HOME > Chowhound > Cookware >

Discussion

WOK GAS RANGE-BURNER [moved from Atlantic Canada]

  • 22
  • Share

This wok, as seen on this chowhound tip video, is exactly what I have been hunting for for years.

http://www.chow.com/videos/show/chow-...

The range is shown at about 2:50

I first saw one similar on that old cooking show The Frugal Gourmet. In one episode they toured assistant chef Craig's home and la voila. However his did not have the stainless surround which, along with the nearby shelves, would be very handy. A number of emails to the producers resulted in zero responses on the brand name. Soon after the programme was off the air.

Has anyone out there seen the aforementioned type of wok in Ruby's kitchen for sale?. Brand name, maker, model any help appreciated.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. That's a Chinese cast iron wok--they're available in pretty much any place that sells Chinese housewares. I'm pretty sure the Wok Shop carries them as well.

    19 Replies
    1. re: MacGuffin

      Thanks there but "wok" should have read "wok burner" in both instances. Unfortunately I was unable to edit my post at the time and I should have posted a corrective separately. Several weeks later I landed a 75,000 btu wok range with which I am greatly pleased.

      I would like to get a good quality northern wok with a sturdy handle (all one piece) with no rivets or welds. Looks like The Wok Shop's hammered round-bottomed one is for me. Surely they must be available in Toronto; ones here are either too shallow, too flecxible (terribly thin gauge carbon steel) or with shaky wooden inserted handles.

      Thanks MacGuffin.

      1. re: chilibeanpaste

        Good luck with your search. :) I've never seen one that's all one piece but that doesn't mean that they don't exist. Did you confirm with the Wok Shop that the one you're considering meets your criterion?

        1. re: chilibeanpaste

          Did it work? I thought with all that more heat, you can 1) burn through materials behind the range, and 2) generate a lot more carbon gas, which could suffocate (like bringing your grill inside to cook). How did you handle those? I have a propane burner i use for wok cooking, but its an outdoor thing...

          1. re: grant.cook

            grant.cook

            The range I bought is for use outdoors only and it much resembles a restaurant wok range with stainless steel surrond, sunken burner and built in water drain with trap just as you see in commercial ones. There's a similar one coming out of the USA soon called "the wonder wok" and is shown in action at http://www.youtube.com/watch?v=HgqSXP... . That one lacks the steel walls to prevent splashing and flying food. True, 75,000 would be rather dangerous indoors; 30,000 btus is the max approved for indoor use. The difference in cooking time takes some getting use to, if you forget any ingredients indoors you've missed the boat. First time I used it the wok hei was astonishing.

            So pleased I now have my eye on the Yick home drop-in or insert range - 30,000btus. Awaiting their long (and I mean very long) promised video of it in action.

            1. re: chilibeanpaste

              Hi chilibeanpaste

              Are you saying Yick has a new video coming out? His web site has the same video you posted. Will be interesting to see.

              1. re: dcrb

                dcrb

                If you look on his blog;

                http://yickcompany.com/blog/

                he mentions a promised video of the home units. No sign of it yet. All the others on his site and youtube are commercial versions.

                re: the video I posted on General Tsao's Chicken, it shows an outdoor wok. If you go to the link under the video www.thewonderwok.com it mentions they they are coming out with a similar outdoor wok range to mine in the near future, and, I guess identical to the one in Gregg's video.

                1. re: chilibeanpaste

                  Thanks. I misunderstood.

                  1. re: chilibeanpaste

                    <he mentions a promised video of the home units>

                    A wok version of a wok unit will be very cool. Design for wok, but suitable for home use.

            2. re: chilibeanpaste

              <Looks like The Wok Shop's hammered round-bottomed one is for me>

              No. Well, yes, but think about it. I prefer not.

              I have bought hammered wok from Williams Sonoma as well as from the Wokshop. They are good, but they are not the real hand hammered wok, which later I bought one for eWok. I don't expect you read all the posts below, but look at the photos:

              http://chowhound.chow.com/topics/831824

              http://chowhound.chow.com/topics/834821

              Anyway, there are plenty good woks if you like, but if you are going to get a hammered wok, then might as well get a real one -- in my opinion.

              1. re: Chemicalkinetics

                I agree and have been lusting after your wok (I'd like a 14") for a while. One of my Chinese friends thinks I'm insane for considering spending that much money on a wok (yeah, I showed him the pictures on eBay--not impressed). BTW, have you seen the hand-hammered shovels and ladles offered by this company: http://www.woksfordinner.com/index.ph... ? They seem much lighter weight than those sold by E-woks and they have good reviews, too.

                1. re: MacGuffin

                  <One of my Chinese friends thinks I'm insane for considering spending that much money on a wok >

                  Your friend is not wrong. It is a lot for a wok. Technically speaking the wok itself is not that expensive, $40 I think, which is really cheaper than many saute pans in Macy's and Bed Bath and Beyond. However, the shipping fee of having it shipped from China does add quite a bit.

