CamelCamelCamel.
install gas cooktop
nothing like cooking on a flame
Hehe, i can't wait to get rid of my gas stove and go induction.
I'm sick of paying gas bills, going to have the gas disconnected.
Dan Andrews has entered the chat
Leave another wok in its place while you toss the other. That'll trick it.
Ours pauses while you toss, then resumes when you put the pan back.
Maybe save your tossing until you finish cooking?
Look up Borrelli Commercial Wok Induction Hob
Its curved, designed to work with a wok.
We just installed induction and have the same issue, do I just do wok cooking outside on the Weber Spirit side burner.
Rookie mistake. Real cooks toss the wok with the induction stove top.
wait until you finish cooking
Stirring your food whilst cooking should do the job
Honestly, get an outside wok burner if you can. Gas cooktops barely have enough power to get true wok hei. You won't get it on induction.
I love induction. It is absolutely the better cooking method for about 95% of applications. But wok cooking falls into the 5% and an outdoor wok burner gives you the best of both worlds.
Any reviews on this wok or any suggestion on other brands? Thanks.
I have it an I like it. You obviously need to season it and look after it but it is very good. The only 'complaint' I have is that the small 'lift' handle had become a bit loose.
One of my favourite things about a steel wok is the washing. Get some steel wool in there and it cleans instantly - and no concerns about scratching etc.
I went down a wok shaped rabbit hole in search of my next wok. After lots of reviews, I settled on the Yosukata flat bottomed wok.
I am sooo happy with my purchase. Elevated my wok cooking to the next level!
https://www.amazon.com.au/Pre-Seasoned-Carbon-Steel-Wok-Pan/…
That seems an OK price for a wok, I've seen some that are nearly $200! Can you tell us what's good about this one, compared to others? It looks good quality, just not sure about a round bottom wok.
Yeah there's a flat bottom version.
Excellent welded handle, and very thick metal which distributes heat a lot better for induction (given heat only from the bottom), and also less likely to warp.
It's nearly indestructible, and doubles as a great self defense weapon during home invasions.
This review here gives a great overview. Mostly construction and superior non stick properties once seasoned.
https://www.seriouseats.com/best-woks-5218113
is there another one you meant cause the link you showed is a round bottom. Thanks for the recommendation.
You can tell it's real carbon steel because most of the 1-star reviews are from people who are either mad that it isn't acting exactly the same as a stainless steel pan or who are terrified after reading the instructions to remove the anti-rust coating put on it at the factory.
If it doesn't have at least 1 review complaining that it rusted after 1 use, it isn't carbon steel
I have a similar flat bottomed carbon steel wok (no grab handle), season this well and it'll serve its use for a long time. Im using induction, dont really need to do the wok toss as the bench is too high for wok tossing. I can achieve "wok-hei" on my fried rice, just watch your settings at induction is instant. Washing is easy with non scratch pad (to retain the patina/seasoning), no need for detergent unless you have burnt in something, dry the base of the wok and heat it back up on the stove, good to go again. Just try not to cook acidic/sour things in the wok as this will remove the patina/seasoning and may need to re-season the wok again.
I have a chain mail pot scrubber, it's the best and will last for ever. It's just the right texture to take crudd off, and leave the seasoning on.
Mine was made by a medieval amourory enthusiast, but the cheap amazon ones will do the same.
32" is also on sale for $59.98
32 inches :o
Oh just cm… don't worry
Past deal indicates that this went down as far as $60, so probably not worth unless this wok is somehow very amazing
Any advice on how to stop the induction from turning off while tossing?