Best wok to you on a Bluestar stove

jaym2009

14 years ago

I have never cooked on a wok before, and my Bluestar stove top is still in the box, but I am collecting new stuff for the new kitchen, and I plan to learn to cook this winter :)

I am leaning towards a cast iron wok because of the very good reviews on amazon. The big name in cast iron is Lodge, and their wok is round on the inside but has a flat bottom.

Would a round or flat bottom wok be better on a Bluestar stove?

thanks,

~Jay

Featured Answer

amcook

14 years ago

last modified: 9 years ago

The two loop version is common in the home and in larger woks. Some restaurants use them in smaller sizes but that becomes nearly impossible with the high power jet burners. Go with the long handle one (aka "pow" wok). Yes, a damp towel is typically used to handle a wok without the long handle. The all metal long handles can sometimes get hot as well (noted above). I've "flipped" using the loop version and it's actually easier to lift but the grip isn't as good and your fingertips definitely gets close to the fire. Not recommended for beginners.

Hand hammered ones are indeed thinner than machine pressed but that's part of the attraction. Thinner means lighter and better heat control. I've also found that after long use, the hand hammered ones hold the seasoning better. The steel used in the hand hammered ones are a bit different both due to actual composition and tempering process. On the plus side, this (some believe) creates a surface that can hold an ingredient a up on the side of the wok which can aid in fast cooking of different "stages" without removing the previous stage completely. For instance meat can be browned and pushed up the side before adding veggies in the middle. AFAIK, there is no scientific evidence of this so take it for what it's worth. I think there might be a slight benefit in this regard but hardly something most people will notice. The negative of the hand hammered woks is that the steel is more brittle than the machine pressed. That's why most restaurants don't use hand hammered woks even though many "traditional" chinese chefs prefer them at home. The abuse a wok goes through in a restaurant makes hand hammered impractical.

sfjeff is correct in preferring welded handles. I've seen numerous woks fail at rivet points after just a few months in a restaurant. At home, it's probably fine. That said, not all welds are created equal. If you get a welded handle, then make sure the weld is not just along the rim of the wok.

Personally, I think a 14" or even 16" hand hammered wok is perfectly fine. The flex is normal and doesn't indicate weakness. The handle will likely fail before the flex in the wok bowl becomes a problem. Carrying around a wok full of water usually requires counter support regardless of the type of wok.

There is a trick or short cut to the initial cleaning and seasoning. You can burn away the protective coat instead of scrubbing. The coat is basically industrial oil/grease which can be melted with high heat. I'd suggest doing it outside on a turkey fryer burner or with very good ventilation if done indoors. Heat up the wok until it starts to smoke. Poor in about 1/2 to 1 cup of plain table salt. Let the salt and wok sit on high for a few minutes. There will be some smoke (maybe lots) and you'll start to see the steel change color to a slight bluish tint. Tilt the wok and move the salt around so that it has enough time to sit in each area of the wok for a minute or so. The salt might become clumply because it's drawing in the melted coating. If that happens, poor the dirty salt *carefully* in a flame proof container. DO NOT put in in water as that might cause an explosive release of steam. Poor some clean salt back in the wok to continue the process.

The whole thing should take no more than 10-15min. Once the inside of the wok is clean, then let cool. Once cooled, wash with soap and water. This is the only time you'll want to wash with soap unless you decide to re-season for some reason. Now dry with a towel or paper towel and return to the burner. Heat it up to dry completely. If you've never done this before, it's better to wait until the wok cools again at this point. I typically proceed to apply the oil for seasoning while the wok is hot but that can be dangerous if you aren't extremely careful. Once cooled, take a dry paper towel and put some oil on it. Use something with a high vapor point like soy/canola/peanut/vegetable. Don't use olive oil. Put a thin to medium coat of oil all around the inside of the wok. You can also coat the outside. Now just apply heat to all parts of the wok until it starts to turn from bluish gray to a copper brown color. It might turn blackish in parts but that's ok. You'll need to heat each part of the wok past the point it starts to smoke so be patient and look for the color change. Once the complete inside surface is a nice brown to black color, then the seasoning is complete. This step should take at most 5 min or so on the 22k burner. You can let it cool a bit and then wipe with a clean paper towel and you are done. Don't apply water at this point or you'll need to heat it up again to get rid of any water.

