I own the one with helper handle as shown in (1).

(1) http://www.wokshop.com/HTML/products...od-handle.html

I think that the one below - shown in (2)- would be better for storage
purpose (and may be even for wasking) but I don't want to give this
design at (2) a priority at the expense of moving out of the storage
area to the stove top.

(2) http://www.wokshop.com/HTML/products...d-handles.html

So, what's your opinion on these two shown above because I am ordering
from a store in San Francisco paying shipping fees cus the local Asian
stores don't have carbon steel type and local other stores only have a
12" with one handle. BTW, this store in SF also has nice lid/cover,
i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
made in US.

On Jun 14, 1:11*pm, Manda Ruby > wrote:
> I own the one with helper handle as shown in (1).
>
> (1)http://www.wokshop.com/HTML/products...eel-wood-handl....
>
> I think that the one below - shown in (2)- would be better for storage
> purpose (and may be even for wasking) but I don't want to give this
> design at (2) a priority at the expense of moving out of the storage
> area to the stove top.
>
> (2)http://www.wokshop.com/HTML/products...d-handles.html
>
> So, what's your opinion on these two shown above because I am ordering
> from a store in San Francisco paying shipping fees cus the local Asian
> stores don't have carbon steel type and local other stores only have a
> 12" with one handle. *BTW, this store in SF also has nice lid/cover,
> i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> made in US.

Any answer given by someone else is irrelevant. Where do you store
your
stuff? I store my wok by hanging it on a hook on the wall.
Either design would be manageable.

Look at your kitchen and figure it out for yourself.

On Jun 14, 10:21*am, Cindy Hamilton >
wrote:
> On Jun 14, 1:11*pm, Manda Ruby > wrote:
>
>
>
>
>
> > I own the one with helper handle as shown in (1).
>
> > (1)http://www.wokshop.com/HTML/products...eel-wood-handl...
>
> > I think that the one below - shown in (2)- would be better for storage
> > purpose (and may be even for wasking) but I don't want to give this
> > design at (2) a priority at the expense of moving out of the storage
> > area to the stove top.
>
> > (2)http://www.wokshop.com/HTML/products...d-handles.html
>
> > So, what's your opinion on these two shown above because I am ordering
> > from a store in San Francisco paying shipping fees cus the local Asian
> > stores don't have carbon steel type and local other stores only have a
> > 12" with one handle. *BTW, this store in SF also has nice lid/cover,
> > i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> > made in US.
>
> Any answer given by someone else is irrelevant. *Where do you store
> your stuff? I store my wok by hanging it on a hook on the wall.
> Either design would be manageable.

I store mine in the draw under the oven and assume that my brother
would do the same. My concern was about taking it out from that draw.
I just wondered wether it'd be esaier to pull it out with the long
handle. You might wonder why I don't ask him. I know his answer
which would be it doesn't matter. Just that I want the best ergonomic
situation for him. Then, he would use it more often instead of being
dreadful to take it out for use.

>
> Look at your kitchen and figure it out for yourself.

- Hide quoted text -
>
> - Show quoted text -

On 6/14/2010 7:11 AM, Manda Ruby wrote:
> I own the one with helper handle as shown in (1).
>
> (1) http://www.wokshop.com/HTML/products...od-handle.html

You better have an extra strong wrist. I think it's a dumb design for
home use.

>
> I think that the one below - shown in (2)- would be better for storage
> purpose (and may be even for wasking) but I don't want to give this
> design at (2) a priority at the expense of moving out of the storage
> area to the stove top.
>
> (2) http://www.wokshop.com/HTML/products...d-handles.html
>
> So, what's your opinion on these two shown above because I am ordering
> from a store in San Francisco paying shipping fees cus the local Asian
> stores don't have carbon steel type and local other stores only have a
> 12" with one handle. BTW, this store in SF also has nice lid/cover,
> i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> made in US.

dsi1 wrote:
>
> On 6/14/2010 7:11 AM, Manda Ruby wrote:
> > I own the one with helper handle as shown in (1).
> >
> > (1) http://www.wokshop.com/HTML/products...od-handle.html
>
> You better have an extra strong wrist. I think it's a dumb design for
> home use.
>

One type of wok has one long handle and one 'ear', looped metal handle.
I know that one as a 'Peking' or 'Beijing' style wok. The other common
type has two 'ears', which is the Cantonese style.


