564825 Tue Oct 14 17:44:18 -0700 2008 7 41 Cookware 0 4104645 Help! I need a good wok, and the last two I bought ... well let's just say they ( insert blaspheme of choice here) If you love to Wok, what brand do you use? because the ones I bought from a local asian market and from target were dogs. I would even buy a commercial grade one if it worked, Tue Oct 14 17:44:18 -0700 2008 54116 gryphonskeeper 1 4104710 What problems did you have with these woks? What are your expectations? What kind of stove do you have? Tue Oct 14 18:07:05 -0700 2008 4104645 12139 paulj 1 4105295 I've had my asian market wok for five years and my sister has had hers for over ten. Generally from the asian market they're carbon-steel and effectively a smaller version of what is used in most restaurants. The important thing with wok's is to season it well when you first get it. The link below has a thorough how to guide on wok seasoning. http://www.asiarecipe.com/woks.html#seasoning Also, after cooking I lightly clean it (no scouring) and then using paper towel or a pastry brush (note you should have a dedicated pastry brush for oil) coat the wok with some peanut oil (this prevents any oxidation occurring particularly around the rim wear it is hardest to get a really good seasoning). This doesn't require very much oil at all, it should just stick to the surface rather than run/pool. If you've been seasoning and oiling your woks then I don't know what is left to do. All I know is that generally with woks you shouldn't need to buy the high-end brand, most chefs worth their salt will recommend, for home use, the woks available at the asian grocery. Wed Oct 15 00:35:50 -0700 2008 4104645 225103 irisav 2 4105526 A billion Chinese can't be wrong. Assuming you have a reasonably correct cooking device, the basic steel wok from the Asian store is the way to go. However, having the correct cooking device is key. You need a powerful gas range to make one of these things work, preferably one that is designed to accommodate a wok, or at least a wok ring. Failing that, you'd best look around for something with a flat bottom, the flat part of which is sized well for whatever burner you have. But without firepower it will be difficult to get results like those you are accustomed to in restaurants. Wed Oct 15 06:38:13 -0700 2008 4105295 10668 johnb 3 4105534 Totally second this. My new range has a wok burner that puts out 24,000 btu (wimpy compared to a commercial wok burner, but better than most house cooktops). You need really high gas heat and a wok burner. No wok burner, go with a flat bottom. Wed Oct 15 06:42:48 -0700 2008 4105526 124339 bnemes3343 4 4110001 I've been using a wok at home for about thirty years and I can only recommend a flat bottom wok if you have an electric range. A traditional, round bottomed, carbon-steel wok is the only way to do it like they do in a Chinese restaurant, fast. You just can't pull it off right with a flat bottom wok IMHO. Thu Oct 16 20:44:11 -0700 2008 4105534 232939 D9sus4 5 4114900 Totally agree with you. I've had the good fortune since I moved out of home for uni of always having had gas cooking (although this has a lot to do with my personal specifications!). I went home this weekend to my parents (who live in a regional area so no mains let alone mains gas) and they made me a stir fry for dinner and it wasn't bad but because they had an electric cook top, with a flat bottomed stainless steel wok you just couldn't get effective heat transfer occurring so by the end because it was such a slow process the bok choy had released so much of their water that it was positively soupy. Sun Oct 19 16:46:33 -0700 2008 4110001 225103 irisav 1 4160252 Well I found out why my woks were so terrible. Seems my darling husband decided to clean them in the dishwasher!!! Guess that explained everything. Sun Nov 09 14:39:25 -0800 2008 4104645 54116 gryphonskeeper