Wok recommendations needed

bella4uk

Sorry ,but not sure what you mean by seasoned....I've heard your not supposed to wash woks but I think I would have to!

Pandora123_2

How to season a wok

:A

newlywed

bella4uk wrote:

Sorry ,but not sure what you mean by seasoned....I've heard your not supposed to wash woks but I think I would have to!

Yup I agree. I am not brave enough to try those instructions either!!

Can't somehow see that you are meant to do that to non-stick woks?

TKP_3

Mine is non stick. I just wash it straight after using it (fairy and a washing up brush). Never leave it to soak - non stick will peel off.
Much easier :rotfl:

Pandora123_2

I stopped using anything with a nonstick coating years ago... most people are unaware that the chemicals used to make nonstick coatings are bad for the environment and bad for your health.

Coming to terms with perils of non-stick products
(This story was written by a reporter for one of Canada's national daily newspapers, the Globe and Mail.)

Lawsuit grows against Teflon

There ARE alternatives to nonstick-coated cookware, but sadly they are getting harder to find.

:A

seraphina

Non-stick woks don't need seasoning.

Cast iron/steel woks need seasoning, but they will then be just as good, if not better than non-stick.

Basically you take a few tablespoons of vegetable oil, heat it in the wok and then rub it over the surface. Drain off any excess oil, and leave the wok to cool. Repeat a couple of times.

After using the wok, you just need to run hot water over it, or wipe it out with a bit of paper, and make sure it's totally dry before you put it away (I put it back on the hob for a bit). It stays clean, because nothing's stuck to it, and each time you add oil and cook with it (ie every time you use the pan) you do a little bit more seasoning.

You're cooking at high enough temperatures to kill any nasties, and woks are meant for regular use, so no time go rusty.

Wickedkitten

They actually have a wok in next Thursday's Aldi sale for a tenner with a lid and other gubbins

http://uk.aldi.com/special_buys/special_buys_pid_48303.html

and additional stuff to put in the wok

http://uk.aldi.com/special_buys/index.html

shogs

I would not recommend a non stick wok. Part of the reason chinese cooking is so good is due to the use of your wok. The more and more u use it the better the non stick coating becomes and the more flavour you give your food. I have had mine for about 4 months and it is getting better and better. You dont need to clean it with detergent. As soon as I use mine I wash it out with very hot water and a washing brush, dry it and put it back on the hot plate (turned off), reapply a coating of oil and it reseasons it. Cannot recommend it enough!

Linda32

I bought our wok from Tesco, it was around £9.97 - their odd pricing. It wasn't the cheapest but certainly not the most expensive.

The cheaper one really felt cheap and also had a flat surface, which won't work so well, I beleive.

Mine has a more rounded bottom which works well with gas flame which I have (maybe you'ed need a flat bottom for electric rings) don't get me wrong though i don't have flames leaping up the sides, just abit higher than frying.

I don't actually season as in the above link, but I do dampen kitchen paper with oil and wipe that around the surface and sides of the wok.
After its used I wash in soapy water and it sits ontop of the cooker, no room in the cupboards.

newlywed

Linda32 wrote:

Mine has a more rounded bottom which works well with gas flame which I have (maybe you'ed need a flat bottom for electric rings) don't get me wrong though i don't have flames leaping up the sides, just abit higher than frying.

WE have ceramic hob and yes you need a flat bottom wok that is suitable for ceramic (not many say they are)