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Go to an ethnic grocery store in your area. Buy a burner grid to fit a wok. Then buy a wok. You will get the best prices at these stores.
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Can you use a wok on an electric stove?
i believe it can be, but it is best to read the instructions that came with the wok.
What wok with lid is the best on the market?
The Lodge Pro Logic 14-inch cast-iron wok with loop handles is the best wok on the market. This purchased along with a 18 gauge dome Lid would be the best combination wok with lid.
What are the disadvantages of a wok?
The wok is a venerable vessel handed over to us from the Chinese, and it's a versatile and easy tool to use.The only disadvantage is that electric stove tops are not well suited to wok cooking because the flat electric burner does not transfer heat well to the round bottom of the wok. The flat bottomed woks designed for electric stoves help, but then do not cook the same as the traditional round bottomed woks. Luckily, if you have an electric stove it is easy and inexpensive to get a single burner portable gas burner like the 'Burton' units for you wok.If you have a huge wok (bigger than 14 or 16 inches in diameter) you will need a lot of heat to cook in it properly - just as you would for any huge sized cooking vessel.Actually...It depends on what kind of wok you're asking about:Teflon covered woks are terrible -- you can't use them with high enough heat (food burns and the chemicals leach out of the teflon), and they get scratched.Carbon steel are great. Some are made with a single sheet of steel, and these are tougher to use without burning the food. The double-sheet is heavier and much more consistent. The best is a hand hammered carbon steel wok. Seasoning using the salt seasoning method is very very easy.Cast iron comes in two type -- the Chinese version is thin and probably the best by most criteria. The Western version is much thicker/heavier, which makes it hard to pick up and toss food with (you need to use a utensil, which isn't the classic way to do it). Also, because it's so heavy, the wok takes a LONG time to heat up and to cool, which is just inconvenient unless it's in a restaurant/catering scenario, where it's running long-term.The wok cooking site at foodly wise explains all about seasoning a wok and caring for a wok - it is very easy.http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/The quick answer: the only disadvantage is to a wok is if you have no gas stove! Otherwise, there are none!
What are the best brands to buy stainless steel woks?
There is no best known brand of stainless steel wok. The only factor in buying a good wok is that it should be a carbon steel wok that will conduct the heat evenly.
What is best Wok to buy?
Japanese of course.
How cure a new wok?
I purchased my wok from The Wok Shop in San Francisco. These are the instructions that came with it: Care and Seasoning of your Wok -- Three Methods The most important step in the care of your wok is to season it properly before use. As the wok is used, it will gradually become a darker color which results in a smooth, non-stick cooking surface. We at the Wok Shop recommend three methods for initial seasoning, all of which we have tested in our own kitchens. Choose the method most suitable for you. Stovetop Seasoning Method Scrub the wok in hot soapy water to remove the oil preservative which is applied in manufacturing. Dry thoroughly over heat. The Chinese then "burn" the wok. To do this, first place the wok over high heat until it is hot. Put about 2 or 3 tablespoons of oil into the wok. Spread the oil completely the wok back and forth. Continue heating the wok until the over the inside surface with a spatula and by tipping oil "burns" into it. Use caution to prevent a grease fire. After cooking, wash the wok under hot running water using a bamboo brush to loosen the food particles. Dry immediately by heating on the stove. A light coat of oil may be applied as a preservative. Oven Seasoning Method First, wash the wok thoroughly and dry over heat. Next, coat the wok, inside only, with cooking oil. Bake in the oven at 450° for 20 minutes. Remove from the oven, let cool, wash (scour) and dry over heat again. Repeat this process three or four times. Your wok should look bronze in color when seasoned this way. Note: If your wok has a wooden or plastic handle that cannot be removed, cover the handle with a damp dishcloth then cover the dishcloth with foil before baking. This will keep the wood or plastic from getting scorched or melting. Salt Seasoning Method (gas stove only) First, wash and dry wok thoroughly. Pour at least 1 cup of table salt into wok. Sit wok on gas burner and with gas flame on high, stir salt constantly for 20 minutes, up and around the sides, too. Voila! Wok is now black and seasoned. Wipe clean and with paper towel with little cooking oil, coat the wok. It is now seasoned and ready to use. bainofmyexistance - The Wok Shop
Are there any good DVDs on wok cooking?
There are a lot of DVDs available. cookingvideos4u.com has a good wok cooking section. Make sure you consider what kind of wok cooking you intend to do. Wok cooking does require a higher heat than many western techniques.
What is the largest Calphalon wok available?
The largest Calphalon wok currently available on the market is Calphalon Unison Sear Nonstick Wok, and its diameter is 13 inches. The best place to buy this wok pan is on Calphalon's own official webstore.
How do you season a wok?
If you have an electric wok or a non-stick wok, you do not season it.If you have a traditional carbon steel wok or cast iron wok, then you need to season it.The best way to season a carbon steel wok or a cast iron wok is to use the so-called 'salt seasoning method'. It is discussed in detail (along with other ways to season or re-season a wok) at:http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/wok_care_seasoning_a_wok_how_to_season_a_wok/If you do not season a new carbon steel or cast iron wok food will stick to it and you won't be able to cook in it.
What are the procedures of curing a wok grill?
Courtesy from Digger445 on Wok 101 on hubpages.comthe "curing" process."First begin by washing your new wok with soap and water and then make sure that it is well rinsed and dried all way before proceeding to the next step. This should be the only time in the woks lifetime that soap should touch the surface.First you want to heat up the wok on the stove or in the oven. After the wok is well heated, let it cool back to room temperature and then, brush a very thin layer of oil over the entire inside surface of the wok making sure not to miss any spots. Lard is the best oil to use but if lard is not available, peanut oil will work just as well.For oven curing, place the oiled wok into 450 degree preheated oven and let bake for about 20 minutes. Then carefully remove the wok and let it cool back down to room temperature. Next, sop up any grease that has collected in the bottom of the wok with a paper towel. Now add another thin layer of oil to wok as you did in the previous step. Repeat the baking process. Do this 4 or 5 times making sure the wok cools completely between baking and adding oil.For stove top curing, use the same process as above but instead of using the oven, you will have to manually rotate the wok so that all sides of the wok can become directly heated on top of the stove's heating element. This process takes more effort but works just as well. Plus be extra careful not to spill any oil on the heating element which can lead to a risk of fire. As with oven curing, you must repeat the heating, cooling, and oil applications 4 or 5 times to ensure proper curing. You now own a properly seasoned wok that is ready for cooking."Hope this helps!PS: One of the woks I bought, ( carbon steel as always, this works only for carbon steel ) had the following manufacturer's advice: wash off all the grease, dry on a stove top burner, cool and apply some Ginger root juice, as well filtered as you can get it, (ideally there should be NO pulp in the ginger juice, or your wok will show streaks from the carbonised ginger pulp), all over the wok. Then place the wok in your oven on total max power, letting it heat up for at least 20 min. first. It must be as scorching as you can make it. Leave it in for a good half hour, and let it cool. It will take a beautiful blued color, almost like blued steel and after a wash and drying on a stove top burner, it will be ready for use. If you wish then to do an oil cure, go ahead and enjoy your wok forever (almost)... Anyway never use any abrasive in your wok, and try to use only hot water without soap. Good luck!
What is a Chinese burner wok?
A wok is a deep, almost half-spherical frying pan. They work best when they're on special, ring-shaped burners.
Where was wok borrowed from?
The wok was invented in 3000 b.c
