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Path: utzoo!linus!philabs!cmcl2!seismo!hao!nbires!opus!rcd
From: rcd@opus.UUCP (Dick Dunn)
Newsgroups: net.cooks
Subject: Electric Wok
Message-ID: <1102@opus.UUCP>
Date: Tue, 19-Feb-85 21:50:48 EST
Article-I.D.: opus.1102
Posted: Tue Feb 19 21:50:48 1985
Date-Received: Sun, 24-Feb-85 02:14:56 EST
Organization: NBI,Inc, Boulder CO
Lines: 22

Several people have asked, in passing, if there might not be a good
electric wok.  I think so.

We had a Farberware wok for a while.  It was big enough, and stainless
steel is OK, but it just didn't have the horsepower you want.  (Stir-fry
means "fry", not "slow-simmer", dammit!)

We've had a Maxim wok since Christmas.  So far, it works GREAT!  The two
main differences between the Maxim and the Farber are that the Maxim has
more power--it's 1650 watts, which is about as much as you can put on a
standard (15-amp) household circuit--and it seems to have more "thermal
mass", meaning more metal to hold heat and keep a load of food from cooling
it off.  It has a non-stick surface of some sort.  However, it's pretty
tough stuff and, more important, seems to take oil well.  That is, you can
get a layer of oil to coat it--unlike standard Teflon or Silverstone stuff,
which makes the oil bead up.

As I say, we've had great luck with it so far.  Anyone else have one?  Any
problems with it?
-- 
Dick Dunn	{hao,ucbvax,allegra}!nbires!rcd		(303)444-5710 x3086
   ...Relax...don't worry...have a homebrew.