What is a Wok?
Asian and Asian-inspired food is quickly growing
in popularity, and so is cooking it. One utensil for cooking
authentic Asian food is the wok. A wok is a large pan with
high sloping sides, handles and a lid. It is especially suited
for stir frying food.
A wok may be electric, or it may sit on a
small rack above the stove eye. The size and shape of a wok
enable the cook to stir fry meats and vegetables, moving them
toward and away from the main heat source to ensure even cooking.
A regular wok may be less expensive, but it is also harder
to use.
A cook needs to know how his or her individual
wok distributes heat in order to cook foods properly. However,
once a cook has mastered the technique, he can use his wok
on an electric stove, a gas stove, or over a campfire. Traditional
woks are by far more versatile than the electric kind.
An electric wok has the great advantage of
even heating. The heating element will heat all parts of the
pan evenly, without hot or cold spots. This is a boon for
beginning cooks, or for those who are unsure if they have
the expertise needed for a regular wok.
With the advent of non-stick coating, a wok
may have this feature, whether electric or not. The non-stick
coating is certainly a great feature, since even less fat
can be used for the cooking process, and the cook will not
have to worry about the food sticking to the pan. Bamboo utensils,
traditionally used when cooking with a wok, are suitable for
non-stick surfaces, as well. Of course, even in the highest
quality wok, a non-stick cooking surface will not last forever,
necessitating more frequent replacement of the wok.
(article from : www.wisegeek.com
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