Results 1 to 20 of 20

Thread: Have I bought a Stainless Steel Wok?

  1. #1
    Distorted Vision Guest

    Default Have I bought a Stainless Steel Wok?

    Hi,

    I'm just starting to learn to cook chinese food so please forgive me
    if my questions seems ignorant.

    I just bought a new wok from my local Chinese supermarket. I knew I
    should buy a carbon steel wok but I assumed that they would all be
    there since they supply local Chinese restaurants etc. They all looked
    the same to me and I couldn't even identify the difference in quality
    between them so I just chose the most expensive one.

    Anyway, when I came to season my wok something did not appear right.
    The wok did not turn blueish black when heating the oil with a paper
    towels and wooden tongs. It just started go dark brown slowly but not
    uniformly eventually turning black in parts. When it came to using the
    wok for the first time I was very disappointed with the results. Food
    seemed to burn easily and stick to the bottom.

    I have cleaned the wok with a scouring pad and removed all the black
    patches. I believe I have in fact purchased a stainless steel wok and
    not a carbon steel one. When I look at photos of carbon steel woks
    they look more darkish grey than bright stainless steel. I have taken
    some photos of the wok I purchased. It isn't all shiny as it was when
    I purchased. There are some markings in Chinese - I would be interesed
    in what they say.

    http://img59.imageshack.us/img59/660...2008270at4.jpg
    http://img59.imageshack.us/img59/211...2008272ro3.jpg
    http://img59.imageshack.us/img59/211...2008272ro3.jpg
    http://img154.imageshack.us/img154/3...2008275af0.jpg
    http://img236.imageshack.us/img236/8...2008277pu8.jpg

    Can anyone please confirm that I have in fact purchased a stainless
    steel wok? I paid 22 for mine so its not the end of the world and I
    am more interested in learning from my mistakes.

    I am looking at purchasing a new one. One on Amazon which is 2.0mm
    carbon steel but it has a flat base:

    http://www.amazon.co.uk/34cm-Heavy-G.../dp/B000P5Q4BO

    There is a round bottomed made by Hancock

    http://www.hoohing.com/acatalog/Products__Wok_169.html
    http://www.londonwok.com/acatalog/LO...VESSELS_2.html

    Is there any difference between round and flat bottomed ones. Please
    help me chose - these are the only two that I can find suitable.

    Many thanks for your help!

  2. #2
    Bonky Guest

    Default Re: Have I bought a Stainless Steel Wok?

    sure looks stainless to me. Awfully shiny for carbon steel.

    Usually the cheapest hand hammered POS will be your best bet.

    Any of the carbon steel woks your links point to will be fine.

    Get a round bottomed one. Flat bottoms are worthless-- might as well just
    get a big sautee pan. You can't flip and toss the food right in a flat
    bottom wok, and the flat bottom means that the intense heat that's meant to
    be at the very nadir of the wok ain't so intense and is spread out all over.



  3. #3
    Distorted Vision Guest

    Default Re: Have I bought a Stainless Steel Wok?

    Hi,

    Many thanks for your reply. The wok I bought is definitely aluminium -
    I checked it with a magnet this morning. I think I'll get the Hancock
    London Wok. My only concern was that its only 1 mm gauge. Will this
    make any difference and lower than the norm? The flat bottomed one on
    Amazon is 2 mm..

    Many thanks for your help!

  4. #4
    Distorted Vision Guest

    Default Re: Have I bought a Stainless Steel Wok?

    Hi,

    Many thanks for your reply. The wok I bought is definitely aluminium
    -
    I checked it with a magnet this morning. It all makes sense now - the
    only thing printed on the minimal packaging was 'Superlight'. It also
    explains why it was twice of the price of the other woks the same
    size.

    I think I'll get the Hancock London Wok. My only concern was that its
    only 1 mm gauge. Will this make any difference and lower than the
    norm? The flat bottomed one on Amazon is 2 mm..

    Many thanks for your help!

  5. #5
    Kswck Guest

    Default Re: Have I bought a Stainless Steel Wok?

