Wok noob question

[Novett]

Hi guys! Who doesn't know me (and this is most of you) - I'm Kevin and I've just started to learn Chinese. But this topic is not about it, hah. You can read my introduction in another section

I love Chinese food, but I cook it at home rarely. I prefer going to restaurants or ordering it.

Being self-isolated I've decided to cook it by myself  But I can't cook my favourite woks on the pan so I think I will order a wok. And here some questions:

- Which one is good? I mean the following: cast iron, carbon steel, or induction. I've seen many reviews, etc, on different types of woks, but haven't seen concrete articles like "this is the best option because 1,2,3,...". For example, this one gives some models and brands but doesn't explain to me WHY they are good (or bad) - https://cookspot.org/best-induction-wok/.

- If there any brand that I can surely rely on? I want a good quality product and don't want to buy new woks every year

- The price. It's very important for all people who don't want to overpay. I've seen a brand Le Creuset and their woks cost about £200 (for example, this "little one" costs more https://www.amazon.co.uk/Creuset-Cast-Iron-Wok-Glass/dp/B00F35HOXI). Is that too much for a wok? How much can a good wok cost? I'm ready to spend more if it is a really good unit.

I'd appreciate all your suggestions and thoughts. Thanks in advance!

[889]

You might want to start by searching "wok" on the forum: it's a topic that's come up often.

 

You might also mention what kind of heat source you've got.

 

[abcdefg]

https://www.chinese-forums.com/forums/topic/51217-wok-and-chopsticks/?tab=comments#comment-392506

 

https://www.chinese-forums.com/forums/topic/57246-selecting-a-wok-炒锅/?tab=comments#comment-443505

 

https://www.chinese-forums.com/forums/topic/59393-wondering-about-iron-woks/?tab=comments#comment-462295

 

https://www.chinese-forums.com/forums/topic/51232-help-with-translation-of-wok-metal-properties/?tab=comments#comment-392654

 

https://www.chinese-forums.com/forums/topic/56214-seasoning-a-wok/?tab=comments#comment-434100

 

1 hour ago, 889 said:

You might also mention what kind of heat source you've got.

 

Yes, very important. Gas or electric? 

 

Second most important thing to clarify: What sort of food will you be making in your wok? For example, do you mainly want to be able to cook good stir-fry dishes? 

 

[abcdefg]

12 hours ago, Novett said:

For example, this one gives some models and brands but doesn't explain to me WHY they are good (or bad) - https://cookspot.org/best-induction-wok/.

 

Those would only make sense if you will be cooking on an induction cooktop. Generally speaking, they will be quite a bit more expensive than ones made for cooking on gas because they have to be completely flat. They are manufactured to closer tolerances -- tighter specifications. 

 

12 hours ago, Novett said:

I've seen a brand Le Creuset and their woks cost about £200 (for example, this "little one" costs more https://www.amazon.co.uk/Creuset-Cast-Iron-Wok-Glass/dp/B00F35HOXI). Is that too much for a wok?

 

Yes, that is way too much for a wok. A decent everyday wok does not need to be a famous brand name.  And a wok does not need to be enamelled on the outside like this brand. 

 

Quote

 If there any brand that I can surely rely on? I want a good quality product and don't want to buy new woks every year

 

No specific brand is head and shoulders better than all the rest. A decent wok will last many years if you treat it well. In fact, a wok gets better with continued use. 

 

Be glad to help you sort through the possibilies further after you have had a look at some of the prior discussions. Some of these articles will be of interest regarding size, materials, coatings, handles and so on. 

 

Welcome to the forum!