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Post by cuddlykitten on Feb 21, 2006 16:11:14 GMT 8
wahhh cuddly, that must be a 'old family generation secrets' ? ;D i've never used the black wok before, though my mom been using it a very long time... chili, not an old family secret, my ex was a chef... he taught me this... ;D ;D ;D
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Post by chilicandy on Feb 21, 2006 16:28:23 GMT 8
ooohhh ooooh.... wahhhh... must thanks him too ! ;D
i am still undecided whether to get the black wok or the stainless steel wok or the coated wok... haihhh...
because different wok, different kind of maintenance also...
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Post by christie on Feb 21, 2006 17:07:10 GMT 8
My mum has this black old-fashioned wok and she has been using it for years and years. She loves her wok! Then something unthinkable happened!... Just recently my sis-in-law used my mum's beloved wok and broke a hole in the wok! ;D ;D ;D My sis-in-law very semangat la...when masak macam chief cook!... bling-bling-blang-blang... until the bottom of the wok also bocor already! ;D ;D ;D I had a good laugh when my agitated mum told me about it. Now my mum uses Teflon coated wok... ;D ;D Poor mummy...
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Post by chilicandy on Feb 21, 2006 17:11:27 GMT 8
hahaha... poor sis in law... hahaha... i thought black wok is the most sturdiest one ? kekeke, how to hole came about ? ;D
but my coated wok, when my mom in law came during my confinement period, she cooked until the base bercalar-calar one....
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Post by christie on Feb 21, 2006 17:17:43 GMT 8
hahaha... poor sis in law... hahaha... i thought black wok is the most sturdiest one ? kekeke, how to hole came about ? ;D ya lor, I also don't understand! ... I can just imagine the amount of strength she used when cooking at that time! hahaha...
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jintanmanis
Toddler
The Pinkies designer
Dreamz Do Come True
Posts: 262
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Post by jintanmanis on Feb 21, 2006 20:14:37 GMT 8
no no ...anybody ever wonder how come the black wok goes thinner n thinner as the years go by?...maybe we telan alot of the iron into our system le ..no need to take iron supplements ;D Safest is go the stainless steel wok.I hv the [glow=red,2,300]Cosway,Amway ;D..anyway[/glow] as long as it is 5ply stainless steel it is good enough.My Cosway serves me very well.I bought the 7ply Amway wok but it takes along time to heat up cos it is too thick.
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Post by cuddlykitten on Feb 21, 2006 21:34:10 GMT 8
wahhh, aunty jean, now im worried abt using my black wok edi...
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Post by chilicandy on Feb 21, 2006 21:40:30 GMT 8
oh.. 7 ply ! wow! i dont think i can wait that long to cook.... hahaha... rite now i cook very fast, because the coated wok heats up very fast and can save a lot of cooking oil.. the only downside is, after some period, the coated surface also will give way....
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Post by melody on Feb 22, 2006 7:58:22 GMT 8
no no ...anybody ever wonder how come the black wok goes thinner n thinner as the years go by?...maybe we telan alot of the iron into our system le ..no need to take iron supplements ;D Safest is go the stainless steel wok.I hv the [glow=red,2,300]Cosway,Amway ;D..anyway[/glow] as long as it is 5ply stainless steel it is good enough.My Cosway serves me very well.I bought the 7ply Amway wok but it takes along time to heat up cos it is too thick. Jean, you really made me laffed so hard la....gud starter for my morning ;D ;D Yup you are right abt the thinning part and the iron supplement that comes wif it.... ;D ;D ;D. Does the Cosway wok come wif round base? If round base, I wanna get one la as the Amway punya flat base, not very practical to goreng ikan.
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Post by chilicandy on Feb 22, 2006 10:01:18 GMT 8
haha..
yes, the other problem is the round base and flat base.... cooking chinese foods would be easier with round base....
