Hi,

I'm thinking of getting a wok and noticed that the local Chinese grocer
has enamel woks going cheap. I have seen steel woks before and I'm
wondering how the enamel woks compare.

Has anyone used them?

"DC" > wrote in message
...
> Hi,
>
> I'm thinking of getting a wok and noticed that the local Chinese grocer
> has enamel woks going cheap. I have seen steel woks before and I'm
> wondering how the enamel woks compare.
>
> Has anyone used them?

I can guess why they are cheap. No respectable traditional wok cooker would
use one.

"Edwin Pawlowski" > wrote in message
...
>
> "DC" > wrote in message
> ...
>> Hi,
>>
>> I'm thinking of getting a wok and noticed that the local Chinese grocer
>> has enamel woks going cheap. I have seen steel woks before and I'm
>> wondering how the enamel woks compare.
>>
>> Has anyone used them?
>
> I can guess why they are cheap. No respectable traditional wok cooker
> would use one.

It seems like a really bad idea.

On 2008-07-20, DC > wrote:

> has enamel woks going cheap. I have seen steel woks before and I'm
> wondering how the enamel woks compare.

I'm guessing you could tour a thousand Chinese restaurants and never ever
run across a single enamel wok. .....'nuff said

nb

On Sun, 20 Jul 2008 09:40:02 -0400, "cybercat" >
wrote:

>
>"Edwin Pawlowski" > wrote in message
. ..
>>
>> "DC" > wrote in message
>> ...
>>> Hi,
>>>
>>> I'm thinking of getting a wok and noticed that the local Chinese grocer
>>> has enamel woks going cheap. I have seen steel woks before and I'm
>>> wondering how the enamel woks compare.
>>>
>>> Has anyone used them?
>>
>> I can guess why they are cheap. No respectable traditional wok cooker
>> would use one.
>
>It seems like a really bad idea.
>

i would think they would chip easily if you were vigorous at all.
might be a good vessel for some things besides stir-frying.

your pal,
blake




** Posted from http://www.teranews.com **

DC > wrote:

> Hi,
>
> I'm thinking of getting a wok and noticed that the local Chinese grocer
> has enamel woks going cheap. I have seen steel woks before and I'm
> wondering how the enamel woks compare.
>
> Has anyone used them?

An enamel wok would not be used for stir-frying. They are using for
simmering, braising, and steaming.

-sw

On Jul 20, 1:28*pm, DC > wrote:
> Hi,
>
> I'm thinking of getting a wok and noticed that the local Chinese grocer
> has enamel woks going cheap. I have seen steel woks before and I'm
> wondering how the enamel woks compare.
>
> Has anyone used them?

Never, I can't see the advantage over a steel Wok?

"DC" > wrote in message
...
> Hi,
>
> I'm thinking of getting a wok and noticed that the local Chinese grocer
> has enamel woks going cheap. I have seen steel woks before and I'm
> wondering how the enamel woks compare.
>
> Has anyone used them?


They are cheap because its a bad product.

Don't waste your money.


--
Old Scoundrel

(AKA Dimitri)

On Jul 20, 5:28*am, DC > wrote:
> I'm thinking of getting a wok and noticed that the local Chinese grocer
> has enamel woks going cheap. I have seen steel woks before and I'm
> wondering how the enamel woks compare.
>
What kind of cooking do you want to use the wok for? If for
stirfrying, forget enamel. In "The Breath of A Wok" Grace Young
discusses the advantages and disadvantages of different kinds of woks
for stirfrying: carbon steel vs. cast iron, round-bottom vs. flat,
Cantonese style vs. northern. She also mentions several types of woks
that are not recommended: stainless steel, electric, nonstick.
Nowhere does she even mention enamel woks.

If you're thinking of stewing or braising, enamel is a good surface
but the wok is not the most suitable shape and it doesn't offer the
option of putting it in the oven. If you're thinking of deep frying,
the wok shape is good (with a flat bottom) because it gives you
maximum surface area for least amount of oil but enamel has no
advantage over steel.

No, after due consideration I can't think of any reason to want an
enamel wok. -aem