Wok Tools – What Do You Use?

[weinoo]

1 minute ago, liuzhou said:

You had one for many years⁈⁈

 

You should see how long I keep a sponge! 

 

Only kidding - remember, I wasn't a daily wok user, so they lasted; probably longer than they should have.

[liuzhou]

22 minutes ago, weinoo said:

 

You should see how long I keep a sponge! 

 

Only kidding - remember, I wasn't a daily wok user, so they lasted; probably longer than they should have.

 

Hmm. I don't think I want to know your sponge habits.

I get through a bamboo brush about every two weeks, but I do use my woks at least once a day; usually more.

Edited May 12, 2021 by liuzhou (log)

[weinoo]

13 minutes ago, liuzhou said:

Hmm. I don't think I want to know your sponge habits.

 

Now, I'm much better - they get replaced frequently, and can even go into the dishwasher! And I use a fresh, clean micro fiber dish thing every day!

[heidih]

The brushes used to be standard part of a wok kit (as seen on TV). Like @weinoo give me a green scrubbie or the one with blue scrubbie on one side and sponge other side. I like the bamboo one as a decorative element in the utensil holder-pot. 

[KennethT]

It seem like the guys in the local takeout joints here use stainless steel scouring pads that they move around with the ladle to swish the water around.

[liuzhou]

5 minutes ago, KennethT said:

It seem like the guys in the local takeout joints here use stainless steel scouring pads that they move around with the ladle to swish the water around.

 

Yeah, that's common here, too. I do it when I am finished cooking all the dishes. Between dishes I usually use the bamboo brush.

It kinda depends on what I am cooking, though.

[Anna N]

1 hour ago, liuzhou said:

Yeah, that's common here, too. I do it when I am finished cooking all the dishes. Between dishes I usually use the bamboo brush.

Ah. This I did not know. I guess it is sort of like the way we wipe out a nonstick pan with a paper towel between dishes or steps. I admit I never understood its purpose. 

[johnnyd]

I found a 12" bamboo steamer at a yard sale a couple decades ago. A ticket on it's carrying bag said it was made in 1982. I always put it in an inch of water in an old enamel lobster pot and it finally unraveled.

 

I just got this 10" model today from Amazon and it's already upped my game: a steaming ring fits my carbon steel wok perfectly...

 

[Annie_H]

On 9/8/2022 at 3:50 PM, johnnyd said:

I just got this 10" model today from Amazon and it's already upped my game: a steaming ring fits my carbon steel wok perfectly...

Thankfully they are all sent here I suppose. I've had mine, 2 sizes for years. A 2 stack and a 3 stack. A couple years ago added another size. Efficiently can steam a few things at once. Straight to the table and keeps contents warm. I like that they absorb the steam/moisture so no drippage onto the food as it steams. 

Also, an easy transport of spring rolls or sushi or an appetizer to a friends gathering. I can't think of anything that does it all so well.