This doesn't produce the "pretty" finish sometimes seen in ads but it's fast and functional. I think it produces a longer lasting seasoning layer due to the higher temps but it can look a bit splotchy. To produce the "pretty" finish, you'll need to do it in an oven. Coat the wok and put in a 400-450F oven for 30min. For best results, put the wok upside down so the oil doesn't pool in the middle. Of course that means you'll have to put something under it large enough to catch any oil that might drip off. This will produce a very nice looking even season but it can be more difficult when there is a wood handle. Frankly, the wok will eventually turn black with use so I don't have a problem with it looking a bit splotchy at first.

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Comments (25)

amcook
14 years ago
last modified: 9 years ago
Absolutely round if you want to learn traditional wok cooking. Are you getting the Bluestar range, rangetop (slide-in cooktop), or cooktop (drop-in)? With the rangetop and full range, you can remove the inner part of the grate and rest the wok right on the opening. The drop-in (which is what I have) will require you to cut one of the grates for best results. See if you can get an extra grate from the dealer/distributor.

I'd also skip the cast iron. Cast iron is good if you have an low power or inconsistent heat source like standard consumer ranges or wood/charcoal burning "stoves" like those on the "streets" of china. For a cooking machine like the Bluestar, go with a good hand hammered carbon steel wok. Check out The Wok Shop. They are very nice people. I've been to their store and met them in person.

Try one these:
http://www.wokshop.com/HTML/products/woks/wok-our-hand-hammered.html
http://www.wokshop.com/HTML/products/woks/wok-hand-hammered.html

Get at least a 14" even if you are just cooking for one or two. I think the 16" is the most versatile without being too big to handle. I've got both a 14" and a 16". A 16" wok fits quite nicely into the bowl of the bluestar. Get yourself a good spatula like this one:
http://www.wokshop.com/HTML/products/accessories/access_wok_implements.html

and a lid:
http://www.wokshop.com/HTML/products/accessories/access_lids.html

You can skip the wok ring.

Before using it the first time, you'll need to season the wok. They send you a sheet that describes how to season it. Treat it basically how you would treat a cast iron pan. Once seasoned never use soap on it and apply a thin coat of oil along with heat after every washing (just hot water and scrubber). They sell bamboo scrubbers which work very well but they don't seem to have it on their website. Call them and I'm sure they'll be able to sell you one.

I've posted before about why I prefer carbon steel woks over cast iron even though I like cast iron skillets and pans so I won't go into that here. One other nice thing about non cast iron woks is they can be put under water while still hot which makes it very easy to clean. Don't try that with cast iron.

Now I'd suggest you start slow the first time. Your range will probably put out more heat than you can handle the first time out with a wok. Seriously, start at 1/2 or 2/3 flame the first time. Once you get the hang of it, you can try higher settings.

Good luck.
weissman
14 years ago
last modified: 9 years ago
Ditto what amcook said - carbon steel wok is the way to go and the wokshop is a great place to buy it
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sfjeff
14 years ago
last modified: 9 years ago
Gotta agree on thin steel. I've got a 30-year old one that loves the BlueStar -- for the first time in its life, it is seasoned all the way up.

14" is as small as you want to go. It is a great size for two of us, but 16" would be better for four.

The ideal home wok, for me, would be a straight handle on one side and a loop handle on the other (makes pouring easier), but my trips to the San Francisco area import restaurant supply spots haven't turned one up yet. I've seen some nice ones with a one-piece handle, ostensibly from Japan, under the "SS" name (I believe imported by Thunder Road, a large, Chinese importer). They were a little under $1 per cm of diameter. (14" is about 35-37 cm, 16" is about 41 cm)

Keep the lid next to the range at all times when you're using big heat. You pretty much will, at some point, ignite the oil. Better not to be rummaging in the cabinet the time that it doesn't go right out.
John Liu
14 years ago
last modified: 9 years ago
Go for round, definitely.

