Where to buy same Wok used in Chinese Resturants?

[johnboy]

I've been to a bunch of chinese housewares stores and groceries stores. The biggest raw steel wok they sell don't look the 'real' ones and are still not big enough. It's a plastic handle molded on a metal handle.

Does anyone know a place to find the real deal?

TIA

[mic2074]

I remember there's a place that only sells restuarant equipment on Spadina, east side, south of College (think it's closer to Dundas, can't fully remember)... don't remember the name or know if they're still there.

[johnboy]

I remember there's a place that only sells restuarant equipment on Spadina, east side, south of College (think it's closer to Dundas, can't fully remember)... don't remember the name or know if they're still there.

Excellent. A lead. Thanks!

So far, no luck in Markham. I guess I'll go check Pac Mall before I hit spadina.

But if anyone knows a place in Markham, that would be much better. :-)

[Ma_Jie]

It's called Tap Phong. Search this forum: I linked directions a while back. It has a big yellow sign. Best prices anywhere. But you do realise that, unless you have a gas or induction range, you won't be able to replicate chinese restaurant results — electric stoves just don't get hot enough.

[johnboy]

It's called Tap Phong. Search this forum: I linked directions a while back. It has a big yellow sign. Best prices anywhere. But you do realise that, unless you have a gas or induction range, you won't be able to replicate chinese restaurant results — electric stoves just don't get hot enough.

Thanks for the name...

Yes, I'm using an outdoor gas burner. I think it's 150,000btu and the current stainless steel wok I have doesn't cut it. lol I also need to find a big metal ring to keep more heat on the wok (too much heat escapes from the sides). The current metal ring is too small and it has holes too... Wrapping it with aluminum foil doesn't cut it. It just burns right off. hehe.

I'm currently able to replicate most of the 'wok hey' but I'm hoping for even better results with a real wok. :-)

[molala]

China town...there's a store on Spadina (prolly the one mic said) where I passed by and saw stock pots that's like 1/2 of my height!!

[molala]

Excellent. A lead. Thanks!

So far, no luck in Markham. I guess I'll go check Pac Mall before I hit spadina.

But if anyone knows a place in Markham, that would be much better. :-)

There was a store on Markham on Kennedy/14th that carries kitchenware and supply to restaurants but they closed down a while ago...however...they are link to the same store inside New Kennedy (not the one by at the corner by the entrance, but the further one) and inside the plaza on Kennedy/Denison besides SDM. Go in and ask them!!

[pcpchan]

I am wondering whether it makes a difference in cooking if you use electric stove (instead of gas stove where most restaurant use). For non-chef cooking (i don't do the tossing wok at home), is it really necessary to use the raw metal wok, they are heavy, need a lot of oil to prevent sticking, long to wash??? e

[revelation]

I am wondering whether it makes a difference in cooking if you use electric stove (instead of gas stove where most restaurant use). For non-chef cooking (i don't do the tossing wok at home), is it really necessary to use the raw metal wok, they are heavy, need a lot of oil to prevent sticking, long to wash??? e

The point of using the huge wok is to get "chef" results... like you said, why else would anybody cooking at home need one?

If you used it on an electric element you'd get some pretty bad results... they don't get anywhere near hot enough, and you'd be better off just using a standard pan.

[molala]

The point of using the huge wok is to get "chef" results... like you said, why else would anybody cooking at home need one?

If you used it on an electric element you'd get some pretty bad results... they don't get anywhere near hot enough, and you'd be better off just using a standard pan.

I am wondering whether it makes a difference in cooking if you use electric stove (instead of gas stove where most restaurant use). For non-chef cooking (i don't do the tossing wok at home), is it really necessary to use the raw metal wok, they are heavy, need a lot of oil to prevent sticking, long to wash??? e

how do you guys know that OP have an electic stove at home :confused:

[UrbanPoet]

theres a resturant supply store on spadina... south of College, north of dundas near baldwin. The place is huge and they have EVERYTHING from house wares to resturant supplies.

[slouie]

So far, no luck in Markham. I guess I'll go check Pac Mall before I hit spadina.

There's a place at 3477 Kennedy Rd. (Just south of Steeles)...can't remember its name.

[IronMac]

I was at Tap Phong (the one on the WEST side) of Spadina earlier this year and I don't think they have what I would call restaurant-sized/grade woks. I could be wrong but I didn't see anything close to the ones we use in our old restaurant. Ours sat in deep holes atop at least 16 gas jets.

OP, you're talking about a size that you CANNOT wrap your arms around right? Or are you just looking for something with an iron handle? And it's IRON! Stainless steel is the new stuff. :lol:

P.S. Tap Phong does have the size of stock pots I am used to so I guess that's a good thing if I need to boil down a couple dozen chickens for stock or 30 lbs of spareribs.

[Melfice]

There's a place at 3477 Kennedy Rd. (Just south of Steeles)...can't remember its name.

Yeah, it's next to the Ming's restaurant.

[johnboy]

There's a place at 3477 Kennedy Rd. (Just south of Steeles)...can't remember its name.

Thanks for all the help everyone! RFD is the best!

I went to this place and they sell all sizes. Big ones, small ones, you name it. I ended up with an 18". Maybe I'll go bigger if I'm good enough.

BTW, picked up 3 lobsters from T&T. $5.99/lb. Can't beat it.

Going to steam 2 and wok the other one. hehe

[MrBurns]

Just use a microwave, it's the same thing.

[gmark2000]

Just use a microwave, it's the same thing.

Oy! Blasphemy!

[johnboy]

Nice! This $12 wok and high pressure out door burner (mind you, the regulator is actually broken - meaning it'll spew out as much gas as the 20lb cylinder can release). HAHAH!! I said the hell with it, I was so pissed off. Never heard of a gas regulator failing before. (I bought this from HD, somewhere in the US), I can just control it from the 20lb cylinder.

Oh man... This thing is great! I'm able to replicate the ginger and onion lobster from Chinese restaurants. Veggies too! Tomorrow, I'll stray beef and veggie thick rice noodles. Even after cooking outdoors, I smell like oil from the chinese restaurants!

Nuke the food? LOL! Good one. :-)

[nornet]

Lots of leads so far but I'll add another since it's in the Spadina area. Dundas St West of Spadina on the north side.