[fender101]

I've got two. Just wondered how many other people have one. They are great for cooking things really quickly.

[Summat]

Do have one (quite a new one actually, having decided to go from a flat-based two-handled affair that a non English-speaking chinese lady once insisted that I wanted when selecting a different one in a supermarket in china town, Manchester) for a more traditional round bottomed affair.

The one thing that I think I miss is a decent gas ring (high-power) to get a decent stir-fry

[c00kiemonster72]

I've got 3

I don't use them as much these days as I'm not stir frying as much due to eating more salads.

[RAINBOWGIRL22]

I have two, a cheap one that I've had for years and a more expensive one I treated myself too a little while ago.

I prefer to use my old, cheap one

[norbitonite]

I've got 3 as well . So glad I'm not the only one!

Stir frying is a great way to cook on a weeknight when yopu get in from work starving. I tend to use the bags of stirfry veg, marinate the meat overnight so I can get the meal on the plate faster than any 'fast food' or takeaway could deliver.

Tasty and quite healthy.

[beaglemum]

Own a mahoosive wok and whilst I actually do use it takes up far too much room in my cupboard!

[spanglerokapi]

Two. Use then for stir fry, steaming and deep frying (uses a lot less oil! ).

[Muggsy]

I don't have one, but I feel better about it having just discovered that Simon Hopkinson doesn't have one either.

[Wallasey Saint]

I've got one, just cooked a Chicken Chow Mein in it which i'll have later.

[katie]

Use the wok (had it years) for cooking Chinese stir-fry, Indian curry or mince for a shepherd's pie.

[Shrike]

I've got a big steel round bottomed wok from a chinese supermarket nearly 20 years ago - still going strong!
Used it last night for chicken & veg stir fry but admittedly don't use it so much these days as I have to watch my salt and a lot of my favourite wok meals are salt heavy. Will probably do red-cooked chicken wings soon though.

[MagiLisu]

Yes, I do own a wok. It's massive, but handy when I can't be bothered to wash up lots of pans.

[Caldari]

Yes I do, I'm quite lucky as I have a large Chinese Cash & Carry just down the road that stocks everything you could think of.

[stud u like]

I love my wok.

[molliepops]

None here, we used to have one but it took up too much cupboard space and tended to make us cook too much for two of us, so if we fancy "stirfry" now I use a smaller frying pan. Works just as well if you only need enough for two.

[frankie_baby]

Quote:

Originally Posted by molliepops

None here, we used to have one but it took up too much cupboard space and tended to make us cook too much for two of us, so if we fancy "stirfry" now I use a smaller frying pan. Works just as well if you only need enough for two.

just put less stuff in the wok, you reallybcant make a decent stir fry in a frying pan

[degsyhufc]

I've got two. A Ken Hom one with is thin and flimsy. It's the bigger of the two so only used for when extra space is needed.


The other is a cheapo Morrisons non-stick one. It's a kind of wok/chefs pan. Cost about £5. Use it all the time. Great for tossing pasta & sauce together.

[john176bramley]

We cook in our wok at least once a week. I know you're not supposed to wash your wok with washing up liquid but we do all the time, does anyone else?

[indie.star]

I'm currently living at home and the family has one but I've never personally bought one myself. I have 2 frying pans that are exclusively mine though!

[Shrike]

Quote:

Originally Posted by john176bramley

We cook in our wok at least once a week. I know you're not supposed to wash your wok with washing up liquid but we do all the time, does anyone else?

I always have - and as I said its nearly 20 years old
I do heat it up again to dry it and wipe with groundnut oil which I leave on the heat to season it a bit. I think it would rust otherwise.

[fender101]

Quote:

Originally Posted by Shrike

I always have - and as I said its nearly 20 years old
I do heat it up again to dry it and wipe with groundnut oil which I leave on the heat to season it a bit. I think it would rust otherwise.

groundnut oil! the only choice. It heats up to a higher temperature.

[molliepops]

Quote:

Originally Posted by frankie_baby

just put less stuff in the wok, you reallybcant make a decent stir fry in a frying pan

You can't say that to people like us lol, that's why I am always posting in the weight loss thread, no portion control or idea of less when it comes to foods we like.

[Smokeychan1]

Three here also. We found 2 was sufficient, but then my flatmate's mother decided her brand new wok took up too much space so passed it on to us. It's massive!

Two is really all we need to prepare meals, so we use the new one for smoking meat and fish.

[c4rv]

we have a few, don't do many stirfrys but you can pretty much use it for cooking anything on the hob

[Pumping Iron]

Yes 2, a small cheaper one and a huge steel one.