momee Posted August 22, 2014 Share Posted August 22, 2014 Share your favorite - but only if you've actually used said recommendation ;0 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted August 22, 2014 Share Posted August 22, 2014 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. Quote Link to comment Share on other sites More sharing options...
JennyD Posted August 22, 2014 Share Posted August 22, 2014 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 ..... Quote Link to comment Share on other sites More sharing options...
momee Posted August 22, 2014 Author Share Posted August 22, 2014 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. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted August 22, 2014 Share Posted August 22, 2014 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.