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Wok
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Michael B
Posts: 986
I am considering buying a wok and would like some input and recommendations as to the size to get. I’ll be using it to cook for 2 to 4 people.
Comments
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Michael B,
I highly recommend a hand-hammered wok. They are carbon steel, need to be seasoned, and are really inexpensive. Here's one place to get one: http://www.amazon.com/inch-Hand-Hammered-incl-ring/dp/B00012F3H2[p]I've had one for years and nothing beats it. Once it's seasoned nothing sticks. Even on a pitiful gas cooktop it performs adequately. I just ordered an Egg so I can get hotter temps under my wok and I can't wait to try it out!
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Michael B,
I use and am very happy with the cast iron wok from lodge. I believe threre is only size and it comes pre-seasoned for $65. It's worth every penny.
B$
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Michael B,
There is only one true wok. It is hammered steel. If you look at a wok, you will find that the bottom is much thicker than the sides. There is a reason for this. Heat transfer. Always cooking on high heat with a wok, the bottom tends not to burn the food being thicker and transfering the heat to the sides to dissipate. Electric, cast iron woks will not cook like a hammered wok. [p]Chef Jerry
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Jwirlwind,
AMEN!!
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Sandbagger,
Wow, great idea! Did you make the wire holder yourself?
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Sandbagger,
I have 2 questions: i have a steel wok which in MHO is the best.I used to use it on a conventional stove with eyes but can't because of a glass top.I have a large BGE which accomidates the wok but I have no idea how to set it up or temp for wok cooking.
Secondly I want to get a pizza stone and I have the same questions as I do for the wok.
I value your opinion Thanks[p]
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yes, I'm such a sucker for toys and gadgets...
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Sandbagger,[p]Now Thats-A-Wok ! It should to be flaming hot right ?
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