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stooxie

Woking on Bluestar

15 years ago

Hey all,

Just wanted to relay my Bluestar V1 wokking experience, not start another "whose is better" thread.

After being fed up with my $240 Calphalon Professional wok (that I received as a wedding present) I bought myself a $25 16" hand hammered wok from the Wok Shop. I seasoned it according to the instructions and wok'ed up a bunch of green onions to finish the process.

Discovery #1 is that the THINness of the metal is key! It instantly transmits the heat and the wok was smoking within seconds, I mean literally within about 10 seconds on high heat. I actually had to turn the heat down!

Discovery #2 is that the seasoned carbon steel is also key. The high heat combined with the carbon blackening is makes a very non-stick surface. The Calphalon stuck like glue instantly and Teflon surfaces can't hold up to the heat.

Being able to remove the outer ring of the Bluestar grates lets me put the wok right on the fire with plenty of air gap to keep the combustion healthy. As I said, I actually had to turn the heat down to about half way so I didn't scorch it all to death.

For the first time ever I got the "breath of the wok." The food had that unmistakable "high heat" flavor.

Great stuff!

-Stooxie

Comments (11)

  • 15 years ago

    I'm jealous. I wish BS sold a single burner that I could install next to an induction range.

    What kind of dumplings/pot stickers/ won tons are those?

  • 15 years ago

    Nice Stooxie!

    Enmnm,

    Capital sells a nice single wok burner which is, I believe, rated at 35K BTU.

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  • 15 years ago

    Great story!

    And now I know what my next wok will be. That thing is gorgeous.

  • 15 years ago

    Is this the one you got?

    http://www.wokshop.com/HTML/products/woks/wok-our-hand-hammered.html

  • 15 years ago

    Dan,

    Yes, but I got the one with the metal handle. I know it will heat up but I didn't want any possibility of it coming out while I am flipping food into a plate. The cabon steel "pow" wok.

    -Stooxie

    Here is a link that might be useful: The Wok

  • 15 years ago

    Ah, there it is! Thanks!

  • 15 years ago

    I am Chinese and we use a wok to cook everything except steaming and soup. I totally agree with your discovery on the thinness of the material and seasoned carbon steel. The more blackened the surface, the better the non-stick performance.

    Non-stick teflon pans just don't last. One or two years lifespan maybe. Our wok is 7 years old and is still going strong. Sears or Target sells one for under 20 bucks. It has a flattened bottom, so it works fine with non-gas burners, too. I don't know about the dimples on your wok. I hope it does not make it hard to scrape food or sauce off the surface. Most of the residential or commercial woks have smooth surface though.

  • 15 years ago

    Great post Stooxie!

    We purchased our BS Jan 11 - we went out to our local china town and purchased a carbon steel wok the next day - seasoned it - and I am simply amazed at what the 22k burner\wok can do.

    One thing I discovered, you have to have all your ingredients ready to go - everything cooks so fast you have to be ready!

    Steve

  • 15 years ago

    Got my wok today, a beautiful replacement for my old thick, flat bottom one. And now I remember why I bought that old one. I put the new one on the burner on the ring, and it sucks the flame right out. Urg.

    Guess it'll get put away until I get my Culinarian (which I won't get until I have a job).

  • 15 years ago

    Great post!

    I have two woks from the wok shop. One I bought on their website, and the other I bought at their store in San Fransisco chinatown. Both of mine are the smooth and not hammered carbon steel. They work very well on the bluestar. I have the 36" wide RNB and can use two woks at once.

  • 15 years ago

    Forgot to mention.. make sure you try some Thai fried rice. Very delicious!

    Pineapple, shrimp, chicken, cashew nut, egg, green onion. (tofu too, if you like it)

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