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
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.
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.
I prefer to stir fry in a cast iron chicken fryer skillet. It's also my most used kitchen utensil.
Do not buy an electric wok. Do not buy a teflon coated wok. Go to one of many Asian Grocery stores in the area (or go online to Wok Shop in SF) and buy/order a carbon steel wok. Season it properly. A flat bottom wok for the electric range. For a 14" carbon steel wok, less than $25.
To achieve 'wok hay' I replaced my cooktop range with a Jenn-Air gas range - with 30000 btu burners ... big - big - difference.
Another recommendation ... pick-up the book - Breath Of A Wok by Grace Young.