Wok makes quick dinner a breeze
I was helping a friend pack up kitchen items for downsizing and came across her wok. I started wrapping it up for the “keep” box and she said it could go because she never used it. That explained why it looked as if it had barely been used. I was surprised because I use mine all the time.
When I need dinner ready quickly, the wok comes out. Plus it keeps my husband busy with the “stand here and stir this” request. The food has to be tossed around so all is exposed to the heat source. I would have a hard time coping without it because it’s such a vital part of my regular dinner routine.
Woks were developed thousands of years ago by the Chinese. It is a superior high-heat cooking vessel, and that’s why you can go from no dinner to eating quickly. The bottom is rounded like a bowl and the design is nothing short of genius. Because of that shape, you have to keep the food moving for even cooking, hence the term “stir fry.”
It comes with a ring stand that allows for kitchen stove versatility when you to use the wok. The ring keeps the wok stable over a gas flame or can be flipped and used over an electric burner.
The 14-inch wok I have used and loved for decades is made of rolled steel, which is the traditional substance. But these days you can find woks made of many other materials, such as anodized aluminum, carbon steel and even cast iron. Forego those that are electric. They just can’t get hot enough.
Style is where they can differ again. Mine is the classic style called Cantonese. It has loop handles on opposite sides of the rim of the wok. Others will have only one loop, with the opposite side having a long skillet-type handle. Both are fine, so go with your preference.