Wok This Way

Stir-frying isn't just a healthy way to cook; it's also one of the most fun. The deep, sizzling pan, the flying vegetables and the saucy aroma - it's enough to make even the most traditional cook want to add a little spice to their routine. Like any other pan, woks come in a variety of materials, such as aluminum and cast iron. There are two handles on either side of the pan - two short, or one long and one short. Depending on what kind of stove is being used, people either cook with a round-bottomed wok or a flat-bottomed one. Many ranges nowadays are designed with a built-in wok ring, so that the traditional round woks may be used with ease.

Woks that are completely curved are easier to work with, and far more entertaining. Tossing and stirring vegetables is a breeze thanks to the specialty tools you'll find developed for wok cooking, such as the wide wok spatula. Flat-bottomed woks work well on electric stoves; however, because heat can get trapped at the bottom of these woks, food will not be as evenly cooked as with a round-bottomed wok. In addition, using a spatula may be a challenge due to the flattened bottom.

Stir-frying is the most common use for woks and makes for a great last-minute meal solution. As long as you've got some vegetables lying around, and perhaps some left-over meat, you're good to go! But that isn't all you can accomplish with a wok. Many people use them to cook whole fish, as the utensil significantly cuts down on splatter, you can turn the fish easily by simply rolling it over in the wok and the entire piece can lay flat against the rounded sides for even braising. Due to its incredible versatility, the wok has become as much an American tradition as it has an Asian one. About Author :

Article provided courtesy of Only Cookware. - a premier resource for everything relating to cookware, dutch ovens and woks.

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