luck choosing!

Lucy_Lastic · 18 September 2006 at 11:18PM

I have just bought a Kitchen Craft 12" non stick wok from Robert Dyas (on line) for £9.99 as it is in the sale at the moment.

It's great. I've had the traditional ones before, but obviously did not care for it as I should have done as the food stuck and it went rusty. I think it was because I just could not bear to leave it unwashed!

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Woks

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