[laris]

So I cooked with the wok at home for the first time after reading a book I received, which is all about cooking with a wok. Me having taken a few culinary classes (the culinary fundamentals, a lunch class, and italian cuisine) provides me with a little cooking background and experience besides the cooking experimentation at home. So basically, I have had my share's experience using the typical thick aluminum and stainless steel pots and pans.

From the Wok book by Ceil Dyer "Wok Cookery" i've been reading it seems like the wok can do almost anything in terms of cooking. From sauteing to frying, the wok can do it. Reading from the back of the book it says the wok can "stir-fry, steam, and deep-fry."

So what I'm really trying to ask is.. who here actually uses the wok to cook? I'm sure most of us use the normal pots and pans (saute, sauce, stock, etc.) including me. Maybe the Chinese had it right in the design of the wok... I mean honestly.. what can't you cook in the wok?

also.. i attempted to fry salt/pepper seasoned Swai fillets in a garlic/ginger/onion canola oil. it came out well

[silver-typhoon]

lol hi Ming

My parents own a wok and they use it occasionally. Honestly speaking though, it's a hassle to use because it is so heavy and inconvenient. There's no "special coating" so everything sticks to the bottom. Woks are best used when you have a natural gas stove... other kinds just don't cut it

[laris]

hey, jess

ah right.. there does have to be a special coating or treatment to the wok so that it works the best. And yes, it works best on a gas-stove rather than an electric-stove. I have an electric stove at home :sad:

[joxxy]

My dad used to use a wok because my parents owned a restaurant.
But I think the wok works best with really high heat.
And from observing, you could pretty much do anything with the wok - it was so versatile.

But at home, we don't use it because the fire alarm is really sensitive.

[laris]

From what i've read, the wok is efficient in terms of heat requirement because it requires very little gas heat but it can get very hot. the shape and thinness also contribute to this. all the heat concentrates at the bottom of the wok.

[x0ny]

At home my parents uses the wok for pretty much all asian dishes and deep frying. smoking, steaming. however theres certain things where a wok just doesnt cut it so then you used a sautoir or a sauce pan/pot. Depending on the wok you have...the flavors comes out differently from cooking in a sauteed pan also, so you cant really use a wok for everything.

[laris]

Thanks for the knowledge, sonny. It's good when you chime in.. it's like the truth presents itself.

[hamster428]

my brother apparently found a new love for cooking in a wok. he stir-fries like a week worth of food and finds it convenient that the wok is large. we cook in normal pans/skillets at home though.