                  Do you have a Williams Sonoma near where you live? I read that WS also offer a hand hammered wok. No, I am not recommend it, but rather you can look at one in person and see if you think you will to own one.

                  It is my opinion, that it is alright to spend a bit more on the cookware you use often, and I do use a wok often. So it is worthwhile. I definitely won't spend this much if I were to only use it once or twice a year.

                  <BTW, have you seen the hand-hammered shovels and ladles offered by this company>

                  No, I have not, but it does look good. Yeah, they do look lighter too (not sure).

                  1. re: Chemicalkinetics

                    I saw the one at WS but want a traditional wok with two handles rather than Peking-style (I think they discontinued it anyway). I think my friend considers a wok to be something one buys for the equivalent of a few bucks. I'm guessing that $40 is just a bit less absurd to him than the price with shipping.

                    Did you season yours according to Mrs. Chan's oven/sautéed chives method on her Wok Shop video? It seemed sensible to me so when the time comes to get one, that's what I plan to do.

                    1. re: MacGuffin

                      <I saw the one at WS....>

                      You probably mean this one.

                      http://www.williams-sonoma.com/produc...

                      This one is thin and is not a true hand hammered wok -- I don't think so. I think these are hammered at the end of the process.

                      The Artisna one at WS (the more expensive one) is with two handles. It is a true hand hammered wok from the beginning to end.

                      http://www.williams-sonoma.com/produc...

                      I have tried many seasoning processes including Mrs Chan's method. I have met her before in SF Chinatown once or twice before in her shop. She was nice and talkative. Now, I personally like the stovetop method better than the oven method. There used to be a really good video on youtube, but it is gone. So this one is rather close to what I did:

                      https://www.youtube.com/watch?v=_Sesa...

                      1. re: Chemicalkinetics

                        Oh yes. If you haven't, then consider getting a bamboo brush for your wok It does not matter if you are going to spend $10 for your wok or $80 for one, a bamboo brush is a useful and inexpensive tool to clean your wok.

                        https://www.google.com/search?q=wok%2...

                        1. re: Chemicalkinetics

                          I keep forgetting to respond. I DID see the wok in the link although I'd forgotten. It wouldn't surprise me if it was made by the same group that made yours and what turned me off about it was that it's only available with the ring. So it's a matter of $100 (plus tax) vs. $75 shipped from China. And it's funny your mentioning the brush because I'd been thinking about it and you confirmed my hunch that it's probably good to have one.

                          1. re: MacGuffin

                            <So it's a matter of $100 (plus tax) vs. $75 shipped from China>

                            Yeah, but it gives you the opportunity to see one in person -- if you want to check out what it looks and feels like.

                            <I'm guessing that $40 is just a bit less absurd to him>

                            I forgot to mention this. Beside the saute pan example I gave, I also want to put a few more examples for perspective. Most carbon steel pow woks are about $12-20. On the other hand, carbon steel woks made in Japan cost more. They are usually $40 or more each.

                            http://wokshop.stores.yahoo.net/wokir...

                            http://www.timelesshomedecors.com/p/M...

                            Therefore, a well made hand hammered wok made by an artisan for $40 ($75-80 total plus shipping and handling) seems reasonable enough to me.

                            1. re: Chemicalkinetics

                              I'd be inclined to agree with you. And this way I both got to see it AND have a pretty good idea of what I'll get (cheaper!) from China.
                              Is that second wok from Japan?

                              1. re: MacGuffin

                                <Is that second wok from Japan?>

                                Actually the second photo is also from the wokshop, though the site is not wokshop. If you look at the second photo closely, you can see "Wokhop" on the handle. Now if you look at the first link, you can see that Wokshop sells 4 variations. One of which is Made in Japan for $55. The Made in Japan ones are not really that different in term of appearance.

                                In my local Chinatown, I also see the Made in Japanese ones too. They are usually about $40 each (maybe more).

                                1. re: Chemicalkinetics

                                  I noticed that after I posted. All things considered, I think I'd rather save the $7 and get it from the Wok Shop. Regardless, that's a good-looking wok. I imagine 12" is a nice, practical size, too.

            3. From the comment section of the video on Chow's youtube page:

              @djkeelo Hi there! Robert Yick Company made the wok and we're delighted to see it in action! Ruby is using the Robert Yick Company "drop-in home unit wok range." The stove was an installation. If you have any questions, feel free to shoot us an email - info@yickcompany(dot)com. Ruby and family: great video! The stew looks delicious.

              robertyickcompany in reply to djkeelo (Show the comment) 11 months ago

              1 Reply
              1. re: crocodileguy

                What's up with the Robert Yick Company? I sent them an email in May 2011 (yes 2011) and again on September 11, 2012 asking for info and pricing on their drop-in home wok range. They have never responded. I don't care how busy they might be a response of some sort would seem fitting and that's why you hire someone for the reception desk, unless of course he/she is out back welding joints.