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Jan 30, 2008 10:51 AM

Which wok to buy, and where?

Hi, Does anyone have a recommendation for the best wok to buy, and the best place to get one? I have heard that stainless steel is *not* a good idea.

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  1. I think that the 14" long-handled flat-bottomed carbon steel wok sold by the Wok Shop in San Francisco is the best all-around wok for a home stove whether it be electric or gas. The Wok Shop also sells round bottomed carbon steel woks, but I think that most home stoves don't put out enough btu's for those. I use my round bottomed wok outdoors on my 30,000 btu burners. I like The Wok Shop's woks because they are sturdy and made in the U.S. (Bay Area, I believe.)

    Wok Shop
    718 Grant Ave, San Francisco, CA

    1. I second the rec for the Wok Shop.

      1. Don't be intimidated by the carbon steel wok. Once seasoned, and properly kept seasoned, it is the perfect utensil. Caveat: if not reseasoned and oiled periodically, it may rust...but easy to fix. The carbon steel wok can handle the intense heat required for stir-fry cooking. Stainless and non-stick just won't work.

        2 Replies
        1. re: OldTimer

          I too would agree that The Wokshop is where you should go. I've had for 25 years a great carbon steel round bottomed wok. I have a Viking stove which does produce the btus needed. Bought it from the Wokshop, and I've loved it.

          1. re: Bodegadawg

            I'm curious... how many BTU's? I actually threw out my cooktop in a rage after trying to make a stir fry on a 12,000 btu burner and ended up with a steamed mess (ok, I actually sold it on Craig's list...). I replaced it with one that has a 24,000 btu wok station in the center and 4 18,000 btu burners around it. Awesome for stir fry now.

        2. I would recommend that you don't buy a round bottomed wok at all. What's the point of putting a round bottomed wok on a flat cooking surface. A wok is intended to be used on a surface where it nestles in the flames. On a flat surface you are going to get much less contact between the wok pan and the flames. You are better off with a flat bottomed pan.

          1. The Wok Shop has had national press as the place to go. The website has a Wok Forum which discusses your question.