I am trying to find a decent Wok under $80 that would work on either an
electric stove or an induction top.

The two I find a

* stainless steel (with no anti-stick surface) that is a sandwich on an
aluminum core

* carbon steel

Does anyone have opionions on which of these would be better? I guess
carbon steel is going to be similar to cast iron and would require
seasoning. I also guess carbon steel is not going to heat uniformly on an
electric stove. How uniformly will carbon steel heat on an induction
stovetop? I have noticed that cast iron does best inside an oven where
all surfaces get high heat, so not sure that it is best suited to any heat
source that comes from below in a small area.

I'm concerned that a stainless Wok is going to stick to food and be
difficult to clean.

--
W

On 4/23/2016 3:41 PM, W wrote:
> I am trying to find a decent Wok under $80 that would work on either an
> electric stove or an induction top.
>
> The two I find a
>
> * stainless steel (with no anti-stick surface) that is a sandwich on an
> aluminum core
>
> * carbon steel
>
> Does anyone have opionions on which of these would be better? I guess
> carbon steel is going to be similar to cast iron and would require
> seasoning.

Yes.

> I also guess carbon steel is not going to heat uniformly on an
> electric stove.

Also yes, the metal ring they give you is useless.

> How uniformly will carbon steel heat on an induction
> stovetop?

I hope dsi1 can see this post.

> I have noticed that cast iron does best inside an oven where
> all surfaces get high heat, so not sure that it is best suited to any heat
> source that comes from below in a small area.

I don't know of any cast iron woks.

> I'm concerned that a stainless Wok is going to stick to food and be
> difficult to clean.

The best performance and value to be found is:

http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO

http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503

http://www.target.com/p/t-fal-thermo...4/-/A-12406211

On 2016-04-23, d.o.r. > wrote:

> I don't know of any cast iron woks.

<http://www.amazon.com/s?ie=UTF8&page...aps%2Ck%3Acast iron
wok>

nb

On 4/23/2016 8:50 PM, notbob wrote:
> On 2016-04-23, d.o.r. > wrote:
>
>> I don't know of any cast iron woks.
>
> <http://www.amazon.com/s?ie=UTF8&page...aps%2Ck%3Acast iron
> wok>
>
> nb
>
Didn't a long-ago rfc'r buy a cast iron wok? I seem to recall it was
Damsel but I'm not sure.

Jill

On 2016-04-24, jmcquown > wrote:

> Didn't a long-ago rfc'r buy a cast iron wok? I seem to recall it was
> Damsel but I'm not sure.

No idea.

I've got a 14" carbon steel wok w/ flat bottom. Bought it at the
semi-notorious Wok Shop in China Town in SF, back when Breath of a Wok
was all the rage. It has a wooden skillet-style handle on one side
and kettle-style wood-covered loop handle on the other. I cook on a
turkey-fryer burner using propane.

The wooden cover on the helper handle will prolly burn off,
eventually. No loss. In fact, I wouldn't mind if the entire helper
handle was gone, which I secretly encourage.

I've never used a cast iron wok. I'm sure most Chinese swear by a
carbon steel wok. The book does. I suspect the "cast-iron wok" is an
attempt to marry two cookware technologies. Since cast iron holds
heat and cast iron is an American tradition, might not a cast iron wok
hold what little heat a kitchen stovetop generate. Damned if I know.
I'm jes spitballing, here.

The book, Breath of a Wok, is a few real facts and a whole lotta
Chinese "ooh-ahh'ing". That a wok even has a "breath" is pretty much
what this book is all about. Anthropomorphised skillet!

I also have a WW wok. Basically, a cheapo WW non-stick skillet shaped
like a flat-bottomed wok. This is the only thing I would recommend
cooking with ona kitchen stovetop. A carbon steel wok needs, at the
very least, a high-output burner. A cheapo propane turkey fryer
burner will do. I got mine at Lowe's, on Summer close-out, fer $20!

nb

On 4/24/2016 9:11 AM, notbob wrote:
> On 2016-04-24, jmcquown > wrote:
>
>> Didn't a long-ago rfc'r buy a cast iron wok? I seem to recall it was
>> Damsel but I'm not sure.
>
> No idea.
>
> I've got a 14" carbon steel wok w/ flat bottom. Bought it at the
> semi-notorious Wok Shop in China Town in SF, back when Breath of a Wok
> was all the rage. It has a wooden skillet-style handle on one side
> and kettle-style wood-covered loop handle on the other. I cook on a
> turkey-fryer burner using propane.
>
> The wooden cover on the helper handle will prolly burn off,
> eventually. No loss. In fact, I wouldn't mind if the entire helper
> handle was gone, which I secretly encourage.
>
> I've never used a cast iron wok. I'm sure most Chinese swear by a
> carbon steel wok. The book does. I suspect the "cast-iron wok" is an
> attempt to marry two cookware technologies. Since cast iron holds
> heat and cast iron is an American tradition, might not a cast iron wok
> hold what little heat a kitchen stovetop generate. Damned if I know.
> I'm jes spitballing, here.
>
> The book, Breath of a Wok, is a few real facts and a whole lotta
> Chinese "ooh-ahh'ing". That a wok even has a "breath" is pretty much
> what this book is all about. Anthropomorphised skillet!
>
> I also have a WW wok. Basically, a cheapo WW non-stick skillet shaped
> like a flat-bottomed wok. This is the only thing I would recommend
> cooking with ona kitchen stovetop. A carbon steel wok needs, at the
> very least, a high-output burner. A cheapo propane turkey fryer
> burner will do. I got mine at Lowe's, on Summer close-out, fer $20!
>
> nb
>

Heckuva a buy, and good for warm weather, but do you cook outside a lot?

On 4/23/2016 6:50 PM, notbob wrote:
> On 2016-04-23, d.o.r. > wrote:
>
>> I don't know of any cast iron woks.
>
> <http://www.amazon.com/s?ie=UTF8&page...aps%2Ck%3Acast iron
> wok>
>
> nb
>

WOW!

There are half a dozen!

14 lbs. is a bit much for many cooktops, but if you're deep frying I
guess they make some sense.

The TFAL is a breeze to cook with at 1/2 the price.

On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
> On 4/23/2016 3:41 PM, W wrote:
> > I am trying to find a decent Wok under $80 that would work on either an
> > electric stove or an induction top.
> >
> > The two I find a
> >
> > * stainless steel (with no anti-stick surface) that is a sandwich on an
> > aluminum core
> >
> > * carbon steel
> >
> > Does anyone have opionions on which of these would be better? I guess
> > carbon steel is going to be similar to cast iron and would require
> > seasoning.
>
> Yes.
>
> > I also guess carbon steel is not going to heat uniformly on an
> > electric stove.
>
> Also yes, the metal ring they give you is useless.
>
> > How uniformly will carbon steel heat on an induction
> > stovetop?
>
> I hope dsi1 can see this post.
>
> > I have noticed that cast iron does best inside an oven where
> > all surfaces get high heat, so not sure that it is best suited to any heat
> > source that comes from below in a small area.
>
> I don't know of any cast iron woks.
>
> > I'm concerned that a stainless Wok is going to stick to food and be
> > difficult to clean.
>
> The best performance and value to be found is:
>
> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>
> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>
> http://www.target.com/p/t-fal-thermo...4/-/A-12406211

All made in China. How about U.S. made wok?

http://www.williams-sonoma.com/produ...tir-fry-wok/?&

John Kuthe...

John Kuthe wrote:
>
> All made in China. How about U.S. made wok?
> http://www.williams-sonoma.com/produ...tir-fry-wok/?&

LOL! Why don't you ask your landlord or roommates about a USA
stainless wok?

Of all products sold, the Chinese should be best at making a very good
wok. They did invent it, after all. Not talking about cheaply made for
the USA. Mail order a REAL wok from China, not something they
manufacture cheaply for export.

