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The best wok I can think for induction is a Yoshikawa flat bottom (say, from here). They are expensive, but I think they are impossible to damage on induction (I have one). I would have to cut mine in half be check, but I am pretty sure the bottom is thicker than the walls, which helps not losing it's shape on induction (the bottom is also slightly convex to allow for heat expansion.). I would recommend a 36 cm/14 inch diameter but I have no idea where to find it in the UK.
Buy a new one, they use very strong materials to adhere the non-stick material to the metal. You will just ruin it.
This type of pans, however, are VERY good for making things like pasta sauces, stir frying chicken, beef, etc. Very few pans are better than this for something like a bolognese sauce!
So don't throw it away, use it and buy a carbon steel wok for serious stir fries.
Depends on the size and shape of your wok and what you cook.
If you're worried about it you can get something like this:
https://www.amazon.com/AiBOB-Absorbent-Protects-Reusable-Waterproof/dp/B08MV5DZZW/
but if you leave it down on the deck all the time it will make the wood rot faster.
(commented over in CS, but this is different)
Just saw this wok, 6 inch base seems decent, but it is way heavier than the LB country stuff. https://www.amazon.com/dp/B09GRXQGRN/ref=sspa_dk_detail_1?ie=UTF8&pd_rd_i=B09GRXQGRNp13NParams&s=kitchen&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWxfdGhlbWF0aWM&th=1
It feels really sturdy and like it'll last forever. Chinese cast iron is relatively thin. Mine heats up quickly on the coil stove top I have and retains heat after putting cold meat or something in it. This is the one I have
If you can get a bottle of propane, this will work for wok hei:
https://www.amazon.co.uk/Eastman-Outdoors-Portable-Adjustable-Removable/dp/B003GISCDK/ref=sr\_1\_5?crid=9JYFRY69FHZS&keywords=wok%2Bburner&qid=1662936259&sprefix=wok%2Bburner%2Caps%2C168&sr=8-5&th=1
In my limited experience, the brand school of wok makes very decent carbon steel woks on amazon. I got the flatbottom one since I'm a big dude, and tend to make bigger portions. This wokpan was very easily treated watching their videos. (I burned it over a gas on medium all the way around) then flavoured easily with sunflower oil.
I've been making the switch to induction as well as going through a number of recipes in Kenji's book. I currently have a duxtop hob which is only 1800W max and I've been using a yosukata flat bottomed wok with it with basically the same results as I've had with my previous gas range.
I'm awaiting a Wolf induction range to be delivered in a few weeks and am pretty excited.
Late to the game, only recently decided to get a wok and it's still waiting to ship. But I went with this Made in Japan wok https://www.amazon.com/gp/product/B08MFM7ZYP/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
That one is 11.8" (I live alone) and round bottom. They didn't have the 11.8" flat bottom one in stock, so I went with round and a ring. They do have 13" and 14.18" flat bottom in stock. I like that there is no rivets and that it's all metal so you can put it in the oven.
In the product description, the founder of the company talks about how his wife and mother does not use the woks he makes and was told "because it's too heavy", so he set out to make these woks light weight.
Some other threads I was reading suggested going to Chinatown or an Asian market, which I will probably do today. Maybe get a larger wok so I can have leftovers for days.
Yosukata Carbon Steel Wok 13.5” Flat Bottom Black Steel This one has the high heat treatment step done for you. It weighs 1660 g https://smile.amazon.com/dp/B084DQYNNM/ They also sell an 11.8 inch wok if you need something lighter. –––––– A natural wok will be cheaper, you will just have to do the heat treatment yourself. https://smile.amazon.com/Kitchen-14-inch-Carbon-Bottom-Lidded/dp/B000OFREDC/ –––––– Whatever you decide, these or something else, get one with a helper handle, easier to lift
I have this one. No seams to get dirty.
https://www.amazon.com/Kitchen-Latest-Stainless-Strainer-Skimmer/dp/B089KNT55M/ref=sr_1_25
Kenji highly recommends the powerflamer, but it's a long lead time right now. His second choice, the Eastman Kahuna is also great and available right away. I have the Eastman and have been very happy with it. The legs come off easily so it packs down small if you want to take it camping.
https://www.amazon.com/Eastman-Outdoors-Portable-Adjustable-Removable/dp/B003GISCDK
Thanks :) i think if i dried the pork better it would have charred more, also i was a bit conservative with oil so it may be a factor too
I use an 11 inch 2 short handle style wok on a domestic burner, but am thinking maybe i should buy a 14 inch northern style wok and an outdoor burner similar to this
https://www.amazon.co.uk/NJ-Boiling-Camping-Outdoor-Catering/dp/B01HQ3UZK8
Any ideas ?
what do you mean pretty large? most home woks are typically 14" for family of four and because of the size of home burners. I recommend https://www.amazon.com/Pre-Seasoned-Carbon-Steel-Wok-Pan/dp/B084DQYNNM/ref=sr_1_8?crid=3VC4G6NKEATVF&keywords=yukasata+wok&qid=1655944346&sprefix=yukasata+wok%2Caps%2C66&sr=8-8&ufe=app_do%3Aamzn1.fos.18ed3cb5-28d5-4975-8bc7-93deae8f9840 its the one i use and love it.
