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round bottom wok???

16 years ago

I bought my DH a wok grate for our Viking gas stove for his birthday. Now, I can't find a ROUND bottom wok to use with it! I can't believe it! I am looking for a 14", carbon steel wok, with a totally round bottom. Can anybody help me find one? I would appreciate any help I can get.

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Comments (8)

rachelellen
16 years ago
For a traditional wok, I would go to Chinatown.

If you aren't near a Chinatown, I have a link for you. The merchandise is overpriced in my opinion...but then, if you have to drive for hours to get to a Chinatown, I guess it ain't so bad...

Here is a link that might be useful: Wok
User
16 years ago
Instawares has them for a great price. If you Google steel wok there are a number of good companies. c
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Cool experiment. It would be great if you can post pictures of each of these. I've often thought about getting a dedicated wok hob but don't want to spend the money without trying it first. To me, wok cooking = gas so it's hard to make the leap. Here's another candidate for you review: http://www.amazon.com/Lodge-Pro-Logic-14-Inch-Cast-Iron-Handles/dp/B00063RXQK I assume this is the one you got: http://www.amazon.com/Demeyere-Apollo-14-2-Inch-Wok/dp/B000GT44IO A head to head competition of these two would be quite interesting since there's such a price difference. The Demeyere seems to have a very impressive boil time but I'm not sure I can live with the shiny SS finish. I'd get seriously mocked by my wok using friends. :)
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Thank John for additional data point on BlueStar. 3min 40sec seems to be consistent with Trevor's test on Capital 3min 36sec with 25k BTU burner. For my AEG induction wok hob @ 3.2kW, it takes just 2min 52sec to evaporate 80ml of water. It is best however to see in pictures how this behaves. This is a 14" wok that fits the curvature rather well. It sits with bottom half or third touching the recess area. This is somewhere around where the water edge is. It is also around the area where induction coil locates. You can see the darker seasoned area. That's where the main heating zone and my main cooking zone is. At a few seconds in after the induction unit starts on P, we can see bubbles forming. That makes sense as it is the area where induction coil is. At 11sec, steam starts to form. Bubbles now form a solid ring around the edge. At 16sec, steam starts to fill up my cooking area. At 41sec, this is smoking hot wok. Water is boiling vigorously though out. It is a bit difficult to see with this amount of steam, but you know what it is. This show the amount of steam from a different angle. At around 2min mark, the huge heat from induction is dying down. This is mainly because the water level drops below the area of the induction coil. So it is entering the much cooler spot. The heat that keeps evaporating the water now is from conduction, which is not the best thing for thin carbon steel. You can see that it takes quite a long time to evaporate this very small amount of remaining water. The slight red glow clearly shows where the induction coil is. At last, we get there by 2min 52sec. Cheers to induction wok hob. You're the best.
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I would not buy the cooktop either because of the placement of the knobs and cleaning is more difficult because it is more like the old school residential so called "open" burners with no pull out tray. The term "open burner" is ambiguous though and it is better to look at each aspect of the burner to see what you have in the way of performance with the cooktop. You still have the benefits in cooking in that the burners are not capped so the flame goes straight up. This is probably the most important thing to getting the flame to the middle of a pan or wok if you want that. Not many people have the cooktop here so I would call BlueStar and ask them about cooking with a wok. It would seem like it would be the same as the range but maybe not for some reason. The top does come apart for cleaning, which is another feature associated with an "open burner", just no pull out tray. These are some of the best pictures that show the cooktop. You can see the burner itself is very much like the range. https://hiveminer.com/Tags/cooktop,palmello You also still have the star shape and high BTUs.
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changeling
16 years ago
Go to amazon.com and search on woks. Search google and you will find tons of stuff.
There is a brand called "Joice Chen" that is OK.

Just DON'T buy a non stick or stainless wok!!!

Steel only.

Linens and things carries Joice Chen models.

Target stores has woks.
mccall
16 years ago
This is where I got mine

Here is a link that might be useful: wokshop
changeling
16 years ago
The wok shop, service was absolutely awesome, however some of the merchandise is not very good. The first wok I ordered from there had a hole in it, two cleavers snaped in half where the metal meets the wood handle. I do have a spatula and strainer from there that work great.
The shop is owned and run by a single woman called "Tane Chan" in San Francisco. She is a very nice lady who imports all her merchandise. She mailed me my second wok and cleaver free, thats great service! And talked me into buying a book called "The Breath of a WOK" by Grace Young.
If you are considering cooking Chinese dishes I strongly urge you to get this book for you and your husband, it is one Hell of a lot more than a cookbook and is one of the most beautiful cook books I own if not the most, flat truth!! In fact I would get this book from Amazon.com before you buy anything associated with Chinese cooking, then you will know exactly what you are doing along with some of the most awesome Chinese recipes I have ever had!

As I mentioned above there are countless manufactures of woks that you can get but I urge you to get a 14" Joice Chen wok with a spatula and wire scoop to fit. They are near the top a new Chinese cook should consider.

See if you can figure out what this means "wok hay".

Changeling

PS. If I can be of any more help, don't hesitate to ask. To me it is a fascinating subject.
Cloud Swift
16 years ago
I got one wok from one of the Chinese grocery stores in our town and others from the Wok Shop. They have more woks than the ones shown on their on-line page.

Carbon steel is best and once well-seasoned it is very easy to take care of. I like having a pow wok (one large handle) with a helper handle.
Mary Bendel
Original Author
16 years ago
Gads, i got a lot of great info from you guys. I did order a 14" round bottom wok, carbon steel, from the wokshop today, and I paid $19.95 for it, not counting shipping. I didn't think that was too bad!

Thanks so much for your help. I am 35 miles+ from the nearest Oriental grocery store, and this was much easier than driving up there.

Mary
mccall
16 years ago
"Wok Hay" is that special flavor imparted by a good Wok and high heat. and I also strongly recommend "Breath of a Wok" I though everyone knew about that book!

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