IMO, best wok is a 14" carbon steel with one long handle, not the two
short handles on each side.

These won't work well on an electric or induction setup. Needs gas and
in real life a hotter flame than even a gas stove will provide. Ever
watch them cook in a Chinese restaurant? They use some giant blowtorch
setup. I do get by with my gas stove though.

Anyone with an electric or induction stove should just forget about
woks. Those flat bottoms defeat the whole idea of a wok. Just stir fry
in a frying pan. You'll get basically the same results.

On Sat, 23 Apr 2016 23:49:46 -0700 (PDT), John Kuthe
> wrote:

>On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>> On 4/23/2016 3:41 PM, W wrote:
>> > I am trying to find a decent Wok under $80 that would work on either an
>> > electric stove or an induction top.
>> >
>> > The two I find a
>> >
>> > * stainless steel (with no anti-stick surface) that is a sandwich on an
>> > aluminum core
>> >
>> > * carbon steel
>> >
>> > Does anyone have opionions on which of these would be better? I guess
>> > carbon steel is going to be similar to cast iron and would require
>> > seasoning.
>>
>> Yes.
>>
>> > I also guess carbon steel is not going to heat uniformly on an
>> > electric stove.
>>
>> Also yes, the metal ring they give you is useless.
>>
>> > How uniformly will carbon steel heat on an induction
>> > stovetop?
>>
>> I hope dsi1 can see this post.
>>
>> > I have noticed that cast iron does best inside an oven where
>> > all surfaces get high heat, so not sure that it is best suited to any heat
>> > source that comes from below in a small area.
>>
>> I don't know of any cast iron woks.
>>
>> > I'm concerned that a stainless Wok is going to stick to food and be
>> > difficult to clean.
>>
>> The best performance and value to be found is:
>>
>> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>>
>> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>>
>> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>
>All made in China. How about U.S. made wok?
>
>http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>
>John Kuthe...

$240 yen for a stinkin' tiny 14" All Crap hubcap.

On 4/24/2016 6:17 AM, Brooklyn1 wrote:
> On Sat, 23 Apr 2016 23:49:46 -0700 (PDT), John Kuthe
> > wrote:
>
>> On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>>> On 4/23/2016 3:41 PM, W wrote:
>>>> I am trying to find a decent Wok under $80 that would work on either an
>>>> electric stove or an induction top.
>>>>
>>>> The two I find a
>>>>
>>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>>> aluminum core
>>>>
>>>> * carbon steel
>>>>
>>>> Does anyone have opionions on which of these would be better? I guess
>>>> carbon steel is going to be similar to cast iron and would require
>>>> seasoning.
>>>
>>> Yes.
>>>
>>>> I also guess carbon steel is not going to heat uniformly on an
>>>> electric stove.
>>>
>>> Also yes, the metal ring they give you is useless.
>>>
>>>> How uniformly will carbon steel heat on an induction
>>>> stovetop?
>>>
>>> I hope dsi1 can see this post.
>>>
>>>> I have noticed that cast iron does best inside an oven where
>>>> all surfaces get high heat, so not sure that it is best suited to any heat
>>>> source that comes from below in a small area.
>>>
>>> I don't know of any cast iron woks.
>>>
>>>> I'm concerned that a stainless Wok is going to stick to food and be
>>>> difficult to clean.
>>>
>>> The best performance and value to be found is:
>>>
>>> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>>>
>>> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>>>
>>> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>>
>> All made in China. How about U.S. made wok?
>>
>> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>>
>> John Kuthe...
>
> $240 yen for a stinkin' tiny 14" All Crap hubcap.
>
http://www.wokshop.com/HTML/products...e-pow-wok.html

New! Pow wok now made in USA! FLAT or ROUND bottom pow wok with metal
hollow handle. Heavy gauge carbon steel, easy to season, gets better
with age and use and becomes naturally nonstick. FLAT bottom can be used
on gas, electric, glass top and heat induction stoves. ROUND bottom not
recommended for glass top or induction stoves. Excellent, exceptional
value, quality pow wok.

Please specify round or flat bottom:

10" — $19.95, 1.12 lbs.
12" — $24.95, 2.5 lbs.
14" — $29.95, 3.5 lbs.
16" — $35.00, 5.1 lbs.

http://www.amazon.com/Carbon-Steel-W.../dp/B00012F3B8

16 Inch Carbon Steel Wok w/ 2 Steel Handles (Flat Bottom) USA Made
by Wok Shop
4.5 out of 5 stars 41 customer reviews | 12 answered questions
Price: $48.20 & FREE Shipping

On Sun, 24 Apr 2016 08:42:51 -0600, "d.o.r." > wrote:

>On 4/24/2016 6:17 AM, Brooklyn1 wrote:
>> On Sat, 23 Apr 2016 23:49:46 -0700 (PDT), John Kuthe
>> > wrote:
>>
>>> On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>>>> On 4/23/2016 3:41 PM, W wrote:
>>>>> I am trying to find a decent Wok under $80 that would work on either an
>>>>> electric stove or an induction top.
>>>>>
>>>>> The two I find a
>>>>>
>>>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>>>> aluminum core
>>>>>
>>>>> * carbon steel
>>>>>
>>>>> Does anyone have opionions on which of these would be better? I guess
>>>>> carbon steel is going to be similar to cast iron and would require
>>>>> seasoning.
>>>>
>>>> Yes.
>>>>
>>>>> I also guess carbon steel is not going to heat uniformly on an
>>>>> electric stove.
>>>>
>>>> Also yes, the metal ring they give you is useless.
>>>>
>>>>> How uniformly will carbon steel heat on an induction
>>>>> stovetop?
>>>>
>>>> I hope dsi1 can see this post.
>>>>
>>>>> I have noticed that cast iron does best inside an oven where
>>>>> all surfaces get high heat, so not sure that it is best suited to any heat
>>>>> source that comes from below in a small area.
>>>>
>>>> I don't know of any cast iron woks.
>>>>
>>>>> I'm concerned that a stainless Wok is going to stick to food and be
>>>>> difficult to clean.
>>>>
>>>> The best performance and value to be found is:
>>>>
>>>> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>>>>
>>>> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>>>>
>>>> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>>>
>>> All made in China. How about U.S. made wok?
>>>
>>> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>>>
>>> John Kuthe...
>>
>> $240 yen for a stinkin' tiny 14" All Crap hubcap.
>>
>http://www.wokshop.com/HTML/products...e-pow-wok.html
>
>New! Pow wok now made in USA! FLAT or ROUND bottom pow wok with metal
>hollow handle. Heavy gauge carbon steel, easy to season, gets better
>with age and use and becomes naturally nonstick. FLAT bottom can be used
>on gas, electric, glass top and heat induction stoves. ROUND bottom not
>recommended for glass top or induction stoves. Excellent, exceptional
>value, quality pow wok.
>
>Please specify round or flat bottom:
>
>10" — $19.95, 1.12 lbs.
>12" — $24.95, 2.5 lbs.
>14" — $29.95, 3.5 lbs.
>16" — $35.00, 5.1 lbs.
>
>http://www.amazon.com/Carbon-Steel-W.../dp/B00012F3B8
>
>16 Inch Carbon Steel Wok w/ 2 Steel Handles (Flat Bottom) USA Made
>by Wok Shop
>4.5 out of 5 stars 41 customer reviews | 12 answered questions
>Price: $48.20 & FREE Shipping

The Chinese came up with the wok because they had neither the material
or the ability to create other pot forms... originally they hand
wrought ordinary iron, it was many years before they had carbon
steel... they had no way to deep draw today's modern pot forms...
their cooking style revolved around the pot form they had and so kept
the wok rather than change cooking methods.

