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Lots of great info here, thanks!! This confirmed how I was leaning. At this point, I'm thinking 14 inch, carbon steel, flat bottom, with wooden handles including a helper handle (Northern style). I'm going to check out HMart and Pacific Ocean Market and see what I can find locally.
Aim for the 16. I just looked at my smaller one and it's a 14. The 2 inches helps alot for soups and rice as posted in my OP. Have fun looking. Also check out Asian markets, I had bought mine on Amazon before realizing belatedly they had great ones there too.
It's not really a wok if it has a flat bottom, is it? Perhaps I'm old-fashioned.
I got mine several years ago via The Wok Shop (via amazon.com I think). It's 16" with two loop handles. I think it was about $20 or $30. My husband had to notch my wok ring also. I don't think my burner gets hot enough for my wokking to be as good as it could be, unfortunately.
It's not really a wok if it has a flat bottom, is it? Perhaps I'm old-fashioned.
I got mine several years ago via The Wok Shop (via amazon.com I think). It's 16" with two loop handles. I think it was about $20 or $30. My husband had to notch my wok ring also. I don't think my burner gets hot enough for my wokking to be as good as it could be, unfortunately.
I actually now remove the grate over my burner and place the wok ring around the burner so the flame is directly on my wok bottom. Much better results.
Aim for the 16. I just looked at my smaller one and it's a 14. The 2 inches helps alot for soups and rice as posted in my OP. Have fun looking. Also check out Asian markets, I had bought mine on Amazon before realizing belatedly they had great ones there too.
I'll look in the store, but I was thinking that 14 counted as larger, since they also come in a 12 inch. I'll be cooking for 1 or 2 and don't want to go too big if it feels like I might not use it due to the hassles of cleaning and storage. That's a big reason I want to shop in person rather than order online, as I think I need to really see in person to figure out what feels like the right size for me.
It's not really a wok if it has a flat bottom, is it? Perhaps I'm old-fashioned.
I got mine several years ago via The Wok Shop (via amazon.com I think). It's 16" with two loop handles. I think it was about $20 or $30. My husband had to notch my wok ring also. I don't think my burner gets hot enough for my wokking to be as good as it could be, unfortunately.
The Wok Shop sells flat bottom woks, for what that's worth.
I think that usability outweighs authenticity for me. I have large grates on my range (each one is half the size of the entire range top), so it would be awkward and inconvenient to try to remove those to use a round wok with a ring, as I'd have no where to put it while cooking.
You don't need, or really want, a flat-bottomed wok. You do want a wok light enough to flip. Carbon steel is, in my opinion, better than non-stick or stainless (stainless woks tend to be thinner and do not heat as evenly), and get the biggest one you can reasonably handle.
It's not really a wok if it has a flat bottom, is it? Perhaps I'm old-fashioned.
I got mine several years ago via The Wok Shop (via amazon.com I think). It's 16" with two loop handles. I think it was about $20 or $30. My husband had to notch my wok ring also. I don't think my burner gets hot enough for my wokking to be as good as it could be, unfortunately.
As I stated previously a flat bottom eliminates the need for the ring and the only way to cook on an electric stove. It's still a wok, why wouldn't it be? Or maybe you misunderstood. It's only the bottom part of the wok which is flat. I would say flat section is about 6" to 8" or less diameter. This also allows it to rest on a flat surface without tipping over.
I have a 16" carbon steel hand-hammered wok that is now black from proper seasoning over the years. When I purchased the wok it had a protective coating on it that had to be removed with steel wool.
I also have a 65,000 BTU wok burner so that I can create that authentic wok-hei flavor.
As much as I love Asian cooking I have never owned a wok, now I think I will start considering purchasing one. I do know I don't want a flat bottom one.
You don't need, or really want, a flat-bottomed wok. You do want a wok light enough to flip. Carbon steel is, in my opinion, better than non-stick or stainless (stainless woks tend to be thinner and do not heat as evenly), and get the biggest one you can reasonably handle.
Woks rock.
Well, I really do need/want a flat bottomed wok, as I don't want to have to deal with a round bottom and a ring as it would not fit correctly on my range. I am definitely getting carbon steel though!
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