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What should a buyer look for in a wok?

post #1 of 9
4/21/08 at 1:26am
Thread Starter 
I have an electric stove, but plan on moving into a place with gas within the year. It will be used most for stir frying and deep frying.
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post #2 of 9
4/21/08 at 1:43am
I've got this and I love it. Basically you want it to be thin enough to heat up and cool down pretty quickly. I use mine on an electric stove using a wok ring without much trouble.
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post #3 of 9
4/21/08 at 2:21am
I bought a wok from Sur La Table for $25. It's easily the best investment in my kitchen. It's carbon steel, so I can get really really hot. The handles are nicely made, not what you would expect from a $25 pan. I highly recommend it.
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post #4 of 9
4/21/08 at 6:01am
Quote:
What should a buyer look for in a wok?
Respect.
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post #5 of 9
4/21/08 at 6:16am
Quote:
Originally Posted by dtmt View Post
Respect.

Hahahahahahaha...
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post #6 of 9
4/21/08 at 11:01am
A Chinamen that comes with it to do the cooking.
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post #7 of 9
4/21/08 at 11:32am
Not to unlike the late night scrags at a concert: Thin, cheap and disposable.
  • Thin is good, heats up quickly, yet doesnt retain or transfer much heat up the sidewalls where you keep food that you dont want to heat.
  • $10 gets you a decent wok in chinatown/odd lots type stores. Avoid the stainless ones and the non stick ones.
  • Use for a year or two then give it to a friend to introduce him to this cooking style.
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post #8 of 9
4/22/08 at 3:00am
Quote:
Originally Posted by SoCal2NYC View Post
A Chinamen that comes with it to do the cooking.




"I hope you rike the fly lice an' ek fooo yung, sir"
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post #9 of 9
4/22/08 at 4:48am
Quote:
Originally Posted by SoCal2NYC View Post
A Chinamen that comes with it to do the cooking.

A Chinaman that comes with it to do the cooking for Ali G.
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