I tried a couple of woks but large woks are very clumsy on my gas
stove and for the large quantities I prepare I much prefer this for
stir frying, plus has many other uses, great for oven roasting,
naturally for braising in the oven or on the stovetop... and its 18"
diam. makes it fantastic to frying chops, cutlets, and burgers in
large quantities all in one fell swoop. It's a large pot so for
cooking on high and low at the same time I simply slide it off the
flame a bit, and its 5 1/2" high sides greatly minimize spatter. On
western style stoves I think it works much better than a wok. Says
it'll work on induction stove tops, I've not done any induction
cooking. It's very well made and well worth the price:
http://www.amazon.com/gp/product/B00...=sr_1_3&sr=8-3

On 4/24/2016 8:17 AM, Brooklyn1 wrote:

> $240 yen for a stinkin' tiny 14" All Crap hubcap.
>


Perfect description! I'm going to order a set of 4 for my car.

On 4/24/2016 9:08 AM, Ed Pawlowski wrote:
> On 4/24/2016 8:17 AM, Brooklyn1 wrote:
>
>> $240 yen for a stinkin' tiny 14" All Crap hubcap.
>>
>
>
> Perfect description! I'm going to order a set of 4 for my car.

Be sure and add in the spinners....

On Sunday, April 24, 2016 at 7:17:31 AM UTC-5, Brooklyn1 wrote:
> On Sat, 23 Apr 2016 23:49:46 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
> >> On 4/23/2016 3:41 PM, W wrote:
> >> > I am trying to find a decent Wok under $80 that would work on either an
> >> > electric stove or an induction top.
> >> >
> >> > The two I find a
> >> >
> >> > * stainless steel (with no anti-stick surface) that is a sandwich on an
> >> > aluminum core
> >> >
> >> > * carbon steel
> >> >
> >> > Does anyone have opionions on which of these would be better? I guess
> >> > carbon steel is going to be similar to cast iron and would require
> >> > seasoning.
> >>
> >> Yes.
> >>
> >> > I also guess carbon steel is not going to heat uniformly on an
> >> > electric stove.
> >>
> >> Also yes, the metal ring they give you is useless.
> >>
> >> > How uniformly will carbon steel heat on an induction
> >> > stovetop?
> >>
> >> I hope dsi1 can see this post.
> >>
> >> > I have noticed that cast iron does best inside an oven where
> >> > all surfaces get high heat, so not sure that it is best suited to any heat
> >> > source that comes from below in a small area.
> >>
> >> I don't know of any cast iron woks.
> >>
> >> > I'm concerned that a stainless Wok is going to stick to food and be
> >> > difficult to clean.
> >>
> >> The best performance and value to be found is:
> >>
> >> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
> >>
> >> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
> >>
> >> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
> >
> >All made in China. How about U.S. made wok?
> >
> >http://www.williams-sonoma.com/produ...tir-fry-wok/?&
> >
> >John Kuthe...
>
> $240 yen for a stinkin' tiny 14" All Crap hubcap.

Us United Statesians demand pretty high salaries, and the corporate noods who run things demand a LOT more profit!

I don't buy $240 USA made woks any more than I buy $100 USA cheese graters. Those prices are just way too much no matter where the products are made.

John Kuthe...

On 4/24/2016 9:12 AM, John Kuthe wrote:
> On Sunday, April 24, 2016 at 7:17:31 AM UTC-5, Brooklyn1 wrote:
>> On Sat, 23 Apr 2016 23:49:46 -0700 (PDT), John Kuthe
>> > wrote:
>>
>>> On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>>>> On 4/23/2016 3:41 PM, W wrote:
>>>>> I am trying to find a decent Wok under $80 that would work on either an
>>>>> electric stove or an induction top.
>>>>>
>>>>> The two I find a
>>>>>
>>>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>>>> aluminum core
>>>>>
>>>>> * carbon steel
>>>>>
>>>>> Does anyone have opionions on which of these would be better? I guess
>>>>> carbon steel is going to be similar to cast iron and would require
>>>>> seasoning.
>>>>
>>>> Yes.
>>>>
>>>>> I also guess carbon steel is not going to heat uniformly on an
>>>>> electric stove.
>>>>
>>>> Also yes, the metal ring they give you is useless.
>>>>
>>>>> How uniformly will carbon steel heat on an induction
>>>>> stovetop?
>>>>
>>>> I hope dsi1 can see this post.
>>>>
>>>>> I have noticed that cast iron does best inside an oven where
>>>>> all surfaces get high heat, so not sure that it is best suited to any heat
>>>>> source that comes from below in a small area.
>>>>
>>>> I don't know of any cast iron woks.
>>>>
>>>>> I'm concerned that a stainless Wok is going to stick to food and be
>>>>> difficult to clean.
>>>>
>>>> The best performance and value to be found is:
>>>>
>>>> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>>>>
>>>> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>>>>
>>>> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>>>
>>> All made in China. How about U.S. made wok?
>>>
>>> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>>>
>>> John Kuthe...
>>
>> $240 yen for a stinkin' tiny 14" All Crap hubcap.
>
> Us United Statesians demand pretty high salaries, and the corporate noods who run things demand a LOT more profit!
>
> I don't buy $240 USA made woks any more than I buy $100 USA cheese graters. Those prices are just way too much no matter where the products are made.
>
> John Kuthe...
>
>
http://www.wokshop.com/HTML/products...e-pow-wok.html

New! Pow wok now made in USA! FLAT or ROUND bottom pow wok with metal
hollow handle. Heavy gauge carbon steel, easy to season, gets better
with age and use and becomes naturally nonstick. FLAT bottom can be used
on gas, electric, glass top and heat induction stoves. ROUND bottom not
recommended for glass top or induction stoves. Excellent, exceptional
value, quality pow wok.

Please specify round or flat bottom:

10" — $19.95, 1.12 lbs.
12" — $24.95, 2.5 lbs.
14" — $29.95, 3.5 lbs.
16" — $35.00, 5.1 lbs.

http://www.amazon.com/Carbon-Steel-W.../dp/B00012F3B8

16 Inch Carbon Steel Wok w/ 2 Steel Handles (Flat Bottom) USA Made
by Wok Shop
4.5 out of 5 stars 41 customer reviews | 12 answered questions
Price: $48.20 & FREE Shipping

On 4/24/2016 12:49 AM, John Kuthe wrote:
> On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>> On 4/23/2016 3:41 PM, W wrote:
>>> I am trying to find a decent Wok under $80 that would work on either an
>>> electric stove or an induction top.
>>>
>>> The two I find a
>>>
>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>> aluminum core
>>>
>>> * carbon steel
>>>
>>> Does anyone have opionions on which of these would be better? I guess
>>> carbon steel is going to be similar to cast iron and would require
>>> seasoning.
>>
>> Yes.
>>
>>> I also guess carbon steel is not going to heat uniformly on an
>>> electric stove.
>>
>> Also yes, the metal ring they give you is useless.
>>
>>> How uniformly will carbon steel heat on an induction
>>> stovetop?
>>
>> I hope dsi1 can see this post.
>>
>>> I have noticed that cast iron does best inside an oven where
>>> all surfaces get high heat, so not sure that it is best suited to any heat
>>> source that comes from below in a small area.
>>
>> I don't know of any cast iron woks.
>>
>>> I'm concerned that a stainless Wok is going to stick to food and be
>>> difficult to clean.
>>
>> The best performance and value to be found is:
>>
>> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>>
>> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>>
>> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>
> All made in China.

Most excellent.

> How about U.S. made wok?
>
> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>
> John Kuthe...


How about stainless steel isn't the all time best material for a wok,
for a lot of reasons.

Not the least of which is a whopper $240 vs about $28.

It's the market speaking...

