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|Steve2 in LA||
I use a 30 year-old Taylor & Ng rolled steel wok, seasoned in a house fire, 20 years ago.
Joined: Feb 7, 2006
Posted to Thread #18096 at 2:24 am on Apr 21, 2010
It's black as pitch and with the new cooktop, I just set it in the ring and blast away. Food actually fries instead of boiling.
I used to demonstrate Taylor & Ngs, way back when and there's nothing quite as effective as a well seasoned, rolled steel, 14-16" wok.
Problem with non-stick and electric woks is they simply can't tolerate the heat necessary to stir-fry properly. If you have a turkey fryer, try placing a rolled steel wok in the burner ring and fire it up. You'll stir fry like never before and you'll see what I mean.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 18096. When you do stir-fry, how many of you use the traditional Wok? I use an All Clad - KarenNoCA - 11:39pm on 04/20/10 (16)
- I use a non-stick wok skillet/wok that DH bought me one year. - deb-in-MI - 12:09am on 04/21/10
- I use a 30 year-old Taylor & Ng rolled steel wok, seasoned in a house fire, 20 years ago. - Steve2 in LA - 2:24am on 04/21/10
- This is what I use too but mine didn't go through a house fire [NT] - CathyZ from Kauai - 2:55am on 04/21/10
- I'm gonna have to try my old wok on our new camp stove. . . - mistral - 3:44am on 04/21/10
- I love my Joyce Chen wok. Somewhere I have a stainless steel kwali I bought in Kuala Lumpur years - PatBastrop - 3:33am on 04/21/10
- I use a big ol', heavy, gigantor cast iron frying pan. . . - mistral - 3:42am on 04/21/10
- Cook's Illustrated recommends using a heavy, flat bottomed skillet. [NT] - Michael in Phoenix - 5:14am on 04/21/10
- Yes Michael, they point out that the Asian-style woks don't work too well [LINK] - FloriSandy - 9:13pm on 04/21/10
- How do you clean it? Unfortunately, my 12" Calphalon non-stick is no longer non-stick. I wondered - Curious1 - 7:17pm on 04/22/10
- I just use Dawn and my Dobie (nylon scrubbing pad) in warm water. The finish - FloriSandy - 7:42pm on 04/22/10
- No, I think it's Calphalon Commercial, no longer available, but a definite non-stick finish. [NT] - Curious1 - 6:00pm on 04/23/10
- I use a cheap wok I bought in Chinatown. I find things don't fly out of it as easily as they do a - Shaun in TO - 12:58pm on 04/21/10
- We use a wok we bought in Chicago's Chinatown. - Amanda_Pennsylvania - 3:32pm on 04/21/10
- I use a large non-stick skillet as well. - Richard in Cincy - 5:38pm on 04/21/10
- Has anyone tried Ming Tsai's method of preheating the wok in a 500 degree oven? I'm scared to do so - Curious1 - 7:19pm on 04/22/10
- I have a heavy cast iron wok that I love. It's like 10 pounds and I can - EvaN - 8:09pm on 05/01/10