As I understand it a wok needs to be thin so that you can get it very hot
very quickly. In Chinatown in
Sydney you can buy flat bottomed woks and a little stand to put your wok on
when cooking on an electric hotplate - I used one when we had electricity
before converting to gas and it worked well.

"Julie" > wrote in message
...
> Does anyone have a le creuset wok? If so, does it work well, and are
> they worth the money? My range is electric and I've found that regular
> woks don't work very well on it.

> "Julie" > wrote in message
> ...
> > Does anyone have a le creuset wok? If so, does it work well, and are
> > they worth the money? My range is electric and I've found that regular
> > woks don't work very well on it.

They are HEAVY. They are not "traditional" i.e. hammered non-stainless
steel, and will change direction as slow as the queen Mary.
Get a Peking pan. Those woks are flat on bottom. It may be your stove
doesn't have a ummmph to wok right.
blacksalt

> "Julie" > wrote in message
> ...
> > Does anyone have a le creuset wok? If so, does it work well, and are
> > they worth the money? My range is electric and I've found that regular
> > woks don't work very well on it.

They are HEAVY. They are not "traditional" i.e. hammered non-stainless
steel, and will change direction as slow as the queen Mary.
Get a Peking pan. Those woks are flat on bottom. It may be your stove
doesn't have a ummmph to wok right.
blacksalt

"kalanamak" > wrote in message
...
>
> > "Julie" > wrote in message
> > ...
> > > Does anyone have a le creuset wok? If so, does it work well, and are
> > > they worth the money? My range is electric and I've found that regular
> > > woks don't work very well on it.
>
> They are HEAVY. They are not "traditional" i.e. hammered non-stainless
> steel, and will change direction as slow as the queen Mary.
> Get a Peking pan. Those woks are flat on bottom. It may be your stove
> doesn't have a ummmph to wok right.
> blacksalt

I agree, I had to stop using mine, it was just too heavy. Also it doesn't
have a long handle, so the close-to handles get very hot.
Annie

"kalanamak" > wrote in message
...
>
> > "Julie" > wrote in message
> > ...
> > > Does anyone have a le creuset wok? If so, does it work well, and are
> > > they worth the money? My range is electric and I've found that regular
> > > woks don't work very well on it.
>
> They are HEAVY. They are not "traditional" i.e. hammered non-stainless
> steel, and will change direction as slow as the queen Mary.
> Get a Peking pan. Those woks are flat on bottom. It may be your stove
> doesn't have a ummmph to wok right.
> blacksalt

I agree, I had to stop using mine, it was just too heavy. Also it doesn't
have a long handle, so the close-to handles get very hot.
Annie

On Fri, 24 Dec 2004 06:21:17 -0000, "GrAnnie" > wrote:

>"kalanamak" > wrote in message
...
>>
>> > "Julie" > wrote in message
>> > ...
>> > > Does anyone have a le creuset wok? If so, does it work well, and are
>> > > they worth the money? My range is electric and I've found that regular
>> > > woks don't work very well on it.
>>
>> They are HEAVY. They are not "traditional" i.e. hammered non-stainless
>> steel, and will change direction as slow as the queen Mary.
>> Get a Peking pan. Those woks are flat on bottom. It may be your stove
>> doesn't have a ummmph to wok right.
>> blacksalt
>
>I agree, I had to stop using mine, it was just too heavy. Also it doesn't
>have a long handle, so the close-to handles get very hot.
>Annie
>
Mine is fantastic! Never mind about heavy! I use mine on a
dedicated wok feature on my gas hob and I have no problem. I wouldn't
be without it!

Daisy

On Fri, 24 Dec 2004 06:21:17 -0000, "GrAnnie" > wrote:

>"kalanamak" > wrote in message
...
>>
>> > "Julie" > wrote in message
>> > ...
>> > > Does anyone have a le creuset wok? If so, does it work well, and are
>> > > they worth the money? My range is electric and I've found that regular
>> > > woks don't work very well on it.
>>
>> They are HEAVY. They are not "traditional" i.e. hammered non-stainless
>> steel, and will change direction as slow as the queen Mary.
>> Get a Peking pan. Those woks are flat on bottom. It may be your stove
>> doesn't have a ummmph to wok right.
>> blacksalt
>
>I agree, I had to stop using mine, it was just too heavy. Also it doesn't
>have a long handle, so the close-to handles get very hot.
>Annie
>
Mine is fantastic! Never mind about heavy! I use mine on a
dedicated wok feature on my gas hob and I have no problem. I wouldn't
be without it!

Daisy

"Daisy" > wrote in message
...
> On Fri, 24 Dec 2004 06:21:17 -0000, "GrAnnie" > wrote:
>
> >"kalanamak" > wrote in message
> ...
> >>
> >> > "Julie" > wrote in message
> >> > ...
> >> > > Does anyone have a le creuset wok? If so, does it work well, and
are
> >> > > they worth the money? My range is electric and I've found that
regular
> >> > > woks don't work very well on it.
> >>
> >> They are HEAVY. They are not "traditional" i.e. hammered non-stainless
> >> steel, and will change direction as slow as the queen Mary.
> >> Get a Peking pan. Those woks are flat on bottom. It may be your stove
> >> doesn't have a ummmph to wok right.
> >> blacksalt
> >
> >I agree, I had to stop using mine, it was just too heavy. Also it
doesn't
> >have a long handle, so the close-to handles get very hot.
> >Annie
> >
> Mine is fantastic! Never mind about heavy! I use mine on a
> dedicated wok feature on my gas hob and I have no problem. I wouldn't
> be without it!
>
> Daisy
I know they work well but as I use it on an AGA-type stove, I can't get it
away from the heat quickly as the hotplate is the entire top of the stove.
I have to bodily lift it onto a trivet to stop the cooking.
Ideal for stoves where you can control the heat quickly, I agree.
Annie

"Daisy" > wrote in message
...
> On Fri, 24 Dec 2004 06:21:17 -0000, "GrAnnie" > wrote:
>
> >"kalanamak" > wrote in message
> ...
> >>
> >> > "Julie" > wrote in message
> >> > ...
> >> > > Does anyone have a le creuset wok? If so, does it work well, and
are
> >> > > they worth the money? My range is electric and I've found that
regular
> >> > > woks don't work very well on it.
> >>
> >> They are HEAVY. They are not "traditional" i.e. hammered non-stainless
> >> steel, and will change direction as slow as the queen Mary.
> >> Get a Peking pan. Those woks are flat on bottom. It may be your stove
> >> doesn't have a ummmph to wok right.
> >> blacksalt
> >
> >I agree, I had to stop using mine, it was just too heavy. Also it
doesn't
> >have a long handle, so the close-to handles get very hot.
> >Annie
> >
> Mine is fantastic! Never mind about heavy! I use mine on a
> dedicated wok feature on my gas hob and I have no problem. I wouldn't
> be without it!
>
> Daisy
I know they work well but as I use it on an AGA-type stove, I can't get it
away from the heat quickly as the hotplate is the entire top of the stove.
I have to bodily lift it onto a trivet to stop the cooking.
Ideal for stoves where you can control the heat quickly, I agree.
Annie