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Post by donna on Mar 31, 2017 11:54:19 GMT
I have been thinking about getting a wok to do stir fry. What kind should i get?
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amom23
Drama Llama
Posts: 5,393 
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Post by amom23 on Mar 31, 2017 12:19:38 GMT
I had one years ago (electric) and it just took up way too much space in the cupboard for how much it got used so out it went and I just use a frying pan.
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Post by Skellinton on Mar 31, 2017 12:44:27 GMT
I got one at Target, I think it is Caphalon. It heats up nice and even and hangs from my pot rack. I love it, if you cook a lot of noddle or stir fry dishes I think it's worth the space it takes. It just st isn't the same in a skillet.
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Post by Restless Spirit on Mar 31, 2017 13:35:13 GMT
We are having stirfry tonight and I just brought my wok up from the basement!
I have a Calphalon 13" non-stick flat bottomed Wok from Williams-Sonoma I bought quite a few years ago. Because it is non-stick and I don't want to scratch it, I only use bamboo or wood utensils in it. I think it must be at least seven years old, if not more, and it's in perfect shape.
The only thing I'd buy differently is that mine has a domed metal lid and the newer models have a glass lid. I think I'd rather like a glass lid. I've thought about someday replacing it.
Some wok enthusiasts dislike nonstick and prefer metal woks. Our first wok was a hand hammered metal wok bought off an infomercial over 20 years ago. Some British guy named Wally. We always called it the "Wally Wok". It was made in China ( which back then was a good thing) and worked like a charm. You did, however, have to keep it seasoned. For some reason we stopped using it and when we got it out to use it it was very rusty and we were unable to get it re-seasoned enough to make it truly nonstick again, so we bought the Calphalon wok.
Another good place to buy a good wok is at a Chinese - Asian type food / supply store or a kitchen supply store.
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Post by papersilly on Mar 31, 2017 13:49:13 GMT
I have two. One my mom got for me in Asia. It's a cheap, lightweight one so it's very good for shaking back and forth on the cooktop. It heats up fast. It's a smaller version of what you see at Chinese restaurants.
My other one is a Le Creuset. It weighs a ton and cost as much. I don't use it as often because that thing is so heavy, you can't shake it on the cooktop.
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Post by JustCallMeMommy on Mar 31, 2017 15:00:54 GMT
If I was in the market for a wok, I would go to the local Chinese restaurant supply place (which happens to be in the back of a Chinese restaurant and market). We got one a few years ago, and it heated evenly, didn't weigh much, and and was inexpensive.
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Post by prapea on Mar 31, 2017 16:25:21 GMT
The one I bought from Ikea 10 years ago for $7😂. I kid you not, that thing is still going atrong and I use it 2-3 times a week.
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