Wok advice!

[HalifaxSeagull]

I know there's loads of pro and keen amateur chefs on here, so some advice if possible...

My old wok has finally departed this world. I'm a keen chef when I get the time, so don't mind paying a bit for a product that's good and will last!

Any recommendations? Thanks.

Ps new signing Kayal 14-1 to score last tomorrow? Worth a punt?

 

[Tricky Dicky]

I think they recommend stainless steel, not non-stick, but I'm no expert. Go to a chinese store.

 

[Bold Seagull]

I know there's loads of pro and keen amateur chefs on here, so some advice if possible...

My old wok has finally departed this world. I'm a keen chef when I get the time, so don't mind paying a bit for a product that's good and will last!

Any recommendations? Thanks.

Ps new signing Kayal 14-1 to score last tomorrow? Worth a punt?

As long as its carbon steel, and you season it properly, advice is that any should be fine really.

As with the advice below, never wash it with any soap or detergent, if you keep it well oiled, it will serve you very well.

http://www.thepauperedchef.com/2007/08/when-cheaper-is.html

 

[Triggaaar]

http://www.thepauperedchef.com/2007/08/when-cheaper-is.html

Excellent link. I had been told of this before, but I never really understood it.

 

[Prince Monolulu]

As the much missed Trigger might say: 'Look after your wok'.

 

[clungemeister]

le creust ...?? cast iron wok , had it for 25 years + still getting better.

 

[HalifaxSeagull]

Agreed, great link. There's a couple of Chinese shops nearby - I'll call in later and see what they have.