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Wok

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JeepMonkey:
Does anyone here cook Asian food very often?  I decided to learn how this year.  For Christmas I got some cookbooks, but I need to buy a wok.

For those that do cook Asian food, do you use a wok often?  Is there anything to look for when purchasing a wok?

CheffoJeffo:
My preference is for round-bottom cast iron wok over hot flame.

If you have an electric stove, then you may want to go for a flat-bottomed carbon steel or non-stick wok as you may have trouble achieving the temperatures that you need.

JeepMonkey:
I have a gas stove, so temperature shouldn't be a problem.

Does a wok offer any advantage over a skillet?

Blanka:
I would buy a Wadjang.

CheffoJeffo:
I wouldn't be so sure about heat -- Western stoves run much less heat than is typically used in stir frying. If I had an electric stove, I wouldn't bother with a wok.

As far as the wok vs skillet (of similar construction ... say cast vs cast) comparison the one big benefit that I see with a wok is that it is much easier to flip food in a round bottomed wok so that all sides get cooked properly. Stir frying is a very hot, very fast process and you need to be able to easily cook all sides of the food. That isn't that easy in a skillet.

I also find that the round bottom and even heating of my wok leads to less soggy results, although that observation is anecdotal.

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