Recently I purchased a wok from a shop without asking too many questions. They mentioned that it needed to be seasoned, and I assuming, but not convinced, that
I just seasoned my wok for the first (three) times with vegetable oil. I noticed that the wok smokes a lot (as expected). What I find troubling is that the pati
I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up
Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it a
I received a round-bottom wok with a cooking ring as a gift. I have an electric smoothtop stove. Upon opening the packaging, an included sheet of paper listed s
I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much st
I've just bought a cheap (+-$15) wok from an asian market and I'm unable to determine the type of material it is (the wok had no informative label/instructions)
I looking to do some basic oil frying in my house. I have a gas stove. What is the best vessel to use and why? I am mainly worried about spilling oil all over
I asked all 4 employees but nobody could tell me. It is heavy, and it doesn't look like the same material as my cast iron pan. A magnet sticks to it. There
Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my
I've been looking for a wok and was considering a carbon steel wok, but from my research, it seems that carbon steel woks, even if they have a flat bottom, may
just wondering, how long should I cook chicken breast pieces in a wok over medium heat for? They're around 1cm thick chicken breast pieces. I
I don't know how old it is, but I inherited it from my mother-in-law and she always bought good quality stuff, so it could be 40 years old, but it is still in g
I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil
This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scra
I love stir fries, but I've never been happy with the result from using my 2400w electric nonstick wok. I've bought a nice heavy steel one and know I need a g
The following looks like a standalone burner, not just a wok ring. What is it called? What would the power output be like? Where can I find more information?
I have two questions regarding woks: Can I achieve close to the same result with an induction top and either a kettle or high edge frying pan, or is a wok pan
I have recently purchased a new wok, it is a standard carbon steel one (Hancock/LondonWoks). I cleaned it in the sink using soap and water and then heated some
I found what appears to be a new wok at Goodwill. It came with a lid that is very light with a wooden knob on the top and it seems to be aluminum. The wok how