A round bottom wok concentrates the oil in the center, where it gets very hot and is somewhat deep so that heat gets transmitted effectively to the food. In the usual stir fry, the food is normally cut up in small uniform pieces (chopstick size, naturally) that are cooked quickly at pretty high heat, rather than a Western-style big slab of steak that needs a flat surface, even heat distribution, and usually a period of lower heat.

A traditional wok spatula (I forget the correct name for this), such as you'd find at an Asian market, has a specific rounded shape on the end. That shape is not accidental - it fits the curve of a traditional round bottom wok. With a flat bottom wok, the spatula and wok no longer work together so well.

Congratulations on your new Bluestar. I wish I had one!
jaym2009
Original Author
14 years ago
last modified: 9 years ago
Thanks for the replies. I hate it when I see a typo after I have posted.

From reading the reviews on amazon it does appear that Cast iron is best on a normal stove.

Where I wasn't clear on the Lodge cast iron wok is that it has a round bottom on the inside, but flat bottom on the outside so it can sit on an American stove.

The reason I posted here is because I suspected that with the power and control of a Bluestar that maybe cast iron isn't the best. I don't even know how to use a wok, but it seems to me that you will want to quickly raise or lower the temp and thick cast iron would retain heat too long to do that.

I wasn't looking forward to handling a 10 pound 700 degree wok! It would take an hour to cool off.

I'll take a look at the Wok Shop for Carbon Steel.

There are also a few very thin and light weight cast iron woks. Would that be better than Carbon steel?

The Rangetop I have is a 36" RNB with 2 22k burners, a 15k and 9k simmer. It has the char broiler in the middle.

If all goes well I'll be cooking on it before Christmas!

~Jay
amcook
14 years ago
last modified: 9 years ago
You'll love it. Trust me. Most of my cooking is done on a wok or a cast iron skillet. The 22k burners work great for both. Honestly, cast iron vs steel is a personal preference. All I can say is cast iron woks were/are used out of necessity where dependable intense heat was unavailable in china. Modern chinese restaurant kitchens use carbon steel almost exclusively. Sure, the 22k is only a fraction of the 100+k BTU/hr jet burners in a restaurant kitchen but even 22k is enough power to make cast iron unnecessary. You are correct about the fast temp change. I've listed that in other posts as one of the main reasons I prefer the carbon steel. Weight is also a very important factor. Can't do a one handed flip with 20lb of iron in your hand not even counting the food.

johnliu, the spatula is called (roughly phonetic) chuan or tsan depending on if it's cantonese or mandarin. Basically, it just means shovel.

sfjeff, I had two of those and donated one of them to charity about two months ago. Is the one you're looking for like this?
http://www.wokshop.com/HTML/products/woks/wok-carbon-steel-wood-handle.html

I had two that had just a steel loop opposite the main handle. I have seen them here in the southbay so if that's what you're looking for, they are floating around. If you walk into the wok shop, they've got stock that's not on the web or even in the little shop. When I went, a very nice lady (found out she was the owner) went back and brought out five different woks based on what I told her I was looking for.
sfjeff
14 years ago
last modified: 9 years ago
Thanks, yes, conceptually that is what I am looking for.

The "SS" brand ones that I've seen look a lot like the pow the wokshop has.
kev_800
14 years ago
last modified: 9 years ago
I would add that in chinese restaurants the cooks will clean out the wok with warm water and a bamboo brush and burn off the excess moisture, because if you use soap and water it will remove the seasoning. You can't put warm water into a searing hot cast iron pan, it will fracture I believe.
buffalotina
14 years ago
last modified: 9 years ago
Couple of questions: For a novice (ie me :), do you think the woks with two loop handles are practical or should I get at least one long handle? Also, will a 14" wok fit in the Bluestar burner OK? I am thinking 16" might be overkill (only two of us...) I am thinking of the basic carbon steel with round bottom from wok shop, rather than the hand hammered thing.

