🔕 🔔
Loading…

My Basket ()

All questions

Wok in the oven? Assuming there are no wooden handles, can you place a wok in the oven for 300-500º heat? Any particular metal type I should look for? Can I get away with a cheapie wok?

asked by NakedBeet almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 11906 views
B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 7 years ago

How long do you plan to put it in? Part of me says, sure, buy a cheapie wok because if you ruin it, you won't have lost much. Now, I'm really interested in what you end up doing, and how it turns out!! ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 7 years ago

What about the rounded bottom though? Buy a cheapie with a flat bottom so you don't have to worry about the ring thingy. And yeah - what'reya up to???

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

A9a4b5a8 c8a5 45de bfda 445662f02fec  picture 2
added almost 7 years ago

No more than 2 hours? Don't remember the recipe, but I smoked a whole duck before in my dutch oven (over the stovetop, though) and I didn't like what happened to that. I have no more kitchen space and used what I had instead of getting a wok! I think I'll get a cheapie one, then.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 7 years ago

I avoid the one with the wood front handle doesn't allow for jumping, tossing or flipping the food in the pan (it gets in the way). I use the one that the restaurant supply stores carry. Fairly inexpensive.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Most good woks are designed to withstand major heat, hotter than most of us with regular old stove-tops can generate. I don't think even 500 degrees would damage a well-made wok. (I could be wrong; if so, sorry!) No wood, no non-stick surface, or the heat will damage it. If it has a rounded bottom, you can crumple up foil to make a "bed" for it so it will sit upright and avoid the "ring thingy."

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.