Try a Blue Diamond. Ceramic coating well made had mine for a while. 11" with glass lid. 49.95. I use grapeseed oil love it, don't need high heat. You don't want to wash in cold water after taking off burner, when there cool you can use any temperature.
I agree with basically everything in this video. For twenty years or more I used a carbon steel wok with decent results. I developed a trick or two to mimic wok hei, as I had (and still have) an electric stove. Now my wok of choice is an enormous Lodge cast iron behemoth. It is the stir-fryingest thing I have ever seen, and it will achieve actual wok hei on an electric stove without trickery. It is necessary to strategize your cooking a little differently because once it's hot, it's REALLY hot and will stay that way.
I started with a Calphalon non-stick. Nice cooking results but the chemical odor when cooking finally got to be too much. I went to carbon steel. Again cooking results fine but the flat bottom warped and became a spinner. Beat it out with a hammer but it always went back to a spinner. Not good. I'm using a flat botton Cuisinart now. It's a 14 inch diameter stainless steel and has a flat bottom which has an aluminum insert which helps distribute heat. Came with a see through dome lid which fits perfectly. Great for stir fry and it;s the only wok in my kitchen now.
While I enjoy the wok recommendations mentioned here,my top choice will remain a wok that diesnt require oil-based seasoning to cook foods. Frankly, the fat/grease/oil factor isn't worth it - especially with egg/omelet-based foods.
Try a Blue Diamond. Ceramic coating well made had mine for a while. 11" with glass lid. 49.95. I use grapeseed oil love it, don't need high heat. You don't want to wash in cold water after taking off burner, when there cool you can use any temperature.
I agree with basically everything in this video. For twenty years or more I used a carbon steel wok with decent results. I developed a trick or two to mimic wok hei, as I had (and still have) an electric stove. Now my wok of choice is an enormous Lodge cast iron behemoth. It is the stir-fryingest thing I have ever seen, and it will achieve actual wok hei on an electric stove without trickery. It is necessary to strategize your cooking a little differently because once it's hot, it's REALLY hot and will stay that way.
I ❤ Wok with Tak
I started with a Calphalon non-stick. Nice cooking results but the chemical odor when cooking finally got to be too much. I went to carbon steel. Again cooking results fine but the flat bottom warped and became a spinner. Beat it out with a hammer but it always went back to a spinner. Not good. I'm using a flat botton Cuisinart now. It's a 14 inch diameter stainless steel and has a flat bottom which has an aluminum insert which helps distribute heat. Came with a see through dome lid which fits perfectly. Great for stir fry and it;s the only wok in my kitchen now.
rok that wok tok
While I enjoy the wok recommendations mentioned here,my top choice will remain a wok that diesnt require oil-based seasoning to cook foods. Frankly, the fat/grease/oil factor isn't worth it - especially with egg/omelet-based foods.
Nonstick coating is also toxic if you heat it too high.
Hi, do you have a pad Thai recipe ?😀
Do check out the orange chicken recipe. And the cashew chicken with green beans, too. There are a lot of terrific things on Wok with Tak!
@@BrutishYetDelightful - I just bought a cast iron wok from Amazon and I’m seeing some good recipes from tak 😀
non stick pans should be illegal
Unless you are lazy and want to cook quickly but poorly. The best Asian/Chinese cooks do not use non-stick for a reason. Thank you!