Kitchen

[amyb]

Foodies~Taking votes as I reevaluate what to keep of my cookware...

I have a small wok my mom bought me years ago, I've only used a handful of times. I've only ever made a stir fry in it, and I can do this in my large saute' pan that I do use all the time. Actually, I get a much more successful stir fry in the regular pan.

Am I just not getting the most bang for the buck because I don't know how useful a wok can be to cook....what? How?

Or pass it on. It takes up awkward space in my small condo cabinet.

Any of you use woks? If so, what do you love to make in it?

Or like me...feeling like maybe it's time to donate this?

Tks in advance...

[kittyloo]

@amyb   like you,, we rarely used ours.  also, used a large skillet instead. donated after we moved last time.  it was nice. don't miss it. 

[mspatmac]

@amyb 

I donated mine a few years ago because of non use and used to much storage space.

[LindaSal]

I would donate it for sure.   When I make stir fry's I use my 4.5 quart Curtis Stone pan and it works beautifully!   I donated a few pans recently that I no longer used after my adult kids took what they wanted.  It seems I always go back to my favorites which again is Curtis Stone, they just work great for me and easy cleanup!   

And dinner is what time??  LOL

[justashopper]

Hi @amyb 

I donated my wok a few years ago.  For all the reasons you said-- takes up valuable space, don't use very often, I reach for other pans to do stir fry.

If you are looking for a great all around pan that does a lot etc, Check the Always Pan by Our Place.  It's pricey but I love it.  It's replaced a lot of my other pans and I do reach for it often.  

[Harpa]

I use my wok occasionally, mostly for stir fry, fried rice & egg rolls. You can do all kinds of things in wok cooking, like steaming, deep frying, boiling, tempura, really any of your basic stovetop cooking.

I admit I've cheated already using my skillet for stir fry.

Up to you if you want to keep it or not.

[brandiwine]

If you don't use it, I'd donate it.  I use mine for many things beside stir fry.  Shrimp scampi is so easy to prepare in this.  I cook the shrimp, shallots, and garlic together in a mix of butter & olive oil.  Toss in the angel hair pasta and parsley and it's so easy to toss everything.  It's a great pan to make spaghetti sauce or chili.  You have room to stir and the sauce cooks down so quickly.  I do have a lid that fits it.  

[amyb]

Well...you all have helped me...didn't take long. It's already in the donate pile! I guess I just needed a nudge. 

The proof is in the pudding (or stir fry) for me...In the 15 years or so that I've had it, I have used it a small handful of times.

Most of all the things you all suggest, (other then the "tempura", egg roll making person here, which I'll never make, but eat out if I want it. I commend you for making this type asian cooking at home...not my forte'!), I do in my large, Cooks Essentials sauté pan with a lid.

The one who said (sorry, didn't look at all the names before typing) she does shrimp scampi, tossing in pasta and all, I'd do in my large saute' pan, successfully.

This particular wok is small, without a lid.  I smile to myself...everything mom bought she bought with "small condo" in mind.

Anyhoo...I can just see me still opting to use my large saute' pan. In fact, it may be time for a new one of those...it's the pan I've used the most in 20 years.

Thank you for the input!

[Harpa]

@amyb  You are probably making the right choice! A lid is important, I think. But especially if you are clamoring for room, or if you just do not need it.

[BlueFinch]

I had a really nice wok that I used often and really loved. When it was time to replace, or give it up, I chose not to get another one. It was big and took up a lot of cabinet space.

It's not necessary to have a wok to make stir fried dishes. In fact, I've seen some chef's on TV using typical skillets for stir fry. In year's past, they always drug out a wok. 

You just need a skillet that can handle the heat needed. Some of the coated, nonstick skillets don't handle higher heat well. A good skillet with high smoke point oil, and you're good to go.