Can't decide between flat bottom and round bottom. I do have gas but i'd need a wok ring and i might move at some point but round bottom is supposed to be slightly better for heat distribution, not sure if it's worth the differenceI'm eyeing yosukata and craft wok but the latter is $30 cheaper
Don't use a wok inside at home unless you're a masochist they make a huge mess and smoke and shit. Do that outside on a bbq or a single propane burner and yes get the round bottom with the ring.
>>21917794>they make a huge mess and smoke like any carbon pan
For indoor home usage any will suffice as long as it carbon steel (common). Whether it's teflon'd/pre-seasoned doesn't matter. But you will need a lid to get enough heat and stir fry in smaller batches to get a decent stir fry. Also, smoke is mandatory. If there's no smoke you're doing it wrong.
>>21917807>But you will need a lid to get enough heatare you retarded
>>21917790Go to wokanda to purchase your wok.
Just get both from a thrift store
>>21917790I regularly cook stir fry(s) and fried rice. Get an outdoor burner ($80-$140) and a one piece wok from Winco ($14-$25 depending on the vendor). I have never looked back, it's awesome. I bought my father in law a craft wok wok and it's heavy and not really any better than my cheap Winco one. I will however suggest you get a really long spatula
>>21918760I was a cook at panda express for years. I live in an apartment but if I ever get a house this is the exact setup I want.Is it a pain to set up? How often do you wok?
>>21917790Flat-bottomed is probably better because you can use it without any fucking around, and as long as you're tossing and stirring, it doesn't matter much. Make sure that your wok of choice lists the thickness of the walls in the product specifications. 1.5mm thick is your minimum. Any thinner and scorching is a huge issue.Check the weight. The pan should be heavy. My wok is too beat to hell and blackened to tell you what specific brand it is, but it looks basically equivalent to this one I found on Amazon. >>21917807You don't need that high of heat to get the proper flavor. You don't need the thing smoking like a chimney to get that slightly charred oil/soy sauce taste.
>>21918760i'm in uniweight is not an issue i have a clad 12 inch stainless steel and i can toss in it so its fine, worst case i just use two hands >>21917886not in the us>>21918877scorching as in you literally burn through the material?
i failed to season carbon pan for like 5 times one it was fine, really smooth under my finger, but during first use it lost layer in a few spotsnext seasoning was again "too much oil"i dont know, i dont understand
>>21917790It depends on the kind of stove you have. Flat bottom for flat surface, rounded if it's the kind with supports.
>>21919135i could get a wok ring
>>21918760that wok is way overcrowded you are steaming the rice, not frying it
one point of favor for the roundbottom + wok ring combo would be the fact that the most practical restaurant workhouse wok is a generic winco roundbottom. cheap, welded handle that will never weaken or scorch, can put it in the oven for seasoning. wood handled non welded woks tend to have issues with the connecting rivets weakening, especially the joyce chen style two vertical rivet design you see a lot.
>>21919615woks are not like pans if it overcrowded which i wont judge it's definitely not that horribly
monitoring this thread
Get a cheap flat bottomed one. Carbon steel woks are not expensive at restaurant supplies and asian grocers. You should be going to an asian grocer anyway if you're getting into that. If you get so into wok cooking that you want a round bottomed wok, just buy one.
My mom kept hounding me to get off the computer and go take a wok outside. It’s been sitting next to the garage for almost five days now and I’ve seen little to no improvement in my life.