Amazon is good for buying pretty much anything.
I have one like this:
https://www.amazon.com/Portable-Pressure-Propane-Cooking-Camping/dp/B002PJJ0MI/ref=mp_s_a_1_21
It works. It’s about 30k btu.
I have another burner stand that I put one of these into
https://www.amazon.com/gp/aw/d/B08NP8MNL7/ref=sspa_mw_detail_4
It’s like 70k btu. It took me a while to get used to cooking with that much heat.
Well you don't have to wait. I made fried rice right after this and it worked wonderfully. The rice stuck to the sides some but it wasn't day old rice so that's probably why. I used metal utensils and apart from some very small scratches the seasoning stayed intact. A couple pictures of the aftermath and a little collage my fiancé made.
As to where I got the burner. My fiancé got me this setup as a birthday present from amazon. Fair warning it isn't cheap. The burner gets unbelievably hot, I had to cook on a pretty low setting and turn it on and off. The base is really sturdy and didn't wobble at all. Overall I give the whole thing a solid 9/10. The only complaint I have about the whole thing is that the regulator is on the tank instead of on the burner, so you have to keep the tank close for temperature adjustments.
If you haven't done tomato & eggs yet, I'd heartily recommend giving that one a try. Stupidly easy to make, but very tasty.
In general, this book is a good resource for both technique and recipes, well worth picking up:
https://www.amazon.com/Wok-Techniques-J-Kenji-López-Alt/dp/0393541215
If gas/butane/propane is too difficult to come by, I saw this product (Induction Wok) the other day and thought it sounded pretty impressive. Especially for a portable induction stove, which is built specifically for round bottom wok cooking and comes with a round bottom carbon steel wok. Not sure if you can get it where you are, but I think it’d be a reasonable option.
Depending on where you live I guess it can work. It's the stuff I refer to in my original post when talking about 3.5kw.
If I plugged that in to my home kitchen it would blow a fuse. This would have to go into an output similar to what you connect your oven/stove top to. So not really a standard wall output. Which works with the nuwave becasue it has a bit lower output 1500w (1.5kw) and you can adjust it to be even lower if I understood correctly.
I think the max I can plug into a normal Swedish outlet is around 2-2.5k, but if I run too many of these it will probably blow a fuse as well.
I might be off on some thing and how it works but from the research I've done this is what seems to be a big problem.
If you have 120volt output in your outlets you could probably import nuwave. If you don't you'd have to get soemthing like this as well https://www.amazon.com/Anbull-Voltage-Converter-Transformer-Heavy/dp/B08Y6P1N3Z
At this point I just stopped looking around because it was too much work and I do not have the space for more than the actual appliance.
Natural Carbon Steel Wok Pan 12.5”, No Nonstick Coating Woks and Stir Fry Pans, 100% No Chemical Traditional Chinese Iron Pot with Wooden Handle, Flat Bottom for Seasoning All Stoves -Black Steel Wok https://www.amazon.com/dp/B09FKYFNV3/ref=cm_sw_r_cp_api_i_VZ9XX0PE5248KYEJR3BP?_encoding=UTF8&psc=1
You really can't go wrong with carbon steel. Just make sure you get a carbon steel wok without a non-stick coating. Thicker gauge material will perform better but quickly increases the price and weight. $30 is kind of the floor for a flat-bottom carbon steel wok for indoor use. Here's a good one. Use that for a while and decide if you feel the need to upgrade. Cast iron is also a nice choice but incredibly heavy.
The Cheeky Panda – Bamboo Paper Towel Kitchen Rolls | Pack of 2 Rolls (2-Ply) | Biodegradable, Multipurpose, Plastic-Free, Eco-Friendly, Super Absorbent, Strong & Sustainable https://www.amazon.com/dp/B07BF2ZSHR/ref=cm_sw_r_apan_glt_i_2E5ESV0QRS7N09CPH2QV
More like this, but I get tri-fold ones
Something like this? Rosy May Kitchen Towels, Dish Cloths, Bamboo Fiber, Magically removes Oil and Dirt Without Detergent, Easy to Remove Stains, Eco-Friendly, Reusable Cleaning Cloths for Kitchen（6 Pcs） https://www.amazon.com/dp/B08LVQH4GD/ref=cm_sw_r_cp_api_glt_i_EJTF3SFNS2MW5QCMQBP2
I ordered this one: Traditional Hand-Hammered Carbon Steel Wok with Wooden and Steel Handle (Diameter 35.6 cm, Round Bottom) / 731W88 by Craft Wok https://www.amazon.de/dp/B00PUZT9MU/ref=cm_sw_r_apan_glt_i_X1759QQ447YY8A7X4WMW
Any idea if it should be good?
https://www.amazon.co.uk/Ken-Hom-Excellence-Non-Stick-Carbon/dp/B07MCCZK62?th=1
It's this one. Got it as a gift this christmas.