Thanks in advance.
sfjeff
14 years ago
last modified: 9 years ago
Below is my 14" on my BlueStar. Two loop handles are fine if you are a "stirrer" rather than a "shaker" in your style. I might end up with, in addition to my current wok, a smaller, single-handle one just for quick-searing veggies. Now that I know the Wokshop is in SF Chinatown, I might check it out and see what is there (and in nearby shops - been years since I've been down there).
jaym2009
Original Author
14 years ago
last modified: 9 years ago
Thanks for posting that picture. I think I'll go ahead and order a 14" Carbon Steel. Do you know if the round bottom ones come pre-seasoned?

I had lunch at Pei Wei yesterday and took a look at their woks. The flame they cooked on looked like a blow torch! Their woks looked like carbon Steel and had a long handle.

~Jay
weissman
14 years ago
last modified: 9 years ago
Personally I'd recommend getting one with a long wooden handle. They're easier to manipulate and you can lift it off the range with one hand while shoveling the food onto a platter with the other hand. Also, the wood handle won't get as hot as the netal handles.
sfjeff
14 years ago
last modified: 9 years ago
Stopped by the Wok Shop today -- nice people in there. The hand-hammered woks are, to me, a decent value for the price. I ended up with adding a 12" pow to my collection for just veggies. It definitely would be too small for me to comfortably cook a more complex dish for two. The steel-handled ones are riveted, with rivet heads in the bowl. Not my favorite construction, but for $14.95, not bad. The single-handled wooden ones were welded, but it's a "jammed in" wooden handle that about half of them didn't fit too well. Again, for the price, not bad. I wouldn't recommend the hand-hammered with a single handle much larger than the 12" as there is too much flex for me in the bowl. The two-handled ones should be fine in hand-hammered. The hand hammered seemed thinner than the machine spun ones, as well as the Japanese "SS" brand pows (that they carry, shown above). I like the feel of the SS brand better, but the hand-hammered is half the price.

They love to try to talk you into a wok ring, which on a BlueStar range, you won't need.

The bamboo cleaning brush was $2.50 and the spatula was $5.95 for a #3. There wasn't much difference between the different spatula sizes, mainly curve of the edge, as far as I could tell.

They were very helpful in the store; I would imagine that they would be equally helpful on the phone.
sfjeff
14 years ago
last modified: 9 years ago
Quick update -- the single-handle one seems stable enough at 12" during seasoning, half-filled with water (heavier than anything I'd cook in it).

Boiling helped remove most of the protective waxy coating on the inside, but steel wool still was needed. #0 was almost too fine; I didn't have a green scrubby, which is probably not much better, if at all.

I'll have to see how the metal handle works in day-to-day cooking. At least when boiling water, and in the 12" size (which is barely the diameter of the square portion of the BlueStar grates), the metal handle got too hot to handle bare-handed. It may be better when not on for so long and not on at MAX for that period of time. As much as I didn't like the fit of the wooden handle, that may be the way to go.
John Liu
14 years ago
last modified: 9 years ago
Cooks I've watched in Chinese restaurants seem to have a towel on the handle.
sfjeff
14 years ago
last modified: 9 years ago
jaym2009 -- I've never bought a pre-seasoned wok but the process is pretty easy. I tried the "oven method" with this one and it didn't take long:

5 min -- quick clean, set up with water for boiling out coating (20 min, largely unattended), turn on oven to 450
15 min -- steel wool and scouring powder scrub -- probably the worst part
5 min -- dry on burner, wipe with grapeseed oil, stick on oven (20 min, unattended)
5 min -- quick steel wool rub (not scrub, just enough to smooth any high spots), dry on burner, wipe with grapeseed oil, stick on oven (20 min, unattended)
5 min -- quick steel wool rub, dry on burner, wipe with grapeseed oil, stick on oven (20 min, unattended)

It is now the color of a dulled and somewhat dirty penny.

20 min -- chop an onion and brown-fry it in about a tablespoon of grapeseed oil. Enjoy the dogs thinking you are cooking them breakfast. Toss the onions, then, the same as after any use of the wok; rinse out with hot water, dry on the burner, wipe down with grapeseed oil, reheat until just barely smoking, flip over to cool.

It is now starting to blacken nicely on the cooking surface, and already "non-stick" in its feel.

On the 12" pow, the handle is marginal for heat. I can use it at the end, but if I get too close to the bowl, it is uncomfortably hot. It may be better with the 14" as it is farther from the burner both upward and outward. With the BlueStar 22k on high, the flames come up and around the edge of the 12".

