Comments on: Wok vs. Stir Fry Pan – Which is the Right Tool for You?

By: Maggie Zhu

Maggie Zhu — Tue, 07 Feb 2023 15:41:08 +0000

In reply to LK Tan. I haven't used this wok before but it seems legit. It is similar to the cast iron wok my mom uses in China and I LOVED her wok. The price is properly higher in the US, but in China some very regular stainless pans cost like $200 because it's imported. If you care the wok properly it will last a life long time so definitely worth the investment :)

By: LK Tan

LK Tan — Sun, 05 Feb 2023 16:17:02 +0000

I actually have a couple DeBuyer carbon steel pans — love them! But for my wok, I splurged and got an even more expensive one than the DeBuyer you suggested: 臻三环 Zhen San Huan Hand Hammered Iron Wok. Any experience with or thoughts on this brand? Or did I just fall victim to their marketing LOL

By: Gary Stuart Wicks

Gary Stuart Wicks — Thu, 28 Apr 2022 20:09:50 +0000

Thank you, I purchased the Lodge 14″ Wok this morning on your recommendation for my home gas stove of 18500BTU and it arrives tomorrow, thankfully we can also purchase this in the UK.

By: Elizabeth

Elizabeth — Sat, 12 Feb 2022 09:02:54 +0000

I cook on an oil fired Aga. Do you have any recommendations for cooking utensils please?

By: Paul Melde

Paul Melde — Fri, 01 Oct 2021 13:46:06 +0000

In reply to Maggie Zhu.

Hi Maggie – I have owned a WokMan for several years, and find that it works great to really improve the performance of gas stoves. I use it on an Iwatani F35 portable with a carbon steel wok from The Wok Shop, and get great results! I find it much preferable to my Lodge Cast Iron wok on a Vollerath Induction range burner – which can get so hot it trips the safety protection.

By: annie

annie — Fri, 23 Jul 2021 07:41:52 +0000

your information is really helpful thankyou

By: Volkan

Volkan — Sat, 24 Apr 2021 06:52:51 +0000

“When you’re using a wok on a wrong stove, not only you won’t get wok hei, you cannot even cook food properly. Instead of quickly sear the ingredients, the food will be steamed and become soggy. ” i am so glad you mention this. Yesterday i made my first chicken menu learned from second day. After i turned the meat to fry it on its other side, the hot steam made the meat become soggy. I used deep fry. I understand now that i must excercise this technic of getting the crispyness . Any extra tip to get the meat more crispy ?

By: Maggie Zhu

Maggie Zhu — Fri, 02 Apr 2021 19:49:38 +0000

In reply to Robin LeFey.

It’s my first time hearing about it! Thanks for sharing the link.
I’m afraid I cannot comment on this product because I’ve never tried it before.
I wouldn’t try it with my old gas stove, the cheapest type comes with the apartment, because it can barely boil water. So I don’t think the added 30% output will improve the stove by a lot.
But I think it might be worth looking into if your gas range has a decent output and you want to get your pan a bit hotter.

By: Robin LeFey

Robin LeFey — Wed, 31 Mar 2021 20:06:48 +0000

Hi Maggie! Have you heard of WokMon? https://www.seriouseats.com/2014/05/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution.html If so, what do you think of it?

By: Maggie Zhu

Maggie Zhu — Thu, 18 Mar 2021 16:14:39 +0000

In reply to Jack Bernstein. It's good to know that an induction stove top works for you! I've used varies stoves in the past but I've yet tried induction. I've read great things about them and I do love the fact that it heats up faster and you can control the heat better.