What Wok’s and What Doesn’t – Cookware For Stir Frys

red-wok-stir-fry-panWe all know that it isn’t essential to have a wok to create superb Chinese meals. But they are much easier to prepare if you do have a good quality wok. I know mine gets a work out on a regular basis.

We love stir fry meals, they are so easy to prepare, tasty and healthy. I can throw in anything I have on hand to make a nourishing meal in a short time.

Woks come in a variety of sizes so it’s simply a matter of selecting one that suits your needs. I have recently downsized as the kids have left home so we no longer require a large wok, although the larger one does come in handy when we have guests.

Some woks have 2 handles, one on each side, but nowadays woks often come with a small ‘helper” handle on one side and a long handle on the other. The long handle makes it easy to move and tilt the wok when stir-frying and also makes it easy to lift.

A flat bottom is also important (for the wok, I mean) after all, you need the wok to sit flat on the element to ensure even heating. Cast iron and carbon steel are ideal materials for woks although manufacturers are making non-stick coatings that also work well. Cast iron of course, is reknown for the heat-retention properties that are so important for stir frying.

A lid is optional but if your wok has a lid you will find it ideal for sealing-in flavors.

Quick, tell me where I can find a good quality wok: Amazon.com

Read our review of the one electric wok that generates enough heat to work as well as a carbon steel or cast iron wok.

 

 

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