Wok?

[airplanedoc]

I have a 14" hand hammered Wok? I enjoy cooking and eating oriental food, but I find that since I am single the 14" wok is a bit to large for cooking for 1 person. The problem is that the only 8-9" wok's I can find are these crappy new teflon coated kind. Does anyone know where a smaller authentic hand hammered (peasant style) 8-9" wok?

[Koss]

Checked any local Asian importer/restaurant supplier/grocer stores?

Curious to why you don't like non-stick woks though.

[mretzloff]

Curious to why you don't like non-stick woks though.

They are unsafe and gross. Plus, cast iron is much nicer is properly seasoned.

[Koss]

They are unsafe and gross. Plus, cast iron is much nicer is properly seasoned.

Cast iron is best because it holds heat once brought up to temperature. Sears well too. not a bad application when it comes to Wok's. I use cast iron on my grill all the time.

Other then inhaling fumes of vaporized teflon you will be alright. I wouldn't place any teflon coated cookware in an oven, or have it sitting on your cooking range with no food or liquid inside of it. If set on high with a good professional burner it might be enough to vaporize the chemical. Also only use soft utencils when using any coated cookware. I use to work with teflon spray all the time in the Auto industry. Power steering fluid is way worse.

The thickness of the wok is most important. As is not having carbon steel.

[airplanedoc]

Curious to why you don't like non-stick woks though.

I think you answered your own question better than I could

[Koss]

I think you answered your own question better than I could

Except that I have nothing against non-stick woks. You won't be stir frying, but Stir Fry is not the only use of a wok or cooking technique in Asia.

Actually I asked since you never mentioned cast iron. Hammered Woks are two sheets of Steel or folded over itself then hammered or hand forged into its shape. It will not give you the same performance as a cast iron Wok would.

Edit: Cast Iron will give you the temperatures you want with Stir Fry. You get that authentic "Wok Hee" Flavor you can't get from other materials. Cooks evenly, retains heat when adding more and more ingredients, and will sear like no other.

[gollum83]

I have a 14" hand hammered Wok? I enjoy cooking and eating oriental food, but I find that since I am single the 14" wok is a bit to large for cooking for 1 person. The problem is that the only 8-9" wok's I can find are these crappy new teflon coated kind. Does anyone know where a smaller authentic hand hammered (peasant style) 8-9" wok?

How about these guys (http://www.wokshop.com/HTML/products/woks/wok-our-hand-hammered.html)? They don't quite have a 8-9" wok, but will a 10" work?

[New2DEShaving_Montreal]

+1 to Cast Iron. Teflon and non stick anything is terrible... and eventually the coating wears off and probably mixes in with the food. I too have not seen anything 8"-9" inches...
Also, I don't have a gas stove and am wondering if that makes any difference. Anyone got a gas stove?

[airplanedoc]

I cook on a gas stove. If I attempt to cook on electric, I eat carbon for dinner.

I believe the only real difference is you generally use a flat bottom Wok for electric, and a round bottom for gas.

[Maduro]

I prefer a carbon steel wok and a real propane powered wok hob. Only with a wok hob can you maintain the surface temperatures that are easily sinked by the addition of ingredients.

Only with the proper and consistent surface temperature can you get the micro burn/brown spots on vegetables, meat and even rice that add that missing authentic flavor that cannot be had by the addition of any ingredient.

[mretzloff]

Other then inhaling fumes of vaporized teflon you will be alright. I wouldn't place any teflon coated cookware in an oven, or have it sitting on your cooking range with no food or liquid inside of it.

This is just the start of the heap of articles on the dangers of teflon. (http://www.ecomall.com/greenshopping/teflon4.htm)

[luvmysuper]

This is just the start of the heap of articles on the dangers of teflon. (http://www.ecomall.com/greenshopping/teflon4.htm)

Oh come on, if Teflon was dangerous in any way, do you think that the Government would let us use it?:lol::lol::lol::lol::lol::lol::lol::lol::lol:

[mretzloff]

Oh come on, if Teflon was dangerous in any way, do you think that the Government would let us use it?:lol::lol::lol::lol::lol::lol::lol::lol::lol:

:biggrin:

You do not think "Big Brother" is watching out for you? :lol:

[ouch]

He gazed longingly into her eyes and said "Teflon is a registered trademark of the DuPont Corporation, and, as such, should only be used to describe its products or services. Please refer to it as polytetrafluoroethylene, or PTFE for short".
-From Doc4's first date with his wife

[tsmba]

I tried a number of woks, but the missing element is always the burner. In Chinese restaurants, the woks are used on a large, round blast burner that yields an intensity that cannot be replicated at home.

[airplanedoc]

You can replace the burner in your gas stove with a larger one. I have seen several for under 100. I looked at putting one in my kitchen a while back. I believe you can get up to 20 jets and 100,000 BTU, if you can afford the gas bill.

[BobS]

I don't understand the problem with a larger wok for a single person. When well seasoned, they are no trouble to clean and it is nice to be able to have a large cooking area and stir with no danger of spilling.

If you ever go into the restaurant of a Chinese kitchen, they prepare single orders in woks that are easily 2' or more.

[Doc4]

He gazed longingly into her eyes and said "Teflon is a registered trademark of the DuPont Corporation, and, as such, should only be used to describe its products or services. Please refer to it as polytetrafluoroethylene, or PTFE for short".
-From Doc4's first date with his wife

She loves it when I talk all dirty like that. I'd tell you about the time I read her the fine print from a car rental contract, but this is a family forum.

[ouch]

:001_tongu