What the WOK is this all about

[DulwichFox]

Bought a Wok from Tescos..

Instructions ..

Use LOW to Med heat.. High Temperatures can shorten the life of the product.

NEVER heat up an empty Wok or let it boil Dry.

Seems to go against all the rules WOK Cooking.

Foxy

[KidKruger]

Well, it's a TESCO wok Foxy.

You buy woks in Chinatown bro.

[Robert Poste's Child]

Aren't those general instructions for saucepans? Not wok-specific. Don't you have to wipe your wok with paper after use (matron)?

[Seabag]

Brexit writ large there Foxter

An illusion of something useful, only not fit for purpose. Enjoy the beef & Yorkshire pudding stir-fry.

#RealWoksAreAvailable

[miga]

The first thing you typically do with a proper cast iron Chinatown Wok is to season it, which breaks all those rules....

[JohnL]

Apparently Woks should be seasoned before use

https://www.webstaurantstore.com/article/106/how-to-season-a-wok.html

[DulwichFox]

Robert Poste's Child Wrote:

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> Aren't those general instructions for saucepans?

> Not wok-specific. Don't you have to wipe your wok

with paper after use (matron)?

No.. That's your bum.. giggle, giggle

Foxy

[red devil]

Seabag Wrote:

-------------------------------------------------------

> Brexit writ large there Foxter

>

>

> An illusion of something useful, only not fit for

> purpose. Enjoy the beef & Yorkshire pudding

> stir-fry.

>

> #RealWoksAreAvailable

It will make for a handy D-Day inspired tin hat for when the Brexiteers rise up after not getting their cake and eating it. On the plus side, what cake they do get can handily be stored under the hat...and their money too!

Quick, patent the idea before the Ronco Christmas rush...

[Seabag]

Let's have a pointless discussion over what wok is best

I prefer the square wok

With two handles

[Seabag]

Is time to do the "what time does the Chinese dentist open" joke ?

No?

[miga]

Seabag Wrote:

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> Let's have a pointless discussion over what wok is

> best

Unnecessarily harsh, aren't most discussions pointless? We're all gonna die in the end....let's turn the forum off.

[JohnL]

In the 70s we didn't know what a Wok was - and then Ken Hom's flaming wok appeared. :)

[Robert Poste's Child]

Am I the only person who doesn't have a wok, then? I've always found stir-fries fail to live up to expectations - probably the fault of my poor cooking skills - so a frying pan has always seemed good enough.

Kettle and toaster aside, what other piece of kitchen equipment could you not do without?

[Seabag]

miga Wrote:

-------------------------------------------------------

> Seabag Wrote:

> --------------------------------------------------

> -----

> > Let's have a pointless discussion over what wok

> is

> > best

>

> Unnecessarily harsh, aren't most discussions

> pointless? We're all gonna die in the end....let's

> turn the forum off.

Woks are spun steel or at the top end of the market, hammered steel. My two were made to order (hand beaten) in Singapore. This is my contribution to the pointless discussion bit.

Cast iron, not generally seen those.

[Loz]

JohnL Wrote:

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> Apparently Woks should be seasoned before use

Only the pure steel ones (i.e. the ones you buy at Chinese supermarkets).

Don't do that if you bought it from Tesco/Wilkos/John Lewis/etc and it has a teflon coating...

[DulwichFox]

Watching Ken Hom on TV. He does not use steel a steel wok on TV.

He uses a Non-stick Wok like I now have but still tells us to get it VERY Hot and smoking.

I had a Steel Wok but it has gone really 'Manky' inside and out. Cannot clean it. Food stuck to it has carbonised.

Foxy

[Seabag]

DulwichFox Wrote:

-------------------------------------------------------

> Watching Ken Hom on TV. He does not use steel a

> steel wok on TV.

>

> He uses a Non-stick Wok like I now have but still

> tells us to get it VERY Hot and smoking.

>

> I had a Steel Wok but it has gone really 'Manky'

> inside and out. Cannot clean it. Food stuck to it

> has carbonised.

>

> Foxy

Ken Hom uses a non-stick wok. Oh my what has the world come too?

Next I'll be finding out that Farage is married to a 'foreigner'.

[miga]

Seabag Wrote:

-------------------------------------------------------

> miga Wrote:

> --------------------------------------------------

> -----

> > Seabag Wrote:

> >

> --------------------------------------------------

>

> > -----

> > > Let's have a pointless discussion over what

> wok

> > is

> > > best

> >

> > Unnecessarily harsh, aren't most discussions

> > pointless? We're all gonna die in the

> end....let's

> > turn the forum off.

>

>

> Woks are spun steel or at the top end of the

> market, hammered steel. My two were made to order

> (hand beaten) in Singapore. This is my

> contribution to the pointless discussion bit.

>

> Cast iron, not generally seen those.

That's impressive.

This is the type I had, first bought in a Chinese supermarket in Australia 20 odd years ago. It needed seasoning, then oiling after use. I perhaps misunderstood that most Chinese restaurants eschew expensive woks for this type.

https://www.amazon.co.uk/gp/aw/d/B003UCFGZE/ref=mp_s_a_1_1?ie=UTF8&qid=1503774397&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=cast+iron+wok&dpPl=1&dpID=41IeRVp68tL&ref=plSrch

[miga]

And here's an informative discussion off stack exchange on this very topic....https://cooking.stackexchange.com/questions/15331/wok-carbon-steel-or-cast-iron

[Seabag]

miga Wrote:

-------------------------------------------------------

> And here's an informative discussion off stack

> exchange on this very

> topic....https://cooking.stackexchange.com/questio

> ns/15331/wok-carbon-steel-or-cast-iron

I love 'the next level' bit

Ha ha!

[DulwichFox]

In a certain local Chinese Restaurant there is no evidence of the clack-clack-clack of Woks.

All the food is served in Plastic Microwavable containers. No Foil containers.

I think they may of disabled the give-away 'PING'

But then I'm a Cynical so and so.

Foxy