A good deal on a wok?

[wryter2000]

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4440015236&ssPageName=MERC_VIC_ReBay_Pr4_PcY_BIN_IT

This guy keeps posting buy it now deals on woks, and people keep buying them up. I'm thinking I'm going to get one. With shipping, it's under $20.

[eleny]

1. Looks like you made up your mind!

Seems like a good deal to me. At the price you paid, you could have just bought the utensils at some stores. I got one like this many years ago and I like it a lot.

[wryter2000]

3. Thanks

The only thing it's missing is the fire ring. I've been wanting a wok, and this one looks good.

[Warpy]

2. I'd advise against it

because of the wooden pan handle and the plastic loop handle. You won't be able to put it into the oven to season it properly, and everything will stick like it was welded on.

The only woks to consider are the steel woks (or, as someone pointed out, some of the thin cast iron, old woks), the cheaper the better, with no wood, no plastic, no nothin' attached.

Trust me, I've been an enthusiastic Chinese cook for a few decades now, having learned from visiting scientists from the PRC. I've made most of the mistakes, including the beautiful stainless steel wok with the copper bottom. What you want is the plain steel wok with no embellishments that can catch fire.

If you want to hang it from the pot rack, this is your baby. If you want to cook with it, pass it up.

[wryter2000]

4. Ooops

Too late. I shouldn't be so fast with the buy it button.

[eleny]

5. Not to be contrary...

I never seasoned mine in the oven since it has the wooden handle, too. It's been fine since around 1980. It sort of got seasoned along the way I guess.

Check out your area for a restaurant supply place. Perhaps you have an asian neighborhhod nearby. That would be the place to check. A ring should be easy to find.

[wryter2000]

8. The ring

We have lots of Asian markets around here. When the wok comes I'll either go to one of them or a restaurant supply store.

[Stinky The Clown]

12. You may not need a ring ........

I use this humungo wok .....

http://img.photobucket.com.nyud.net:8090/albums/v510/MMPics/Kitchen/WokPic.jpg

... and my range has these burners .....



Notice that the burner grates are open at the center (the 'fingers' of the grate do not meet at the center). The wok actually fits right in there and is as stable as I ever felt a need to have it. To be sure, I wouldn't do boiling or deep frying in it, but for stir frying it works fine for me. Since many ranges have a similar condition - as may yours - try it before you go schlepping out for a ring.

[wryter2000]

17. Thanks

I'll try it without the ring. I have a gas stove, so my burners look something like that.

[yy4me]

22. Love your kitchen, especially all the copper pots.

Are those the old glass drip coffee makers on the shelf? I haven't seen one of those since I was a kid, many moons ago. They had some kind of a gizmo that dropped down from the center of the top into the bottom pot, didn't it? Its great to see what others have in their kitchens. Yours is great.

[Stinky The Clown]

23. Thank You! And yes ... those are old vacuum coffee makers.

We tend to be collectors. One of the things I collect is old coffee makers and espresso makers. Those two are examples of the two types made by Cory. The early model with the narrow mouth and throat and the newer type with a wide mouth and throat. They brew really great coffee ..... very crisp and pure flavor. I still prefer espresso, but for a plain old cuppa, you can't beat these.

Here are some pictures of our kitchen, pasted just about a year ago .....

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=6069

After that set was taken, we got rid of the church pew and got this kitchen set in its place.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=12083

[Wordie]

15. Yeah...I've had mine for 25 years, and season it on the stovetop.

That can work, too. And you're right about the rings. They're easy to find and generally inexpensive.

[anitar1]

16. We have a large restaurant supply store here. they

carry only used equipment. I've found some really good buys there. granted , some of the items are grungy , but one has to sift through stuff. Been awhile since I've been there, will check it out again tomorrow.

[wakemeupwhenitsover]

6. Mine has a plastic sorta handle on it too.

I've had it for maybe 25 years. Nothing sticks. Just season it on top of the stove. Or, the plastic handle could be heat resistant. There are some plastics good for up to 400 degrees. And, if you put it in the oven to season you'll only put it in a 200 or so degree oven. If it does turn out to be a bomb you're only out 20 bucks. And did you read the reviews? Where other people happy?

:thumbsup:

[wryter2000]

7. Thanks

I don't know if the other people who bought them were happy, but I do know that the auctions end really fast. Every time I'd go to check, I'd find the auction had ended. The guy seems to have a lot of them, though.

[NMDemDist2]

9. i got lucky last week and found a full 6 pc set wok with the metal "ears"

a lid, ring and the utensils your guy is showing in the wooden box at the thrift store for $8

but it was a lucky find since I have been searching for over 5 months for one at the thrifts.

the wood, i dunno, but I bet that platic on the "ear" handle will cut right off....

[eleny]

10. Lucky, my foot! It was your radar!!!

You have the most amazing radar for thrift finds of anyone I've ever known. If it's there, you'll sniff it out. Congrats, btw. That wok will last you 4ever.

[NMDemDist2]

13. ya know, I used to have that kinda radar for great bars in strange towns

back when I was a drunk :rofl:

glad it "transfered" to something useful! :bounce:

[wryter2000]

11. You did well

I never find good stuff at thrift stores. Except for maybe the old wooden office chair I'm sitting on now. But the dh spotted that.

I'm thinking the plastic will cut off, too.

[NMDemDist2]

14. you have to go to the rich side of town

they have all the good stuff......

[yellowdogintexas]

18. look, you don't need to bake the wok. Just use it for french fries

or frying egg rolls, or other stuff for a while.
Wipe it clean after each use, rub it with salt and paper towel the salt out and then rub it with a light coat of peanut oil. Hang it up. Repeat. This is how I seasoned mine.

You will use less oil because of the well shape, too.

This looks like a flat bottomed wok. You don't need a ring with a flat bottomed wok.
14 inches is a nice balanced size.

Never scour it, never let it soak in water. But if you do and it rusts, just rub it with salt, oil it, fry some more french fries and you will be back in business.

[wryter2000]

19. Thanks

That's pretty much how I seasoned my cast iron frying pan.

Egg rolls.....mmmmmm

[yellowdogintexas]

20. have fun with it: Mine is about 25 years old and shows no signs

of giving up! I have a round bottomed one so I use a ring on the electric burner but when I get the gas stove, the ring is going in the recycle bin. Or I might spray paint it with Chinese Red Rustoleum paint and use it as a crazy piece of garden art.

Have you done much stir frying?

I do my veggies first and take them out when they are just a tiny bit past crispy and set them aside with all the liquids. Then I do the meat, and construct the sauce in whatever format I am using, and add the veg back in at the very end. Since I started this method my veggies do not get nearly as overcooked.

I always use Basmati rice, too.

[wryter2000]

21. I've done some stir frying in a regular pan

I got to the point where it tasted pretty good, so I figured it's time to get serious. I have a few cookbooks that'll help. Plus, living in the SF Bay Area, I have access to lots of Asian markets.