Buying a Wok

November 15, 2007 | Posted by Lorena as Tid Bits & News, Go Go Gadgets!, Uncategorized at 9:49 am |

wok

To wok or not to wok? Well, you won’t starve without one — and can still make a decent chop suey or chow mein in a regular pan. But any self-respecting chef or “foodie” should have a good wok on hand.

What’s so great about a wok?
Wok’s are much better at distributing heat evenly. You can also toss food without making a mess. Those watching cholesterol (and who’s not?) can also use less oil.

Choosing a wok

Now for finding a good wok. Despite the wide variety of materials — aluminum, copper, stainless steel — most Asian cooks say that the carbon steel wok is still the best.

if you’ve got an electric stove, you need to get a wok with a collar (which keeps it evenl balanced on the heat source) or a flat-bottomed wok. Otherwise, the wok’s round bottom will reflect heat back on the stove, causing damage.

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