On Sunday, April 24, 2016 at 9:31:06 AM UTC-5, d.o.r. wrote:
> On 4/24/2016 12:49 AM, John Kuthe wrote:
> > On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
> >> On 4/23/2016 3:41 PM, W wrote:
> >>> I am trying to find a decent Wok under $80 that would work on either an
> >>> electric stove or an induction top.
> >>>
> >>> The two I find a
> >>>
> >>> * stainless steel (with no anti-stick surface) that is a sandwich on an
> >>> aluminum core
> >>>
> >>> * carbon steel
> >>>
> >>> Does anyone have opionions on which of these would be better? I guess
> >>> carbon steel is going to be similar to cast iron and would require
> >>> seasoning.
> >>
> >> Yes.
> >>
> >>> I also guess carbon steel is not going to heat uniformly on an
> >>> electric stove.
> >>
> >> Also yes, the metal ring they give you is useless.
> >>
> >>> How uniformly will carbon steel heat on an induction
> >>> stovetop?
> >>
> >> I hope dsi1 can see this post.
> >>
> >>> I have noticed that cast iron does best inside an oven where
> >>> all surfaces get high heat, so not sure that it is best suited to any heat
> >>> source that comes from below in a small area.
> >>
> >> I don't know of any cast iron woks.
> >>
> >>> I'm concerned that a stainless Wok is going to stick to food and be
> >>> difficult to clean.
> >>
> >> The best performance and value to be found is:
> >>
> >> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
> >>
> >> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
> >>
> >> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
> >
> > All made in China.
>
> Most excellent.
>
> > How about U.S. made wok?
> >
> > http://www.williams-sonoma.com/produ...tir-fry-wok/?&
> >
> > John Kuthe...
>
>
> How about stainless steel isn't the all time best material for a wok,
> for a lot of reasons.
>
> Not the least of which is a whopper $240 vs about $28.
>
> It's the market speaking...

William Sonoma is a well known high falutin' fancy name brand too, so they play on that to demand a lot more cash for their products.

John Kuthe...

On 4/24/2016 9:14 AM, John Kuthe wrote:
> On Sunday, April 24, 2016 at 9:31:06 AM UTC-5, d.o.r. wrote:
>> On 4/24/2016 12:49 AM, John Kuthe wrote:
>>> On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>>>> On 4/23/2016 3:41 PM, W wrote:
>>>>> I am trying to find a decent Wok under $80 that would work on either an
>>>>> electric stove or an induction top.
>>>>>
>>>>> The two I find a
>>>>>
>>>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>>>> aluminum core
>>>>>
>>>>> * carbon steel
>>>>>
>>>>> Does anyone have opionions on which of these would be better? I guess
>>>>> carbon steel is going to be similar to cast iron and would require
>>>>> seasoning.
>>>>
>>>> Yes.
>>>>
>>>>> I also guess carbon steel is not going to heat uniformly on an
>>>>> electric stove.
>>>>
>>>> Also yes, the metal ring they give you is useless.
>>>>
>>>>> How uniformly will carbon steel heat on an induction
>>>>> stovetop?
>>>>
>>>> I hope dsi1 can see this post.
>>>>
>>>>> I have noticed that cast iron does best inside an oven where
>>>>> all surfaces get high heat, so not sure that it is best suited to any heat
>>>>> source that comes from below in a small area.
>>>>
>>>> I don't know of any cast iron woks.
>>>>
>>>>> I'm concerned that a stainless Wok is going to stick to food and be
>>>>> difficult to clean.
>>>>
>>>> The best performance and value to be found is:
>>>>
>>>> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>>>>
>>>> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>>>>
>>>> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>>>
>>> All made in China.
>>
>> Most excellent.
>>
>>> How about U.S. made wok?
>>>
>>> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>>>
>>> John Kuthe...
>>
>>
>> How about stainless steel isn't the all time best material for a wok,
>> for a lot of reasons.
>>
>> Not the least of which is a whopper $240 vs about $28.
>>
>> It's the market speaking...
>
> William Sonoma is a well known high falutin' fancy name brand too, so they play on that to demand a lot more cash for their products.
>
> John Kuthe...
>
So try these:

>
http://www.wokshop.com/HTML/products...e-pow-wok.html

New! Pow wok now made in USA! FLAT or ROUND bottom pow wok with metal
hollow handle. Heavy gauge carbon steel, easy to season, gets better
with age and use and becomes naturally nonstick. FLAT bottom can be used
on gas, electric, glass top and heat induction stoves. ROUND bottom not
recommended for glass top or induction stoves. Excellent, exceptional
value, quality pow wok.

Please specify round or flat bottom:

10" — $19.95, 1.12 lbs.
12" — $24.95, 2.5 lbs.
14" — $29.95, 3.5 lbs.
16" — $35.00, 5.1 lbs.

http://www.amazon.com/Carbon-Steel-W.../dp/B00012F3B8

16 Inch Carbon Steel Wok w/ 2 Steel Handles (Flat Bottom) USA Made
by Wok Shop
4.5 out of 5 stars 41 customer reviews | 12 answered questions
Price: $48.20 & FREE Shipping

On Sun, 24 Apr 2016 08:14:06 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, April 24, 2016 at 9:31:06 AM UTC-5, d.o.r. wrote:
>> On 4/24/2016 12:49 AM, John Kuthe wrote:
>> > On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>> >> On 4/23/2016 3:41 PM, W wrote:
>> >>> I am trying to find a decent Wok under $80 that would work on either an
>> >>> electric stove or an induction top.
>> >>>
>> >>> The two I find a
>> >>>
>> >>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>> >>> aluminum core
>> >>>
>> >>> * carbon steel
>> >>>
>> >>> Does anyone have opionions on which of these would be better? I guess
>> >>> carbon steel is going to be similar to cast iron and would require
>> >>> seasoning.
>> >>
>> >> Yes.
>> >>
>> >>> I also guess carbon steel is not going to heat uniformly on an
>> >>> electric stove.
>> >>
>> >> Also yes, the metal ring they give you is useless.
>> >>
>> >>> How uniformly will carbon steel heat on an induction
>> >>> stovetop?
>> >>
>> >> I hope dsi1 can see this post.
>> >>
>> >>> I have noticed that cast iron does best inside an oven where
>> >>> all surfaces get high heat, so not sure that it is best suited to any heat
>> >>> source that comes from below in a small area.
>> >>
>> >> I don't know of any cast iron woks.
>> >>
>> >>> I'm concerned that a stainless Wok is going to stick to food and be
>> >>> difficult to clean.
>> >>
>> >> The best performance and value to be found is:
>> >>
>> >> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>> >>
>> >> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>> >>
>> >> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>> >
>> > All made in China.
>>
>> Most excellent.
>>
>> > How about U.S. made wok?
>> >
>> > http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>> >
>> > John Kuthe...
>>
>>
>> How about stainless steel isn't the all time best material for a wok,
>> for a lot of reasons.
>>
>> Not the least of which is a whopper $240 vs about $28.
>>
>> It's the market speaking...
>
>William Sonoma is a well known high falutin' fancy name brand too, so they play on that to demand a lot more cash for their products.
>
>John Kuthe...

W-S also has fantastic bargains... I bought my PIAZZA cookware there
for 1/4 the price it sold anywhere else, they were discontinuing the
line, I should have bought more. I bought my set of four 28 ounce
chili bowls there for cheap too, they no longer carry them. I bought
the light fixture for over my dining table there too, also a bargain
compared to the dreck sold elsewhere. Every so often I browse the S-W
site, never know. But I agree, most of their items are over priced,
but then so are things everywhere... that's what makes shopping on
line great, can easily price shop from home.

On 4/24/2016 2:49 AM, John Kuthe wrote:

> All made in China. How about U.S. made wok?
>
> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>
> John Kuthe...
>


That looks like a terrible wok. I'd classify it as a really deep fry pan
or a pot with small base.

They were invented and refined in China over centuries. If you want
authentic Chinese cooking, use the right tool. The design is for a
purpose and the fancy things of other materials are poor imitations.

