Wok

[toby99]

Can anyone recommend which Wok to buy? I have seen twho types; stainless steel and non-stick, but don't know which to go for - thanks

[Buenchico]

Proper woks can be hard to find. They shouldn't have a flat bottom but a curved one. (Otherwise it's just a frying pan, or a saucepan, with a posh name). That's to ensure really good heat distribution, which is also enhanced by using a heavy wok made of either iron or steel of a substantial thickness. Non-stick woks rarely meet these requirements. Look for a heavy wok, with a curved base, made from either iron or steel. Then 'season' it, to make it non-stick:
http://www.bbc.co.uk/dna/h2g2/A791282

Chris

[jojojojoanne]

stainless steal.

[alan30]

As Buenchico says get a thick iron/steel one and season it well and clean as per the link. I have had mine for 10 years and just rinse it with hot water using a nylon brush and then dry it over a low flame. Food doesn't stick at all. Go to a chinese food supplier I got my last one in London near China town and I have just changed as the wooden handle has given up. New one from a shop in Milton Keynes cost less than �8. No need for anything fancy or expensive. By the way if you find a Chinese trade supplier that the restaurants use you can get all the kit and ingredients at really good prices. My wife has to drag me out of the really good ones as I could spend hours in there! Just moved to Kent and looking for a shop to replace the one in Milton Keynes - so far no luck.