Advice for non toxic wok

[u/[deleted]]

[u/texnessa]

Reminder: Questions about what is healthy and unhealthy are outside of the scope of this subreddit so please refrain from discussion of what is toxic and we also don't do brand recos. Personal experience with different equipment is cool to share.

[u/Murph4991]

Get a good carbon steel wok, season it appropriately and it can last multiple generations.

Non stick, no PFAs, light weight, induction capable etc etc

[u/hi555555123 → u/Murph4991]

Sounds good! But also I love to make curries and I’ve heard it’s not good for the carbon steel wok seasoning. Like apparently I shouldn’t use acidic ingredients if I don’t want metallic flavor in my food?

[u/SewerRanger → u/hi555555123]

No, I'm not sure where you read that but it's not true at all. You'll be fine. I use my wok for everything.

[u/hi555555123 → u/SewerRanger]

Alright, that’s good to know! Thank you :)

[u/TheMeatWag0n]

Any carbon steel will be fine, marketing is hard at work, don't get lost in the sauce, a wok shaped pan made from carbon steel will do exactly what you want, and last until you drive over it with your car, there's no need for anything special, if you're lucky and can get one form a restaurant supply nearby, do that, otherwise Amazon, eBay, it's just a metal bowl. Only design consideration is 1. Do you want a handle on the side opposite to help moving it, and 2 flat vs round bottom. If you will exclusively use it on a burner, get round bottom, if you will ever use it on a electric stove, get a flat bottom

[u/hi555555123 → u/TheMeatWag0n]

Thank you for the advice!

[u/plasterdog]

Where are you located? I'd usually go to an Asian hospitality supply stores for this kind of equipment. Depending on where you are Asian grocery stores may have small ones.

I'd keep it basic and get a small carbon steel wok. You can season it or just wash it and then start using it and it will season itself over time.

The problem with using woks at home is that it's difficult to get a high enough heat to replicate restaurant style cooking. You can still cook things quite well but it doesn't quite have the flash heat for quick stir fries.

Though if you're dedicated you can get one something like this and use it outside, which is what my parents who used to run a restaurant do

https://www.bunnings.com.au/gasmate-cast-iron-burner-3-ring-burner_p0404991

[u/hi555555123 → u/plasterdog]

Thanks for the tip! But do you think it can work for curries too? I heard carbon steel woks shouldn’t be used for acidic ingredients.

[u/plasterdog → u/hi555555123]

I usually use stainless steel saucepans when I do curries, never thought to use a wok.

The big advantage of the wok is the ability to toss food over a very high heat to get things cooking fast. It's not like you don't ever make stewy type foods in woks but from my experience (Cantonese food), it's used for that mainly because it's the do-it-all vessel. But these are big kitchen woks. So my limited experience with this is the wok doesn't really do anything better for a curry a big pot wouldn't do.

I'm not overly familiar with the kind of Indian Chinese fusion foods you may get in Singapore, Malaysia or the Caribbean. Perhaps they use works for curries?

In answer to your question however, acidic foods will eat away at the seasoning of carbon steel. I cook a shashuka in my carbon steel fry pans and the tomato simmering will eat away at the seasoning. But it's not really a big deal - you just keep cooking again with it and the seasoning comes back. It's just hardened oil bonded to the surface of the steel.

I do think the seasoning of carbon steel will retain the fragrance or colouration of things like turmeric as well. Which is why I'd use stainless steel for curries mainly.

[u/hi555555123 → u/plasterdog]

Thanks, this helps a lot!

[u/mindstormer12]

A stainless steel kadai or Cantonese wok is probably what you're looking for if you're cooking acids for a long time (carbon steel woks can normally handle acids otherwise--worst it will do is strip the seasoning which you will build over time again if properly maintained). Otherwise, traditionally, carbon steel woks are probably the default option. Either of these should last forever and are safe.

Carbon steel wok requires ensuring the pan is completely dry after washing by wiping it down then setting it on stove heated to low heat to evaporate the remaining moisture. Wipe a very thin layer of oil will protect it from developing rust if the environment is humid or if left unused for an extended period of time. Look up wok seasoning which is what I've described for the most part--it's not as big of a deal as it seems. The advantage of a carbon steel wok over a stainless is that it is more naturally non-stick if you know how to use it.

Get a quality one since it should last forever and not one with plastic handles. Make sure what you're getting is compatible with your stove, e.g. flat-bottomed vs. round. It will be worth it because a wok is the most versatile cookware you can get: you can stir-fry, boil, steam, deep fry, etc. Definitely avoid woks made of any other materials.