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Wok recommendations

meichejp

I'm looking to purchase a new wok, and I can't seem to settle on one. The reviews on most sites are all over the place. I would love to hear your experience with woks, what you like, don't like, wish you had, etc.

I definitely need a flat bottom wok (electric range) and would like one with a handle. Also, I am leaning heavily towards carbon steel, but wouldn't be opposed to cast iron if people have had a good experience with that material. Finally, I don't know what size is best for my usage; I'm between a 12" or 14" wok right now. The wok will primarily be used to cook for my family of three.

Thanks for your input, knowledge and any suggestions!

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Comments

allinthedetail_298464

Bigger the better I think! Some interesting and good info here http://foodal.com/kitchen/pots-pots-skillets-guides-reviews/guides/how-to-choose-the-best-wok/ , hope this helps man!

fisher23

I recommend a 14 inch carbon steel with a handle, mine don't have the helper handle but it would be nice sometimes. I used mine a lot, the more you use it the better they are. They develop a nice dark patina which is almost non stick. It is important to pre-season it before you use it the first time. Treat it like cast iron, wash it, lightly oil it (I like peanut or grape seed oil, both have a high smoke point) and heat to a smoke point, then wipe it out and it is ready to use. When I went to cooking school in Thailand that was what we used.

tshewman

I have acarbon steel wok (~7-8 years old) and use it 1-2 per week (sometimes more) and like it a great deal. If you can swing an induction burner as well, it is worth the investment for somthing that benefits from high heat quickly.

meichejp

Thanks for the suggestions thus far; any brands you all like - the wok shop has several carbon steel woks, but I'm not very knowledgable when it comes to hammered vs. spun or various thicknesses. Is a thinner wok better as it will heat up more quickly and respond to heat adjustments faster, or is that only true if you have a wok burner and can get the wok hot enough to recover after adding ingredients?

Jane_Jefferson_1063826

Joey, ours is stainless steel with non-stick coating, and it's flat bottom: here if you want to check the thickness. It doesn't have any hot spots, and stays the right temperature throughout the cooking time. I'd say there are always problems when cooking wok on electric stoves since only a burner provides you with perfect temp actually.