| A wok is a parabolic-shaped metal pan which is used in traditional Chinese
cooking. The wok is heated at the apex of the parabola so that it is hot
in the middle, but cooler at the edges. As was mentioned in a previous
note ("Help a Starving Man" I believe), it is nothing more than a glorified
frying pan.
-Joe-
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| Those who use woks alot (not me) would add that the more you cook with a
specific wok, the more it is seasoned and the better things taste. You
don't wash a wok the way that you wash a pan, unless you have a stainless
steal electric one like mine. Try a chinese or wok cook book if you're
interested in more info.
Charlie
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| The WOK is more than just a glorified frying pan if you know how to use it.
In a traditional frying pan the temparture of the pan is pretty much the
same over the entire surface (especially on an electric range). With a WOK
there is a definite difference in temperature from the center to the edges
of the pan. This difference is essential for many recipes, oriental AND
otherwise. It all depends I guess on whether one is using the WOK for a
frying pan or as it is intended...
-mike (sizzle, sizzle, pop!)
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