I live in the East Bay and and want to buy a wok for my husband’s Birthday. What store? I assume one doesn’t go to William-Sonoma, but to Oakland China town. I have a Capital gas stove with a 25000 btu burner. Would... (2 replies, last updated by wolfe December 11, 2008)

what is everyones favorite wok place. i mean wok prepared food. not necesarily in chinatown..... (0 replies, last updated by Zion February 9, 2007)

Any cool, creative, innovative or new concept wok places here in NYC? What are the best WOK style cooking joints in NYC? Thanks guys (0 replies, last updated by Zion November 9, 2006)

Couple coworkers went to a "Wok cooking class " and liked it. I was looking at their class note and felt it missed couple important points. Therefore, I sent them some additional info. base on my experience, and posted it here... (5 replies, last updated by johnb October 17, 2007)

I know very little about woks, but now that I have a gas cooktop I’d like to get one. What do I need to know? Which wok should I buy... and why? Where’s the best place to buy one? Should I buy the kit and the wok ring... (27 replies, last updated by Chemicalkinetics November 7, 2009)

anyone been to wok it up? how did you like it? (1 reply, last updated by cap July 20, 2009)

DH ate there once a couple of years ago (ordered the lunch special) and proclaimed it was the worst Chinese food he has ever eaten. He said any standard take-out Chinese you see on the streets of Manhattan would be way better... (4 replies, last updated by Miss Needle June 26, 2009)

I am breaking in a new wok (my first). It’s a carbon steel flat-bottom wok and I cook on an electric stove. I’ve been using the book Breath of a Wok for recipes and seasoning instruction. So I seasoned it with... (9 replies, last updated by dogsrus May 22, 2009)

Among Cantonese chowhounds, a term used to assess (usually) a stir-fried dish is whether it has "wok hay", or, does it have enough "wok hay". Wok refers to the round bottomed cooking vessel that we are all familiar with. Hay is... (21 replies, last updated by Chocolatesa April 23, 2009)

A new one opened in Exton. My boss (who is Chinese and who pays serious attention to food, I think) likes it for takeout (rather, than say, Han Dynasty), so it may be more than just another Chinese restaurant. I gather it’s... (2 replies, last updated by FrancisdeR May 28, 2009)

What happened to Mama Woks in Cary? Have they moved. It was the only for real Chinese Restaurant I know of around here. (0 replies, last updated by dvhartley March 7, 2008)

anyone out there know a great wok place, with cool modern ingredients? or traditional as well. chinatown, soho, wherever!.. thanx! (0 replies, last updated by Zion November 6, 2006)

I’m looking to purchase a new wok and wondered if anyone had a brand that they recommended. (26 replies, last updated by Vexorg December 26, 2007)

I just bought an inexpensive carbon steel wok, and need to season it. Do I use the same technique that I use on cast iron? Any help would be appreciated. (2 replies, last updated by bkhuna September 15, 2007)

cookbooks. She explains how to season a new steel wok: scrub off any junk, heat over high flame, smear with towels soaked in cooking oil; repeat twice. Okay. That’s standard. But what was new to me is that before each use she... (5 replies, last updated by RGC1982 March 11, 2008)