Carbon steel wok recommendations?
- Thread starter JohnTak
- Start date
Brett-EDH
TVWBB Olympian
Have and love this one. Center burner is 20k BTU and this wok can sear!
Joyce Chen Flat Bottom Wok, Standard, Metal https://www.amazon.com/dp/B0001VQIP4/?tag=tvwb-20
Joyce Chen Flat Bottom Wok, Standard, Metal https://www.amazon.com/dp/B0001VQIP4/?tag=tvwb-20
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Scott Smith
TVWBB Pro
Adding information about what you intend to cook would probably help guide the responses.
Asian markets are a good source for these if you have one in your area.
I agree with you that flat bottom is better for a range top, but a round bottom would be ideal for stir fry. The flat bottom is convenient to put down.
I would also get a nice big wok with lots of room to operate. Any wok is a beast to store due to the outer diameter and the handles. We stir fry rice in pretty big batches in a big wok.
The gas stove should work ok - use 100% power and a dash of oil for crisp stir fry. I would not expect charcoal to work very well due to the lower temperature.
Avoid any gimmicks except the flat bottom. It is a simple peasant tool, so don't overspend or overthink it. Don't even think about non-stick and high heat together. Your best best is a simple traditional Chinese wok. Keep it dry and oiled. Never machine wash. It will turn black. (Edit: cooking, not machine washing, turns the wok black)
My brother's family never, ever uses their oven and their wok lives on the stove and cooks just about everything. You can bake in a wok by balancing stuff on chopsticks. Soup also works.
Special high heat oil is also necessary for stir fry. Peanut oil is traditional, but there are other options.
Asian markets are a good source for these if you have one in your area.
I agree with you that flat bottom is better for a range top, but a round bottom would be ideal for stir fry. The flat bottom is convenient to put down.
I would also get a nice big wok with lots of room to operate. Any wok is a beast to store due to the outer diameter and the handles. We stir fry rice in pretty big batches in a big wok.
The gas stove should work ok - use 100% power and a dash of oil for crisp stir fry. I would not expect charcoal to work very well due to the lower temperature.
Avoid any gimmicks except the flat bottom. It is a simple peasant tool, so don't overspend or overthink it. Don't even think about non-stick and high heat together. Your best best is a simple traditional Chinese wok. Keep it dry and oiled. Never machine wash. It will turn black. (Edit: cooking, not machine washing, turns the wok black)
My brother's family never, ever uses their oven and their wok lives on the stove and cooks just about everything. You can bake in a wok by balancing stuff on chopsticks. Soup also works.
Special high heat oil is also necessary for stir fry. Peanut oil is traditional, but there are other options.
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Scott Smith
TVWBB Pro
Smoking up the kitchen is definitely a thing. You will be happier with a wok if you have a strong exhaust fan/hood over your stove that vents the smoke outside. That's why the outside table is such a great upgrade.
Joe Anshien
TVWBB Platinum Member
I don't have one yet, but I have been studying up on them and the one @Bill S. has looks about perfect. Round bottom because you use less oil, hammered so the food you want out of the fire will stay on the sides because they are not smooth, wooden handles so they are not hot, and the second handle is nice for moving with 2 hands.
Joe Anshien
TVWBB Platinum Member
Bill do you have any links to that wok and burner? Any pics of the table build. Very nice setup!I have the Joyce Chen Carbon Steel 14"..love it. I even ordered a 100,000 btu burner for it...Kept getting yelled at for smoking up the kitchen and living room...lol. Oh...and built a table for it too..lol..View attachment 45570
Bill S.
TVWBB Pro
GasOne Propane Single Burner Camp Stove & Red QCC Steel Braided Regulator with Height Adjustable Leg https://www.amazon.com/dp/B0973HKT7N/?tag=tvwb-20
(mine is the older style listed, says no longer available. Looks like same model though)
Joyce Chen Cast Iron Wok, 14-Inch, Metal https://www.amazon.com/dp/B00004RBTH/?tag=tvwb-20
Thx...Really don't have any pics of the build, if I remember correctly its 24x60 and stove top height. Made it out of pine.
(mine is the older style listed, says no longer available. Looks like same model though)
Joyce Chen Cast Iron Wok, 14-Inch, Metal https://www.amazon.com/dp/B00004RBTH/?tag=tvwb-20
Thx...Really don't have any pics of the build, if I remember correctly its 24x60 and stove top height. Made it out of pine.
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Timothy F. Lewis
TVWBB 1-Star Olympian
You know, I have two turkey fryer burners out in the black hole of the garage, I should build a ”wok station” ! It would not get a lot of work in the winter but, it might be handy for summer work. Gave away my wok but, I have no compunction about replacing it, good reason for a trip to Chicago!
Thanks guys, one more blasted project to build!
Thanks guys, one more blasted project to build!
LMichaels
TVWBB 2-Star Olympian
Its what my turkey fryer is used for. My large carbon steel Wok. Only time I ever really use it them
I have several Made-In Blue Carbon Steel pans, really like them. Their Wok is very well made.
madeincookware.com
Carbon Steel Wok | Made In
Our Carbon Steel Wok makes achieving wok hei easy thanks to its versatile flat base and carbon steel construction that enables high heat and rapid movement.