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Post by sarahg on Feb 22, 2006 12:54:17 GMT 8
Never knew it can get so technical to buy a wok! I use a ionized one, round base, dont know what's the ply...though. Served me quite well cos it has lasted 9 years already. I think it is the best - it is carbon supported, non stick, easy maintenance and the coating doesnt deplete. We are going to have to get a bigger one soon. So I will be reading all this carefully. ;D But it is true abt the big iron wok - the iron does deplete and it is a matter of time (a long long long time) before you will see the hole. If you wash it and just leave it to dry, you will see a layer of rust - cos the iron has oxidised - tht needs to be removed before cooking otherwise can cause a lot of health problems. Drying it properly is one way. The other way is to wipe it with some oil after washing and drying. Of course the iron wok is good for heat retention, sturdiness and has a round base! How does one get Cosway and Amway pans? What's the price range?
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jintanmanis
Toddler
The Pinkies designer
Dreamz Do Come True
Posts: 262
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Post by jintanmanis on Feb 22, 2006 13:21:26 GMT 8
HaHa Sarahg, Melody n Candy...we can just go on and on about the type of wok ya ;D.....but all comes back to "how well can we cook?" ya Melody Wendy? I bought the 7-ply atainless steel wok from Amway was because it is small and round base and deep enough to double up as a curry pot and it is not so cumbersome besides it being healthy n economical cooking on stainless steel. ....but you hv to be careful with the heat tho. One must really get used to a stainless steel wok. But then it takes a lil longer to get heated up....but I use it all the time cos it is a good size for my Family of four. ;D non-stick woks are not too good for chinese cooking.too much enthusiastic frying will scratch the teflon coating and again telan into our body system. this leaves Sarahg's ionized one.......but isn't it heavier than the stainless steel one Sarahg? But it looks like the next best thing if you are not keen on stainless steel sarahg ...the Cosway wok I hv is about 20yrs old now an dis no longer in production. It is similar to the Amway wok in size and in design.The Amway wok is a bit costly now but quality la.Dun have to be afraid that it'll go out of production and no problem with spare parts ;D Can be bought thru Direct Selling la.
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Post by melody on Feb 22, 2006 13:22:32 GMT 8
Never knew it can get so technical to buy a wok! I use a ionized one, round base, dont know what's the ply...though. Served me quite well cos it has lasted 9 years already. I think it is the best - it is carbon supported, non stick, easy maintenance and the coating doesnt deplete. We are going to have to get a bigger one soon. So I will be reading all this carefully. ;D But it is true abt the big iron wok - the iron does deplete and it is a matter of time (a long long long time) before you will see the hole. If you wash it and just leave it to dry, you will see a layer of rust - cos the iron has oxidised - tht needs to be removed before cooking otherwise can cause a lot of health problems. Drying it properly is one way. The other way is to wipe it with some oil after washing and drying. Of course the iron wok is good for heat retention, sturdiness and has a round base! How does one get Cosway and Amway pans? What's the price range? Sarag, The ionised wok is good to use and easy to maintain as well. Amway wok comes in 2 models - 5 ply and 7 ply stainless steel. Price for 5 ply (30cm diameter) is RM1,313.00 Price for 7 ply (23cm diameter) is RM1,1238.00 Be a distributor la, then can enjoy the discount ma. I signed up for my own consumption. They hv very good products . Not sure abt the price for the cosway wok.
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Post by agentpink on Feb 22, 2006 14:00:14 GMT 8
only kuali oso u all spend so much on it???my family use da old-fashion one la..ion pun ion la...dunno eat how many years d...since i was a baby...haha..
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Post by melody on Feb 22, 2006 14:10:48 GMT 8
only kuali oso u all spend so much on it???my family use da old-fashion one la..ion pun ion la...dunno eat how many years d...since i was a baby...haha.. pingping you very cute la...maybe oso due to iron consumption ;D ;D ;D. what to do la, when aunties start to share abt household barang, ini macam lor. ;D stay cute babe.
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