A wok is shaped sort of like a stadium, with a lot of "wall space" and a pretty small, round base. This means that all the oil you are using is constantly collecting at the bottom and getting very hot. Wok cooking uses a small amount of oil (because you keep pushing the food through it, as opposed to needing it to cover a whole pan) and high heat to "jump-fry" foods. You use the sides to push the food up and out of the oil periodically, so they can cook there as well. The oil doesn't break down, and vegetables stay brighter, crunchier and healthier than if they sat for a longer time in oil at a lower temperature.

Cast iron grill will work on electric stove. A cast iron grill is heavy and typically has a flat bottom that promotes even. Since a cast iron grill is one solid piece of metal that typically has a handle as part of the design, it has no parts that can loosen or break.

Depends on where you buy it. Could be couple dollars to tens of dollars. In Asia its a typical utensil to stir fry.

A wok is most commonly used for stir frying.

There are many excellent dishes that can be prepared on a wok. The first thing to do is check your pantry! It is horrible to find a recipe and realize you do not have all the required ingredients! Be creative! Take what you have and use the recipes on the packaging of most products and add your own twists!

The correct temperature is dependent on what you are cooking, not what you are using to cook it!

"Wok" is a Chinese word from the Cantonese dialect.

The difference between cast iron and carbon is steel is the percentage of carbon which is present in the alloy. For cast iron this is between 2.5%-6.67% and for steel this is generally lower than 1.9%. Due to these properties the cast iron wok generally spreads the heat more equally and maintains this temperature much easier than the carbon steel wok. Because of this, it takes a bit longer to heat up. The carbon steel wok heats up very fast and is preferably used when a dish does not need to cook very long.

i believe it can be, but it is best to read the instructions that came with the wok.

I guess you could...but you would only be able to do one at a time.

Yes and No. I wouldn't, you can but it wouldn't taste very nice and you may end up being sick, so no.

Wok with Yan was created in 1980.

The largest Calphalon wok currently available on the market is Calphalon Unison Sear Nonstick Wok, and its diameter is 13 inches. The best place to buy this wok pan is on Calphalon's own official webstore.

Electric woks usually do not get hot enough to fully cook the food, and also it is very common for the food to stick rather badly after the cooking process is finished.

There is no best known brand of stainless steel wok. The only factor in buying a good wok is that it should be a carbon steel wok that will conduct the heat evenly.