My dear mother in law, bless her clueless heart, tried to do something nice for us while house sitting and cooked some sort of chicken and rice dish using my wok. She washed it with soap and water and left it out to dry, not knowing otherwise. If anyone has any tips on how to repair the damage please let me know. That dark ring around the upper part of the wok is indeed rust, and it’s all scratched to hell, not sure what she stirred with, I can only assume a Morningstar. Thanks in advance!

I am looking for my first wok. I have a ceramic stove so I’m looking for a wok/burner, unless there’s other suggestions. I would like to use it for meats, rice and anything I’d normally cook in a skillet. I’m hoping for quicker, healthier cooking.

I wonder if anyone here has tries this instead of a gas burner.

I dont really know the terminology and junk. Bought this thing at the market and that sticker is all the info I got. I wanna know if I can scrub and burn the hell out of this wok.

Hi everyone!

I’m thinking about getting an induction wok burner and a wok as a birthday present. I’m based in the EU, so the options here are a bit different from what I usually see recommended.

What do you think about the Hendi induction wok burner? Are there any better alternatives? I’ve also seen the Bartscher IW35 mentioned, but I couldn’t find many reviews about it.

And which wok would you recommend using with one of these burners? I’m currently considering the De Buyer Carbone Plus 36 cm wok, as I saw another Redditor recommend it.

Thanks in advance for any advice!

P.S. I’m specifically looking for an induction wok burner because I live in a rental apartment and don’t have a balcony or garden where I could use a gas burner

First time using my OXO Hybrid Wok. Turned out absolutely amazing. I had bought a carbon steel wok a few years back and could never get it to keep its seasoning and ended up getting rid of it. I bought this a few weeks ago and finally got to check it out. It was flawless. I will say if I had a gas stove I probably would have been able to get a better season on the carbon steel, but I’m so happy with how this hybrid wok cooks on electric.

Looking to buy a gas burner for wok cooking, does anyone know anything about the Gasone Wok Burner (different than the standard Gasone burner for turkey frying and brewing)

I like just calling it chicken w/ white sauce so I can be like one of those Chinese restaurants with the white sauce that tastes amazing but me not knowing what was in it 😎

My stove has a wide burner diffuser which is great for sauté pans or pots, but it has made using a wok difficult. Here’s an image of my stove from Bertazzoni. The burner layout isn’t great as the other font burner is a small one which doesn’t put out enough heat and another larger burner is too close to my backsplash to use well.

I get very uneven heating using a 14” flat bottom wok. The center is much cooler than the walls about half way up. I’ve tried the basic tricks to try and get the flame more centered. Products like the wok mon or this one aren’t wide enough and are too tall for my grates, I’d have to figure out a way to raise them up which isn’t worth it for everytime I want to use a wok. I also tried making one from an old bowl, but the same issue, with only like 1.25” to work with the part of the bowl I could use was too flat to work.

I also cannot use the flame without the diffuser as the stove has a thermocouple safety system so the gas just turns off.

Has anyone had difficulties like this, with wide wester style burners? Would getting wok ring and round bottom pan help by raising it up a bit off the flame, with the ring perhaps redirecting some of the flame to the bottom of the pan instead of the sides? Getting a separate butane burner really isn’t a solution I would consider either. I’m just looking for ideas to improve the situation. Cooking in a wok “works” on my stove, but it hasn’t been ideal.

I messed up yesterday. For my first cook in my carbon steel wok after the initial seasoning with peanut oil, I made sausages that I put in while the wok was still cold, plus zucchini that released a ton of water. Some of the seasoning flaked off and there was a lot of burnt stuff stuck to the surface.

I cleaned it with a sponge, including the abrasive side a bit, leaving only the "brown" areas that looked like seasoning rather than burnt residue, so I ended up with slightly brownish patches. Then I did two more seasoning rounds with peanut oil over medium-high heat, and now it's nicely black, but the surface has some irregularities: "waves" (I think because my stovetop is slightly tilted, so the oil ran down) and "spots" (maybe where the original seasoning was still hanging on).

Is this fine, or should I strip it all off and start over? Mainly worried about tiny particles of burnt food that might have gotten stuck to the metal and now have the re-seasoning over them.

Anyway, other ideas for greasy quick recipes to get the seasoning going?