On 4/24/2016 9:05 AM, Ed Pawlowski wrote:
> On 4/24/2016 2:49 AM, John Kuthe wrote:
>
>> All made in China. How about U.S. made wok?
>>
>> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>>
>>
>> John Kuthe...
>>
>
>
> That looks like a terrible wok. I'd classify it as a really deep fry pan
> or a pot with small base.
>
> They were invented and refined in China over centuries. If you want
> authentic Chinese cooking, use the right tool. The design is for a
> purpose and the fancy things of other materials are poor imitations.

You can still go American:

>
http://www.wokshop.com/HTML/products...e-pow-wok.html

New! Pow wok now made in USA! FLAT or ROUND bottom pow wok with metal
hollow handle. Heavy gauge carbon steel, easy to season, gets better
with age and use and becomes naturally nonstick. FLAT bottom can be used
on gas, electric, glass top and heat induction stoves. ROUND bottom not
recommended for glass top or induction stoves. Excellent, exceptional
value, quality pow wok.

Please specify round or flat bottom:

10" — $19.95, 1.12 lbs.
12" — $24.95, 2.5 lbs.
14" — $29.95, 3.5 lbs.
16" — $35.00, 5.1 lbs.

http://www.amazon.com/Carbon-Steel-W.../dp/B00012F3B8

16 Inch Carbon Steel Wok w/ 2 Steel Handles (Flat Bottom) USA Made
by Wok Shop
4.5 out of 5 stars 41 customer reviews | 12 answered questions
Price: $48.20 & FREE Shipping

On 4/24/2016 11:05 AM, Ed Pawlowski wrote:
> On 4/24/2016 2:49 AM, John Kuthe wrote:
>
>> All made in China. How about U.S. made wok?
>>
>> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>>
>>
>> John Kuthe...
>
> That looks like a terrible wok. I'd classify it as a really deep fry pan
> or a pot with small base.
>
> They were invented and refined in China over centuries. If you want
> authentic Chinese cooking, use the right tool. The design is for a
> purpose and the fancy things of other materials are poor imitations.

It's funny how Kuthe is always bitching about China yet he lives in a
house with a bunch of Chinese people. Heh.

Many years ago one of my brothers asked me what I wanted for my
birthday. I said I'd like to have a nice, fairly heavy steel wok for
stir-frying. He gave me some sort of non-stick coated flat bottomed
thing that slightly resembled a wok. I said thank you, then stuck it in
a closet. Non-stick coating? Really?

I do have a steel "wok pan" with a flat bottom which works fine on my
electric stove element. I don't use it very often.

Jill

On 4/24/2016 9:46 AM, jmcquown wrote:
> He gave me some sort of non-stick coated flat bottomed thing that
> slightly resembled a wok. I said thank you, then stuck it in a closet.
> Non-stick coating? Really?

Yes - REALLY!

http://www.amazon.com/T-fal-Specialt...words=tfal+wok

T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free
Jumbo Wok Cookware, 14-Inch, Black
by T-fal
4.6 out of 5 stars 590 customer reviews | 49 answered questions
List Price: $59.99
Price: $24.65 & FREE Shipping on orders over $49.

5.0 out of 5 starsThe Best Wok I'd Ever Have
By C. CHEN on July 23, 2008
I cook Chinese food everyday. However, it's very difficult to find a
good wok here in US. I have shopped around and used many different woks
since I came to US 13 years ago.

I got a T-Fal fry pan last year from a friend. It works great.
Therefore, I was looking for a wok from T-Fal. I couldn't find it from
the local stores. Finally, I found it at Amazon. When it arrived, I was
surprised how beautiful it is. I tried it immediately. It works
perfectly. Finally, I don't have to do the "wok hunting" again!

5.0 out of 5 starsExcellent Wok for everything!
By JOA on March 1, 2013
Verified Purchase
I cook almost every single day for myself and my family. I am Chinese,
and I've always wanted to buy a nice wok to cook like those Chinese
chefs. After researching woks on Amazon as well as other sites, I
decided to purchase the T-fal nonstick thermo-spot jumbo wok. I believe
I've had this wok for more than a year now, and I've used it almost
every single day since the day I got it delivered. I read the reviews
and decided to use nothing but plastic/wooden cooking utensils. Actually
I just use a wooden one most of the time to prevent scratching, and the
same goes with washing the wok. I just use a regular double sided sponge
to clean this. After more than a year of using this wok, I haven't found
a single scratch or peeling on the wok. I like the fact that it's large
so it holds a lot more food, and the thermo-spot really helps the wok
heat up quickly and evenly. I consider myself a fast cooker, but with
the help of T-fal wok, I find myself cook even faster! I also love the
extremely affordable price since I bought it for much cheaper than
current price (Amazon always has different price point throughout the
years). I understand people might have to purchase a separate lid for
this wok can be annoying and cost extra money. I didn't purchase a lid,
and just opt for the old thrown away pan's lid which is about 10 inches.
I still find it working well with the wok. It's really up to you if you
want to have a same size lid that will look nice with the wok, but I
think whatever large pot/pan lid you have will work just fine with this
wok as long as you don't fill up the entire wok with food. I love this
wok because I can pretty much cook everything in it.

On Sunday, April 24, 2016 at 10:46:27 AM UTC-5, Jill McQuown wrote:
> On 4/24/2016 11:05 AM, Ed Pawlowski wrote:
> > On 4/24/2016 2:49 AM, John Kuthe wrote:
> >
> >> All made in China. How about U.S. made wok?
> >>
> >> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
> >>
> >>
> >> John Kuthe...
> >
> > That looks like a terrible wok. I'd classify it as a really deep fry pan
> > or a pot with small base.
> >
> > They were invented and refined in China over centuries. If you want
> > authentic Chinese cooking, use the right tool. The design is for a
> > purpose and the fancy things of other materials are poor imitations.
>
> It's funny how Kuthe is always bitching about China yet he lives in a
> house with a bunch of Chinese people. Heh.
....

Not anymore, all my Chinese housemates moved out! Owner of the property is Chinese, which is a important factor to me for the urgency of my plan in buying this house BACK from "the Chinese" in my book! What are YOU going to wrest Chinese economic control over U.S.? HA!! Still sendiong billions to China?

Frontline expose:
http://www.pbs.org/wgbh/pages/frontl.../walmart/view/

Music:
http://www.youtube.com/watch?v=qw64hRgLBqM

Lyrics:
http://www.lyricsvip.com/The-Reveren...re-Lyrics.html


Results: Data from http://www.census.gov/foreign-trade/balance/c5700.html

U.S. Trade Imbalance with China (millions of dollars, to China)

Year Amount
1985 6
1986 1664
1987 2796
1988 3489
1989 6234
1990 10431
1991 12591
1992 18309
1993 22777
1994 29505
1995 33789
1996 39520
1997 47695
1998 56927
1999 68677
2000 83833
2001 83096
2002 103064
2003 124068
2004 161938
2005 201544
2006 232548
2007 258506
2008 268040
2009 208688
2010 273063
2011 295422
2012 315053
2013 318417
2014 342632
2015 365694

John Kuthe...

On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
> On 4/23/2016 3:41 PM, W wrote:
> > I am trying to find a decent Wok under $80 that would work on either an
> > electric stove or an induction top.
> >
> > The two I find a
> >
> > * stainless steel (with no anti-stick surface) that is a sandwich on an
> > aluminum core
> >
> > * carbon steel
> >
> > Does anyone have opionions on which of these would be better? I guess
> > carbon steel is going to be similar to cast iron and would require
> > seasoning.
>
> Yes.
>
> > I also guess carbon steel is not going to heat uniformly on an
> > electric stove.
>
> Also yes, the metal ring they give you is useless.
....

Makes a nice stand for the wok!

John Kuthe...

