The Wok

[anthonyyy]

I recall seeing pictures of Chinese “peasants” (I hate the term) carrying woks on their backs. I wonder if they are still carried in the same way today?

Just imagine how world war one would have been different, if soldiers had been issued with woks. How many more stories of miraculous saves, by bullets hitting items, such a bible in the pocket would there be?

 

[scruff]

I'm sure I remember reading somewhere about the good old Tommy helmet being used to cook up in.

Must also agree that a round bottom not a flat is best.

I've carried a wok on with my pack in the past and had a very sucessful stir fry cooking over my trangia.

 

[EdS]

I remember reading somewhere that the wok was orginally developed from the Mongol shields that they used double up as a pan when on the move.

 

[Goose]

I agree.
Woks are great. And a full sized wok is so light for the size.

The only problem with this thread is that it can't be found using the search engine because of the "3 letter rule" (just like axe and saw).

Search "wok*" without quote marks,The star acts as a wild card so will search all words starting with wok, such as woking and wok! This works on search engines too and is handy if you are unsure of spelling or a suffix.

 

[Ketchup]

Thanks Goose, that's something I learned!

Eds, I cannot well imagine the Mongols wielding steelplate shields in the, say XIIIth century

 

[BOD]

What a mental block!

Despite half a lifetime in Asia, enjoying Asian food and cooking in a wok in the kitchen, I have never thought about using it outside even though I often cook instant noodles and attempt curries in my billy.

Thanks to this thread I have had a great lunch today.

I wish I could invite you all for lunch to thank you for contributions. However here is the virtual lunch by way of thanks.

Mangrove crab in chilli, Sarawak black pepper, garlic and olive oil.

 

[MattW]

If anyone lives near enough to an area with asian supermarkets, you can probably pick up a karahi - the indian version of a wok, very cheaply (I make regular trips to famous 'curry mile' in Rusholme near Manchester, both to eat and buy spices).

They are generally simple mild steel affairs and will last a lifetime. The last one I bought cost all of £2:50 and has been used almost daily on fires and gas hobs for years (and even a solid fuelled aga with the firepot centre plug removed - that was scary-hot!).

My well used karahi:

best
Matt

 

[Ketchup]

What a mental block!

Despite half a lifetime in Asia, enjoying Asian food and cooking in a wok in the kitchen, I have never thought about using it outside even though I often cook instant noodles and attempt curries in my billy.

Thanks to this thread I have had a great lunch today.

I wish I could invite you all for lunch to thank you for contributions. However here is the virtual lunch by way of thanks.

Mangrove crab in chilli, Sarawak black pepper, garlic and olive oil.
]

Were's the icon for green with envy?

I know these are lovely...

Neither have I by the way (wokked in the field). That's why I started the thread.

MatW, woks should be cheap, they are standard kitchen equipement for a few billion people. Except of course if you go for non stick, dishwasher safe, electrically heated, self lighting, battery included, hypo-allergene western gadgets that are not the scope of genuine bushcrafters.

 

[British Red]

Just wanted to say what a fantastic thread a great question posed by Ketchup, lots of different approached and builds on the idea, photos, suggestions - loving this!

My only complaint is I just logged on at lunchtime and spotted Bod's post....how appealing is my "sandwich at my desk" now?

Don't fancy nipping round and whipping me up some lunch do you Bod?

Red

 

[BOD]

If its a virtual lunch, yes!

You are right about the thread. I started googling "wok" and "cooking" after Ketchup's post and was amazed at what you can do with one. I'll try packing one and may consider replacing the billy if the transporting is feasible.

A wok should be on the list for every bushcrafter's condideration. It's cheap versatile and minimalist.

I just wonder what the likes of Abbe Osram and the members from northern forests think of the wok.

 

[Ketchup]

Yes, one of the scouts groups here (the 14-16 yrs old) are taking a wok to camp this summer. Let's hear what the young folks think of it when they come back by the end of the month.

I was frying in mine today and thougt that when it comes to efficiency, a lid to cover the oil while heating would be even better.

What could make a good lid for a 36cm wok? Some thing that doubles up for other use during the time outdoors?

Any ideas?

 

[MattW]

In the past, I've used another wok as a lid- but I guess you probably won't be wanting to carry a couple of 36" woks around!

best
Matt

 

[Ditch Monkey]

When I was a kid I found an old metal hub cap in a hedge, it was far almost conical enough to be a wok, I cooked off that until it burnt through. I'm not sure if the fumes from the chrome plating did me any good or not. The Balti dish plan is a fine one, some of them are very studily built, aren't they just a little bit small though?

 

[British Red]

Hugh,

I have two sizes - one about 6" across (thats more bowl really but will serve at a push for scrambled eggs) and one about 9" - thats fine for one to be honest

Hugh (Red)

 

[Toddy]

I've got a little one, about15cms diameter but my bigger one is20cms and it's good to cook on.
My wok, the one I use in the kitchen, has a spun aluminium domed lid and it makes a great difference, and is a great advantage, to the range of dishes I can prepare in the wok.

Cheers,
Toddy

 

[Ditch Monkey]

I had only seen the small ones, I might well swing by brick lane tomorrow then

nice one

 

[Celt_Ginger]

I use a 25cm balti dish with the double loop handles as this will not melt if using it over a fire. if you do need to have a "Pan" handle, then just use one of the Trangia grip handles that are made for Trangis pots. I've tried it and if works a treat on either the Loop handle already fitted to the wok of it will just as readily grip the wok's edge.

 

[Labrador]

I use my wife's old wok from the kitchen when space is not at a premium. Just nestle it down into the embers & it supports itself (no need for any form of pot support). I've found you can cook just about anything in it except toast!

 

[Stew]

For anyone who has been thinking about getting a wok, I've just bought one for the kitchen from Tesco for £2.44!

At that price I'll quite happily buy another for the field.

 

[Bushman_Brett]

Hey thats a good call, i love cooking in my home on the wok and everything always cook so quick on a relativly low heat, this would make camp cooking way quicker, only down side is the size and weight of a decent wok.