Comments on: Let’s Talk Woks http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/ Sat, 20 Mar 2010 10:14:42 +0000 http://wordpress.org/?v=1.5.2 Comment on Let’s Talk Woks by: Mary Little http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-137766 Fri, 05 Feb 2010 22:13:28 +0000 http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-137766 No need to "wait until you have money again" to buy a new wok. Just bought myself a new 12" hand-hammered steel wok from <a> for $14 Arrived in two days and works like a champ. You gotta love wok cooking Good luck everyone Mary</a> No need to “wait until you have money again” to buy a new wok. Just bought myself a new 12″ hand-hammered steel wok from for $14

Arrived in two days and works like a champ. You gotta love wok cooking

Good luck everyone

Mary

]]> Comment on Let’s Talk Woks by: Steph http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-56245 Sun, 27 Apr 2008 22:31:05 +0000 http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-56245 I have a question, and I hope you can answer it. I bought a pre-seasoned wok a month ago, and I did everything they said to do in the pamphlet. It works pretty well with meat and vegetable stir-frys, but with rice it sticks alot. And then after I clean it, I feel the bottom and it's not smooth- it always has little black burnt bits that are really hard to get off. What can I do to prevent this, and why do you think it is happening? And does it mean I0 need to reseason it? Thanks! I have a question, and I hope you can answer it. I bought a pre-seasoned wok a month ago, and I did everything they said to do in the pamphlet. It works pretty well with meat and vegetable stir-frys, but with rice it sticks alot. And then after I clean it, I feel the bottom and it’s not smooth- it always has little black burnt bits that are really hard to get off. What can I do to prevent this, and why do you think it is happening? And does it mean I0 need to reseason it? Thanks!

]]> Comment on Let’s Talk Woks by: Sandy F. http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-52138 Sat, 23 Feb 2008 18:36:42 +0000 http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-52138 I have been doing so much wok-work in an effort to find the perfect wok for myself. The Wok Shop is a great site. I gave my Joyce Chen (not impressed) wok to my son and have been using a teflon coated and not getting the results I want. Plus, I scratched the teflon and from then on everything stuck. Last week I purchased a carbon steel from Target and it had a nonstick coat that gummed up when I seasoned it per their instructions. Scrubbed with steel wool and have not tried to reseason. I am now looking at the unseasoned carbon steel or the cast iron/enamel at the wok shop. I only cook for 2, sometimes 4 people so the 14 inch seems the perfect size. I am just so confused and don't want to make another poor choice. I am cooking on an electric stove, YUK........... And advice would be appreciated. I went to the local Asian makets today and all they had were teflon coated! I was shocked. Thanks, Sandy I have been doing so much wok-work in an effort to find the perfect wok for myself. The Wok Shop is a great site. I gave my Joyce Chen (not impressed) wok to my son and have been using a teflon coated and not getting the results I want. Plus, I scratched the teflon and from then on everything stuck. Last week I purchased a carbon steel from Target and it had a nonstick coat that gummed up when I seasoned it per their instructions. Scrubbed with steel wool and have not tried to reseason. I am now looking at the unseasoned carbon steel or the cast iron/enamel at the wok shop. I only cook for 2, sometimes 4 people so the 14 inch seems the perfect size. I am just so confused and don’t want to make another poor choice. I am cooking on an electric stove, YUK……….. And advice would be appreciated. I went to the local Asian makets today and all they had were teflon coated! I was shocked.

Thanks,
Sandy

]]> Comment on Let’s Talk Woks by: Barbara http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-51699 Mon, 11 Feb 2008 22:30:52 +0000 http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-51699 Thank you for answering him, Kat--I must have missed his question all those months ago! Tane is the best! Thank you for answering him, Kat–I must have missed his question all those months ago!

Tane is the best!

]]> Comment on Let’s Talk Woks by: Kat http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-51652 Mon, 11 Feb 2008 01:37:09 +0000 http://www.tigersandstrawberries.com/2007/01/25/lets-talk-woks/#comment-51652 Peter--it really is easy. I know because I"m an idiot and I seasoned mine yesterday. :) I used the oven method as it seemed the easiest. Just make sure your wok is clean and dry, then rub a bit of peanut oil on the inside. Preheat your oven to 450 degrees and put the wok in for 20 minutes. Take it out, let it cool, scrub, then repeat. Do this three or four times. If your wok has wooden or plastic handles, wrap with wet paper towel and aluminum foil. Also, when you put it in the oven, put it in upside down--this was recommended to me by Tane Chen of the Wok Shop and it eliminated the problem of oil pooling in the bottom. I put a cookie sheet on the oven rack below to catch any drips. Peter–it really is easy. I know because I”m an idiot and I seasoned mine yesterday. :)

I used the oven method as it seemed the easiest. Just make sure your wok is clean and dry, then rub a bit of peanut oil on the inside. Preheat your oven to 450 degrees and put the wok in for 20 minutes. Take it out, let it cool, scrub, then repeat. Do this three or four times.

If your wok has wooden or plastic handles, wrap with wet paper towel and aluminum foil. Also, when you put it in the oven, put it in upside down–this was recommended to me by Tane Chen of the Wok Shop and it eliminated the problem of oil pooling in the bottom. I put a cookie sheet on the oven rack below to catch any drips.

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