> >
> > I think that the one below - shown in (2)- would be better for storage
> > purpose (and may be even for wasking) but I don't want to give this
> > design at (2) a priority at the expense of moving out of the storage
> > area to the stove top.
> >
> > (2) http://www.wokshop.com/HTML/products...d-handles.html
> >
> > So, what's your opinion on these two shown above because I am ordering
> > from a store in San Francisco paying shipping fees cus the local Asian
> > stores don't have carbon steel type and local other stores only have a
> > 12" with one handle. BTW, this store in SF also has nice lid/cover,
> > i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> > made in US.

Manda Ruby wrote:
> I own the one with helper handle as shown in (1).
>
> (1) http://www.wokshop.com/HTML/products...od-handle.html
>
> I think that the one below - shown in (2)- would be better for storage
> purpose (and may be even for wasking) but I don't want to give this
> design at (2) a priority at the expense of moving out of the storage
> area to the stove top.
>
> (2) http://www.wokshop.com/HTML/products...d-handles.html
>
> So, what's your opinion on these two shown above because I am ordering
> from a store in San Francisco paying shipping fees cus the local Asian
> stores don't have carbon steel type and local other stores only have a
> 12" with one handle. BTW, this store in SF also has nice lid/cover,
> i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> made in US.


I recently bought this one:

http://www.amazon.com/14-inch-Iron-P.../dp/B00012F3G8

I like it a lot. I have a two handle type like option 2, but I never
liked using it. I prefer the long handle. For now, I keep mine on a
storage rack/shelf system in my kitchen. I use it frequently.

-Tracy

On 6/14/2010 12:48 PM, Sqwertz wrote:
> On Mon, 14 Jun 2010 09:51:58 -1000, dsi1 wrote:
>
>> On 6/14/2010 7:11 AM, Manda Ruby wrote:
>>> I own the one with helper handle as shown in (1).
>>>
>>> (1) http://www.wokshop.com/HTML/products...od-handle.html
>>
>> You better have an extra strong wrist. I think it's a dumb design for
>> home use.
>
> How does that handle make it any worse than #2?

My guess is that most females won't have the wrist strength to lift a
wok with one hand. Mostly, you have to use two hands although I suppose
a lot depends on the amount of food you're cooking.

>
> It doesn't. Even if you're limp-wristed<ahem> and can't flip the
> wok with one hand, the parallel handled wok isn't going to solve
> that, or make it any more convenient.

Most cooks at home don't do much wok flipping - at least I've never done
that and I'm a guy that flips all the time. What the cooks at home will
probably do is dump a cooked portion into a bowl or plate at least a
couple of times.

>
> On the other hand, that long handle allows me to reach the hook on
> the pot rack suspended from the ceiling (or on the wall).

Well that works out swell.

>
> -sw

On Jun 14, 4:33*pm, Arri London > wrote:
> dsi1 wrote:
>
> > On 6/14/2010 7:11 AM, Manda Ruby wrote:
> > > I own the one with helper handle as shown in (1).
>
> > > (1)http://www.wokshop.com/HTML/products...eel-wood-handl...
>
> > You better have an extra strong wrist. I think it's a dumb design for
> > home use.
>
> One type of wok has one long handle and one 'ear', looped metal handle.
> I know that one as a 'Peking' or 'Beijing' style wok. The other common
> type has two 'ears', which is the Cantonese style.
>
I see.

Though I didn't hand out in China Town back home, I had passed thorugh
the area enough that I'd notice the Bejing style wok if it was used
prevalently. But then, I was oblivious to cooking in those days that
also had a bad memory for things I wasn't interested in.


>
>
>
>
> > > I think that the one below - shown in (2)- would be better for storage
> > > purpose (and may be even for wasking) but I don't want to give this
> > > design at (2) a priority at the expense of moving out of the storage
> > > area to the stove top.
>
> > > (2)http://www.wokshop.com/HTML/products...d-handles.html
>
> > > So, what's your opinion on these two shown above because I am ordering
> > > from a store in San Francisco paying shipping fees cus the local Asian
> > > stores don't have carbon steel type and local other stores only have a
> > > 12" with one handle. *BTW, this store in SF also has nice lid/cover,
> > > i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> > > made in US.- Hide quoted text -
>
> - Show quoted text -

On Jun 14, 5:58*pm, Sqwertz > wrote:
> On Mon, 14 Jun 2010 20:13:05 -0400, Tracy wrote:
> >http://www.amazon.com/14-inch-Iron-P.../dp/B00012F3G8
>
> > I like it a lot. I have a two handle type like option 2, but I never
> > liked using it. I prefer the long handle. For now, I keep mine on a
> > storage rack/shelf system in my kitchen. I use it frequently.
>
> That's the kind I looked for most recently but the restaurant
> supply store I usually go to was out of them. *They use to have
> plenty of sizes to choose from.

