The wok heats up incredibly quick and retains heat the entire process through. However, once you go for it, you’ll never look back on your decision, because this product is here to stay with you for a long, long time! But they are brief. With the quick reports from millions of devoted members (14.5m members), r/Futurology is an ideal place to learn and discuss everything that’s going to shape the future. Facing problems with your fitness regime, exercises etc.? Normally, you’re looking at a bit higher in price for stainless steel when compared to regular. My non stick pans never go above medium heat and my wok goes right in the camp fire. My suggestion to you is to go to an Asian market. The wok also comes with a brushed stainless steel exterior and a heat-resistant handle, which makes it safe for the oven. An alternative to Teflon is ceramic-based wok. So what’s her wok set-up there? Reddit law dictates pictures first, so here's how my shawarma turned out. So what you need to do is BLUE the steel -- heat it to a very high temperature, and let the surface steel oxidize to black iron, Fe3O4, also called magnetite. This makes it highly suitable for campfire cooking, grilling, broiling, and even baking in an oven. The lightweight carbon steel pan is not only easy to lift and maneuver, but it’s also quite powerful, able to reach powers up to 1800 watts. See, there’s this undercurrent of bloggers and the like that’ll insist that the only possible way to make a good stir-fry is to have an old, perfectly seasoned carbon steel wok with some sort of a 30k+ BTU jet-engine gas burner. But I can offer no further guarantees. Healthy food and a touch of elegance to your kitchen? It’s also so powerful that manufacturers claim that it can heat up the same amount of food as quickly as 5 or 6 pans can. Judith is a fairy in the world of writing: she manages to turn any topic (far not only a kitchen-related) into an entertaining text that is so easy and educating to read. In recent times, however, people have started to lean towards more lightweight materials, such as aluminum and stainless steel. In fact, this subreddit goes beyond Twitter and lists other dumb posts that otherwise go unnoticed. A carbon steel wok needs to be lightly seasoned just like cast iron. A wok is one of the main utensils of Chinese cooking that shows great performance at frying foods at extremely high temperatures thanks to its wide and shallow dome-shaped construction. Well, wonder no more! The Calphalon Flat-Bottom Wok 1877054 is our Best Value Pick because of its powerful use yet compact size. Subscribe to keep up to date with top products to buy online. Carbon steel is the best wok you should buy. You will certainly relate to some problems you read on the subreddit, while others will make you realise that it’s really a messed-up world. The secret to your favorite dish at your local Chinese or Asian restaurant’s ain’t hiding behind their wok. Take a white paper towel and rub the surface dry. Caring for a wok is similar to cast iron. It also comes with its very own protective coating. 6 Fantastic Carbon Steel Woks – Durable Skillet for Cooking Experiments. You do not necessarily have to spend a month’s salary to get the best wok on the market. Unless you have a zillion BTU jet burner, you're most likely not going to get the type of results you're expecting. It comes pre-seasoned for a natural flavor release, and the package includes an instructional manual, If you plan to try more cooking methods, this versatile wok is ideal for you. Unless you've got the expensive concentric three burner mentioned here, or are planning on cooking over a fire (great fun while camping) a frying pan will more evenly distribute the heat than a Wok and thus produce better results. I’m gunna assume that you’re working with a carbon steel wok. Came here to say this. These’re probably the second-most common woks in China, but from what I can tell wrought iron woks seem to be quite difficult to source in the West. Every chef is different—we know that—and we’ve addressed that in our review today. Repeat as necessary. “Best” Wok for intermediate home chef? You must heat the steel to over 550 F. (around 300 C.) before the steel will begin oxidizing properly. It doesn't matter what kind you buy. The rest of the job’ll get done through consistent use. The capacity and diameter can really make a difference when you need to have a certain amount of volume while cooking for others. Excellent traditional carbon steel wok. This, combined with its wide, flat-bottom base, aids the users to easily maneuver the wok to toss food around, whether it’s meat, fish, or vegetables. They can be seasoned quite easily and quickly and are known for their non-stick surface. When well-oiled, the oil incorporates in the black iron oxide surface on the steel; this provides a non-reactive coating that protects the steel. They turn brown/black/blue with use, as you can see in any Chinese restaurant kitchen video. If you are searching for a wok with traditional design, check the Timoneylove Carbon Steel Wok. The handles of the wok enable users to not only transfer food easily but also tilt the vessel and toss the food around more effectively. There’s a reason why carbon steel woks’re the most popular – they’re light, quick to heat up and cool down, and with a good season get reasonably non-stick. There’s a cool theme every day on the subreddit to sketch a drawing and share it with the community. Be sure to buy a flat bottom wok, which is better suited for home stoves. A fantastic wok for gas stoves that provides even heat dispersion, has impressive stability and allows you to cook like a pro. People, especially new Reddit users, usually have no idea about the best subreddits on the website. Moreover, the handles always stay cool thanks to the phenol material. I've recalled this story here before, but I only know of one person who has a burner suitable for wok style cooking. However, don’t assume you’re only limited to Chinese food with your wok. Heat them again until they turn blue. If you’re looking for an actual number price selection for this type of wok, you can find some for as little as $100 to as much as $1000 and onwards. Judith is a fairy in the world of writing: she manages to turn any topic (far not only a kitchen-related) into an entertaining text that is so easy and educating to read. Woks are a cooking vessel that seem to have this sort of enigmatic quality surrounding them, so I figured it might be helpful to do a quick run-down of what sort of woks there are, how to maintain them, and so forth. It seems to be a good choice for electric because it is fully in contact with the heating element. If dropped on a hard floor, they can break. So, if you have a question you want an answer to, AskReddit is indeed the best place. Don't bother getting a wok unless you can get it hot enough. Your email address will not be published. However, if you do end investing in a bigger wok, you can simply revel in the leftovers the next day—which isn’t necessarily a bad thing! After all, who doesn’t want a few perks? You can even pop it in your dishwasher (yes, it’s dishwasher and oven friendly too!) But don’t worry, we’ve got you covered. Next up is the affordable T-Fal 14″ Jumbo Wok, which has a non-stick coating on both sides for easier cleaning. carbon steel, 2mm thick, 36-40cm, round bottom if you can help it. Press J to jump to the feed. Stick to where the asian restaurants shop. Remember – if you don’t protect your wooden handles, they’ll get damaged. It works in the way everything works, but once you switch to round bottom it's so hard to go back. I'd just re-season the thing. It comes with useful cooking accessories and has a glass lid, An amazing hand-crafted wok for gas stoves made of carbon steel that comes with a manual for beginners and has a detachable wooden handle and steel helper, With this flat-bottomed wok, you won’t need to use much oil for cooking your food.