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Where to buy a decent wok

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  • 14-12-2011 2:38pm
    #1
    G-Money
    Closed Accounts Posts: 8,199 ✭✭✭


    My wok is well past it's best and I'd like to buy a new one. I was thinking of getting a Ken Hom non-stick carbon steel one, but I could possibly be persuaded to buy a normal carbon steel one. From what I've read, they tend to be ones that are recommended the most.

    I had a look at Argos but they don't seem to have any non-stick carbon steel ones.

    Any suggestions as to where I could buy one, online also an option for purchasing.

    Also, what is the best cooking oil to use when stir-frying?


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    #2
    The Hill Billy
    Registered Users Posts: 22,778 ✭✭✭✭The Hill Billy


    The Asia Supermarket on Drury Street in Dublin sells good steel woks. Nothing fancy, but as long as you 'season' it & clean it correctly it should last you a lifetime.


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    #3
    Deise Musashi
    Registered Users Posts: 622 ✭✭✭Deise Musashi


    I also prefer plain steel woks over any non-stick coating.

    Get a big enough one, they are great for steamng in as well.


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    #4
    Curry Addict
    Registered Users Posts: 1,274 ✭✭✭Curry Addict


    The Hill Billy wrote: »
    The Asia Supermarket on Drury Street in Dublin sells good steel woks. Nothing fancy, but as long as you 'season' it & clean it correctly it should last you a lifetime.

    these woks are great. i wouldnt bother with anything else!


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    #5
    reallyrose
    Closed Accounts Posts: 5,727 ✭✭✭reallyrose


    My flatmate has one from the Asian market and it's deadly. He spend ages seasoning it, painstakingly and now it's perfect.

    Makes my Free-with-Uncle-Bens wok look like crap! (saying that, the free wok does the job)


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    #6
    lucylu
    Registered Users Posts: 2,111 ✭✭✭lucylu


    what Kind of Cooker do you have a Gas, ceramic hob, hotplate ?

    If you are cooking with a electric hob your best option is to use a flat bottom wok. Round bottom woks can reflect heat back on the element, damaging it. A flat bottomed wok can also be used on gas stoves.

    http://chinesefood.about.com/cs/cookingbasics/bb/buywok.htm

    I have a Ken Hom non-stick carbon steel one to use on an electric hob. When I am cooking meat in it the temperature drops and the meat or chicken tends to stew instead of frying


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