I just got a new carbon steel wok. I'm beginning to season it, but how do I know when I've scrubbed the protective coating off? [more inside]
I'm at the point in life where I can start affording some small luxuries, and one of my longstanding dreams has been to have the ability to cook restaurant quality steak and stir-fries indoor in my home kitchen via a proper commercial grilltop. What do I need to get, and who should I talk to? Has anyone ever done this before? [more inside]
Getting a new stove, lots of wok cooking, what is the minimum BTU value you folks would recommend? [more inside]
It's been a long time since I've had a wok. (At some point, the old one became repurposed as a popcorn popper and, while it was very good at that task, it was no longer useful for its intended purpose.) Besides popcorn, what are your favorite things to cook in your wok? Specific recipes welcome, or general ideas, with sauce ideas being of particular value. I'm not huge on seafood, but anything else is okay. (We cook heavy on the veggies and tofu.) [more inside]
So we are all into stir fry cooking now and looking for a good quality WOK [more inside]
Kitchen Cleaning Gurus of MiFi: What's the best way to clean 1) oily gunk from between the handle and the netting of my all-metal spider, 2) a colander/strainer? Tips and tricks requested! [more inside]
I recently got a wok (I've never owned or cooked on one before). I seasoned per the instructions that came with the wok, but it seems to be looking worse for wear. What am I doing wrong? [more inside]
I have this cast iron Ikea Identisk wok. After I first cooked with it many months ago, it got these brown stains. I then set it aside, not knowing what to do. I hadn't seasoned it before. How can I clean/season/whatever it to make it good again, and how should I be using/cleaning it to prevent this from happening in the future? Or should I just go with non-stick for stir-fries from now on?
Please recommend some good exercises for my arms and my grip, mainly so I can cook better with a wok. Here's the main motion. I can do it with a little 10in wok, but I'm just too weak to get that explosive little flick at the end with my new 16in wok, even if I use both hands. It'd also be nice if I could hold it slightly above the burner for 5-10 minutes at a time and swirl it rapidly to stir the food. (In terms of necessary torque, we're talking about maybe 3lbs of pot and definitely no more than 3lbs of food, on a 14in stick.)
A mouse may probably took a shit in my well-seasoned wok. How thoroughly must I clean it? [more inside]
Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]
Wok stir-fry cooking: best resources for instuctional cooking videos? [more inside]
Tom Yum Fried Rice without a wok? (also, you got any rockin' recipes?) [more inside]
Seeking >20 minute recipes, but with a twist: I'm in China, and that means I have a wok, vegetable oil, garlic, black pepper, salt, sichuan peppers, no cheese, and limited options on Western meats. Also got a couple other pans, but nothing to specialized. Aside from the usual (fried rice), what are some interesting meals I can make with this in 20 minutes?
How high above the flame should I have my Wok/frying pan/etc? Is full blast always the hottest setting? [more inside]
How can I not mace my entire apartment with chilis? [more inside]
i'm looking to buy my first wok to start cooking and need help picking the right one. what's best? [more inside]
My husband and I moved back to the States almost year ago from Australia and have yet to find an electric wok that will get hot enough for our gastronomic needs. [more inside]
Help me to tame my cast iron wok. Since I bought this Le Creuset wok I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking? [more inside]
What are your favorite recipes for cooking in a wok? [more inside]
Have fun and hilarity at my expense! So I tried to pan fry a hamburger in a wok and my apartment is now full of smoke... [more inside]
I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
What's the healthiest type of cooking oil? I do a lot of faux-Indian / Thai / whatever cooking (think a big wok with lots of turmeric and pepper) and, being on a low cal diet, usually just use water or a drop of olive oil to stir things in. I would like to be able to use more oil, but don't know which, if any, could be considered healthy. Googled, but haven't found a comprehensive non-biased source yet.