bmcjmp (02/16/83)
I received a teflon-lined electric wok as a wedding gift. This was definitely not my preference in a wok, and when I get around to buying a new one, it will be metal with wooden handles. In the meantime, I have found that using a spray-on cooking oil tends to have better results than regular oil. I just have to stir faster. Barb Puder burdvax!bmcjmp
rcd@opus.UUCP (Dick Dunn) (02/20/85)
Several people have asked, in passing, if there might not be a good
electric wok. I think so.
We had a Farberware wok for a while. It was big enough, and stainless
steel is OK, but it just didn't have the horsepower you want. (Stir-fry
means "fry", not "slow-simmer", dammit!)
We've had a Maxim wok since Christmas. So far, it works GREAT! The two
main differences between the Maxim and the Farber are that the Maxim has
more power--it's 1650 watts, which is about as much as you can put on a
standard (15-amp) household circuit--and it seems to have more "thermal
mass", meaning more metal to hold heat and keep a load of food from cooling
it off. It has a non-stick surface of some sort. However, it's pretty
tough stuff and, more important, seems to take oil well. That is, you can
get a layer of oil to coat it--unlike standard Teflon or Silverstone stuff,
which makes the oil bead up.
As I say, we've had great luck with it so far. Anyone else have one? Any
problems with it?
--
Dick Dunn {hao,ucbvax,allegra}!nbires!rcd (303)444-5710 x3086
...Relax...don't worry...have a homebrew.reh1366@hou2b.UUCP (R.HOWARD) (03/01/85)
I have an electric stove (Caloric with a stainless steel top) and an old steel wok (Taylor and NG, I think). I routinely use it on the large front burner using the ring with the small side down. It works great and I have had no trouble with damage to the cooktop, element or drip pan. Note that if you keep the cooktop and drip pan clean and shiny, they will not get as hot as if they are dirty. Rich Howard Bell Labs Holmdel, NJ hou2b!reh1366