On 4/24/2016 12:51 AM, John Kuthe wrote:
> On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>> On 4/23/2016 3:41 PM, W wrote:
>>> I am trying to find a decent Wok under $80 that would work on either an
>>> electric stove or an induction top.
>>>
>>> The two I find a
>>>
>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>> aluminum core
>>>
>>> * carbon steel
>>>
>>> Does anyone have opionions on which of these would be better? I guess
>>> carbon steel is going to be similar to cast iron and would require
>>> seasoning.
>>
>> Yes.
>>
>>> I also guess carbon steel is not going to heat uniformly on an
>>> electric stove.
>>
>> Also yes, the metal ring they give you is useless.
> ...
>
> Makes a nice stand for the wok!
>
> John Kuthe...
>

I hang mine, but yes, it might.

If you live in a town with Asian grocery stores, take a look there. I
use two woks, a 14" carbon steel from a local Asian market, bought 30
years ago and an 18" one, also carbon steel, bought from the local
restaurants supply store about 15 years ago. Neither cost close to
$80, even taking into account the decades of inflation. The
restaurant supply places has Cantonese woks in 16-21" from $17-$26
today. .

That said, I doubt that the traditional wok shape and material will
work with an induction element. My observation is that pans on our
portable induction unit really only heat the FLAT bottom and a tiny
bit of the sides. My guess is that only a couple of inches at the
bottom of the wok would heat, if that.

Personally, if I had to use an induction range and wanted to "stir
fry", I would use a deep skillet, of the type some call a chicken
fryer, made of whatever suits you that will work on the induction
element you have. In any case, you need a flat bottom in contact with
the electric element.

YMMV

On Sat, 23 Apr 2016 14:41:21 -0700, "W" >
wrote:

>I am trying to find a decent Wok under $80 that would work on either an
>electric stove or an induction top.
>
>The two I find a
>
>* stainless steel (with no anti-stick surface) that is a sandwich on an
>aluminum core
>
>* carbon steel
>
>Does anyone have opionions on which of these would be better? I guess
>carbon steel is going to be similar to cast iron and would require
>seasoning. I also guess carbon steel is not going to heat uniformly on an
>electric stove. How uniformly will carbon steel heat on an induction
>stovetop? I have noticed that cast iron does best inside an oven where
>all surfaces get high heat, so not sure that it is best suited to any heat
>source that comes from below in a small area.
>
>I'm concerned that a stainless Wok is going to stick to food and be
>difficult to clean.

On 4/25/2016 8:36 PM, Sqwertz wrote:
> Some of them are quite complex.
>
> -sw
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
> "OK, so it's your planet so I guess you get to define what all teens on
> Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
> entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
> baby carrots".
>
> -sw
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
> I didn't think Julie was even capable of using the phone.
>
> -sw
>
> You seem to have a problem remembering things. Maybe you should have
> written down the once you realized you liked it.
>
> -sw
>
> Wow. She catches on quick when her mind isn't clouded by irrational
> spite.
>
> -sw
>
> Congratulations! Your post has been approved by Julie.
>
> [High Five]
>
> -sw
>
> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.
>
> -sw
>
> You can't rent this stuff at Red Box.
>
> -sw
>
> You tell him Julie!
>
> <snort>
>
> -sw
>
> That wasn't your original argument. Your argument was that you
> couldn't remember where you got them. Then when somebody tells you
> how to solve that problem, you come up with a different argument to
> explain why the proposed solution won't work.
>
> Same 'ol song and dance.
>
> -sw
>
> <snip rest unread>
>
> -sw
>
> So WTF are you basing your unfounded theories on? Angela was about 3
> years old and you had left grade school decades earlier. What would
> have been your direct experience with the New York public school
> system in the early 2000's?
>
> -sw
>
> What I'm trying to say is that Julie is full of shit again. It's
> amazing how much time Julie spends describing her miserable fantasy
> world.
>
> -sw
>
>
> Again, only in YOUR house.
>
> -sw

On Saturday, April 23, 2016 at 11:41:26 AM UTC-10, W wrote:
> I am trying to find a decent Wok under $80 that would work on either an
> electric stove or an induction top.
>
> The two I find a
>
> * stainless steel (with no anti-stick surface) that is a sandwich on an
> aluminum core
>
> * carbon steel
>
> Does anyone have opionions on which of these would be better? I guess
> carbon steel is going to be similar to cast iron and would require
> seasoning. I also guess carbon steel is not going to heat uniformly on an
> electric stove. How uniformly will carbon steel heat on an induction
> stovetop? I have noticed that cast iron does best inside an oven where
> all surfaces get high heat, so not sure that it is best suited to any heat
> source that comes from below in a small area.
>
> I'm concerned that a stainless Wok is going to stick to food and be
> difficult to clean.
>
> --
> W

The idea of a wok approaching 80 bucks makes me ill. The truth is that the good cook doesn't need fancy, expensive, pans or name brand utensils to make tasty food. Mostly they need knowledge and experience. The great cook will also have imagination.

What the Chinese have achieved is created the world's most versatile pan, that's easy to clean, cheap, and lasts forever. They've done this with a single material that's dirt cheap without any multi-metal layers or space-age coatings. I made some lemongrass chicken last night - this was wokked with the induction cooktop at the highest heat the entire time. It took about 30 seconds to clean the pan using only cold water and a soft plastic scrubber.. The pan was dried on the stove with high heat. Could it be easier? I don't think so.

This thin metal pan will certainly develop more hot spots than a pan with thicker metal construction. It's not a problem for people that know how to use the wok - it's the reason the food being cooked is kept in almost constant motion.

My recommendation is that you get the carbon steel wok with a flat bottom. Pick one with a handle instead of two rings. If you're not willing to learn to cook at high temperatures, just call the whole thing off. Repeated high temperature cooking is how the wok develops it's wonderful, magical, surface. Don't let anybody but yourself wash the pan.

OTOH, fancy cast woks and multi-layer stainless steel and non-stick coating would probably be OK for regular American style cooking at lower temperatures. If that's your style, you can just forget about trying to develop the classic wok cooking surface.

On 4/24/2016 2:29 AM, dsi1 wrote:
> On Saturday, April 23, 2016 at 11:41:26 AM UTC-10, W wrote:
>> I am trying to find a decent Wok under $80 that would work on either an
>> electric stove or an induction top.
>>
>> The two I find a
>>
>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>> aluminum core
>>
>> * carbon steel
>>
>> Does anyone have opionions on which of these would be better? I guess
>> carbon steel is going to be similar to cast iron and would require
>> seasoning. I also guess carbon steel is not going to heat uniformly on an
>> electric stove. How uniformly will carbon steel heat on an induction
>> stovetop? I have noticed that cast iron does best inside an oven where
>> all surfaces get high heat, so not sure that it is best suited to any heat
>> source that comes from below in a small area.
>>
>> I'm concerned that a stainless Wok is going to stick to food and be
>> difficult to clean.
>>
>> --
>> W
>
> The idea of a wok approaching 80 bucks makes me ill. The truth is that the good cook doesn't need fancy, expensive, pans or name brand utensils to make tasty food. Mostly they need knowledge and experience. The great cook will also have imagination.
>
> What the Chinese have achieved is created the world's most versatile pan, that's easy to clean, cheap, and lasts forever. They've done this with a single material that's dirt cheap without any multi-metal layers or space-age coatings. I made some lemongrass chicken last night - this was wokked with the induction cooktop at the highest heat the entire time. It took about 30 seconds to clean the pan using only cold water and a soft plastic scrubber. The pan was dried on the stove with high heat. Could it be easier? I don't think so.
>
> This thin metal pan will certainly develop more hot spots than a pan with thicker metal construction. It's not a problem for people that know how to use the wok - it's the reason the food being cooked is kept in almost constant motion.
>
> My recommendation is that you get the carbon steel wok with a flat bottom. Pick one with a handle instead of two rings. If you're not willing to learn to cook at high temperatures, just call the whole thing off. Repeated high temperature cooking is how the wok develops it's wonderful, magical, surface. Don't let anybody but yourself wash the pan.
>
> OTOH, fancy cast woks and multi-layer stainless steel and non-stick coating would probably be OK for regular American style cooking at lower temperatures. If that's your style, you can just forget about trying to develop the classic wok cooking surface.
>

The flat bottom tip is the best advice of all.

