Now that I’ve decided, with the help of my earlier thread, to buy a regular round-bottom wok, I’m trying to decide what brand to get.
It’s pretty much down to two brands: Lodge or Le Creuset. Both are cast iron woks; Le Creuset is enameled. Le Creuset is about 3 times the price of Lodge.
Information about how I’d use it:
We’re currently renting an apartment with an electric range. When we buy a house, we’ll do our best to find one with a gas stove; that could be a couple of years out, but either Lodge or Le Creuset should last far longer than that.
When the farmer’s markets are open, we stir fry once or twice a week – that’s 6-7 months of the year. We stir fry less frequently the rest of the year, but still a couple of times a month.
I’m the one who actually does the stir frying. I don’t mind the weight.
I think that’s it. All suggestions are welcome. I don’t mind spending extra for Le Creuset if it’s a substantially better wok, so price isn’t a major concern.
To be honest with you, I’m suprised you’re going with a round bottomed wok with your current electric range… Anyhoo…!
I can’t recomend either of those I’ve I’ve never used either of them, but what I can say is this.
Get the heaviest, true spun Wok you can find. I tried cooking on a “cheapo” wok and I was very dissatisfied with its heating ability. I have a Nordic-Ware 14" Commercial Wok that weighs about 10 pounds or so. It absolutely kicks ass.
If you currently have electric. DO NOT BUY a round bottom. Buy a cheap, all iron flat bottom from your local chinese supermarket. Season it carefully and use until you get the Gas stove. By the time you get the Gasstove you will realise that the price of the wok isn’t important, what is important is good weight and good seasoning of the wok.
Of course Le Creuset looks dammned nice and is a good status symbol. But really buying a Le Creuset wok is as daft as bying a Chinese made Casserole set. Buy your saucepans and deffinately your casserole from Le Creuset, buy your wok from china-town.
The round bottom wok will be all but useless on an electric stove, and the non-uniform heating may even damage the expensive wok if you get the Le Creuset immediately. btw a Chinese iron wok should cost about $10 or so, probably save that much in interest by buying the Le Crueset (if you insist on it) later.
Cheers, Bippy, who has been stir frying since 7 years old, (and stiring since 2 )
Reading the linked article, seems some have got a round bottom to work well on an electric stove. Oh well I might look into it again now I am back to using a bad old electric hob.