The 12" is definitely too small for me for anything other than veggies. I was having to be very careful not to lose too many onions over the edge. The wok is stable enough even with the handle flex.

All in all, especially at the price, I think it is a nice piece.
eandhl
14 years ago
last modified: 9 years ago
I also came across this site. Has anyone ever ordered one of these or anything from this site? Any problems? http://www.webstaurantstore.com/search/wok.html
chairthrower
14 years ago
last modified: 9 years ago
I have a 14" wok like the flat bottom carbon steel one at Wokshop. I bought it at a garage sale 17 years ago, and have had it ever since. Like others have said, it's better seasoned than it ever has been now that I have my Bluestar.

I have cooked with the grate out, and setting it in the burner bowl. It works, but the heat spreads out quite a bit. If you want a concentrated hot spot in the center, you're better off keeping the grate on, or perhaps getting the Bluestar wok ring (which is $125 so that's a bit hard.) Anyone have it?:

In either case, stir frying is pretty much the way they always say it should be, quick and precise. I should get a round bottom wok but it's not that big of a deal yet.

Here is a link that might be useful: Wokshop
buffalotina
14 years ago
last modified: 9 years ago
Thank you all for the advice, this thread has been very useful. I ordered the wok set from Wok Shop, 14" round bottom carbon steel, a wood long handle and a wood loop handle, with the accessories. It added up a bit but I guess I will only be buying it once :). I looked locally but they only had the single metal handle woks (and some ENORMOUS double loop handle ones that were clearly for restaurants). In any case I thought the 16" looked a bit big for me so it was useful to see them. I will refer to all the advice here when it comes to the seasoning. I hope the wood handles stand up to the Bluestar OK!
amcook
14 years ago
last modified: 9 years ago
Don't worry about the wooden handle. I've got one now and have used it non stop for almost an hour at max and not so much as a scorch mark. I've got the 16" though which means the flame doesn't come anywhere close to the handle. Your 14" should be fine as well. A 12" I'd be a bit worried about.

I think I found the set that you bought. Looks pretty complete. The bamboo scrubber that they include is what's usually used in restaurants which will last almost as long as the wok but might splash a bit. The only other thing you might look into is a steaming cage if you like to steam dumplings or veggies and such. They make them in bamboo (which I like) or in aluminum (I think these are mostly replaced by stainless now). These are nicer than the included steaming rack since they are stackable and you can serve your food on them for a bit of "dim-sum" flare. Definitely go with the bamboo, and not too big, if you plan to serve on them.

BTW, if the wood handle is a bit wobbly, you can drive a small nail or sliver of wood between the wood and metal (not directly into the wood) to stabilize it.

Congrats on your purchase and good luck with it.
John Fitzpatrick
14 years ago
last modified: 9 years ago
I hope my wife doesn't see this. Our new kitchen is almost ready with a brand new Bluestar. I'm getting her a 16" wok for her birthday. I'll order it from the Wok Shop on line. I like the hand-hammered, but I'm not sure about the carbon steel vs. "our own". I will probably go with the wooden handle. My kids want to start helping, so they'll be able to hold the handle without getting too close. We also typically scoop the food right out of the wok. We don't pour the whole thing out into a serving bowl, so I think the single handle would be O.K. even for a 16".

Is storage a problem? The new kitchen has drawers for everything. I'm worried it might be a little awkward to put a 16" wok with a long handle in a drawer.

What accessories should I get? I was thinking the bamboo brush and the spatula and ladle. I'll also get the lid. We don't usually let stuff simmer in the wok, but I expect she'll start trying new things beyond our standard stir-fry.

One of the posts above said they liked the wok ring to keep the heat more centered. We have a ring from our current boring stainless 13.5" wok. Can I use this one or would I need a new one for the 16" wok?

