topic Re: Electric Wok in Kitchen

Electric Wok

QVCkitty1 — Sat, 31 Dec 2016 22:11:28 GMT

I was intrigued by the Gotham steel electric wok that was on Wed. Night's ITKWD. I've been contemplating getting an electric fry pan, but this one seems more versatile. If you saw it presented , what did you think. TIA. Oh it is # K44907.

Re: Electric Wok

Sooner — Sat, 31 Dec 2016 22:40:28 GMT

I would get the electric fry pan because it would have a flat surface that would be better for most of what we do--frying, sauteeing, cooking pancakes, making grilled cheese, etc.

While there are things you can do with a wok, it is more specific to certain things than a skillet.

Re: Electric Wok

PamelaSue72 — Sat, 31 Dec 2016 23:11:13 GMT

I saw or read somewhere (America's Test Kitchen, I'm thinking) that a skillet is better for stir-frying than a wok. The reason is that a skillet has a larger and flatter bottom, which lets the food cook more quickly than a wok would.

A wok is good, but must be really, REALLY hot and most stoves simply don't get that hot.

Re: Electric Wok

QVCkitty1 — Sat, 31 Dec 2016 23:17:14 GMT

@PamelaSue72 wrote:
I saw or read somewhere (America's Test Kitchen, I'm thinking) that a skillet is better for stir-frying than a wok. The reason is that a skillet has a larger and flatter bottom, which lets the food cook more quickly than a wok would.

A wok is good, but must be really, REALLY hot and most stoves simply don't get that hot.

That's right, come to think of it , they use the 12" Tfal skillet a lot, thanks for reminding me.🌺

Re: Electric Wok

ECBG — Sun, 01 Jan 2017 17:14:37 GMT

I've used an electric wok with a coating before. Everything slides to the bottom, you can't pull anything up on the sides. It was horrible.

Re: Electric Wok

depglass — Sun, 01 Jan 2017 19:01:07 GMT

I had one close to 50 years ago. Wow, was that a sobering thought. Anyway, I was big on Chinese anything back then, still am. But I just didn't use it that much. Go with the flat pan, much more versatile.