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Dec 13, 2012 08:40 AM

looking for a new wok

I have 2 related questions. I've heard that if you go to an asian store you can find woks that work well at a inexpensive price.i'm looking for an electric wok or a flat bottomed 1 for electric range.Any suggestions if i can find one in the twin cities.
also would appreciate quality comparisons of the 2 kinds of woks listed above

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  1. I got one at IKEA several years ago. They may still have them.

    1 Reply
    1. re: tart1

      The one we got from Ikea disintegrated after a year or two. Cheap as hell, but I wouldn't recommend it.

    2. You might want to check out one of the specialty (also spendy) cooking stores such as Kitchen Window or Cooks of Crocus Hill. They have such a wide selection that I would think they would be able to find something for your needs.

        1. The original comment has been removed
          1. We can't cook like they do at Chinese restaurants. Our consumer-style stove tops just don't have the BTU's that professional ones do. While a round bottomed, double handled, steel wok that has been properly seasoned might make sense for use in a Chinese restaurant with powerful burners (and an adequate ventilation system,) it just doesn't make sense for in-home use. In fact, we have to alter recipes and cook ingredients in stages to approximate methods used in professional kitchens. Consequently, when cooking at home a different type of wok might make more sense. I like a flat bottomed, single handled, non-stick wok. I think the last one I got was a Calphalon wok from Herberger's.

            2 Replies
            1. re: ChancesR

              This is a complete fallacy. I have a genuine hand hammered Wok and have been cooking with it like a pro for over 12 years on my consumer style stove.

              1. re: EricShawnSmith

                Me too, though not so much since we got a ceramic electric stove. On both old style electric and gas, we had no problem.