tubaroo
Member
What are good size accessories for use with 14in woks:
I was thinking of getting a wok lid, but have never had a need to use one so far. I do all my steaming/soups in another pot on the electric stove top, because I use a portable butane stove for wokking and it's just not cost efficient to burn through the butane canisters for those tasks.
14inch woks, flat bottom Helen Chen off Amazon, and a thinner round bottom 14in myland brand just bought a couple days ago from the local Asian supermarket ($14)
Picture taken before myland was seasoned.
Picture of halfway through initial burning off of factory finish (some black lacquer? visible on the right half) before seasoning. Lots of smoke, did it outside the house. I find this one easier to pick up and toss because it's lighter and uses thinner gage steel.
- Ladle/hoak: length and cup diameter. I'm thinking 16in long and 4.25in diameter? Also what's a good handle angle on these things, 45deg or closer to horizontal?
I have a generic soup ladle that's 13in long, 3.5in diameter and I'm finding it too small, it doesn't move stuff inside the wok well.
- Spatula/chuan: length and scoop width. I also have a spatula that I found to be too short. Sanded the edges nice and smooth since it was tearing up inside of my wok when scraping.
- Stainless steel skimmer: diameter. I see 9, 10, 11 and 12in sizes. Is 10in too small? I'm worried going too large may mean I won't be able to scoop from inside the wok.
By skimmer I mean these ones stainless steel perforated with the short handles:
I was thinking of getting a wok lid, but have never had a need to use one so far. I do all my steaming/soups in another pot on the electric stove top, because I use a portable butane stove for wokking and it's just not cost efficient to burn through the butane canisters for those tasks.
14inch woks, flat bottom Helen Chen off Amazon, and a thinner round bottom 14in myland brand just bought a couple days ago from the local Asian supermarket ($14)
Picture taken before myland was seasoned.
Picture of halfway through initial burning off of factory finish (some black lacquer? visible on the right half) before seasoning. Lots of smoke, did it outside the house. I find this one easier to pick up and toss because it's lighter and uses thinner gage steel.