new wok

[Fi5H]

at the moment i use a cross between a frying pan and a wok, it has a flat bottom on the outside but rounded on the inside and very high sides and it works very well, its just old and battered now. i need the "wok" style of pan because when I cook Im normally cooking for the family and need to cook larger quantities also the deeps sides make less mess. As for what kind of pan many Indian cooks use..  I`ve seen them cook curries in stock pots.

[emin-j]

at the moment i use a cross between a frying pan and a wok, it has a flat bottom on the outside but rounded on the inside and very high sides and it works very well, its just old and battered now. i need the "wok" style of pan because when I cook Im normally cooking for the family and need to cook larger quantities also the deeps sides make less mess. As for what kind of pan many Indian cooks use..  I`ve seen them cook curries in stock pots.

With authentic Indian cooking a fair bit of simmering is involved as in the cooking down of the Tomatoes and Onions etc to create the sauce and a lot of ingredients are needed to make even a single serving as a ' Base Sauce ' is not used as in a BIR Curry and a larger pan / pot would be needed , I have made Curries using our slow cooker and they turn out quite well .

[Fi5H]

i wonder if anyone can help me.. i finally bought 2 woks a large non-stick one for big curries and a smaller non non-stick one.. I seasoned the wok as explained on various websites but during cooking the season seems to flake off.. so what am i doing wrong? does anyone know?

Andy 

[commis]

Hi

There is no need to season a non stick wok.

Regards

[Fi5H]

and a smaller non non-stick one..

im unsure what the correct wording would be for this lol

[Stephen Lindsay]

seasoning is only required on steel woks without a non-stick coating so you are ready to go Fi5H - just wash and rinse in soapy water as normal and be careful about the utensils you use as steel ones can scratch the non-stick coating.

[Fi5H]

a non non-stick is not a non-stick wok.. now say that fast after a few beers lol i will rephrase it.. i have a large non-stick wok and a smaller wok that is not a non stick wok.. and that's the wok the seasoning is flaking off.

[PaulP]

Hi FiSH,

Regarding your non-stick wok: It sounds like you have been over enthusiastic with seasoning the wok and have probably put too much burnt oil on the surface.

The seasoning on a well used wok is actually very thin, so much so that you cannot feel it on the surface of the wok. It should feel super smooth to the touch.

The good news is that for cooking curries, which tend to be pretty oily, there is not much of a sticking problem even with a brand new wok. It's a different matter trying to cook a chinese fried rice without using much oil.

If I were you I'd give your wok a good scouring back to the bare metal and let it season itself through normal curry cooking.

Cheers,

Paul.

[Fi5H]

hi Paul,

thanks for that bud, getting through the confusion of my earlier post lol. I will do what you suggested.

Andy