I want to buy my wife a really nice wok

[Starving_Artist]

I’ve cooked with a wok over a gas flame, and I’ve cooked with a wok sitting directly on an electric burner set on high, and have had very, very satisfactory results both ways. I would say that unless you’re the type of person who can’t listen to music unless it’s on the most sophisticated equipment, or who can’t drink wine unless it’s absolutely the finest, the difference between flame cooking and an electric burner set on high will not be noticable to you, and that you will be very happy with the food you cook over an electric stove with the burner set on high. Just be sure you let the wok get very hot before you start to cook.

[devilsknew]

I have a great KMart/Martha Stewart, carbon steel, flat-bottom wok (google). It is a great wok, no doubt about it. Season it, keep it slightly oiled and it just gets better each time you use it. They run about $25. Plus this one is pretty large (at least 14") with a handy wooden handle.

We have an electric stove and I have no problems reaching very high temperatures. I’m sure the flat bottom design has something to do with this. It cooks really well, no problems on the electric burner, just turn it to high, wait about 5 minutes and you’re blazin’.

[Seven]

I guess I’ll look around for a carbon steel wok. Something with a solid handle and a nice lid. I like the idea of a pro chef store. The problem with ours is the handle is getting wobbley.

I just want to buy something nice enough that I’ll never have to replace it.

@ArchiveGuy

Don’t forget the “Happy Anniversary!” card.
And she said she wanted diamonds!

(She wanted the wok. heh heh. I like having a wife that thinks practical. If I bought her diamonds or jewelry she’d yell at me for wasting money.)

[MovieMogul]

@Seven

(She wanted the wok. heh heh. I like having a wife that thinks practical. If I bought her diamonds or jewelry she’d yell at me for wasting money.)

Suuuure she would.

[Oslo_Ostragoth]

@fluiddruid

I searched but couldn’t find a transcript. Does anyone recall this episode better than I?

Recipe here; transcript here.

AB: Well, the wok’s kind of the ideal squid-cooking vessel, Chuck. And it’s
also really great for tailgating.
C: What makes it so special?
AB: Well, two things. For one, the metal. The very best woks which are
also some of the cheapest, are actually made out of a high carbon steel and
it’s an excellent heat conductor. But the real secret’s the shape. This bowl
shape means that no matter what you have in it pools down to the bottom
which is closest to the fire so you can cook large amounts, you can cook small
amounts, doesn’t matter. Oh, did I mention stir frying? Because this is the stir
frying pan.
C: You know, I tried that once but it really didn’t taste, um, right.
AB: Well, you probably didn’t have any wok hey.
C: Oh, where can I get some?
AB: Um, no. It’s, it’s a word. It’s a Chinese term that means the flavor of the wok.
C: Okay, but where can I get some?
AB: Oh, well, there’s only one way to get wok hey and that’s heat, lots of heat.

D: I found Patty’s camera but no Patty.
C: You don’t think …
AB: Oh, don’t worry, Chuck. I’m positive she did not get taken up by giant
squid-man.
C: How do you know that?
AB: Well, because I saw her walking with Aqua Man just down the beach. [laughs]

N: [to Chuck] His lack of faith disturbs me. Hey, what’s that?

AB: Gentleman, why can’t you get wok hey at home?
N: Wok what?
C: It’s the flavor of the wok. Come on.
AB: You can’t get wok hey at home because the average home range burner
doesn’t have enough oomph to get a wok really, really hot. This does, just an
outdoor burner from a turkey fryer setup. I think this is going to revolutionize
tailgating.

[Jpeg_Jones]

@Starving Artist

I’ve cooked with a wok over a gas flame, and I’ve cooked with a wok sitting directly on an electric burner set on high, and have had very, very satisfactory results both ways. I would say that unless you’re the type of person who can’t listen to music unless it’s on the most sophisticated equipment, or who can’t drink wine unless it’s absolutely the finest, the difference between flame cooking and an electric burner set on high will not be noticable to you, and that you will be very happy with the food you cook over an electric stove with the burner set on high. Just be sure you let the wok get very hot before you start to cook.

Dammit, where were all you people when I started my “help me cook with an electric range” thread a few days ago?

[Starving_Artist]

Well you see, there’s a difference. “How to cook on an electric range” just doesn’t sound as sexy as “How to cook Chinese food on an electric range.”

[Starving_Artist]

One caveat though: tragedy is easily at hand when cooking with an electric burner on high (i.e., red hot). Virtually anything that comes into contact with it will ignite immeditately, so be sure to keep clothing, aprons, hair, etc. far, far away. This goes for children too, as any skin coming into contact with a red hot burner is going to be burned instantly no matter how slight or short the contact. I would suggest always doing wok cooking on a back burner if possible.

[China_Guy]

@d1a1s1

I was under the impression that most chinese use carbon steel woks. The original hand hammered woks are what seem to be the most popular because casting iron isnt as accessible.

seems like everyone has a cast iron wok in China. Certainly out in the sticks and countryside. Every household I know of in the cities has a cast iron wok. Now, a lot of households may also have a carbon steel wok as well. The carbon steel may be the primary wok, but they have both. Our household has a carbon steel flat bottomed wok, which is bigger and used more often (we’ve got a lot of mouths to feed - between 5-10 adults per meal plus bambinas). We also have a cast iron wok that get’s pulled out a lot.