Kitchen

[Harpa]

You never hear of wok cooking anymore. Decades ago, I used to use a wok all the time; we all loved the food! I'm venturing into wok cooking again as I pick up a new wok.

Anyone use a wok, what kind, and what are some dishes you make?

[millieshops]

@Harpa  Would you believe one of the things my EX opted for when we split was our wok.  We had taken Chinese cooking lessons and used ours several times a week.

I loved wok cooking when we had gas, but just never bought another one since I've been cooking for one, always on electric.  Let us know what you create please. 

[Marp]

I do the majority of my cooking in a wok, using it in place of regular pots and pans.  The high sides significantly reduce splatters when frying and the openess makes mixing, stirring, etc. so much easier than a regular pot and less likely to splash over the sides.  Pasta has lots of room to cook.  If I were only allowed to have one cooking vessel it would be a wok.

[lolakimono]

@Harpa

[lolakimono]

[aubnwa01]

I have a big hard anodized aluminum wok that I've had for many years (there's no brand name on it & no idea where I got it) & I got tired of the food sticking in it & there was no seasoning it.   I bought a Ming Tsai 13" Technolon wok with lid from HSN & I like it a lot, it's big enough to cook a little or a lot in it & the clean-up is a snap.

[Harpa]

My new wok is a 14" Circulon from Bon-Ton, non-stick. (Paid half the list price).

@lolakimono

(the chart lady!)

Yep, those are the wok basics! Prep before-hand and the actual cooking takes minutes.