The handler not heat conductor?

Beg to differ, after cooking we just let it cool down all the way before washing it.

Agreed, I always avoid non-stick wok or pan. I will try to look at the anodized aluminum wok.

Marketing champion.

Cooling it down before is the CORRECT way.. I did my bit of research about pots and pans, the best is still cast iron.. Telfon coating/hard anondized aren't gonna last. Only cast iron pans/pots are and considered the SAFEST. My 2 cents..

https://www.lecreuset.com.my/

Try le creuset, very good wok..non stick and very safe.

Generally very reliable....

what about copper pan???



This post has been edited by segamatboy: Nov 8 2020, 02:36 PM

No idea about copper pans but they do look NICE.. If its really for daily cooking, It's either stainless steel or cast iron for heavy duty and long term. I won't bet on raw aluminium or teflon flakes. If solely for heating speed, camping cookware is where one's heading.

pakailah de Buyer wok

pasar malam wok.
that one is the real powerhouse. cannot break one. and can use metal for wok hei

this guy have the best heavyduty wok.

this

using one cast iron wok atm, quite a hassle to deal with the rusting if you ter-wash off your previous oil coating, heavy af but its a damn bloody good wok that takes a beating. heats up fast, paired with high kW burner and you can homemade wokhei

Uncle roger approved.

i bought captain cook stainless steel wok at aeon..for now still ok..thickness also ok..but donno know how long it can last..overall i like the cleanliness of the wok..i cannot see the kuali bontot hitam2..after pkai must clean it properly..

There are all pros and cons for the different materials.. Non stick is convinent but with health issues, aluminium is lightning fast, cast iron is safest although it'll rust, stainless is hardest but also slowest to heat up. That's why we are seeing all sorts of woks/pans/pots in the market.. Maybe in the end, its still better to own different material types for different cooking styles. That's why everybody's kitchen are full of them.

The price however.............................

Life time.....ha ha.

No need to compare other wok

I like cast iron. Although it take a long time to heat up but the whole wok is hot evenly, not just at the bottom of the wok where the heat source is. The food is evenly cooked if the amount is big.

As the wok can withstand high intense flames, it gets the 'wokhei' or wok energy.

After cooking, just rinse with water and no soap else it will rust. Only wash before cooking.

yeah so far these are my concerns for the rest lol

dont trust nonstick cause most of the time the coating dies off pretty fast. but its bloody convenient

using alu is affordable and good but my family anti it cause "alu will leech into food and is poisonous"

stainless steel is a beech and almost 90% times the food will stick on it regardless how much i preheated or season it

Haiya.. ts must no watch uncle roger video.. if not how come dun know which wok is good