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Why Wok?

Would love some opinions--

I just bought a pow wok from the Wok Shop in San Francisco. I'm excited to get it seasoned and start using it--but my husband just asked, why use a wok? What does it do that our other cast-iron or stainless steel pans can't? I realized that I didn't have a great explanation. Anyone want to help me out?

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  1. You may want to post this on the Cookware board
    Wiki explains some of them near the end of the page
    http://en.wikipedia.org/wiki/Wok

    1. It's easier to stir fry, because based on its curved shape you create different temp zones (e.g. center is hottest, edges or cooler) which helps in stir frying veggies, meats, and esp. veggies and meats in combo.

      1. Consider finding a copy of Grace Young's Breath of a Wok. She defines so well, why the wok is perfectly suited for the recipes that are in that, and many other , books.

        1. You can also deep fry and make soup.....

          1. It's the only single pan or pot in your kitchen than can do almost anything. And for all that, it's pretty cheap.