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2 Comments

  1. grace
    Posted August 1, 2017 at 10:33 am | Permalink

    Hi Ross,
    That’s great that your husband is into stir-frying. I wrote a blog post that answers your question. If you read the last paragraph there are a few suggestions for condiments you might want to add.
    http://www.graceyoung.com/2016/12/the-best-gift-for-a-cook-a-carbon-steel-wok/
    Also, the traditional Chinese spatula is called a chuan but for some reason the ones that are now produced now scratch the surface of the wok. You may want to buy the flexible spatula that I mention in my piece. The Wok Shop sells the flexible spatula that I like along with the negi cutter. You might also want to get him a wok lid and a cleaver. The owner at the Wok Shop can advise you on the best cleaver. They are not expensive at all.

  2. grace
    Posted August 1, 2017 at 10:46 am | Permalink

    Hi Melanie,
    Sorry it’s taken me awhile to answer your question. It’s a complicated answer so I needed some time to write you.
    For a ceramic cook top you should be able to use a flat-bottomed carbon-steel wok–the same wok that I recommend in my book Stir-Frying to the Sky?s Edge. Once in a while the contact of the flat-bottomed wok with the burner isn’t perfect. The heat can warp the carbon-steel wok which means the metal won’t be flat against the burner. The Wok Shop sells a flat-bottomed cast-iron wok with 2 metal ear shaped handles (not the long wood handle) from China that will not warp and works well with induction. They also sell a flat-bottomed cast-iron by Joyce Chen with a long wood handle that works on a ceramic stove top. However, I don’t like cast-iron because it is so heavy—and therefore very clumsy to use when stir-frying when you need to be able to pick up a wok quickly. Cast-iron also takes much longer to preheat and once your stir-fry is done the pan retains heat so if you don’t get the food out promptly it will overcook. Also, I believe with the cast-iron you can scratch the surface of your stove. So each wok has its advantages and disadvantages. Apparently, 50% of the people who use a flat-bottom carbon-steel wok on a ceramic stove top love it and 50% are frustrated that the flat-bottom contact with the stove isn’t perfect. I’m sorry there’s no pan that’s 100% perfect for a ceramic stove top range. I’d start with the carbon-steel flat-bottom and if it doesn’t work switch to the Cantonese flat-bottomed wok. Also, ask Tane Chan the owner of the Wok Shop for her advice. Tell her I suggested you contact her. Let me know how it turns out.

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