> *And they're lighter than they look.

Then I will try the cast iron kind, the next time I buy one for myself
but only if I can find one with one loop handle and one helper handle.
>
> -sw
..

On Jun 14, 4:33*pm, Arri London > wrote:
> dsi1 wrote:
>
> > On 6/14/2010 7:11 AM, Manda Ruby wrote:
> > > I own the one with helper handle as shown in (1).
>
> > > (1)http://www.wokshop.com/HTML/products...eel-wood-handl...
>
> > You better have an extra strong wrist. I think it's a dumb design for
> > home use.
>
> One type of wok has one long handle and one 'ear', looped metal handle.
> I know that one as a 'Peking' or 'Beijing' style wok. The other common
> type has two 'ears', which is the Cantonese style.
>
>
>
>
>
> > > I think that the one below - shown in (2)- would be better for storage
> > > purpose (and may be even for wasking) but I don't want to give this
> > > design at (2) a priority at the expense of moving out of the storage
> > > area to the stove top.
>
> > > (2)http://www.wokshop.com/HTML/products...d-handles.html
>
> > > So, what's your opinion on these two shown above because I am ordering
> > > from a store in San Francisco paying shipping fees cus the local Asian
> > > stores don't have carbon steel type and local other stores only have a
> > > 12" with one handle. *BTW, this store in SF also has nice lid/cover,
> > > i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> > > made in US.
I see.

Though I didn't hand out in China Town back home, I had passed
thorugh
the area enough that I'd notice the Bejing style wok if it was used
prevalently. But then, I was oblivious to cooking in those days that
also had a bad memory for things I wasn't interested in.


>- Hide quoted text -
>
> - Show quoted text -

Does anyone here use the Aluminum wok lid? I don't think wok lids come
in any other metal, are they?

I got one (dome shape) just a few days ago from a local store when I
went to search for a carbon steel wok. I forgot about the Aluminum

Does anyone here use the Aluminum wok lid? I don't think wok lids
come
in any other metal, are they?

I got one (dome shape) just a few days ago from a local store when I
went to search for a carbon steel wok. I forgot about the Aluminum
reating with food.

Manda Ruby wrote:
> Does anyone here use the Aluminum wok lid? I don't think wok lids
> come
> in any other metal, are they?
>
> I got one (dome shape) just a few days ago from a local store when I
> went to search for a carbon steel wok. I forgot about the Aluminum
> reating with food.

How many times are you gonna post this?

"Manda Ruby" wrote:

> Does anyone here use the Aluminum wok lid?
------------------
Yes.

Lew

"Manda Ruby" > ha scritto nel messaggio
...
> Does anyone here use the Aluminum wok lid? I don't think wok lids come
> in any other metal, are they?
>
> I got one (dome shape) just a few days ago from a local store when I
> went to search for a carbon steel wok. I forgot about the Aluminum

Yes. It is enormous, and would be too heavy to bother with in spun steel.
I store it upended in a stack of SS mixing bowls.

In article
>,
Manda Ruby > wrote:

> I own the one with helper handle as shown in (1).
>
> (1)
> http://www.wokshop.com/HTML/products...od-handle.html
>
> I think that the one below - shown in (2)- would be better for storage
> purpose (and may be even for wasking) but I don't want to give this
> design at (2) a priority at the expense of moving out of the storage
> area to the stove top.
>
> (2) http://www.wokshop.com/HTML/products...d-handles.html
>
> So, what's your opinion on these two shown above because I am ordering
> from a store in San Francisco paying shipping fees cus the local Asian
> stores don't have carbon steel type and local other stores only have a
> 12" with one handle. BTW, this store in SF also has nice lid/cover,
> i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> made in US.

How far away from your stove is your kitchen cupboard? For most people
either will do, as you're only moving them a few feet.

