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Wok
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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