Wok!

[Mike Fishcake]

I like the occasional stir-fry, but my wok is looking a little worse for wear. Considering i've got through two in only a couple of years, I was wondering if anyone could recommend a good hard-wearing wok that can cope with the abuse it might get from a not particularly talented chef

[Woodchuck2000]

Firstly, don't go for a none-stick wok! You need to be able to abuse your wok and not worry about the teflon coming off...

My current wok cost £7 from Asda and is still going strong after a couple of years - it's just plain aluminium with no frills whatsoever. Cast Iron woks are better in terms of heat dissipation but I find them too heavy to cook with.

[windog]

We brought back an enammelled "wok" from France a couple of years ago, and it has been excellent, as non stick as teflon, without the hassle. I have not actually seen them over here but then I havent looked for one! If you can find an enammelled one its worth the search

[0iD]

I've used the same old Typhoon mild steel wok for the past 4-5 years. Still as good as the day I brought it, just very 'seasoned'

[herulach]

Just make sure to look for one without metal coming up the handle, the number of times ive burnt myself on ours.

[bobbyzero]

Alternatively you could spend a couple of quid on wooden/plastic spatulas so that you don't add non-stick crispy bits to food.

I've got a Typhoon non-stick stirfry pan (flat-bottomed wok, lets you cook giant omelettes), and the teflon coating hasn't got a scratch on it after about 6 months. That's with very regular use.

Never really seen the need for seasoned steel, yes it's traditional but so is hunting and killing your own food, and how many of us do that? I've tried both types of wok and there's no taste difference that I can notice.