Do You WOK it?

[deonk1]

Originally Posted by Princes mom

Too bad this isn't available in the US. I don't shop online...got burned once.

Totally didn't realize this was only a Canadian company...

They may have a phone order option.... let me see... brb.

[deonk1]

Originally Posted by deonk1

Totally didn't realize this was only a Canadian company...

They may have a phone order option.... let me see... brb.

https://paderno.com/us/contact.php I would assume they'd take an order over the phone.

Mind you I have no idea whether shipping would be worth it to get it to the US.

[deonk1]

Oh on the comment of stove top or electric, both of mine are stove top. I find that style easier to clean.

[Lil Sis]

I have an old carbon steel wok. I oil it after each use to keep it in good shape.
As I said before a true wok should not be coated...the purpose is to move the food up and down the sides as a way to control the heat..cooking times. If it is none stick that is hard to do. That is if you want to use it in the Traditional way.
I think with simple stir fried rice it doesn't matter so much. I love to make stir fries ...

[Princes mom]

Originally Posted by Lil Sis

I have an old carbon steel wok. I oil it after each use to keep it in good shape.
As I said before a true wok should not be coated...the purpose is to move the food up and down the sides as a way to control the heat..cooking times. If it is none stick that is hard to do. That is if you want to use it in the Traditional way.
I think with simple stir fried rice it doesn't matter so much. I love to make stir fries ...

Thanks