    Doesn't look like carbon steel. More like aluminum.
    Carbon steel woks have a coating on them-to protect them during
    shipping-that needs to be scrubbed off before using the wok. That that
    should be the LAST time the wok ever sees soap. Use a plastic scrungie-thpe
    thing to clean it-similar to the thing you would clean a Teflon pan. Get a
    hand hammered wok-you will see 'dents' on the surface of the pan.
    Since you have square burners, depending on the size of them, the ring you
    would need for a round bottom wok may make the wok unstable. So measure
    first and get the flat bottom if need be.
    Ignore the outside of the wok, it will get burned, marked up, etc. When
    seasoning a wok for the first time-it is tedious. Oil, heat, cool, repeat.
    Don't just do it a couple of times and assume it is okay to go. If you rush
    it, the first meal will stick badly and then you have to start all over
    again. If you miss any parts of the wok, it will rust.
    I forget the brand name I have. I do know that Joyce Chen makes a carbon
    steel wok, but I cannot tell you if it is any good.

    "Distorted Vision" <[email protected]> wrote in message
    news:[email protected]...
    Hi,

    I'm just starting to learn to cook chinese food so please forgive me
    if my questions seems ignorant.

    I just bought a new wok from my local Chinese supermarket. I knew I
    should buy a carbon steel wok but I assumed that they would all be
    there since they supply local Chinese restaurants etc. They all looked
    the same to me and I couldn't even identify the difference in quality
    between them so I just chose the most expensive one.

    Anyway, when I came to season my wok something did not appear right.
    The wok did not turn blueish black when heating the oil with a paper
    towels and wooden tongs. It just started go dark brown slowly but not
    uniformly eventually turning black in parts. When it came to using the
    wok for the first time I was very disappointed with the results. Food
    seemed to burn easily and stick to the bottom.

    I have cleaned the wok with a scouring pad and removed all the black
    patches. I believe I have in fact purchased a stainless steel wok and
    not a carbon steel one. When I look at photos of carbon steel woks
    they look more darkish grey than bright stainless steel. I have taken
    some photos of the wok I purchased. It isn't all shiny as it was when
    I purchased. There are some markings in Chinese - I would be interesed
    in what they say.

    http://img59.imageshack.us/img59/660...2008270at4.jpg
    http://img59.imageshack.us/img59/211...2008272ro3.jpg
    http://img59.imageshack.us/img59/211...2008272ro3.jpg
    http://img154.imageshack.us/img154/3...2008275af0.jpg
    http://img236.imageshack.us/img236/8...2008277pu8.jpg

    Can anyone please confirm that I have in fact purchased a stainless
    steel wok? I paid 22 for mine so its not the end of the world and I
    am more interested in learning from my mistakes.

    I am looking at purchasing a new one. One on Amazon which is 2.0mm
    carbon steel but it has a flat base:

    http://www.amazon.co.uk/34cm-Heavy-G.../dp/B000P5Q4BO

    There is a round bottomed made by Hancock

    http://www.hoohing.com/acatalog/Products__Wok_169.html
    http://www.londonwok.com/acatalog/LO...VESSELS_2.html

    Is there any difference between round and flat bottomed ones. Please
    help me chose - these are the only two that I can find suitable.

    Many thanks for your help!



  6. #6
    jt august Guest

    Default Re: Have I bought a Stainless Steel Wok?

    In article
    <[email protected]>,
    Distorted Vision <[email protected]> wrote:

    > Hi,
    >
    > Many thanks for your reply. The wok I bought is definitely aluminium -
    > I checked it with a magnet this morning. I think I'll get the Hancock
    > London Wok. My only concern was that its only 1 mm gauge. Will this
    > make any difference and lower than the norm? The flat bottomed one on
    > Amazon is 2 mm..
    >
    > Many thanks for your help!


    Don't be so sure about aluminium. All right, forget alumium. What you
    have is decided stainless, and specifically 300 series stainless. The
    iron structure of the metal is cystaline, and thus non-magnetic.
    Aluminium cannot get as shiny as the pans in your picures. And for the
    price you paid (22), you aluminium pan would be anodized, and likely
    black anodized, which would further dull the finish.

