r/wok
[homemade] Mexican Street Corn Salad
u/Bum_Civilian â 5 days ago
âČ 5 r/wok
Peanut oil is often brought up when discussing oils for a wok, but how do I determine what is a good peanut oil vs mediocre oil?
u/Shaneski101 â 4 days ago
Kimchi Soondubu Jjigae to heal from a cold
u/Bum_Civilian â 5 days ago
âČ 3 r/wok
Got ahold of this today for free. Is this residue normal?
Iâve never owned a wok before. I cleaned this out pretty thoroughly because I got it at the free pile at the dump, but this was still there after. Is this seasoning or something I need to remove? If itâs the latter, whatâs the best method?
u/alistofthingsIhate â 5 days ago
âČ 3 r/wok
Wok suggestions please
We have an induction stove in the new place that we moved in 3 months ago.
Initially I got a non stick carbon steel wok, but we didnât know how to use it and unfortunately it rusted. We went back to nonstick wok which is more familiar to us.
The in laws are also staying with us, so they use the wok to cook as well. They use high heat and lots of oil, so now the non stick wok is also not non stick anymore.
When we use non sticks ourselves, it lasts bit longer like 6-12 months but still not more than 1 year.
Seeing we switched 2 woks in short space of 3 months, I donât know what we should do next?
I did some research online but still donât really know what wok to get.
We mainly do Asian stir fry, stewing or simmering curry. I like to use less oil but moderate heat.
Should I get 2 different woks for us and in-laws different cooking styles?
u/whimsical_kittens â 5 days ago
âČ 14 r/wok
My upgraded setup
Got tired of burning my hands, so I finally started on a wok ring and added a handle.
Ring is made out of mild steel rod I got out of the metal supply scrap bin, bent into as close to a circle as I could get it by pushing on it real hard.
handle is made out of some Siberian elm stick that was laying around, burnt and waxed.
sometime during the week when the neighbors won't complain, I'll heat up the ends of the ring and some scrap and hammer it closed/add some legs.
u/dblackdrake â 5 days ago
âČ 2 r/wok
Any way to ID this wok?
Bought it on a whim from my local Asian grocery store, like $25 I think. I'm almost positive it said "carbon steel," but I don't have the label anymore and I swear there's no markings anywhere on the thing. I went through the process of seasoning it yesterday, but the more I look at other woks the less I feel like it's actually carbon steel đ Just wondering if anyone has any idea what it is, and how to correctly take care of it if the carbon steel seasoning process is actually wrong here. Thanks!
u/pearloster â 4 days ago
âČ 1 r/wok
What do I do about my wok's surface
A bunch of burned stuff is stuck to the surface. Wok is decently non stick but things like rice noodles stick. The burned layer might also be affecting heat transfer? I'm wondering if there is anything I can do or do I need to strip the current layer away and re-season it from scratch?
u/sand500 â 4 days ago