Why consider buying a wok?

I’m not a good cook. However my family and I do love Chinese food and we’ve been inspired by Ken Hom to use woks for oriental recipes.

Although stir frys are the most common use for woks, they can also be used for boiling, braising, steaming, and stewing.

The unique advantage of woks is that they use less oil – a small hot area at the bottom allows food to be seared. The oil remains in a small pool at the very bottom. The rest of the wok is cooler, with curved sides, allowing the food to tumble back to the hottest area when tossed or scraped.

Woks also have a much greater usable cooking area than traditional pans.

Healthy food – and lots of it – great!