Get yourself a wok brush like this. S/b around $10 give or take.
Right after cooking. A little water, brush the gunk, dump the dirty water, wipe with rag, oil it, wipe it out. Done.
I've been lustfully eying the Babish branded wok at Amazon. The wok is a real looker with a generous helper handle and a rivet attachment of the handle to the wok running parallel to the lip of the wok that seems pretty robust.
I'm waiting for some reviews to accrue but so far they've been very positive.
The inside corner from the flat bottom to the bell look beat up; seasoning might not fix that, but it’s worth a shot. The Helen Chen basic flat-bottom wok is a good price. I don’t have one but have heard good thigs. This one is just under $40 at Amazon
https://www.amazon.com/Asian-Kitchen-Spatula-Recipes-Included/dp/B000OFREDC/
There is one without the lid for a few bucks less
This is the video I used, probably more helpful to follow this vid!
Round Bottom 14-inch Traditional... https://www.amazon.ca/dp/B07DWK4DCG?ref=ppx_pop_mob_ap_share
This is the wok I bought
Don't get the one you linked to. The burner is so large the heat will be spread around too much. Look for one with a burner similar to this:
Even if it's less BTU it will work better for a wok.
I take a propane turkey fry burner camping. If I was going to cook over a fire, I'd probably make a log cabin style fire that was two levels high, and build a really hot fire in the middle. Small splits that would catch fast.
That wok looks good too. The shipping cost is kind of high, but that's what it actually costs a small business to ship a large package.
The woks that have the large eye screw in the handle usually hold the handle on. The screw goes all the way through. So you can unscrew the bolt and remove the wooden handle and just use the screw. Or even get a longer threaded rod:
https://www.amazon.com/Helen-Asian-Kitchen-Carbon-12-inch/dp/B00428M7K2
My wok has a non-removable wooden side handle. I wrap it with several layers of aluminum foil and that keeps it from burning. At least so far ;-)
https://www.amazon.com/dp/B07BB2C12J/ref=cm_sw_r_cp_apip_ddr4GaAS8NZFV
Thanks! My most recent batches have actually come out a little better, I’ve started using a bit of dark soy sauce for color.
This is the wok I’ve been using. No complaints at all. It’s actually really great because the factory anti-rust coating is oil, rather than wax or lacquer, so it’s super easy to remove.
I think a lot of the conflicting reviews come from people not understanding how to use a wok properly, thinking that it must be seasoned like cast iron or should be as nonstick as Teflon.
That’s why we see people here fussing about their seasoning, wondering if they ruined their wok because it looks splotchy, etc. And don’t get me started on the Amazon reviews. The amount of people that didn’t read the instructions and started cooking with the factory coating still on is staggering.
Hey, (former) professional cook here as well.
https://www.amazon.com/dp/B07BB2C12J/ref=cm_sw_r_cp_apip_PvVcangjQNONp
This is the wok I’ve been using. Round bottomed, hand hammered, carbon steel. No complaints at all. The factory anti-rust coating comes off really easy too, iirc it is oiled not waxed like some are.
Good call. Get a real carbon steel wok and have fun.
Traditional Hand Hammered Carbon Steel Pow Wok with Bamboo and Steel Helper Handle - 14 Inch, Round Bottom by Chef's Medal https://www.amazon.com/dp/B07BB2C12J/ref=cm_sw_r_cp_api_glt_fabc_K6XQ02NZTFZBWYNXRNSY?_encoding=UTF8&psc=1
This is the one I have. No complaints!
Yeah that’s exactly the one I have! I am eyeing this burner at the moment too. Worth looking into!
Thanks for the video link, I’ll check it out!
This is what I got. I know it's way expensive. Based on what I was reading, you should be able to find a good wok between $20-30. I chose this one because I liked the look and the lid/spatula that came with it was a bonus. I was actually going to order some similar accessories in addition to a wok. It ended up working out to about the same price to get this as it was ordering each thing seprate.
https://www.amazon.com/dp/B07RJ39JVL/ref=cm_sw_r_cp_apa_i_jRqrFbYQ5S157