Woks

[Arch at Home]

Over time I have participated in and have even lurked in wok threads. Often I read particularly in cook books that a large 12" skillet would work just as fine. I have always limped along with a 10" cast iron skillet because my 12" teflon skillet could not get hot enough. Finally for Christmas DH and the kids got me a Helen Chen flat bottom 16" wok. Boy is it great! I have less oil splatter. Stir fry, fried rice and noodles are so much easier. Now that I am well along in the seasoning process, I only had one quarter sized spot of fried rice stick last night. I also got a bamboo spatula to go with it. The shape is ideal for the wok. The long handle and wide paddle make it great for other cooking tasks.

[KristineIN]

You know, I have a Wok pan that is stainless steel or something like that, it does not have teflon, is fairly light and I got it on a 50% off sale for $7.50 years ago at Meijer and it's been the best pan. I use it for quick leftover dishes (throw leftover potatoes, meat & veg in the pot and fry up, add cheese) it's great. I use it for Stir Fry & Gravy for Biscuits & Gravy also!

:D

Kristine

[Lisa at Home]

I am wanting to upgrade to a higher quality wok, and I am looking at the biggest ones available. When you do a lot of vegetables, they sure do take up a lot of room!

 

Yay!

 

Can you tell how over excited I am about this?:D

 

~Lisa

[Arch at Home]

I was advised not to upgrade to the biggest size as a residential grade range does not have enough output. That is why I settled on a 16" wok.

[Storm Bay]

Back when this photo was taken I cooked almost all my meals in a stainless steel wok that went on the stove top. And I ate all my meals with chopsticks, save cereal and soup. Yeah, a bit of an extremist, I know, but I wanted to get really good with those chopsticks as my then boyfriend, co owner of a very popular Chinese (American Chinese food, mostly) restaurant, grew up in Hong Kong. And, yes, it worked. Not sure how well I'd do now, though.