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Old 07-10-2013, 17:36   #1
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Stainless Steel Wok?

The Commodore desires a SS wok with a flat bottom to do double duty as a frying pan. I have not seen one in SS that fits the bill. Any suggestions? Thanks!

John
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Old 07-10-2013, 18:08   #2
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Re: Stainless Steel Wok?

One of the things about a traditional thin steel wok is that they have rapid response to changes in the flame size, and Chinese cooking takes advantage of that property.

Stainless, while nice looking, has very poor thermal conductivity, and this renders it a poor choice for making a wok IMO. This fact may be why you are having a hard time finding one.

Cheers,

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Old 07-10-2013, 18:13   #3
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Re: Stainless Steel Wok?

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Originally Posted by Jim Cate View Post
One of the things about a traditional thin steel wok is that they have rapid response to changes in the flame size, and Chinese cooking takes advantage of that property.

Stainless, while nice looking, has very poor thermal conductivity, and this renders it a poor choice for making a wok IMO. This fact may be why you are having a hard time finding one.

Cheers,

Jim
I agree with Jim. You want the steel wok to blacken to get its non-stick properties.
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Old 07-10-2013, 19:01   #4
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Re: Stainless Steel Wok?

I agree with your comments on why real Chinese woks are carbon steel. We have one that is well-worn but too big for the boat AND I suspect it will rust away in the salt air - everything else does (except stainless).
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Old 07-10-2013, 19:05   #5
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Re: Stainless Steel Wok?

I have one that I got as a "gift" from my grocery chain. Looks pretty, but doesn't cook well.
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Old 07-10-2013, 19:05   #6
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Re: Stainless Steel Wok?

i have a nice biiiig one didnt fit on my 3 burner stove, does fit on my 2 burner stove--go figger--and veggies and rice here are cheap .. pan is only a little rusty.
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Old 27-10-2013, 16:02   #7
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Look up "The Wok Shop" in SF. I picked up my 10" wok there, used a friend's oven to properly season it (Crisco works wonderfully). As long as it stays properly seasoned and cleaned/dried - you won't get rust. Mine has been on the boat for about 6 weeks and was heavily used in a beach house with no rusting issues.
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Old 27-10-2013, 16:18   #8
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Re: Stainless Steel Wok?

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Originally Posted by Feral Cement View Post
The Commodore desires a SS wok with a flat bottom to do double duty as a frying pan. I have not seen one in SS that fits the bill. Any suggestions? Thanks!

John
Don't bother. I have a large stainless wok, everything sticks to it, doesn't cook well and is a PITA to clean. My steel wok gets a good workout and is great to cook with and clean. If you were in Sydney I would give you the ss one.
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Old 27-10-2013, 16:34   #9
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Re: Stainless Steel Wok?

Ditto on the carbon steel wok. I seasoned mine with peanut oil. After using it, just rinse in hot water, scrubbing with a 3M pad, dry and wipe with peanut oil on a wadded up paper towel. No sticking, no rust.
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Old 28-10-2013, 06:30   #10
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Re: Stainless Steel Wok?

re: sticking to stainless… you have to season stainless in similar fashion to mild steel. But since you're doing that seasoning anyway, might as well go mild.
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Old 28-10-2013, 06:55   #11
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Re: Stainless Steel Wok?

I have a cast iron wok. Its a little heavy, but once it warms up it cooks fast and is easy to clean. Can use on beach fire, just use some sand to clean up and rinse with water.
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Old 28-10-2013, 08:17   #12
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Re: Stainless Steel Wok?

i do not use stainless steel as it is not adequate fro uniform heating. it only spot heats. i will use steel, as it heats a bit better. cast iron rocks, so does heavy aluminum with GOOD nonstick coating . cheap ones are replaceable annually or every two years max.
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