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What’s the next kitchen item you plan to buy (2026)?

SoCalZone10 said:
Some chefs do, but I only use a spoon or something.
But this is why I don't go for cast iron, they are heavy.
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The type of wok pictured has 2 small handles. It's not meant for tossing.
Those ones (for tossing) got a long (wooden) handle.
I use my small cast iron wok for deep frying.
I got 2 carbon steel ones that are used for stir frying, stews and almost everything. Even scrambled eggs
The smaller carbon steel is dedicated for steaming
My big cast iron one is temporarily retired as it has a flat bottom and doesn't sit well on my stove
 
I don’t deep fry anything, so mine is used strictly for sautéing or stewing. It has a long handle.
 
I'll use this from now on, for Chinese cooking. It'll make just enough for me. And there will be no making too much! :whistling:
Rachel Ray Sautee Pan..jpg
 
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SoCalZone10 said:
I’m ordering a new wok, carbon steel, I think I might get rid of the old one. But Paypal is not cooperating. Taking forever.
I also ordered a bakeware that we broke recently, only for replacement.
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I have a Chinese steel wok. It works fine and is easy enough to clean up after seasoning. But for me the ultimate is a hybrid steel wok. It does everything a puddled steel wok will do and it needs no seasoning and is very very easy to clean up. For those unfamiliar with hybrid cookwasre look up Hexclad. Mine, pictured below is a Chinese made hybrid at a fraction of the hexclad unit's price and it's larger.

wok.webp
 
blades said:
I have a Chinese steel wok. It works fine and is easy enough to clean up after seasoning. But for me the ultimate is a hybrid steel wok. It does everything a puddled steel wok will do and it needs no seasoning and is very very easy to clean up. For those unfamiliar with hybrid cookwasre look up Hexclad. Mine, pictured below is a Chinese made hybrid at a fraction of the hexclad unit's price and it's larger.

View attachment 140086
Click to expand...
Hexclad is stupid pricey!
 
blades said:
I have a Chinese steel wok. It works fine and is easy enough to clean up after seasoning. But for me the ultimate is a hybrid steel wok. It does everything a puddled steel wok will do and it needs no seasoning and is very very easy to clean up. For those unfamiliar with hybrid cookwasre look up Hexclad. Mine, pictured below is a Chinese made hybrid at a fraction of the hexclad unit's price and it's larger.

View attachment 140086
Click to expand...
Nice!!! :whistling:
 
Just took my wok out again, I’m going to have a hard time getting rid of this one. Maybe my husband might let me keep two. He often doesn’t wash the cookware right away, having two is a good backup strategy.

On the other cookware front, I gave my daughter’s best friend back her huge and sophisticated rice cooker, she was real thankful, she gave it to me before she left for England. I was pleased to use my small and cute rice cooker for the first time in a year, less space occupied.
 
SoCalZone10 said:
Just took my wok out again, I’m going to have a hard time getting rid of this one. Maybe my husband might let me keep two. He often doesn’t wash the cookware right away, having two is a good backup strategy.

On the other cookware front, I gave my daughter’s best friend back her huge and sophisticated rice cooker, she was real thankful, she gave it to me before she left for England. I was pleased to use my small and cute rice cooker for the first time in a year, less space occupied.
Click to expand...
I've got the smallest rice cooker that Zojirushi was making back when I got it and it was a blessing. When I was working I could set it up in the morning and when I got home the rice was done. Same with the IP. 👍
 
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