Wok recommendations needed

Alfietinker

A bit off topic but we are also on diets and instead of spray oil I put a few drops of normal oil in a pan and then wipe it all around with kitchen paper. It seems to work just as well and you're taking the excess away.

newlywed

We have that one (had it for about 6 months). We use olive oil in a spray bottle and haven't had too many problems with it.

The egg fried rice stuck a bit in the bottom of it the other day but a soak and a scrub with one of those textured sponges got it off. It gets put in the dishwasher after I've removed the stuck bits off it!!

The thing with most stir fry's is that you have to carry on stirring it - that's been the only time I've had problems - when I've left it for a few minutes to do something else

dannahaz

Hi Noctu

Did your Wok come with any instructions on seasoning it? A well seasoned wok means that food won't stick to it.

There are some instructions on how to do it here http://www.bbc.co.uk/dna/h2g2/A791282

mcbiddy

i got a book a little while ago on food science and there was a "recipe" to turn any old pan into a non stick pan. i seem to recall it needing to be left unwashed for a while, i'll dig that up. essentially you just use it then rinse it quickly wipe it with paper and stick it back in the cupboard. the point is to bloch the "reactive sites on the surface of the pan and not creating new ones by scratching it with a scourer. in fact that's exactly what the teflon coating on posh pans do... i don't see why it should be any different on a wok...

squeaky

Hi noctu,

I've added your two threads together to keep the info all in one place.

TKP_3

Hi. My wok is dying (which is sad as I use it nearly every day). It's a Typhoon and really great, but the base has warped and now is not flat anymore and burns on the "bulgy" bit.
I need a new one, and wonder if anyone can suggest a better one, or is typhoon one of the best? It's a hob wok btw, not electric.

ManAtHome

Mine's a Ken Hom one - round 15 years old I think (also used a lot on gas). Would think an ordinary carbon-steel one would be the best - do you have any chinese supermarkets or markets you could try?

Pink.

Hi TKP,

This older thread might help you: Woks


Pink

suzukibabe

Mines a ken hom one too, had it about a year or so now.
DH loves it when i make bacon and egg fried rice in it.

Kazonline

I would say that it's well worth hunting down a Chinese supermarket/shop. I bought mine nearly 10 years ago and I can honestly say it's only improved with age. It's also the cheapest way to buy a wok - and you can usually buy whatever accessories you want there too (eg if you want a lid - I've never bothered). Even better is the HUGE choice of sizes (and the shop I went to was tiny, so heaven knows what you'll find in a larger store!)
Kaz x