I do not care for a 14 lb. cast iron wok, and I saw where the light
gauge cast iron ones develop cracks easily.

I wasn't happy with my round bottom carbon steel wok and ring.
Especially on a smoothtop cooktop at the time.

The TFAL will take high heat with no complaints, and cleanup is zilch.

Can you speak to whether you lift your wok off the induction when
cooking (to flip) , or just keep it hard to the surface?

On Sunday, April 24, 2016 at 4:37:29 AM UTC-10, d.o.r. wrote:
> On 4/24/2016 2:29 AM, dsi1 wrote:
> > On Saturday, April 23, 2016 at 11:41:26 AM UTC-10, W wrote:
> >> I am trying to find a decent Wok under $80 that would work on either an
> >> electric stove or an induction top.
> >>
> >> The two I find a
> >>
> >> * stainless steel (with no anti-stick surface) that is a sandwich on an
> >> aluminum core
> >>
> >> * carbon steel
> >>
> >> Does anyone have opionions on which of these would be better? I guess
> >> carbon steel is going to be similar to cast iron and would require
> >> seasoning. I also guess carbon steel is not going to heat uniformly on an
> >> electric stove. How uniformly will carbon steel heat on an induction
> >> stovetop? I have noticed that cast iron does best inside an oven where
> >> all surfaces get high heat, so not sure that it is best suited to any heat
> >> source that comes from below in a small area.
> >>
> >> I'm concerned that a stainless Wok is going to stick to food and be
> >> difficult to clean.
> >>
> >> --
> >> W
> >
> > The idea of a wok approaching 80 bucks makes me ill. The truth is that the good cook doesn't need fancy, expensive, pans or name brand utensils to make tasty food. Mostly they need knowledge and experience. The great cook will also have imagination.
> >
> > What the Chinese have achieved is created the world's most versatile pan, that's easy to clean, cheap, and lasts forever. They've done this with a single material that's dirt cheap without any multi-metal layers or space-age coatings. I made some lemongrass chicken last night - this was wokked with the induction cooktop at the highest heat the entire time. It took about 30 seconds to clean the pan using only cold water and a soft plastic scrubber. The pan was dried on the stove with high heat. Could it be easier? I don't think so.
> >
> > This thin metal pan will certainly develop more hot spots than a pan with thicker metal construction. It's not a problem for people that know how to use the wok - it's the reason the food being cooked is kept in almost constant motion.
> >
> > My recommendation is that you get the carbon steel wok with a flat bottom. Pick one with a handle instead of two rings. If you're not willing to learn to cook at high temperatures, just call the whole thing off. Repeated high temperature cooking is how the wok develops it's wonderful, magical, surface. Don't let anybody but yourself wash the pan.
> >
> > OTOH, fancy cast woks and multi-layer stainless steel and non-stick coating would probably be OK for regular American style cooking at lower temperatures. If that's your style, you can just forget about trying to develop the classic wok cooking surface.
> >
>
> The flat bottom tip is the best advice of all.
>
> I do not care for a 14 lb. cast iron wok, and I saw where the light
> gauge cast iron ones develop cracks easily.
>
> I wasn't happy with my round bottom carbon steel wok and ring.
> Especially on a smoothtop cooktop at the time.
>
> The TFAL will take high heat with no complaints, and cleanup is zilch.
>
> Can you speak to whether you lift your wok off the induction when
> cooking (to flip) , or just keep it hard to the surface?

The wok cannot be moved around on my induction range due to the glass surface and, at the high temperature settings, my range doesn't like to lose contact with pan. If I lift it over an inch or so, the error symbol comes up and sometimes the thermal fuse on the coil gets tripped. This renders the coil inoperative for a while. Not a good thing! I may be able to get it working by starting at a very low setting and gradually moving up to a high temperature.

These days I'm careful about lifting the pan at high heat settings. I'll turn off the range when I need to lift any pan off. That's kind of crappy but I've learned to live with it and everything is beautiful again.

On 4/24/2016 1:14 PM, dsi1 wrote:

> The wok cannot be moved around on my induction range due to the glass surface

I use a circle of baking parchment on my induction hob if I need to
shoogle the pan, or if I'm using uncoated cast iron - no scratching, and
the paper doesn't scorch.

On Sunday, April 24, 2016 at 9:21:45 AM UTC-10, S Viemeister wrote:
> On 4/24/2016 1:14 PM, dsi1 wrote:
>
> > The wok cannot be moved around on my induction range due to the glass surface
>
> I use a circle of baking parchment on my induction hob if I need to
> shoogle the pan, or if I'm using uncoated cast iron - no scratching, and
> the paper doesn't scorch.

That's an interesting idea. I'll try it but these days, I don't move the wok anymore.

On 4/24/2016 11:14 AM, dsi1 wrote:
> On Sunday, April 24, 2016 at 4:37:29 AM UTC-10, d.o.r. wrote:
>> On 4/24/2016 2:29 AM, dsi1 wrote:
>>> On Saturday, April 23, 2016 at 11:41:26 AM UTC-10, W wrote:
>>>> I am trying to find a decent Wok under $80 that would work on either an
>>>> electric stove or an induction top.
>>>>
>>>> The two I find a
>>>>
>>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>>> aluminum core
>>>>
>>>> * carbon steel
>>>>
>>>> Does anyone have opionions on which of these would be better? I guess
>>>> carbon steel is going to be similar to cast iron and would require
>>>> seasoning. I also guess carbon steel is not going to heat uniformly on an
>>>> electric stove. How uniformly will carbon steel heat on an induction
>>>> stovetop? I have noticed that cast iron does best inside an oven where
>>>> all surfaces get high heat, so not sure that it is best suited to any heat
>>>> source that comes from below in a small area.
>>>>
>>>> I'm concerned that a stainless Wok is going to stick to food and be
>>>> difficult to clean.
>>>>
>>>> --
>>>> W
>>>
>>> The idea of a wok approaching 80 bucks makes me ill. The truth is that the good cook doesn't need fancy, expensive, pans or name brand utensils to make tasty food. Mostly they need knowledge and experience. The great cook will also have imagination.
>>>
>>> What the Chinese have achieved is created the world's most versatile pan, that's easy to clean, cheap, and lasts forever. They've done this with a single material that's dirt cheap without any multi-metal layers or space-age coatings. I made some lemongrass chicken last night - this was wokked with the induction cooktop at the highest heat the entire time. It took about 30 seconds to clean the pan using only cold water and a soft plastic scrubber. The pan was dried on the stove with high heat. Could it be easier? I don't think so.
>>>
>>> This thin metal pan will certainly develop more hot spots than a pan with thicker metal construction. It's not a problem for people that know how to use the wok - it's the reason the food being cooked is kept in almost constant motion.
>>>
>>> My recommendation is that you get the carbon steel wok with a flat bottom. Pick one with a handle instead of two rings. If you're not willing to learn to cook at high temperatures, just call the whole thing off. Repeated high temperature cooking is how the wok develops it's wonderful, magical, surface. Don't let anybody but yourself wash the pan.
>>>
>>> OTOH, fancy cast woks and multi-layer stainless steel and non-stick coating would probably be OK for regular American style cooking at lower temperatures. If that's your style, you can just forget about trying to develop the classic wok cooking surface.
>>>
>>
>> The flat bottom tip is the best advice of all.
>>
>> I do not care for a 14 lb. cast iron wok, and I saw where the light
>> gauge cast iron ones develop cracks easily.
>>
>> I wasn't happy with my round bottom carbon steel wok and ring.
>> Especially on a smoothtop cooktop at the time.
>>
>> The TFAL will take high heat with no complaints, and cleanup is zilch.
>>
>> Can you speak to whether you lift your wok off the induction when
>> cooking (to flip) , or just keep it hard to the surface?
>
> The wok cannot be moved around on my induction range due to the glass surface and, at the high temperature settings, my range doesn't like to lose contact with pan. If I lift it over an inch or so, the error symbol comes up and sometimes the thermal fuse on the coil gets tripped. This renders the coil inoperative for a while. Not a good thing! I may be able to get it working by starting at a very low setting and gradually moving up to a high temperature.

