Which one is better for stir-frying, and why?
I'm currently using a frying pan for stir-frying.
Thanks.
Which one is better for stir-frying, and why?
I'm currently using a frying pan for stir-frying.
Thanks.
忽见柳荫下两个小孩子在哀哀痛哭,瞧模样正是武敦儒、武修文兄弟。郭芙大声叫道:「喂,你们在干甚麽?」武 修文回头见是郭芙,哭道:「我们在哭,你不见麽?」
I think a wok distributes the heat more evenly because of its curved bottom, but ingredients can cluster at the bottom, while a frying pan isn't as good at distributing heat, but the ingredients can be more easily controlled. If you're constantly stirring the ingredients as you should be, the heat factor should win out.
Thanks
忽见柳荫下两个小孩子在哀哀痛哭,瞧模样正是武敦儒、武修文兄弟。郭芙大声叫道:「喂,你们在干甚麽?」武 修文回头见是郭芙,哭道:「我们在哭,你不见麽?」
Wok, if you have one.
Frying-pan, if you don't have a wok ... or if you are stir-frying a small amount relative to the size of the pan and don't want to wash a big wok.
I prefer the depth and "round"-ness of the wok to the "flat"-ness of the frying-pan when it comes to stir-frying. Besides the heat distribution mentioned, food/sauce is less likely to spill/splash from a deep work than a shallow pan.
the wok rules man! i've had my wok for 10 years and would never trade it in for anything. frying pans are for pancakes and crepes.
Cast iron or stainless steel. Is difficult to cook without a handle?
i heard ming sai talk about this once on the radio. a wok has a larger surface area for cooking, but a frying pan cooks more evenly.
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The wok for stir-fry or browning beef chunks for beef stew.
A heavy wall non-stick fry pan for ham/bacon/sausages and eggs or pancakes etc.
griddle for pancake! so you can make a whole bunch at once!
nytimes: Every hr you have 10 minutes where you’re not doing anything productive at work, & you can’t look at porn. So you make a comment & fulfill this desire to show yourself off as a smarty-pants.