Wok recommendation?

[momee]

Share your favorite - but only if you've actually used said recommendation ;0

[Arcadia]

Flat bottom or round bottom?

I damage quite a few tefal coated one because of the high heat of frying in a wok. I find flat easier for stir fry and round bottom for deep frying. I have a gas stove.

 

I have the La Gourmet and WMF stainless steel non-coated ones.

[JennyD]

 

I have a carbon steel wok that I bought in a Chinatown restaurant supply store.  However, Cook's Illustrated once ran a test comparing woks and traditional skillets for stir-frying on a Western stove and concluded that skillets work better.   And indeed, I have found that unless I'm cooking a very small amount, I almost always get a better sear in my12-inch cast-iron skillet.  

 

That said, I keep trying to convince DH to drill bigger holes in our gas cooktop, like they do in Chinese restaurants, so I can get the super-hot flames climbing up the wok.  Oddly, he keeps vetoing the idea, some nonsense about fire safety .....

 

 

 

 

[momee]

Not looking for Tfal or round bottom.  I am stuck with electric heat with no chance of moving to gas, even in our new construction.  

[KungFuPanda]

 

 

I have a carbon steel wok that I bought in a Chinatown restaurant supply store. However, Cook's Illustrated once ran a test comparing woks and traditional skillets for stir-frying on a Western stove and concluded that skillets work better. And indeed, I have found that unless I'm cooking a very small amount, I almost always get a better sear in my12-inch cast-iron skillet.

 

That said, I keep trying to convince DH to drill bigger holes in our gas cooktop, like they do in Chinese restaurants, so I can get the super-hot flames climbing up the wok. Oddly, he keeps vetoing the idea, some nonsense about fire safety .....

 

 

Ya know . . . our local Chinese restaurant recently shut down for a month because of a kitchen fire. I'm with your DH on this one.