Stainless steel Chinese woks
June 8, 2007
Filed under Cooking tools & gadgets
A lot of people, especially Westerners, would probably consider a Chinese wok as a specialty cookware — something that is used occasionally and only for cooking certain kinds of dishes. For me, however, and I’m not even Chinese, a wok is even more basic than the usual cooking or sauce pans.
I have two woks. The one on the right is about six years old. The only reason I bought a second one (on the left in the photo) is because I wanted a wok with a thicker bottom.
I use my woks for just about everything — frying, stir-frying, making stews and even soups. Before I bought a bamboo steamer, my woks even doubled as steamers.
Why is a wok such a multi-purpose cooking pan? It’s in the shape. Stirring is easy and there’s so much room for manipulation. And since we use a gas stove (there’s a hot plate but it’s rarely used), the shape of the wok is ideal for heat distribution. I can live without the regular frying pans but not without a wok.
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hi connie,
where did you buy your woks? they look light and easy to clean.
Gee, I don’t remember anymore. Too long. The one on the left is not light because of the thick bottom. Light woks (thin metal) are no good.
You inspire me! All the time!
Wheeee bibili ako ng wok! Meron daw sa Chinatown eh. Parang mas tipid kasi sa oil mag-deepfry sa wok kesa sa saucepan. I think it’s because of the shape. What you think?