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Wondering about Woks

Wondering about Woks
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  • Post #31 - March 11th, 2021, 9:06 am
    Post #31 - March 11th, 2021, 9:06 am Post #31 - March 11th, 2021, 9:06 am
    We still use a couple of 25 year plus old Woks N Things woks. They are very heavy and thicker gauge carbon than you usually see these days. I am convinced they will last forever.
    "I live on good soup, not on fine words." -Moliere
  • Post #32 - March 11th, 2021, 10:18 am
    Post #32 - March 11th, 2021, 10:18 am Post #32 - March 11th, 2021, 10:18 am
    bw77 wrote:Have you seen anything that shows what the temperature difference in the wok is as a result of doing this? No more gas is being burned as a result of this hack, so I think the energy being released is the same. The flame is more concentrated when it hits the wok, but then, as stated, diffuses around the wok. Just curious how much this changes things. I would guess a more concentrated heat in the center of the wok?


    Seems pointless to me as well. I always thought the idea was to concentrate the heat then stir everything through the hot spot. Heating the sides makes it more of a curved griddle/plancha. Not useless, but not optimal.
  • Post #33 - March 11th, 2021, 11:53 am
    Post #33 - March 11th, 2021, 11:53 am Post #33 - March 11th, 2021, 11:53 am
    Kenji Lopez-Alt did measure just that in 2014 and found the no diffuser set up was hotter. Whether it’s worth the trouble is for you to decide. Lately he’s advocated torch hei — just use a butane torch to char your ingredients.

    Serious Eats | Wok Mon Converts Your Home Burner into a Wok Range

    https://youtu.be/iac_idcz6XE @ 9:40
  • Post #34 - March 11th, 2021, 1:43 pm
    Post #34 - March 11th, 2021, 1:43 pm Post #34 - March 11th, 2021, 1:43 pm
    Over at youtube, Alex (aka French Guy Cooking) has a series of wok-related episodes that are all very entertaining and informative. Clearly, this topic is a serious rabbit hole. In any case, this video's my favorite of the lot . . .


    More. Power.

    =R=
    Same planet, different world
  • Post #35 - March 11th, 2021, 2:27 pm
    Post #35 - March 11th, 2021, 2:27 pm Post #35 - March 11th, 2021, 2:27 pm
    160,000 BTU Wok Burner:

    https://www.amazon.com/DuraSteel-Burner ... A3XCM?th=1
  • Post #36 - March 11th, 2021, 7:13 pm
    Post #36 - March 11th, 2021, 7:13 pm Post #36 - March 11th, 2021, 7:13 pm
    spinynorman99 wrote:160,000 BTU Wok Burner:

    https://www.amazon.com/DuraSteel-Burner ... A3XCM?th=1

    *sigh* Just no room in my kitchen. My Thermador cooktop had the option for a high-power wok burner, but it sacrificed four "regular" burners. I don't think I've ever had more than four of the six (plus the griddle) running at once, and that's rare, but it's hard to justify the drop down to two + wok.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #37 - March 11th, 2021, 7:53 pm
    Post #37 - March 11th, 2021, 7:53 pm Post #37 - March 11th, 2021, 7:53 pm
    spinynorman99 wrote:160,000 BTU Wok Burner:

    https://www.amazon.com/DuraSteel-Burner ... A3XCM?th=1

    I have talked to the people from the Chinese American Museum who have these high heat burners. They use these in their backyards.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #38 - March 12th, 2021, 8:35 am
    Post #38 - March 12th, 2021, 8:35 am Post #38 - March 12th, 2021, 8:35 am
    Here's a similar product with regulator and hose, ready to go for outdoor use:
    https://www.amazon.com/Portable-Pressure-Propane-Cooking-Camping/dp/B002PJJ0MI/ref=sr_1_18?dchild=1&keywords=wok+burner&qid=1615559474&sr=8-18
    If it's really 200K BTU, that's a lot of heat even to stand nearby.
  • Post #39 - March 12th, 2021, 12:34 pm
    Post #39 - March 12th, 2021, 12:34 pm Post #39 - March 12th, 2021, 12:34 pm
    tjr wrote:Here's a similar product with regulator and hose, ready to go for outdoor use:
    https://www.amazon.com/Portable-Pressure-Propane-Cooking-Camping/dp/B002PJJ0MI/ref=sr_1_18?dchild=1&keywords=wok+burner&qid=1615559474&sr=8-18
    If it's really 200K BTU, that's a lot of heat even to stand nearby.


