Wok thread

Roper

Idiot Savant, still
Forum Supporter
What about induction? My wok has a flat bottom. Our stove is a glass top and I’m not sure it’ll work well. I may have gotten the cart ahead of the horse…
 

Shad

Life of the Party
It would probably depend on the model. We have one and it isn't even close to enough. You'll want to find something with probably at minimum like 50,000 BTU if you can.

My Bosch range has 20,000 BTU on the wok burner, which gets us by if we don't overload the wok. The outdoor burner is for the heavy lifting.
By comparison, the burners we used were 80K BTU. Light it up, and the wok would be smoking hot after a count to 3. Most dishes took about a minute to cook, start to finish. HOT!!!
 

Shad

Life of the Party
What about induction? My wok has a flat bottom. Our stove is a glass top and I’m not sure it’ll work well. I may have gotten the cart ahead of the horse…
You can use a cook top. It's hard to keep it hot enough, but realistically, any conventional stove falls short of complete adequacy for wok cooking. Doesn't mean we can't still come pretty close with some learning.
 

Roper

Idiot Savant, still
Forum Supporter
You can use a cook top. It's hard to keep it hot enough, but realistically, any conventional stove falls short of complete adequacy for wok cooking. Doesn't mean we can't still come pretty close with some learning.
I’m going to try our cook top first. If it’s not up to the task I’m looking at a Camp Chef 14” single burner for the garage. It’s rated at 30,000 BTU’s.
 

Zak

Legend
I’m going to try our cook top first. If it’s not up to the task I’m looking at a Camp Chef 14” single burner for the garage. It’s rated at 30,000 BTU’s.
You might consider the two-burner. It takes up more space, but for outdoor cooking a second burner can come in handy (and for car camping, being able to perc coffeee while frying eggs is golden).

 

Roper

Idiot Savant, still
Forum Supporter
I’m seasoning the wok, but it seems localized at this point. With use will it spread around more?IMG_8874.jpeg
 

Matt B

RAMONES
Forum Supporter
What about induction? My wok has a flat bottom. Our stove is a glass top and I’m not sure it’ll work well. I may have gotten the cart ahead of the horse…
I have the same set up. It works okay. It’s not pro grade but you can get the job done, especially if you don’t overload it with food.
 

Evan B

Bobber Downey Jr.
Staff member
Admin
What about induction? My wok has a flat bottom. Our stove is a glass top and I’m not sure it’ll work well. I may have gotten the cart ahead of the horse…
Just my take as I haven't tried it: But I can't see it working the same. The thing with woks is you want heat directly all the way up the sides, and you can really only get that with flame.

With an induction and a flat bottom, I'm sure it'd be a good cooking pan you can dial in, but when following wok recipes, keep in mind it'll behave quite differently than what is likely being used in the recipe.
 

Roper

Idiot Savant, still
Forum Supporter
Just my take as I haven't tried it: But I can't see it working the same. The thing with woks is you want heat directly all the way up the sides, and you can really only get that with flame.

With an induction and a flat bottom, I'm sure it'd be a good cooking pan you can dial in, but when following wok recipes, keep in mind it'll behave quite differently than what is likely being used in the recipe.
Evan, I’ve been watching Ken Hom videos and he uses a cook top and seems to do fine. But I can see where a larger diameter gas flame would heat more surface of the wok.
 

Chucker

Steelhead
Just my take as I haven't tried it: But I can't see it working the same. The thing with woks is you want heat directly all the way up the sides, and you can really only get that with flame.

With an induction and a flat bottom, I'm sure it'd be a good cooking pan you can dial in, but when following wok recipes, keep in mind it'll behave quite differently than what is likely being used in the recipe.

That is pretty much how it is with a flat bottom wok on induction. The bottom can actually get too hot, and the sides are not hot enough. It’s pretty much the only downside of having an induction stove.
 

Roper

Idiot Savant, still
Forum Supporter
So now I’ve read the manual and it says not to use it in a garage, dang it. I cleared a spot for it. I guess I’ll just be woking on nice days…
 

SilverFly

Life of the Party
Forum Supporter
YES! I was really bummed that an electric range was the only option with the new house (under construction). We had a gas range at the house we sold and man do I miss it - and a real wok. Something like this WILL be on the back deck, maybe more than one for canning.
 

O' Clarkii Stomias

Landlocked Atlantic Salmon
Forum Supporter
I’m seasoning the wok, but it seems localized at this point. With use will it spread around more?View attachment 112180
The last wok I bought, I seasoned it in the oven before I ever used it.
For occasional use, my gas range top works okay, but when I get serious, out comes the Camp Chef on the patio.
The new house will have a range top with a wok burner in the middle.srt484w_5610434_silo_t_rev_04.jpg
 

(BigDave)

Smolt
This thread kind of reignites my love of woks. It has been so long. I have three propane stoves that are the heart of my home brewing system that are perfect. The only rub being that it is set up in the garage. Fried rice in my future...
 

Chadk

Life of the Party
As others have said, gas/propane or even a fire pit outside is needed. Need to keep the heat high if you are picking up and shaking things up / stirring - you can't have it losing contact with the heat source.

Heat it up, add oil. Smoked sesame is one of my favorites. But I'm trying to stick to healthier oils: coconut, avocado, or ghee are what I use. Sometimes a mix, including sesame.

I really like my HexClad set. You treat it like cast iron, but it is a light weight as stainless steel. I stay away from anything with a 'non-stick' coating.

One thing I enjoy doing with mine is trying to do a full one pot meal approach. One of the family favorites is my version of a Panang Curry (kinda).

(I almost never measure when cooking, so measurements are best guesses)

Prep everything ahead of time so it is ready to go...
Start with heating up my wok (medium heat) and oil (smoked sesame) - about 2 tbl spoons
Around the edges of the wok, sprinkle in various spices I want to toast up a little: onion powder, garlic powder, turmeric, ginger, coriander, cardamon, cayenne powder, smoked paprika, pepper (any of these grated fresh can be subbed) (experiment with quantities, but typically 1/2 to 1 teaspoon)
Grated lemon grass if available (not a deal breaker, but a nice touch)
In the center, add a heaping tablespoon of red curry paste (green can be subbed, but we like the red better) https://www.mccormick.com/thai-kitchen/products/sauces-and-pastes/red-curry-paste - you can also skip this or make your own (practically there with this recipe anyway), I just like this as a recipe booster
Let the curry paste sizzle in the oil, (keep an eye on the spices toasting on the edges - don't let them burn)
Sprinkle on a teaspon of flower and stir until oil is absorbed and starts to brown and mix with spices (thickener - if you like it runny, skip, if you want it thicker, add more)
Now add 2 cans of coconut cream and whisk and turn up heat to high
Squeeze in a lime or add lime jice (about a tablespoon)
Add a cup of chicken broth
Add a tablespoon of peanut butter or thai peanut sauce
Add a bit of brown sugar (half teaspoon or so)
Add in some fresh diced sweet basil and a little fresh diced cilantro (optional if you don't like cilantro)
Add in a teaspoon of thai fish sauce (don't smell it....)
Add in a few chopped up chicken breasts (used to sear these in the wok as the first step and remove for the next - adding back in to simmer for the last 5 mins - but have found we like it this way better and it is much easier)
Cook and stir over med-high heat until a gentle boil. Let simmer for about 10 minutes frequently stirring.

Serve over a bed of jasmine rice with a side of some sort of flat bread (we like dipping indian naan bread in it).
 
Top