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The wok is a venerable vessel handed over to us from the Chinese, and it's a versatile and easy tool to use.
The only disadvantage is that electric stove tops are not well suited to wok cooking because the flat electric burner does not transfer heat well to the round bottom of the wok. The flat bottomed woks designed for electric stoves help, but then do not cook the same as the traditional round bottomed woks. Luckily, if you have an electric stove it is easy and inexpensive to get a single burner portable gas burner like the 'Burton' units for you wok.
If you have a huge wok (bigger than 14 or 16 inches in diameter) you will need a lot of heat to cook in it properly - just as you would for any huge sized cooking vessel.
Actually...
It depends on what kind of wok you're asking about:
- Teflon covered woks are terrible -- you can't use them with high enough heat (food burns and the chemicals leach out of the teflon), and they get scratched.
- Carbon steel are great. Some are made with a single sheet of steel, and these are tougher to use without burning the food. The double-sheet is heavier and much more consistent. The best is a hand hammered carbon steel wok. Seasoning using the salt seasoning method is very very easy.
- Cast iron comes in two type -- the Chinese version is thin and probably the best by most criteria. The Western version is much thicker/heavier, which makes it hard to pick up and toss food with (you need to use a utensil, which isn't the classic way to do it). Also, because it's so heavy, the wok takes a LONG time to heat up and to cool, which is just inconvenient unless it's in a restaurant/catering scenario, where it's running long-term.
The wok cooking site at foodly wise explains all about seasoning a wok and caring for a wok - it is very easy.
http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/
The quick answer: the only disadvantage is to a wok is if you have no gas stove! Otherwise, there are none!
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∙ 14y ago
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What are advantages and disadvantages of steaming?
steaming is cooking food in the water vapour from boiling water it can be done in;deep saucepan , a wok, a steamer
Where was wok borrowed from?
The wok was invented in 3000 b.c
What is an Asian curry served in a wok?
Any, just serve it in a wok! It is cooked in a wok not served.
The name of a Chinese frying pan?
wok
Is wok a type of food or drink?
A wok is a type of saucepan.
What does the word wok come from?
the word wok comes from indanesia
When was Wok of Life created?
Wok of Life was created in 1999.
When was Wok with Yan created?
Wok with Yan was created in 1980.
Was ist ein wok?
Ein Wok is eine chinesische Bratpfanne
What country does the word wok come from?
the word wok comes from indanesia
What is the duration of Wok of Life?
The duration of Wok of Life is 2700.0 seconds.
How do you season a wok?
If you have an electric wok or a non-stick wok, you do not season it.If you have a traditional carbon steel wok or cast iron wok, then you need to season it.The best way to season a carbon steel wok or a cast iron wok is to use the so-called 'salt seasoning method'. It is discussed in detail (along with other ways to season or re-season a wok) at:http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/wok_care_seasoning_a_wok_how_to_season_a_wok/If you do not season a new carbon steel or cast iron wok food will stick to it and you won't be able to cook in it.