Thanks for the help.
amcook
14 years ago
last modified: 9 years ago
Congrats on the new kitchen and good to hear you'll be putting your new Bluestar to good use. I went with their "our own" model but that was only because I was in the shop and was able to check out the exact one. Realize that these woks are actually hand made in china so they all differ. I went in planning to buy their "standard" hand hammered wok but the ones they had at the shop either had riveted handle or an edge weld. For home use, either would probably last a life time but it was hard for me to get past old restaurant prejudices. The one I ended up with had what I thought was the best metal parts but the wooden handle was cracked. She offered me a pretty good discount for that so I took it. The pitted look is just for looks and serve no real purpose. All in all I'm very happy with it.

A few notes and answers to your questions. If your wife is use to cooking with a 14" wok, she might find the 16" bulky or heavy at first. I'd keep the 14" around for smaller jobs. Storage isn't much of an issue.. just put the 14" inside the 16" and it takes up no space. We have two pots/pan drawers and I just put it in the back. If you have a wok ring, you can keep it and put the woks on top of it when stored. That elevates them a bit so you can stow some smaller pans around.

Get the spatula, lid, and brush. I'd also get a skimmer if you don't already have one and plan to do deep/light frying with the wok. The skimmer is also good when boiling veggies and such. Don't bother with the skimmer if all you do is stir fry. For the brush, they sell a very nice bamboo loop brush that looks like a mini toilet brush. I don't see it on their website but call them and ask. This is much easier to use than the bamboo whisk. My next trip over there, I'm going to pick up a few of them.

That should be good to start. If you need anything else, you can usually find it locally or order it later. I wouldn't worry about buying a new wok ring. The one you have is probably just like any you'll get at a store. The BS drop-in cooktop comes with their wok ring and I've used it. Still like the direct (in the bowl) option. Heat does spread a bit but still hotter in the center than the edges.
mondragon
14 years ago
last modified: 9 years ago
When we got our bluestar I read a lot of reviews and bought a 14in hand-hammered pow from The Wok Shop on Amazon. I got it without the wooden handle.

It's been amazing. Ours didn't have the obvious hammer marks this picture does, it was smooth only it didn't have those circular spin marks the machine-made ones have.

My understanding is that the pow woks have steeper sides and are better for the kind of stir-frying where you are pushing the food up the sides. The 14-in, set down into the bluestar top without a ring, gets evenly hot all the way up the sides so it works really well for this kind of cooking.

We use it a lot (it's completely black and nothing sticks to it.) What I use with it are:

Silicone pot holders
= that slip over the metal handle. These are actually a little large, ideally they would have a snug fit. They let you hold onto the handle further down than the wooden extensions which gives you more control.

Wooden spatula:
.

I stopped using the metal spatula because it scraped the seasoning on the inside of the wok. I have several of these and use them for anything sauteed. The angle of the front works perfectly with the curved sides of the wok.

I have the wire skimmer but never use it. I never felt like I could get it clean. If I'm serving something that needs some draining I use use a regular large slotted spoon with holes.

A lid, of course (I still have one from the very first wok set I got in college.)

I wouldn't waste money on a brush, my reasons being that they're difficult to use and more importantly, always seemed impossible to get clean. After 5 years of regular use, I simple run water in the wok after use and swish around a sponge over it. If anything sticks I just leave water in it for few minutes until the stuff softens. Absolute worst case is after soaking I have to lightly use the abrasive side of a scrubby sponge.

If any of the patina ever goes, I just rub some peanut oil in it and heat it on the stovetop until it just starts to smoke.

We also later got a 16" traditional wok
. Because it's not only wider but flatter, we use it more for foods that are simmered as opposed to strongly seared. Maneuvering it is a completely different experience than with the 14" pow, and I think it would be the same even with a long handle. To manage this guy we use the silicone claw-ends.

We keep them over the fridge, we have an open space between the fridge and the over-fridge cabinet that they fit in pefectly.

Last, I can't think of any reason to use a wok ring. One of the great things about the bluestar is how you can get woks really hot across their whole expanse...
datura-07
14 years ago
last modified: 9 years ago
I may have screwed up. I found an ALL CLAD 16 inch one at TjMaxx and it looked so neat on my big gas island burner. I used it but not sure if it heats that great. Now it is too late to return it.

Best wok to you on a Bluestar stove

amcook

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Best wok to you on a Bluestar stove

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