Miche

--
Electricians do it in three phases

On Jun 15, 3:04*am, Miche > wrote:
> In article
> >,
> *Manda Ruby > wrote:
>
>
>
>
>
> > I own the one with helper handle as shown in (1).
>
> > (1)
> >http://www.wokshop.com/HTML/products...eel-wood-handl...
>
> > I think that the one below - shown in (2)- would be better for storage
> > purpose (and may be even for wasking) but I don't want to give this
> > design at (2) a priority at the expense of moving out of the storage
> > area to the stove top.
>
> > (2)http://www.wokshop.com/HTML/products...d-handles.html
>
> > So, what's your opinion on these two shown above because I am ordering
> > from a store in San Francisco paying shipping fees cus the local Asian
> > stores don't have carbon steel type and local other stores only have a
> > 12" with one handle. *BTW, this store in SF also has nice lid/cover,
> > i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> > made in US.
>
> How far away from your stove is your kitchen cupboard? *For most people
> either will do, as you're only moving them a few feet. *

Very close (for both my broher and me). It's not for me but for my
brother.


> Miche
>
> --
> Electricians do it in three phases- Hide quoted text -
>
> - Show quoted text -

On Jun 14, 6:45*pm, Sqwertz > wrote:
> On Mon, 14 Jun 2010 10:21:05 -0700 (PDT), Cindy Hamilton wrote:
> > Any answer given by someone else is irrelevant.
>
> Whoa! *Stand balk, folks. *Or you'll get burned with 50K BTU's!
>
> -sw

I didn't think my reply was terribly vitriolic. How can anyone
sitting at their keyboard know anything about the storage options
available to the OP (especially since she didn't say anything
about it)? I tried to be matter-of-fact, but Usenet lacks the
ability to convey tone.

Cindy Hamilton

"Giusi" > wrote:
>"Manda Ruby" writes:
>
>> Does anyone here use the Aluminum wok lid? I don't think wok lids come
>> in any other metal, are they?
>>
>> I got one (dome shape) just a few days ago from a local store when I
>> went to search for a carbon steel wok. I forgot about the Aluminum
>
>Yes. It is enormous, and would be too heavy to bother with in spun steel.
>I store it upended in a stack of SS mixing bowls.


A spun steel wok lid wouldn't be any heavier than a spun steel lamp
shade, maybe one pound. Originally wok lids were of hammered steel
only thinner than the wok steel but with the advent of low cost
aluminum just like others oriental cookery made the switch...
typically the steel lids would rust... the domed stainless steel lid
for my 14" Farberware skillet weighs a mere 14 ounces... in more than
forty five years it never once occured to me that its lid was heavy.

If I had a wok without a lid I'd use any pot lid... but I don't own a
wok, I usually stir fry in my 14" Farberware skillet, it has
relatively high sides and that high domed lid... I honestly don't see
the point in owning an actual wok... cookware and heat sources have
come a long way since the Neanderthal era. Unless one has a real
Asian kitchen I see no point in cooking with a wok, without the real
Asian kitchen appliances/acouterments you wokers are just faking it.

Manda Ruby > wrote:

>Does anyone here use the Aluminum wok lid? I don't think wok lids
>come
>in any other metal, are they?
>
>I got one (dome shape) just a few days ago from a local store when I
>went to search for a carbon steel wok. I forgot about the Aluminum
>reating with food.

Oriental cookery is not typically acid nor does food come into contact
with the cover... besides why worry about the cover when the wok
itself is highly reactive steel.
..

manda wrote:
>Arri London wrote:
>> dsi1 wrote:
>> > Manda Ruby wrote:
>> > > I own the one with helper handle as shown in (1).
>>
>> > > (1)http://www.wokshop.com/HTML/products...eel-wood-handl...
>>
>> > You better have an extra strong wrist.

Why, you planning to masturbate a wok... Chinese cooks don't do the
french flip style sauteing (except on foodtv), they toss food about
with long handled implements... that's why one hears all that metal on
metal shuffling. Just the other day I was at a big Chinese take-out
on Lung Guyland... Port Washington... a very busy joint, not once did
I see a wok lifted, it's all tossed about with those spatula-like
tools, even to plate or fill containers they scoop the food out, they
don't pour. No one lifts woks, the closest they come to lifting is
when they clean the wok with water and after swirling with that stiff
brush they *tip* the water out.

