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 Post subject: Woks!
PostPosted: Thu Dec 27, 2012 11:53 am 
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Dying from Nooch Lung
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I finally got a wok for Christmas this year and I'm thrilled to get cooking with it. Just curious what some of the PPK's favorite dishes are the wok out with. I made yakisoba last night and I still have a ton of ingredients (cabbage, carrots, scallions, shrooms, noodles etc.) that I can work with.

Also, I seasoned my wok on the stove and only the bottom of the wok seemed to get that black color. Not all around. I saw someone online bake their wok to season it. Could I do that still or is it too late?

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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 12:53 pm 
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WELFARIST!
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I got a wok for my birthday and have only used it once or twice, but it is super rad! I had no idea you had to season them... Mine is one of those greenware nonstick pans, do I still need to do that?

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But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 1:21 pm 
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Dying from Nooch Lung
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I wouldn't imagine you'd need to season a Greenware wok. Carbon steel ones you do need to season, though. Then it becomes naturally nonstick.

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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 2:09 pm 
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WELFARIST!
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Location: WV
Good! Seasoning things makes me twitchy!

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But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua


Awesome. Vegan. Rad.


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 2:13 pm 
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Drunk Dialed Ian MacKaye
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you season to make it nonstick, so nonstick pans don't need seasoning. woks are fun, but i suck at making stir fries for some reason.. and nickvicious, you can totally season it in the oven. you just give it a good scrub with soap, and then re-season it. and then you should avoid ever washing it with soap unless you want to re-season it.


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 2:17 pm 
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Vegan Since Before There Were Vegetables
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Get yourself a good pair of tongs to make awesome stir-frys. You can also make really nicely cooked tofu/tempeh/seitan with just a shake of the wok. I make a lot of curries with my wok.


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 2:37 pm 
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Drunk Dialed Ian MacKaye
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nickvicious wrote:
I finally got a wok for Christmas this year and I'm thrilled to get cooking with it. Just curious what some of the PPK's favorite dishes are the wok out with. I made yakisoba last night and I still have a ton of ingredients (cabbage, carrots, scallions, shrooms, noodles etc.) that I can work with.

Also, I seasoned my wok on the stove and only the bottom of the wok seemed to get that black color. Not all around. I saw someone online bake their wok to season it. Could I do that still or is it too late?


Are you working on an electric stove? I seasoned mine on an electric, but I had to literally pic it up by the handle and put the sides of the wok directly onto the heat. That's also what you do with a gas stove. From what I understand, when seasoning you are trying to get the heat/flame to blacken all parts of the wok if possible.

Mine had a few patches that didn't get totally black, but I've used it about three times since then and it's starting to get a patina. It's not nonstick at this point, so I have to use a lot of splashes of water, but I love it.

If you have Vegan Eats World, I recommend the takeout noodles and the drunken noodles. Both awesome!


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 2:45 pm 
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Dying from Nooch Lung
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Yes, I'm working on a electric stove unfortunately. I did tilt it a bit over the heat in hopes that it would blacken, but I got nervous about oil dripping out and starting a fire or something. And man, I totally need to get Vegan Eats World! The cookbook I've been looking forward to most all year and I missed the release.

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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 2:58 pm 
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Drunk Dialed Ian MacKaye
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Oh, I didn't put oil in it when I first seasoned it. I heated it up first, then wiped some oil with a paper towel and some tongs, then heated it more. It wasn't enough oil to really drip out.

Grace Young is the stir-fry pro...check this video from her about seasoning your wok.

http://www.youtube.com/watch?v=aZjkTPWBOf8


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 3:10 pm 
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I've always been fond of using a large nonstick wok to make risotto. Not traditional wok food, but delicious!


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 4:31 pm 
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Not NOT A Furry
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A wok should be lightweight cast iron with two handles. Season just like you would any other cast iron cookware. I'm not even sure how you would use a non-stick wok. They shouldn't be used on high heat, but high heat is absolutely essential for wok hei.