Thank you, that jibes with what I would have expected.

> These days I'm careful about lifting the pan at high heat settings. I'll turn off the range when I need to lift any pan off. That's kind of crappy but I've learned to live with it and everything is beautiful again.

Lopl, good deal.

On Sun, 24 Apr 2016 01:29:30 -0700 (PDT), dsi1 >
wrote:

>The idea of a wok approaching 80 bucks makes me ill. The truth is that the good cook doesn't need fancy, expensive, pans or name brand utensils to make tasty food. Mostly they need knowledge and experience. The great cook will also have imagination.
>
>What the Chinese have achieved is created the world's most versatile pan, that's easy to clean, cheap, and lasts forever. They've done this with a single material that's dirt cheap without any multi-metal layers or space-age coatings. I made some lemongrass chicken last night - this was wokked with the induction cooktop at the highest heat the entire time. It took about 30 seconds to clean the pan using only cold water and a soft plastic scrubber. The pan was dried on the stove with high heat. Could it be easier? I don't think so.
>
>This thin metal pan will certainly develop more hot spots than a pan with thicker metal construction. It's not a problem for people that know how to use the wok - it's the reason the food being cooked is kept in almost constant motion.
>
>My recommendation is that you get the carbon steel wok with a flat bottom. Pick one with a handle instead of two rings. If you're not willing to learn to cook at high temperatures, just call the whole thing off. Repeated high temperature cooking is how the wok develops it's wonderful, magical, surface. Don't let anybody but yourself wash the pan.
>
>OTOH, fancy cast woks and multi-layer stainless steel and non-stick coating would probably be OK for regular American style cooking at lower temperatures. If that's your style, you can just forget about trying to develop the classic wok cooking surface.


You're exactly right! Isn't it interesting, if you go into any Chinese
Restaurant in America, the Cooks are using Carbon Steel Woks heated by
a Gas Range. Can all these Chinese Cooks be wrong about cooking
Chinese food?

William

On 2016-04-24, William > wrote:

> You're exactly right! Isn't it interesting, if you go into any Chinese
> Restaurant in America, the Cooks are using Carbon Steel Woks heated by
> a Gas Range. Can all these Chinese Cooks be wrong......

The only place I still see Chinese cooks is in Chinese restos. And
then, not even! Last time I looked through the front window of a new
Stix (Asian food chain), I saw 3-4 Mexican cooks sweating over large
commercial woks. I passed.

nb

On Sunday, April 24, 2016 at 6:27:12 AM UTC-10, BigC300 wrote:
> On Sun, 24 Apr 2016 01:29:30 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> >The idea of a wok approaching 80 bucks makes me ill. The truth is that the good cook doesn't need fancy, expensive, pans or name brand utensils to make tasty food. Mostly they need knowledge and experience. The great cook will also have imagination.
> >
> >What the Chinese have achieved is created the world's most versatile pan, that's easy to clean, cheap, and lasts forever. They've done this with a single material that's dirt cheap without any multi-metal layers or space-age coatings. I made some lemongrass chicken last night - this was wokked with the induction cooktop at the highest heat the entire time. It took about 30 seconds to clean the pan using only cold water and a soft plastic scrubber. The pan was dried on the stove with high heat. Could it be easier? I don't think so.
> >
> >This thin metal pan will certainly develop more hot spots than a pan with thicker metal construction. It's not a problem for people that know how to use the wok - it's the reason the food being cooked is kept in almost constant motion.
> >
> >My recommendation is that you get the carbon steel wok with a flat bottom. Pick one with a handle instead of two rings. If you're not willing to learn to cook at high temperatures, just call the whole thing off. Repeated high temperature cooking is how the wok develops it's wonderful, magical, surface. Don't let anybody but yourself wash the pan.
> >
> >OTOH, fancy cast woks and multi-layer stainless steel and non-stick coating would probably be OK for regular American style cooking at lower temperatures. If that's your style, you can just forget about trying to develop the classic wok cooking surface.
>
>
> You're exactly right! Isn't it interesting, if you go into any Chinese
> Restaurant in America, the Cooks are using Carbon Steel Woks heated by
> a Gas Range. Can all these Chinese Cooks be wrong about cooking
> Chinese food?
>
> William

Those gas jet blasters in restaurants are cool! As a practical matter, most people don't have the option to cook with them at home. My guess is that the future of the wok is pretty much my set-up - a flat bottom wok on a glass top range and induction heating.

On 4/24/2016 10:27 AM, William wrote:
> On Sun, 24 Apr 2016 01:29:30 -0700 (PDT), dsi1 >
> wrote:
>
>> The idea of a wok approaching 80 bucks makes me ill. The truth is that the good cook doesn't need fancy, expensive, pans or name brand utensils to make tasty food. Mostly they need knowledge and experience. The great cook will also have imagination.
>>
>> What the Chinese have achieved is created the world's most versatile pan, that's easy to clean, cheap, and lasts forever. They've done this with a single material that's dirt cheap without any multi-metal layers or space-age coatings. I made some lemongrass chicken last night - this was wokked with the induction cooktop at the highest heat the entire time. It took about 30 seconds to clean the pan using only cold water and a soft plastic scrubber. The pan was dried on the stove with high heat. Could it be easier? I don't think so.
>>
>> This thin metal pan will certainly develop more hot spots than a pan with thicker metal construction. It's not a problem for people that know how to use the wok - it's the reason the food being cooked is kept in almost constant motion.
>>
>> My recommendation is that you get the carbon steel wok with a flat bottom. Pick one with a handle instead of two rings. If you're not willing to learn to cook at high temperatures, just call the whole thing off. Repeated high temperature cooking is how the wok develops it's wonderful, magical, surface. Don't let anybody but yourself wash the pan.
>>
>> OTOH, fancy cast woks and multi-layer stainless steel and non-stick coating would probably be OK for regular American style cooking at lower temperatures. If that's your style, you can just forget about trying to develop the classic wok cooking surface.
>
>
> You're exactly right! Isn't it interesting, if you go into any Chinese
> Restaurant in America, the Cooks are using Carbon Steel Woks heated by
> a Gas Range. Can all these Chinese Cooks be wrong about cooking
> Chinese food?
>
> William
>
>
>
No, but they have 20,000 BTU burners to make them glow with!

"dsi1" > wrote in message
...
>What the Chinese have achieved is created the world's most versatile pan,
that's easy to clean, cheap, and lasts forever. They've done this with a
single material that's dirt cheap
>without any multi-metal layers or space-age coatings. I made some
lemongrass chicken last night - this was wokked with the induction cooktop
at the highest heat the entire time.
> It took about 30 seconds to clean the pan using only cold water and a soft
plastic scrubber. The pan was dried on the stove with high heat. Could it be
easier? I don't think so.

I am all for high temperature Wok cooking. The question is how can I get
uniform heating of carbon steel. With induction, isn't it only heating the
bottom surface by induction? It's the same problem with cast iron pans on
induction or electric stove. These pans retain heat where they are heated,
but they tend to not release that heat uniformly over the pan surface.
That's why cast iron works so well inside an oven, because they are picking
up the heat from throughout the oven to create uniform heating across all
surfaces.

--
W