Stainless steel Chinese woks

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

A lot of people, especially Westerners, would probably consider a Chinese wok as a specialty cookware — something that is used occasionally and only for cooking certain kinds of dishes. For me, however, and I’m not even Chinese, a wok is even more basic than the usual cooking or sauce pans.

stainless steel Chinese woks

I have two woks. The one on the right is about six years old. The only reason I bought a second one (on the left in the photo) is because I wanted a wok with a thicker bottom.

I use my woks for just about everything — frying, stir-frying, making stews and even soups. Before I bought a bamboo steamer, my woks even doubled as steamers.

Why is a wok such a multi-purpose cooking pan? It’s in the shape. Stirring is easy and there’s so much room for manipulation. And since we use a gas stove (there’s a hot plate but it’s rarely used), the shape of the wok is ideal for heat distribution. I can live without the regular frying pans but not without a wok.

June 8, 2007  Print This Post   
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Comments

3 Responses to “Stainless steel Chinese woks”
  1. farrah says:
    March 13, 2008 at 7:35 pm

    hi connie,

    where did you buy your woks? they look light and easy to clean.

    Reply
  2. Connie says:
    March 14, 2008 at 2:52 am

    Gee, I don’t remember anymore. Too long. The one on the left is not light because of the thick bottom. Light woks (thin metal) are no good.

    Reply
  3. annmariemarie says:
    March 18, 2008 at 5:50 am

    You inspire me! All the time!

    Wheeee bibili ako ng wok! Meron daw sa Chinatown eh. Parang mas tipid kasi sa oil mag-deepfry sa wok kesa sa saucepan. I think it’s because of the shape. What you think?

    Reply
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