    Unlike a carbon steel wok, stainless steel is not seasoned, but for
    clean-up, is fully immersible. Since you did try to season it, the
    discolouration is not permanent, but does not harm the structure of the
    pan since there is no way on your stove to get the pan heated to a point
    of annealing (1040 degrees Celsius). If you do wish to restore the
    original chrome like appearance, you would need to buff it with a series
    of progressively finer grit polishes and a motorised buffing machine or
    buffing pad on a drill, a lot of work that really isn't worth the effort
    or cost (the compounds will add up to more than the 22 you paid for the
    pan).

    Now on the Hancock pan at only 1mm, my own wok is the same thickness,
    and I think the chinese restaurants in my area tend to use woks of the
    same thickness. I would think that thickness is going to be ideal for
    heat distribution. In a wok, unlike sautes and skillets, you want hot
    and cold spots, and quicker heat dissipation. A thicker metal is going
    to be slower to cool and will spread the heat more widely. Also, home
    stoves do not have the necessarily BTU's of commercial stoves, so they
    can take much longer to heat up that hot spot on the wok to the
    temperature you want.

    jt

  7. #7
    Distorted Vision Guest

    Default Re: Have I bought a Stainless Steel Wok?

    Thanks alot for the great insight. I'm going to go ahead and order the
    Hancock pan but I was wondering if the stainless steel would be of any
    use to me. I'm guessing that they must be better for some things
    otherwise they wouldn't make them.

  8. #8
    Gil Faver Guest

    Default Re: Have I bought a Stainless Steel Wok?


    Can anyone please confirm that I have in fact purchased a stainless
    steel wok? I paid 22 for mine so its not the end of the world and I
    am more interested in learning from my mistakes.

    unless you are tight on space, I would keep and use the stainless steel wok
    for steaming and/or soups. You don't need a real wok for those types of
    cooking.



  9. #9
    [email protected] Guest

    Default Re: Have I bought a Stainless Steel Wok?

    Distorted Vision wrote:
    > Hi,
    >
    > I'm just starting to learn to cook chinese food so please forgive me
    > if my questions seems ignorant.
    >
    > I just bought a new wok from my local Chinese supermarket. I knew I
    > should buy a carbon steel wok but I assumed that they would all be
    > there since they supply local Chinese restaurants etc. They all looked
    > the same to me and I couldn't even identify the difference in quality
    > between them so I just chose the most expensive one.
    >
    > Anyway, when I came to season my wok something did not appear right.
    > The wok did not turn blueish black when heating the oil with a paper
    > towels and wooden tongs. It just started go dark brown slowly but not
    > uniformly eventually turning black in parts. When it came to using the
    > wok for the first time I was very disappointed with the results. Food
    > seemed to burn easily and stick to the bottom.
    >
    > I have cleaned the wok with a scouring pad and removed all the black
    > patches. I believe I have in fact purchased a stainless steel wok and
    > not a carbon steel one. When I look at photos of carbon steel woks
    > they look more darkish grey than bright stainless steel. I have taken
    > some photos of the wok I purchased. It isn't all shiny as it was when
    > I purchased. There are some markings in Chinese - I would be interesed
    > in what they say.
    >
    > http://img59.imageshack.us/img59/660...2008270at4.jpg
    > http://img59.imageshack.us/img59/211...2008272ro3.jpg
    > http://img59.imageshack.us/img59/211...2008272ro3.jpg
    > http://img154.imageshack.us/img154/3...2008275af0.jpg
    > http://img236.imageshack.us/img236/8...2008277pu8.jpg
    >
    > Can anyone please confirm that I have in fact purchased a stainless
    > steel wok? I paid 22 for mine so its not the end of the world and I
    > am more interested in learning from my mistakes.
    >
    > I am looking at purchasing a new one. One on Amazon which is 2.0mm
    > carbon steel but it has a flat base:
    >
    > http://www.amazon.co.uk/34cm-Heavy-G.../dp/B000P5Q4BO
    >
    > There is a round bottomed made by Hancock
    >
    > http://www.hoohing.com/acatalog/Products__Wok_169.html
    > http://www.londonwok.com/acatalog/LO...VESSELS_2.html
    >
    > Is there any difference between round and flat bottomed ones. Please
    > help me chose - these are the only two that I can find suitable.
    >
    > Many thanks for your help!