You've got to have flame. If necessary, get a portable butane stove.

Woks are not just for stir frying. You can steam, pan fry, deep fry, boil, braise, or roast in a wok, too.


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 Post subject: Re: Woks!
PostPosted: Thu Dec 27, 2012 9:07 pm 
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Nailed to the V
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Sorry just can't help it.


Wok this way

Image
yeah, I know it isn't a work but it is the only photo of steven near anything to do with cooking


Seriously though....I have nothing else to contribute but I love my Wok very much and have a good 15 years of seasoning going on so it is slick like teflon now.


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 Post subject: Re: Woks!
PostPosted: Fri Dec 28, 2012 6:40 am 
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Seagull of the PPK
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Pyewacket wrote:
I'm not even sure how you would use a non-stick wok. They shouldn't be used on high heat, but high heat is absolutely essential for wok hei.

exactly.

mine was bare steel when i bought it. i didn't do any special seasoning, really, just wiped with oil and turned it up high for a while the first time. over time, it's become non-stick.

i cook lots of indian food in the wok too, besides the usual chinese, indonesian, thai, etc etc.

a suggestion is to get a huge lid for your wok- i actually have a round cookie sheet that fits mine- that way you can do more than just stir fry.
however, again, electric is bad news for woks!!

[i love my wok so much that when i bought a new stove last year i bought one with a special wok burner, which may be ubiquitous elsewhere but here is not so common]

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 Post subject: Re: Woks!
PostPosted: Fri Dec 28, 2012 9:38 am 
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Saggy Butt
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What everyone else said about seasoning (like you can just use it now to continue seasoning), but if I were you, I would still try and burn the sides a bit. Sometimes woks come with a protective oil coating that you should make sure and burn off. It might be difficult to do this with your electric stove, so I would put it in the oven. Also, if you're seasoning the old fashioned way, I think it's best to use a very light coat of oil. When I used too much oil in the past, my seasoning usually ended up flaking off later.

I use my wok every day and use it to cook almost all of my stove top dishes. I wash it with a cloth and water and then heat until dry on the stove. If the wok is very oily, like after frying something, I might use a bit of soap. I have a few spots where my spatula hits that aren't totally seasoned, but everything else is nice and black.


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 Post subject: Re: Woks!
PostPosted: Fri Dec 28, 2012 11:28 am 
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WELFARIST!
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Pyewacket wrote:
I'm not even sure how you would use a non-stick wok. They shouldn't be used on high heat, but high heat is absolutely essential for wok hei.


Yeah, I just did some research on this, in particular for my brand, and it says the same thing. Bummer! Well...I guess it's a decent sauté pan, then.

ETA: It was a gift and I never really asked for a wok in the first place, but I definitely would have done this research before buying if I had done it myself!

_________________
But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua


Awesome. Vegan. Rad.


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 Post subject: Re: Woks!
PostPosted: Fri Dec 28, 2012 11:32 am 
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Dying from Nooch Lung
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Location: Chandler, AZ
The no soap thing is going to be tough to get used to. Must resist the temptation to scrub it all the hell as I do with everything in my kitchen.

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Half the lies I tell are not true.
"luckily us vegans dont go into cardiac arrest...but we do go into food comas" - Adam Crisis


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 Post subject: Re: Woks!
PostPosted: Sat Dec 29, 2012 6:05 am 
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Seagull of the PPK
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[like my cast iron, i use soap and a dish sponge on my wok too. you don't want to scrub off the blackened seasoning, but you do want to scrub off the random black bean sauce. i don't think swabbing out with a paper towel is good enough, honestly. when you wash, leave it upside down to dry.]

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Buddha says 'Meh'.--matwinser
I'm just a drunk who likes fruit. -- Desdemona


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 Post subject: Re: Woks!
PostPosted: Sat Dec 29, 2012 7:02 am 
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Drunk Dialed Ian MacKaye
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I got one of those bamboo brushes at the Asian grocery store and it works really well for getting the cooked on bits out of the wok.


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