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Good Quality Wok for Home Use

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Any suggestions for a professional quality wok or high quality wok for home use and if so, where did you find it

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  1. Unless you have huge BTUs, the Lodge cast iron wok. I think Chefs Catalog has it.

    2 Replies
    1. re: mwhitmore

      Sorry, can't agree with getting big heavy cast iron wok! It's not pleasant to cook with when it's a weight lifting exercise plus as you mentioned, if you don't have huge BTU, it takes 15 mins. to get it heated up hot enough for a stir fry! How can that be fun cooking? No, best IMHO is lightweight, thin walled round bottom cast iron wok!

      1. re: Eleanor Hoh

        But it does get hot eventually, which a light wok on low BTUs never does. As for weight, don't lift it. (While cooking.)

    2. I would buy a 14 inch carbon steel or carbon steel wok from The Wok Shop in SF. Go to their web site, read up on things, and then chose the one that is right for you. I personally have a 14 inch Joyce Chen cast iron wok, as well as a 14 inch US made flat bottom pow wok. The US flat pow wok gets the most usage in my house.

      Get carbon steel or cast iron, take the time season it yourself. Don't even think of buying a non stick wok.

      Tane Chan and the Wok Shop are THE place to shop and ask questions. There's a lot of info on their web site, you can call them or email them with any questions. You don't have to go any further than that.

      1 Reply
      1. re: wabi

        Ditto re: The Wok Shop. Tane is awesome and very communicative.

      2. Of all the woks I have owned (more than 10), the best is the hand hammered wok from e-Wok. That being said, most carbon steel woks from a restaurant supply store are more than sufficient for home cooks. You can also find carbon steel woks from most Asian supermarkets as well.

        As for wokshop, I have bought many woks from Tane. Of the woks I bought from her, these are the better ones:


        Again, most carbon steel woks with a decent thickness (1.5 to 2.5 mm) will work just fine, so don't overthink it.

        1 Reply
        1. re: Chemicalkinetics

          Sorry, we keep having this conversation, but I don't think carbon steel is the only choice. And one with a handle is plain dangerous because it tips when there's food in it as well as handle sticks out either over another burner or out over the stove.

        2. http://tinyurl.com/psc695f Asian Origins Lightweight Cast Iron Wok Set

          I bought this from Costco. It works well for me.

          2 Replies
          1. re: sueatmo

            No, I saw it at Costco, that's not cast iron! I get so upset when I see retailers put cast iron because they know it's the best material for stir Frying!

          2. I know this isn't a traditional asian wok, but I love my All-Clad wok. It's pricier than an asian wok but you don't have to worry about it rusting. I get phenomenal results from my 18K BTU burners.

            2 Replies
            1. re: lisinka1

              Why is that even called a wok when it's not a wok shape?! If u take care of cast iron, it doesn't rust.

              1. re: Eleanor Hoh

                Why is it not a wok shape? Is there some rigid dimensional proportion that must be followed? Sure, it's got a flat bottom that's wider than most woks, but I'd say it generally follows the wok profile.

                Perhaps you'd be happier if it were called a stir fry pan, but that wouldn't change how it cooks.

            2. My favorite woks are made in Japan, I have a 36cm esuesu (エスエス) Peking pan and a 30cm yamada (山田) hammered bottom Cantonese wok. The Peking pan is beautifully constructed from one piece of metal and one hollow metal handle. The Yamada wok is a traditional Cantonese wok with the two riveted metal wire handles. Both are blue carbon steel and both after seasoning are nearly non stick.

              They are light enough to toss and flip food in them if so desired, or just for fun. I like to pretend I'm a professional wok cook and flip the food around. I use them with a wok ring, so they don't wobble and it also concentrates the heat on the bottom of the woks.

              I bought the esuesu from the wok shop in San Francisco , $40.00. The Yamada from Hitachiya in Torrance, $47.00. They are light years ahead of any Chinese or Taiwanese made woks. Better metal quality and better fit and finish. Well worth the extra price in my opinion. As I get older i find that buying something once is enough, not cheap stuff multiple times. Hope this helps.