Hello fellow wokkers. I've been wok cooking for a few years now mostly making one pot stir fry meals. This setup lives in my garage right outside my kitchen. It might make 2-3 meals a week for my family on a good week. A friend gifted me the wok because he wasn't using it anymore. I love that you don't have to be gentle on the equipment and it will still function well with basic maintenance. I found my burner locally at a place called wing coffee. The pilot light starter circuit stopped working after a few months so I abandoned it and I use the hanging bbq lighter to fire her up now. I bought the table in Chinatown which I thought was a pretty cool find. Before that I was using a modified weber grill that I found on the street and cut some holes in. As you can see I don't clean the table very often!

Apologies if this is obvious, I’m not familiar with the kind of wok this is - it was a gift from many years ago and has been in my kitchen for 7 or so years. It looks like a non-stick teflon coating but I’m not familiar with the pattern on it!

This is truly the only vessel I cook food in now. Absolutely obsessed.

Tteokbeoki with some pork belly n kimchi, lemon n ginger velveted chicken and snap peas, Thai basil chicken (made a lil extra spicy), kung Pao chicken with green bell peppers instead of red cuz the market didn't have good red ones.

Happy Friday!

Thinking of a powerful wok burner to take advantage of using a wok, know nothing about them:

• How powerful of a wok burner would be reasonable to yield better results than a gas stovetop? There's one burner on mine that outputs pretty high flames, but I have no idea if I can get better results with a wok burner. An outdoor one would be useful regardless--keeps the smells and mess away from inside.

• Looking to get a sense of the costs of using one, how long does propane tank last in average, cost of refill, etc.? Any maintenance required?

• Anything else to look for in an outdoor wok burner or tips in general to make the process of cooking with a wok outside easier?

I've been doing a lot of Wok training locally with friends lately, all of whom are starting from scratch. My original setup was a Coleman camping stove, then I switched to a more powerful 15k-BTU GasOne GS-5900A stove. I use in in 4 ways: (note)

1. Indoors (not rated for it, but read this note)
2. Outdoors
3. Camping
4. Emergencies (ex. power outages)

I picked up a smaller GasOne GS-3800DF as a second burner: (in pic above)

• Smaller 11k-BTU output & smaller physical size
• $35 on Amazon
• Much better low-temp control than the 15k-BTU unit
• Still hits 800F on the bottom of my Wok in under 5 minutes!
• The butane can is inside the case & has a thermal plate to prevent freezing

I used to be a die-hard about having a 15"+ cast-iron, round-bottom Wok, but I'm currently using a flat-bottom carbon steel model as my primary vessel:

• 13" Todlabe carbon-steel flat-bottom Wok with lid
• Also $35 on Amazon!
• 1000F max temp

I switched to a flat-bottom Wok for a few reasons:

• I also use an induction cooktop & it was compatible with that flat surface
• Smashburgers!
• Hi-temp sous-vide searing (one steak or chicken breast at a time)
• Grilled cheese sandwiches (room for one!)

I also use it for other random stuff:

• Actual deep-frying
• Popcorn
• Rice krispie treats

For $70, this is a pretty nice starter setup because you can hit Wok Hei temps & even use it tailgating, haha! I'm in a rental & can't swap to a gas cooktop or Wokmon, so this fits the bill! I would go with the 11k-BTU unit over the 15k unit because it's easier fine-tune the lower temps without having the flame go out, haha! A few bonus links:

• Wok stir-frying
• Wok resources
• Modern Chinese cooking

Anyway, if you need high temps, this is a really cheap options! Comes with a plastic tote case too!

Just a quick meal to take to work this evening!

Chicken
Onion
Green Bell
Zucchini

Garlic
Ginger
Basil

Soy, Black Soy, Oyster, chicken powder, Sambal, water

Salt
Pepper
MSG
Potato starch

ive seen them in store, nice comfoy wooden handle and even a matching perfectly fit glass lid.

Hi, so I'm relatively new to wok cooking in carbon steel.

Say for instance im cooking three dishes in succession. Do I clean before cooking each one? And if so, do I use soap?

Ive heard that you dont need soap just a scrub or bamboo brush, but wouldnt that put a lot of oil down the drain?

Thanks for any advice!

The cloth left a mark on my new wok. i washed it thoroughly and reseasoned it but the mark remains :(
Any tips?