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I wanna Wok!

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    I wanna Wok!

    I think it's long past due for me to buy a wok. Do I get the one ATK recommends of the one Serious Eats recommends? 14" or 16"?

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    #2
    Really? You have to ask? Here in the Pit? =======>>>>>> GET BOTH!!!

    (you're welcome 😎)

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Full disclosure: I have 2 16" and 2 mini cast iron woks already.

    #3
    A 16" wok is huge. You probably don’t need one that big.

    Comment


      #4
      I bought a Joyce Chen 22-0040, Pro Chef Flat Bottom Wok with Excalibur Non-stick coating, 14-Inch from Amazon awhile ago.

      I like it. It's got good capacity, balance and fits on my stove. Although it's not a recommended by Serious Eats, it is in their video on how to season and care for one. ATK didn't like the handle. I got no complaints. As Kenji says, it's THE BEST pan for deep frying.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        I'll be cooking over a dedicated wok burner so nonstick isn't something I'm going to want.

      • coupster
        coupster commented
        Editing a comment
        I screwed up. This is the one I bought.
        Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch
        Sorry.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Glad to hear you got the one without the non-stick coating, coupster .

        Kathryn

      #5
      I've got both a 12" and a 14" flat bottom plus an old Lodge cast iron wok. All suit my needs just fine, the 14" is a little more awkward due to its size and the Lodge is heavy. If I need to cook for a crowd I have a 30" plow disk wok.

      Comment


      • Oak Smoke
        Oak Smoke commented
        Editing a comment
        Those plow disk are handy. My X-ray hands could turn out some of the best fajitas for 20 people at a time on one of those. Drilling rig crews could do wonders with one.

      #6
      The 14" carbon steel flat-bottom wok is the one I am probably going to get. I am currently in analysis paralysis over the metal or wooden helper handle.

      (Also, having a Twisted Sister song stuck in your head is not a bad thing.)

      Comment


      • synodog
        synodog commented
        Editing a comment
        “What do you want to do with your life?!”

      #7
      Following along with great interest in this subject

      Comment


        #8

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Neidermeyer? Dead.

        #9
        I have the 14 inch flat bottom from Wok Shop, but with the two short loop handles. I have little silicon covers that fit nicely on those ears for handling and never feel the need for a long handle. With the very intense dedicated burner you have, though, I can see the attraction for a long handle and some tossing action.

        Comment


          #10
          14 and you won't regret it.

          Comment


            #11
            My favorite version

            Comment


              #12
              It seems to me that a 14" will cook for up to 4 peeps. If you want to cook for more, you would probably have to cook half, (or whatever), and then repeat. A 14" will hold more, but it's hard for me to keep it all in the wok as I actually cook if there's too much in it.

              Comment


                #13
                14” and work in batches. 16” gets too heavy when you need to maneuver and hard to toss, if you are doing that. I have a 12 l, 14 and 16.

                For a dedicated burner I like a round bottom. Easier to slide everything abound.

                Comment


                  #14


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                    #15
                    The work horse, 14”.

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