Recommend me a decent pretty large wok!

[E65Ross]

I am after a fairly large non-stick wok. My old Tefal one started losing its non-stick and so I'm after another. I can't remember but I think it was 28cm, and I'd like one at least that size.

Budget - Whilst I don't want to spend £100 on a wok, I don't want an £8 one which is going to be rubbish so happy to spend if it's worthwhile.

Will be used to cook a lot of things including stir fries, when I'm cooking several meals which may be lots of pasta and veg (obviously cook the pasta in a pan first, but use the wok to mix the pasta with the veg and sauce etc), risottos and so on.

Is something like this

https://www.procook.co.uk/product/procook-elite-fo...

worth the money over this....

https://www.procook.co.uk/product/procook-ceramic-...

Many thanks

Ross

Edited by E65Ross on Sunday 14th July 13:39

[adsk]

I bought this a couple of weeks ago.

https://www.amazon.co.uk/KitchenCraft-Flavours-Unc...

Season according to instructions. When using heat it up until smoking hot. It will beat a non-stick wok any day of the week, as will any carbon steel wok.

[thebraketester]

We got this one and it’s great.

London Wok GJ493 Flat Bottom Wok, 12" https://www.amazon.co.uk/dp/B00429RXU0/ref=cm_sw_r...

[NorEd]

Sorry for bumping, but I'm looking for a large wok right now. I've already checked the mentioned ones. Also, found several variants on Amazon. But still, any updates are appreciated. I'd like to buy a wok that will last long.

[E90_M3Ross]

NorEd said:

Sorry for bumping, but I'm looking for a large wok right now. I've already checked the mentioned ones. Also, found several variants on Amazon. But still, any updates are appreciated. I'd like to buy a wok that will last long.

I have this

https://www.procook.co.uk/product/procook-elite-fo...

Works well and would recommend.

[the-norseman]

I went to a chinese catering shop and bought one from there, its huge, requires oiling/priming every use.

[Bannock]

The Daddy:

https://circulon.uk.com/products/infinite-36cm-cov...

[E90_M3Ross]

Bannock said:

The Daddy:

https://circulon.uk.com/products/infinite-36cm-cov...

I have a friend who works for someone who sells high end cookware. I got a load of Circulon pots and pans. 50% off. They are really, really good!

[wyson]

the-norseman said:

I went to a chinese catering shop and bought one from there, its huge, requires oiling/priming every use.

Yeah, these carbon steel ones are the best, if seasoned properly. You need a gas stove, preferably with a wok burner and a beefy extractor hood. Was watching a program about why Chinese chef’s won’t use anything else. Their wok burners are like jet engines though, the surface surrounding the burner has to be water cooled because gets so hot.

The grease thrown up by proper stir frying is also something else!

Edited by wyson on Tuesday 18th July 20:32

[Lynchie999]

the-norseman said:

I went to a chinese catering shop and bought one from there, its huge, requires oiling/priming every use.

Do this....

Don't buy a non stick coated one..

[beedj]

Might not be big enough for you as I think 28cm is biggest wok, but Ninja quality is superb. Reassuringly heavy and seem indestructible in terms of non-stick - we have pans and wok at home and in our holiday let and serviced accom's

https://ninjakitchen.co.uk/product/ninja-zerostick...

Reviews on Amazon etc are excellent

[remedy]

I bought this some time ago and it's fantastic.

https://www.amazon.co.uk/dp/B00PUZT9MU?ref=ppx_pop...

Round bottom so you need a wok burner grate. The seasoning process was really enjoyable.
It's got a lovely hammered finish and is hefty.
Just a simple wipe down to clean then oil before it goes away.

[rallye101]

wyson said:

Yeah, these carbon steel ones are the best, if seasoned properly. You need a gas stove, preferably with a wok burner and a beefy extractor hood. Was watching a program about why Chinese chef’s won’t use anything else. Their wok burners are like jet engines though, the surface surrounding the burner has to be water cooled because gets so hot.

The grease thrown up by proper stir frying is also something else!

Edited by wyson on Tuesday 18th July 20:32

I'd kill for a wok burner, it's like having an jet afterburner in the kitchen..

[Mobile Chicane]

wyson said:

the-norseman said:

I went to a chinese catering shop and bought one from there, its huge, requires oiling/priming every use.

Yeah, these carbon steel ones are the best, if seasoned properly. You need a gas stove, preferably with a wok burner and a beefy extractor hood. Was watching a program about why Chinese chef’s won’t use anything else. Their wok burners are like jet engines though, the surface surrounding the burner has to be water cooled because gets so hot.

The grease thrown up by proper stir frying is also something else!

Exactly. If the vapours aren't catching fire, it isn't hot enough.

[LunarOne]

Lynchie999 said:

the-norseman said:

I went to a chinese catering shop and bought one from there, its huge, requires oiling/priming every use.

Do this....

Don't buy a non stick coated one..

^^^^^^^^^^^^^^^^^^^^^^^^ THIS

Part 1 What wok to get


Part 2 How to care for your wok

[wyson]

Mobile Chicane said:

Exactly. If the vapours aren't catching fire, it isn't hot enough.

You can taste it in the food, like an underlying smoky meatiness. I think they call it wok hei. There is definitely an extra dimension of flavour compared to normal frying. Not sure you can achieve this at home, without those massive jet burners. I’ve tried using a carbon wok on a normal gas hob, you get some charring / charred flavours but its not the same.

Those temperatures would literally vaporise a non stick coating. I have a Ninja Foodi wok also, but its used more like a high capacity frying pan. I’d be scared to heat it up until the oil started smoking, because it would destroy the coating.

Edited by wyson on Tuesday 18th July 21:09

[LunarOne]

Another video from my French namesake Alex, who is really anal about his equipment and process:

[Tickle]

the-norseman said:

I went to a chinese catering shop and bought one from there, its huge, requires oiling/priming every use.

Carbon steel fan here. Wok and Karahi both in carbon, easy to use and once seasoned easy to keep going with a little care.

They are cheap, Netherton Foundry do some nice pans too in iron.