Be Excellent To Each Other

I have a wok. It is a Ken Hom wok. It is utterly, utterly awful. Despite banging on about being non-stick, it appears to be made of superglue. EVERYTHING welds itself to the bloody thing.

So I need a new, non-stick, non-shit wok.

Recommend me do!

You need a Raymond blanc wok. Fantastic.

Actually, you also need Raymond blanc saucepans overall.

OR just reseason the ken hom wok. Makes your house smell though.

I bought a nice Analon wok -- premium non-stick surface. But it's rather small at 24cm, so I can't really cook a full one-pan meal for two in it. I couldn't find a bigger one, though (or indeed any bigger premium wok at all), although my entire search algorithm was "look on Amazon".

I have that exact model. Agree it's not huge, there was a larger one though.

TRUFACT: I bought a £3 wok once in IKEA and it's been absolutely fine ever since.

We tried lots of different ones and they all ended up stickier than a sticky thing - one random time in Ikea we bought one thinking "we'll get at least a few meals out of it" but its still going strong

I want a wok but I don't want a non-stick wok.

Then get a Ken Hom one, though fuck knows why you'd want all your food to stick to it.

Nah, a proper non-non-stick wok, that won't stick because of cooking at the proper temperature, which is higher than non-stick can take without cancering up your insides.

I'm thinking one of the ten quid carbon-steel ones from the Chinese supermarket.

Le Crueset Cast Iron Wok
Heavy as hell, but awesome!

Not non-stick, you just need to make sure you condition it after every use (clean it, dry it thoroughly, then rub oil all over it before you put it away).

Also £120!

How do you season a wok?

Stop being Homophobic.

Oil it and heat the fuck out of it.

How long for?

Lacist.

Solly

* makes obvious "salt, pepper and rosemary to taste" joke *

Get Worrall-Thompson's wok. It's literally walking out of shops.

They're.... sentient?!

Yes.

And there's no need to add any ginger.

Sapient.

You missed out 'Repeatedly - until your house smells of Flis's knickers a chip shop'

What wok do you have, Craster?

I don't. I don't have enough storecupboard supplies (or anywhere convenient to get them) to make a decent effort at Chinese cooking.

wtf?

Mind. Blown.

I'm a methodical man. I concentrate on a few cuisines at a time. And Chinese has nowhere near enough cheese or bacon.

aromatic crispy duck. Just ... how can ... I can't even look at you right now!

I did that once. Wasn't bad, but it was 3 days of effort for duck that wasn't as good as the duck that the Chinese can get to me in 30 minutes.

I was scrolling through the videos of the best Chinese cooking channel on youtube, Khoan Vong, and came across a video about seasoning a wok. I remembered this thread from a long time ago and reading loads of articles at the time and all of them talked about oils, ovens, heating, etc and even bought some Flax Oil to use on some cast iron griddle pan because some website told me. In almost all cases I've ended up with a greasy mess.

This guy just puts a new wok under an industrial strength gas burner in an attempt to set it on fire. Seems to work fine for him!

(The best wok/pan I've got is a random wok bought as a present. I think it was from Morrisons or somewhere and I never attempted to season it. It's seasoned itself/has some magic coating)


edit: Also, as the last post from Craster was about crispy duck, check out how he makes it at home. Hope you guys have a meat hook?

Uhh, he hangs the duck out at room temperature overnight. After warming the exterior by basting with boiling water. Fuck that for a game of salmonella-riddled soldiers.

I thought that as well. But then butchers hang game and bird meat all the time in open air conditions. Isn't the point of cooking to kill the bacteria? Or does cooking always kill a fixed percentage of bacteria and the more you have on the bird the more lethal it will be, even when cooked?

Butchers don't hang at room temperature.

Diseased duck is A-ok in California.

http://www.jsonline.com/features/food/93984159.html

http://honest-food.net/2012/10/20/on-ha ... easants-2/

Claims 60oF is the cutoff, which is about 15C, which is roughly how cold my flat is when the heating isn't on. Maybe I should hang some pheasants in my flat?