I have a glass top electric stove so it's a flat surface and what I was wondering is if a round bottom Wok with a Wok ring would work ok or not. I also have a propane burner but I don't want to always go outside to cook.
I'm trying to only buy one Wok if possible instead of a flat and round Wok. I have been using a flat non stick Wok but I need to get a steel Wok instead.
Wow, I thought my thread was dead, I guess I didn't wait long enough, thanks for all the info everyone.
I agree, no non-stick, I will "stick" with carbon or cast iron. I bought a Kajun Kitchen Wok burner so hopefully the built in ring will work fine, if not I may need to modify it.
I like cooking Asian food, my wife is Japanese and is a great cook, but I also enjoy cooking too. I love the stir fry sauces I have tried at restaurants and the sauces my wife uses on some Japanese dishes that I think would work great in a stir fry. When I do something I like to try to do it authentically as much as realistically possible, IMO this is the best way to do it and the best way to make it taste good. For example when I started grilling and smoking eons ago I wanted to get a real smoker rather than use wood chips in a propane grill, the woods chips work ok and is fine if that's all you have available but it doesn’t compare to the real deal.
The only stove I have in the kitchen is an electric stove so it's not really set up for authentic stir fry. So I bought a propane burner that goes up to 58k BTU. I will use the burner with a round bottom Wok and I will also use the electric stove with a flat bottom Wok or a frying pan when it's cold or I don't feel like messing with the burner, I will most likely start out on the stove with a wok or pan until I get more used to it.
Novelty is a part of it too I guess, but I also understand the reasoning behind using carbon or cast iron and high heat from my own experience with cooking and agree that that is the best way to do it, not the only way but the best.
Another reason I would like to get a good Wok is for making fried rice, we love making fried rice but the pans we have are never big enough and pieces fall out when you stir it so using a wok will work better I think considering its shape
I have seasoned pots and cast iron grilling grates before so I should be able to season a wok fine. I like the Wok Shop website, I will most likely order one from them.
Thanks for the links, the guy in the video looks like he has been using a wok for a long time. That will definitely be great for cooking rice.
What I will probably end up doing it buying the $40 burner locally and then buying a larger carbon steel round bottom Wok and a 14" flat bottom Wok to use on my electric stove, I know that stinks but for when I am not able to cook outside or when I want to make fried rice I can use the one inside.
Is it possible to safely use one of the burners indoors with open windows? Although I would imagine the biggest safety issue is the heat more than carbon monoxide.
I am in the process of getting sauce recipes (feel free to throw one in on the thread if you want to help a newb) but my next step is to buy a wok and burner. I have a teflon wok but from what I have read that really isn't going to do the job like it should.
From what I can tell some of the main things are far as the equipment go is the wok is better if you use high carbon steel and season it well and you need to use very high heat for authentic stir fry.
I am probably going to get a hammered wok from the Wok shop but my main questions are about the size of the wok and the type of burner I should get.
For the size, if I get a 14" but mostly only cook for two people will that still work fine or is it important to use a smaller wok?
Will stainless steel work OK or should I just use steel for the best experience?
As far as the burner goes I found one in a local store, brand was Kajun Cooking (with a K) for $39, it was a wok kit and it comes with a 18" stainless steel wok although I will get a carbon steel wok if necessary, it was rated at 55,000 BTU's and looks just like the King Kooker wok burner.
Will 55k BTU's be good enough or does it need to get hotter? I have read some things that restaurant burners can go up to 200k BTU's or more. It doesn't have to be 100%, but I want to make sure it's hot enough to authentically stir fry and get the correct level of taste from the pan and the heat.
Are there any other brands of burners I should look at other than the king kookers, I don't want to spend a fortune but don't want to waste $40 either.