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Wok recommendation


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I use a Kamado Joe Classic II, and an Akorn Jr. I am looking for recommendations for a 14" carbon steel wok.

 

I am thinking to get the one with a flat bottom, so I can put it on top of the grate. I am hoping to use it on both grills. 

 

Do you have a suggestion? It will be nice to have a lid as well.  

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If I remember correctly, the Akorn Jr is only 13” in diameter. Not much wiggle room with a bigger wok. 
J Kenji-Lopez Alt of Serious Eats recommends this one:

https://www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4/?tag=se-equipment-20

Joyce Chen flat bottom carbon steel wok.

Avoid stainless steel and

non-stick woks. Purchase carbon steel or cast iron. 
As fo a lid, I have found that my 12” skillet lid works really well. 

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I'll suggest going to an Asian market. They should have a variety to choose from. Mine was $20 for carbon steel, 18-20" as I have a Big Joe. Plus, they'll have utensils that fit. I use it on the "star" rack, so it's closer to the fire than the grates. 

Frank

Edited by fbov
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I started setting up my kitchen in 1974 with 2 visits to Chinatown in SF for dim sum and shopping.  First trip yielded a set of cast iron pans with dutch oven.  Second trip yielded a carbon steel 14" wok.  All of that is the backbone of my kitchen and still in use today.  You don't give your location, but if you have a Asian market near you, it's worth the drive. 

 

FWIW I wish folks would give a hint at where they live:  NC or CA is not going bring a load of sh#@ on you for your location, but would give some of us a clue in trying to give advice.  At least as useful as the grill you use.

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4 hours ago, daninpd said:

I started setting up my kitchen in 1974 with 2 visits to Chinatown in SF for dim sum and shopping.  First trip yielded a set of cast iron pans with dutch oven.  Second trip yielded a carbon steel 14" wok.  All of that is the backbone of my kitchen and still in use today.  You don't give your location, but if you have a Asian market near you, it's worth the drive. 

 

FWIW I wish folks would give a hint at where they live:  NC or CA is not going bring a load of sh#@ on you for your location, but would give some of us a clue in trying to give advice.  At least as useful as the grill you use.

 

Dan dropping the wisdom per usual... :-D

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5 hours ago, daninpd said:

I wish folks would give a hint at where they live:

You really think Halethorpe, Bushnell's Basin or Prunedale give folks any hint?

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  • 1 month later...
On 2/19/2021 at 5:06 PM, daninpd said:

FWIW I wish folks would give a hint at where they live:  NC or CA is not going bring a load of sh#@ on you for your location, but would give some of us a clue in trying to give advice.  At least as useful as the grill you use.

 

Haha... :) I am sorry about that. I purchase most of my stuff online, so it does not really matter where I live, as long as I can get it shipped to me.

 

I went to the Asian markets near where I lived, and unfortunately, I did not find anything that I really like. I ended up purchasing one from Amazon.

 

I finished seasoning it last week, and I hope to use it soon.

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I'd recommend a steel wok with flat bottom and lid.   The traditional round bottoms require a ring stand to sit on.  More clutter.

 

I use a 12" non-stick wok for low heat smallish dishes and a ~16' steel w/lid I've had for maybe 30 years that I use all the time.  Not pretty to look at but invaluable and indestructible.

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Watch out for wood and resin handles if using the 14" wok on the 18" KJ, the heat will flow up the sides of the wok. I would worry about burning or melting the handles.

 

I am using a cast iron wok on the KJ Classic II and have to wear gloves when stirring. Controlling wok temps are also a challenge since you can't turn down a flame when using charcoal.

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On 3/30/2021 at 4:53 PM, IMAVGAN said:

Watch out for wood and resin handles if using the 14" wok on the 18" KJ, the heat will flow up the sides of the wok. I would worry about burning or melting the handles.

 

I am using a cast iron wok on the KJ Classic II and have to wear gloves when stirring. Controlling wok temps are also a challenge since you can't turn down a flame when using charcoal.

 

The wok that I purchased has only metal loop handles, and it worked well. I cooked a nice stir rice yesterday. I did use gloves.

 

As I am looking at different recipes, I realized that I will have a problem with recipes that call for high temp, and then medium temp. I am thinking about moving the x-ring up and down the divide and conquer rack, or possibly inserting one of the half moon deflector. 

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