I think for the American home kitchen a wok is just for show, a large
diameter stainless steel pan works fine stir frying on a range top...
to lower the heat in one area simply shift the pan over partially off
the heat.

On Jun 15, 9:08 am, brooklyn1 > wrote:
> "Giusi" > wrote:
> >"Manda Ruby" writes:
>
> >> Does anyone here use the Aluminum wok lid? I don't think wok lids come
> >> in any other metal, are they?
>
> >> I got one (dome shape) just a few days ago from a local store when I
> >> went to search for a carbon steel wok. I forgot about the Aluminum
>
> >Yes. It is enormous, and would be too heavy to bother with in spun steel.
> >I store it upended in a stack of SS mixing bowls.
>
> A spun steel wok lid wouldn't be any heavier than a spun steel lamp
> shade, maybe one pound. Originally wok lids were of hammered steel
> only thinner than the wok steel but with the advent of low cost
> aluminum just like others oriental cookery made the switch...
> typically the steel lids would rust... the domed stainless steel lid
> for my 14" Farberware skillet weighs a mere 14 ounces... in more than
> forty five years it never once occured to me that its lid was heavy.
>
> If I had a wok without a lid I'd use any pot lid... but I don't own a
> wok, I usually stir fry in my 14" Farberware skillet, it has
> relatively high sides and that high domed lid... I honestly don't see
> the point in owning an actual wok... cookware and heat sources have
> come a long way since the Neanderthal era. Unless one has a real
> Asian kitchen I see no point in cooking with a wok, without the real
> Asian kitchen appliances/acouterments you wokers are just faking it.

Before I got a wok, I had a Calphalon frying pan (made in ohio). But,
I noticed that the flavor of stir fry using the wok was MUCH better.
I didn't even have a wok lid at the time, I just covered it for a few
minute (if I ever do) using another lid. I got the lid because I am
going to start making pot stickers more often and steam them in my 14"
wok because it would hold more than my stainless steamer insert would
hold or the steamer basket in my rice cooker or the steamer basket in
microwave rice cooker pot. I do need to get something that would work
as the steamer insert in wok. I will find out what to get.

On Tue, 15 Jun 2010 17:09:03 -0700 (PDT), Manda Ruby
> wrote:

>On Jun 15, 9:08 am, brooklyn1 > wrote:
>> "Giusi" > wrote:
>> >"Manda Ruby" writes:
>>
>> >> Does anyone here use the Aluminum wok lid? I don't think wok lids come
>> >> in any other metal, are they?
>>
>> >> I got one (dome shape) just a few days ago from a local store when I
>> >> went to search for a carbon steel wok. I forgot about the Aluminum
>>
>> >Yes. It is enormous, and would be too heavy to bother with in spun steel.
>> >I store it upended in a stack of SS mixing bowls.
>>
>> A spun steel wok lid wouldn't be any heavier than a spun steel lamp
>> shade, maybe one pound. Originally wok lids were of hammered steel
>> only thinner than the wok steel but with the advent of low cost
>> aluminum just like others oriental cookery made the switch...
>> typically the steel lids would rust... the domed stainless steel lid
>> for my 14" Farberware skillet weighs a mere 14 ounces... in more than
>> forty five years it never once occured to me that its lid was heavy.
>>
>> If I had a wok without a lid I'd use any pot lid... but I don't own a
>> wok, I usually stir fry in my 14" Farberware skillet, it has
>> relatively high sides and that high domed lid... I honestly don't see
>> the point in owning an actual wok... cookware and heat sources have
>> come a long way since the Neanderthal era. Unless one has a real
>> Asian kitchen I see no point in cooking with a wok, without the real
>> Asian kitchen appliances/acouterments you wokers are just faking it.
>
>Before I got a wok, I had a Calphalon frying pan (made in ohio). But,
>I noticed that the flavor of stir fry using the wok was MUCH better.
>I didn't even have a wok lid at the time, I just covered it for a few
>minute (if I ever do) using another lid. I got the lid because I am
>going to start making pot stickers more often and steam them in my 14"
>wok because it would hold more than my stainless steamer insert would
>hold or the steamer basket in my rice cooker or the steamer basket in
>microwave rice cooker pot. I do need to get something that would work
>as the steamer insert in wok. I will find out what to get.

Bamboo...
http://www.nextag.com/steamer-bamboo/compare-html