A kitchen tool for cooking authentic asian food is called a wok. A wok is basically a frying pay with high rising sides, equipped with dual handles and a cover. A picture of a wok is shown to the right of this post.
A wok is a perfect cooking tool to stir fry and with the proper knowledge on how to cook with a wok, you can create magical meals with this traditional tool. A general rule that I have noticed is the cost associated with these woks. For the cheaper models, you actually get what you pay for. If you are in the market for a wok, save up a little and make sure you get a high quality wok and not just settle for the cheapest price.
The size is also important when considering which wok to use, some are smaller and are harder to use. You also have to decide if you want electric or cast iron and everything else in between. I personally like using a cast iron wok the best. It does take time for the heat to disperse, but when it is ready to fry... watch out... tasty stir fry goodies are on the way! One of the benefits of using an electric wok is that it does provide the even heated cooking surface versus the traditional woks.
Using the heavy cast iron work, the heat is retained longer and better. The good thing about this is that you can have a prolonged heated cooking surface for as long as you desire. If you were cooking for a large dinner party, this feature is great for the cast iron woks.
One of the unique features of a wok is that you can move your food to the side of the cooking surface, due to the high sloping sides and keep food away from where the heat is more concentrated, in the center. Having this option is also a skill that new wok cooks need to be aware of, instead of just keeping the food sitting in the hot zone the entire time.
The wok also needs special care for cleaning and you need to keep it dry and rubbed with oil when not in use. The extra efforts pay off by the satisfied taste buds, have fun and explore the cooking wonders of a wok.
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