    Just a question, what are you supposed to put that on or in to cook with?
  • Post #40 - March 13th, 2021, 12:11 am
    Post #40 - March 13th, 2021, 12:11 am Post #40 - March 13th, 2021, 12:11 am
    Yeah, I wondered about that too. Probably build a stand with metal legs, or make a small table from 8 concrete blocks. I don't think I'd try it on a wood picnic table.
  • Post #41 - March 13th, 2021, 12:47 am
    Post #41 - March 13th, 2021, 12:47 am Post #41 - March 13th, 2021, 12:47 am
    tjr wrote:Yeah, I wondered about that too. Probably build a stand with metal legs, or make a small table from 8 concrete blocks. I don't think I'd try it on a wood picnic table.

    If you watch the Alex video to which I linked above, you'll some good inspiration. He staked three wooden dowls into the ground (parents' backyard) to support his mounted rig. Of course, it was getting so hot below his rig while he cooked, he had to hose down the lawn underneath it. :lol:

    =R=
    Same planet, different world
  • Post #42 - March 13th, 2021, 9:32 am
    Post #42 - March 13th, 2021, 9:32 am Post #42 - March 13th, 2021, 9:32 am
    I've got a propane burner designed for a wok, on legs. I've only used it a couple times, once camping. It's really very similar to the turkey fryer rigs
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #43 - March 14th, 2021, 12:01 am
    Post #43 - March 14th, 2021, 12:01 am Post #43 - March 14th, 2021, 12:01 am
    ronnie_suburban wrote:you'll some good inspiration. He staked three wooden dowls into the ground (parents' backyard) to support his mounted rig. Of course, it was getting so hot below his rig while he cooked, he had to hose down the lawn underneath it.

    Well, you'll get some inspiration all right. Definitely should have a piece of metal, like a steel garbage can lid or water heater pan, under the fire. And use metal posts to hold it up. The charcoal forge idea was pretty good but might require some type of spark arrestor, like a stainless screen over the fire, to avoid burning holes in everything. There were sparks flying everywhere.

    I think his problem with wood was mostly that he used too small pieces. I've easily got my metal kamado grill up to 900-1000F using small logs, 3" or 4" diameter. That's a lot bigger than what Alex was using.

    A rocket stove would have been another solution. I'm a little surprised he didn't try that. Possibly could have achieved the desired temperature with small sticks that way.
  • Post #44 - March 16th, 2021, 6:44 pm
    Post #44 - March 16th, 2021, 6:44 pm Post #44 - March 16th, 2021, 6:44 pm
    Be careful what you wish for.....
  • Post #45 - August 12th, 2021, 12:09 pm
    Post #45 - August 12th, 2021, 12:09 pm Post #45 - August 12th, 2021, 12:09 pm
    Came here to look for discussions to either talk me into or out of the new Misen wok (https://misen.com/pages/wok-3-labs?utm_ ... %3D.sTBLfC), and totally fell in love with Alex! Thanks, Ronnie.

    And if any of you have a reaction to the Misen wok, I'd like to hear them.
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #46 - August 12th, 2021, 2:21 pm
    Post #46 - August 12th, 2021, 2:21 pm Post #46 - August 12th, 2021, 2:21 pm
    mamagotcha wrote:Came here to look for discussions to either talk me into or out of the new Misen wok (https://misen.com/pages/wok-3-labs?utm_ ... %3D.sTBLfC), and totally fell in love with Alex! Thanks, Ronnie.

    And if any of you have a reaction to the Misen wok, I'd like to hear them.

    My pleasure on the Alex front. He is a charmer but also does his homework and knows his stuff.

    I LOVE my Misen 6-qt stainless rondeau and carbon skillets, so I do generally think they make nice cookware. That said, the Misen wok looks okay. It's undersized but depending on what you're cooking, that may not necessarily be a bad thing. It also looks like it *might* be a tad overbuilt. That is to say that it may heat up and cool down more slowly than what one might want. But at 2mm thick and having not handled it in person, that's really hard to say. Given the kind of cooking I do in my wok, I like rapid heating and cooling.

    Also, for no rational reason, I'm not a huge fan of flat-bottom woks. I prefer round-bottom but in many home kitchens, flat is the right call.

    You may want to check out The Wok Shop. They have some great woks. Their Carbon Steel Pow Wok and their Hand-Hammered Carbon Steel Pow Wok (both with hollow metal handles) are both terrific. I think they're both available in flat or round bottom. In either case, I'd avoid the units with the wood handles. They can get impractically slippery, especially when they're full of food. Prices are reasonable but shipping can be a bit steep. Still, even with that factored in, they come in at around the same price at the Misen.

    =R=
    Same planet, different world

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