- What is a good brand for Woks?
- Are cast iron woks any good?
- Are hard inodised woks any good?
- Should I just get a carbon steel wok from my Asian grocer? I heard they last ages. Are they nonstick?
- Should I get a round bottomed or flat bottomed wok?
Saucepans & Woks
[Deactivated] on 22/07/2020 - 16:06
Last edited 22/07/2020 - 16:13 by 1 other user
Last edited 22/07/2020 - 16:13 by 1 other user
Comments
It all depends on your style of cooking. Nonstick pans cannot be used on high heat so stir fry's won't be as nice tasting. Personally, I use a Le Creuset TNS wok for basic frying, steaming, eggs or anything that doesn't need high heat. They are hard anodised so not teflon coated which makes them supposedly more durable.
I also have a flat bottom carbon steel wok for high heat cooking. This requires more effort because you need to season the wok before use, clean and dry the wok over heat after using it as any water will cause rust.
A combo of the two should cover most cooking needs.
I have Circulon hard anodised and they are starting to peel after just a few years :\ And I look after them really well.
I will definitely think about getting a wok that doesn't need high heat, it will be easier to maintain, didn't think of that! Thanks so much :)
Woks are designed to be used under extremely high heat, that's how you get wok hei
Carbon steel only for woks haha it's unbeatable. I own a de buyerWhat type of stove do you have?
900mm gas stove
I'd go carbon stell personally, can handle high heat and is light weight. a bit of hassle with keeping them maintained in terms of cleaning/oiling. A cast iron wok would be quite heavy, I love my cast iron skillets, but wouldn't go for it with a wok.
Merged from Saucepans - please help
Thanks!!!!!!