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What the WOK is this all about

DulwichFox

By DulwichFox
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DulwichFox

DulwichFox

Posted
  • Author
Posted

Robert Poste's Child Wrote:

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

> 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

red devil

Posted
Posted

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...

Robert Poste's Child

Robert Poste's Child

Posted
Posted

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

Seabag

Posted
Posted

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

Loz

Posted
Posted

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

DulwichFox

Posted
  • Author
Posted

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

Seabag

Posted
Posted

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

miga

Posted
Posted

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

Seabag

Seabag

Posted
Posted

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

DulwichFox

Posted
  • Author
Posted

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

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