I mentioned in my first post that there was a story about the wok, so I thought I'd better get it out of the way up front because you're going to see that I cook most of my stir fry dishes in a regular large skillet. I originally started cooking with a beautiful (non expensive) carbon steel wok that my husband got on Amazon for my birthday, but here's my problem - in the cabin we moved into in Maine, the stove is electric. The horror! It never occurred to him, or me honestly, that we'd need a flat bottom. So I worked with it. I got one of those metal rings that it sits on, also on Amazon, and tried both sides of the ring (with the larger or smaller opening bringing the pan a little closer or farther from the burner) and it just never worked good enough for me. It was difficult to get the heating just right, and depending on what the ingredients were, it would change the temperature of the pan so much that I could just never get a good read on what temp was typical. It was so all over the map. So I finally gave up and decided to just use a skillet and you know what? I don't hate it. But I'm definitely still in the market for the right wok situation, I'm just saying you don't NEED a wok, you can go either way.
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