    "The Breath of a Wok" by Grace Young, has a lot of detail on woks, as
    you might expect. It might be worth your while to read some of it in a
    library or bookshop.

    The recommendations here about round bottoms will work OK when you are
    using gas, as it appears you do at the moment. For electricity, however,
    you just have to use a flat bottom, electricity being such a sucky
    heating method.

    I have one stainless steel wok that works with electricity fairly well,
    except for food sticking far too easily to the surface.

    The one I prefer is a flat-bottomed cast iron one, which I picked up in
    a Great Wall chinese supermarket locally for about $16 (their last one
    in stock, too). Its quite big, and very stable, and the bottom does not
    distort, the way a carbon steel one I had did. Best of all, the food
    does not stick at all. Temperature changes are a bit tricky, since it
    takes a while for heat to penetrate all that iron, but I almost never
    use the stainless steel one any more.

    Cheers,

    Ian












  10. #10
    jt august Guest

    Default Re: Have I bought a Stainless Steel Wok?

    In article
    <[email protected]>,
    Distorted Vision <[email protected]> wrote:

    > I was wondering if the stainless steel would be of any
    > use to me. I'm guessing that they must be better for some things
    > otherwise they wouldn't make them.


    The stainless steel is more for the ego. Some people just have to have
    everything looking just so. These are the people who pay the premium
    for the brushed steel fron dishwasher and all stainless stove and
    fridge. They have the kitchen-aid stand mixer in stainless, the
    quisinart coffee maker and food processor the same.

    jt

  11. #11
    cybercat Guest

    Default Re: Have I bought a Stainless Steel Wok?


    "[email protected]" <[email protected]> wrote
    > I have one stainless steel wok that works with electricity fairly well,
    > except for food sticking far too easily to the surface.
    >
    > The one I prefer is a flat-bottomed cast iron one, which I picked up in a
    > Great Wall chinese supermarket locally for about $16 (their last one in
    > stock, too).



    I just bought a stainless steel wok for a friend, that apparently has a
    silicone coating. The reviews were pretty good. I bought it because he
    wanted something lightweight. Anyone ever use this kind? Mine is
    Calphalon, not the nonstick kind, that came out maybe 10 years
    ago, so I have no idea.



  12. #12
    Ken Blake Guest

    Default Re: Have I bought a Stainless Steel Wok?

    On Sat, 12 Jul 2008 02:56:34 -0700 (PDT), Distorted Vision
    <[email protected]> wrote:

    > Hi,
    >
    > Many thanks for your reply. The wok I bought is definitely aluminium -
    > I checked it with a magnet this morning.



    I don't know what you bought, but don't be so sure it's aluminum. Be
    aware that most stainless steels, like aluminum, are non-magnetic.



    > I think I'll get the Hancock
    > London Wok. My only concern was that its only 1 mm gauge. Will this
    > make any difference and lower than the norm? The flat bottomed one on
    > Amazon is 2 mm..
    >
    > Many thanks for your help!


    --
    Ken Blake
    Please Reply to the Newsgroup

  13. #13
    Distorted Vision Guest

    Default Re: Have I bought a Stainless Steel Wok?

    I bought a new 14" carbon steel wok yesterday. I seasoned it until the
    whole of the inside developed a black patina. However after I made my
    first dish I was concerned that some of the patina had come off in
    patches mostly around the base. The recipe involves bringing a sauce
    to the boil in the end. Is this the reason? I then reseasoned it
    before putting away. Should I just reseason it to restore the patina?
    I'm guessing I should use the stainless steel wok for things that
    require boiling.

  14. #14
    Distorted Vision Guest

    Default Re: Have I bought a Stainless Steel Wok?

    One more thing...when oiling a wok for storage should I oil the
    outside or just the inside?

  15. #15
    Giusi Guest

    Default Re: Have I bought a Stainless Steel Wok?

