Wednesday, June 16, 2010

Wok's Happening


MOTH & I have a combined love of Asian food. Our poor old wok is on its last legs, & we've been talking about replacing it. It was a cheap & cheerful job from the Market, but over the years it has produced some fantastic nosh. I would love to hear any recommendations along the wok line, what works for you, what doesn't....there are so many choices available my head's spinning! Oh & if you're reading this Son #3 in Melbourne, are you still ordering your famous ' Lemon Chicken thanks, but hold the Lemon' at your local Chinese takeaway!!

Image of the late Danny Kaye's amazing kitchen: Architectural Digest
Photobucket

9 comments:

  1. We picked up a Scanpan Wok in DJ's quite few Years back works really well still going strong.

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  2. Well Millie, I don't think you can go wrong with a steel or iron wok which you can season if you have a gas stove top.xx

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  3. Hi Millie,

    We are currently wok-less here at our house! We've just been using our large saute pan. But now I feel as if we've been missing out on extra deliciousness. Saute pans certainly don't hold as much either.

    xoTrina

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  4. Hi Millie
    We have two woks and they are both Le Creuset (extravagent I know but they were actually weddings presents so they have lasted 12 years).

    It is a bit counterintuitive to have a really heavy cast iron wok, because we think of them as light metal but I have to say they are amazing, they retain and distribute the heat really well.

    I would also expect Scanpan would be good I find their products to be very high quality.

    I think its worth the investment if you do any amount of Asian cooking. xoxo

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  5. I still can't beat the good old cheap steel wok from the Asian foodmarket - I guess they know what they are doing and their customers wouldn't keep buying them if they weren't any good! Once it's well seasoned over a gas flame (or use the gas BBQ) it cleans up well and it's light, non-stick (without those nasty chemicals they apply) and easy to handle. The whole point of a wok is to transfer heat quickly, therefore cast iron etc really defy that logic plus they are too heavy to toss the ingredients around. We've had a scanpan wok in the back of the cupboard for years - absolutely hate it but each to their own. I trained as a chef and all the chefs I know have a preference for steel woks.

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  6. That's Danny Kaye's kitchen? It's fabulous!! WT adores him.

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  7. I've never had a wok! I'm interested in hearing what you pick out!

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  8. I don't have a wok, but I do have a big non-stick skillet that works pretty well with stir-fry.
    Suzanne

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  9. I was given a fairly expensive wok as a wedding present years ago, but it never cleaned well and so it sat in the back of the cupboard. On the spur of the moment I bought an Ikea wok a few months ago (you know what it is like when you are on that shop!) and it has been heaps better. I have heard that the Chinatown ones are excellent if you know what you are doing!
    Clare x

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And none will hear the postman's knock
Without a quickening of the heart.
For who can bear to feel himself forgotten?
~W.H. Auden

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