Flat-bottom wok for electric stoves
Written: Oct 17 '99
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Product Rating:
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Pros: authentic, easy to use, dramatic if others are watching you cook
Cons: needs some minimal aftercare so it won't rust
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| anitar's Full Review: Woks |
In my ideal world, I'd have a dedicated stove for my wok, supersized gas ring and a faucet over it, just like in a chinese restaurant.
But in my real kitchen, I have an electric stove.
My iron wok with a flat bottom works just fine for me! It gets good contact with the electric burner element underneath and heats up well. I use it often (when I'm in cooking mode).
Stir-fry cooking is rather dramatic; you get the ingredients all ready, then heat the oil, ginger and garlic, then start slinging the food around. Bingo, a tasty meal! And other people think you are an expert.
It needs only the care you'd give any iron pan; dry it after washing by heating it on the stove again, and wipe it with a paper towel and a little cooking oil to maintain the seasoning.
I don't have a specific brand or model; I got mine at an oriental grocery store, I think! Get a good heavy one with a wooden handle; hang it up by the ring in the end. Get a good-sized wok, even if you don't cook for many people.
Recommended:
Yes
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Epinions.com ID:
anitar
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Member: Anita Rowland
Location: Seattle, WA
Reviews written: 34
Trusted by: 18 members
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