    "Distorted Vision" <[email protected]> ha scritto nel messaggio
    news:[email protected]...
    >I bought a new 14" carbon steel wok yesterday. I seasoned it until the
    > whole of the inside developed a black patina. However after I made my
    > first dish I was concerned that some of the patina had come off in
    > patches mostly around the base. The recipe involves bringing a sauce
    > to the boil in the end. Is this the reason? I then reseasoned it
    > before putting away. Should I just reseason it to restore the patina?
    > I'm guessing I should use the stainless steel wok for things that
    > require boiling.

    Just go on using it. Don't worry about a perfect finish all the time. The
    seasoning isn't like a perfect enamel finish, and although it may look a bit
    sketchy, unless you scour it off or soap it off it's working and improving
    all the time. Boiling and deep frying don't hurt it.
    Try cleaning with hot oil and salt after saucing. Rinse with hot water,
    drain, put on burner, when dried add oil then salt and use a paper towel to
    scrub any residue safely out. When cooled, use the towel to dust the oily
    salt into the sink. Hang up the wok until the next time. I've used mine
    continuously for 40 years without ever having to reseason.



  16. #16
    Giusi Guest

    Default Re: Have I bought a Stainless Steel Wok?

    INSIDE!

    --
    http://www.judithgreenwood.com
    "Distorted Vision" <[email protected]> ha scritto nel messaggio
    news:[email protected]...
    > One more thing...when oiling a wok for storage should I oil the
    > outside or just the inside?




  17. #17
    [email protected] Guest

    Default Re: Have I bought a Stainless Steel Wok?

    Distorted Vision wrote:
    > I bought a new 14" carbon steel wok yesterday. I seasoned it until the
    > whole of the inside developed a black patina. However after I made my
    > first dish I was concerned that some of the patina had come off in
    > patches mostly around the base. The recipe involves bringing a sauce
    > to the boil in the end. Is this the reason? I then reseasoned it
    > before putting away. Should I just reseason it to restore the patina?
    > I'm guessing I should use the stainless steel wok for things that
    > require boiling.


    Grace Young suggests frying some bacon fat and scallions in it after
    seasoning it, and avoiding both boiling and acidic foods or condiments
    the first few times you use it. Never use soap to wash it, of course,
    and if any lumps remain that won't wash off with water, try shaking some
    table salt on them, then scrub them with a paper towel. The salt should
    be enough of an abrasive to remove them. Oil the inside.

    Ian

  18. #18
    Kswck Guest

    Default Re: Have I bought a Stainless Steel Wok?


    "Distorted Vision" <[email protected]> wrote in message
    news:[email protected]...
    > One more thing...when oiling a wok for storage should I oil the
    > outside or just the inside?


    By all means oil the outside if you want a burned oil smoke in your kitchen
    permanently. Possibly an oil fire too.



  19. #19
    cybercat Guest

    Default Re: Have I bought a Stainless Steel Wok?


    "Kswck" <[email protected]> wrote in message
    news:487c79e1$0$5002$[email protected]..
    >
    > "Distorted Vision" <[email protected]> wrote in message
    > news:[email protected]...
    >> One more thing...when oiling a wok for storage should I oil the
    >> outside or just the inside?

    >
    > By all means oil the outside if you want a burned oil smoke in your
    > kitchen permanently. Possibly an oil fire too.
    >


    Well, snippy snip to you too! Get up on the wrong side of the bat cave this
    morning?



  20. #20
    Kswck Guest

    Default Re: Have I bought a Stainless Steel Wok?


    "cybercat" <[email protected]> wrote in message
    news:g5i48s$9e3$[email protected]..
    >
    > "Kswck" <[email protected]> wrote in message
    > news:487c79e1$0$5002$[email protected]..
    >>
    >> "Distorted Vision" <[email protected]> wrote in message
    >> news:[email protected]...
    >>> One more thing...when oiling a wok for storage should I oil the
    >>> outside or just the inside?

    >>
    >> By all means oil the outside if you want a burned oil smoke in your
    >> kitchen permanently. Possibly an oil fire too.
    >>

    >
    > Well, snippy snip to you too! Get up on the wrong side of the bat cave
    > this morning?
    >


    Ask a stupid question, get a stupid answer.



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32