Home
>
Foodlovers Food Talk
>
Topic
Foodlovers Foodtalk Forum
Electric Wok
Posted by lyndseysmith
Electric Wok February 23, 2008 08:10AM |
Registered: 18 years ago Posts: 6 |
Re: Electric Wok February 23, 2008 08:29AM |
Registered: 16 years ago Posts: 1,979 |
Re: Electric Wok February 23, 2008 07:04PM |
Registered: 18 years ago Posts: 42 |
Re: Electric Wok February 23, 2008 09:56PM |
Registered: 16 years ago Posts: 12 |
Re: Electric Wok February 23, 2008 10:33PM |
Registered: 17 years ago Posts: 2,155 |
Lyndseysmeith,
have you thought about getting a non electric old fashioned wok?
have had one of those cast iron(?) woks for 25 yrs that stands over the element on a metal ring and of course it s well "seasoned" now and does an excellent job for stirfrying. I rub lightly with oil after everytime I use it before storing away.
Excellent transfere of heat, decent size etc. Apparently they are still quite cheap at chines-ey type fod stores
Edited 1 time(s). Last edit at 02/23/2008 10:34PM by Maryloo.
have you thought about getting a non electric old fashioned wok?
have had one of those cast iron(?) woks for 25 yrs that stands over the element on a metal ring and of course it s well "seasoned" now and does an excellent job for stirfrying. I rub lightly with oil after everytime I use it before storing away.
Excellent transfere of heat, decent size etc. Apparently they are still quite cheap at chines-ey type fod stores
Edited 1 time(s). Last edit at 02/23/2008 10:34PM by Maryloo.
Re: Electric Wok February 24, 2008 01:44AM |
Registered: 18 years ago Posts: 1,144 |
Mine is a cheap one from an Asian supermarket many years ago - wooden handle - very well seasoned and oiled after each use - I find it's the heat source that makes a difference not the wok - camp stove suggestion by Genna sounds good advice to me
Four legs good, two legs bad. George Orwell
Four legs good, two legs bad. George Orwell
Re: Electric Wok February 24, 2008 10:02AM |
Registered: 18 years ago Posts: 6 |
Re: Electric Wok February 24, 2008 10:28AM |
Registered: 18 years ago Posts: 5,699 |
Hello Lyndsey,
Depends upon how passionate and strict you want to be about wok cooking and how many you are cooking for perhaps?
We have an electric wok and it's perfect for us - just the two of us now. I used to have one of the cheap thinish Chinese woks which had a sort of a flat bottom and it just sat on the ring type element. I was never happy with it at the time because it was difficult to get heat up the sides of the wok. Now I have a ceramic cooktop and I certainly wouldn't want to be using it on one of those elements - the heat cuts out too often!
(Even for jam making I don't use my ceramic cooktop - I use a single solid plug-in hot plate for jam or preserving as my preserving pot well overlaps the largest element on my ceramic cooktop (and it's not recommended to use an oversized saucepan) and I'm also dead scared of an over-boil of jam or sauces, the sugar of which can cause pitting in the ceramic cooktop if it's left to burn into the ceramic). Sorry I have diversed!
At least with the electric wok it heats so far up the sides. I have no regrets in purchasing ours several years ago. If you get one make sure you season it properly first off and when you go to use it give it time to heat up well. The authentic thin wok is probably the cheapest opton, but think about how you are going to heat it up and how convenient the alternative options might be for your particular kitchen circunstance and also the stability and safety of the heating option.
Regards,
Dawn.
Edited 1 time(s). Last edit at 02/24/2008 10:34AM by Dawn.
Depends upon how passionate and strict you want to be about wok cooking and how many you are cooking for perhaps?
We have an electric wok and it's perfect for us - just the two of us now. I used to have one of the cheap thinish Chinese woks which had a sort of a flat bottom and it just sat on the ring type element. I was never happy with it at the time because it was difficult to get heat up the sides of the wok. Now I have a ceramic cooktop and I certainly wouldn't want to be using it on one of those elements - the heat cuts out too often!
(Even for jam making I don't use my ceramic cooktop - I use a single solid plug-in hot plate for jam or preserving as my preserving pot well overlaps the largest element on my ceramic cooktop (and it's not recommended to use an oversized saucepan) and I'm also dead scared of an over-boil of jam or sauces, the sugar of which can cause pitting in the ceramic cooktop if it's left to burn into the ceramic). Sorry I have diversed!
At least with the electric wok it heats so far up the sides. I have no regrets in purchasing ours several years ago. If you get one make sure you season it properly first off and when you go to use it give it time to heat up well. The authentic thin wok is probably the cheapest opton, but think about how you are going to heat it up and how convenient the alternative options might be for your particular kitchen circunstance and also the stability and safety of the heating option.
Regards,
Dawn.
Edited 1 time(s). Last edit at 02/24/2008 10:34AM by Dawn.
Re: Electric Wok February 24, 2008 09:00PM |
Registered: 18 years ago Posts: 3,170 |
Re: Electric Wok February 25, 2008 01:12AM |
Registered: 18 years ago Posts: 694 |
Sorry, you can't reply to this topic. It has been closed.