So I am trying to register for a wok - firstly, what is the difference btw a WOK and a STIR-FRY pan? Secondly, what is the difference btw the following and which one do I want?
They all look the same on-line. I registered for #1 above in person a year ago - I imagine I must have chosen that one for a reason but I think it might be too expensive. Is $85 too much for a wok?
I am COMPLETELY clueless in the kitchen so I appreciate anyone's advice who knows how to make toast.
hsdfl
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Re: Question for your experienced cookers?
Good question! I am also clueless in the kitchen!
LauraPete
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Re: Question for your experienced cookers?
wow, i didn't think anyone else was up at this hour! I hope we get some early-bird cooks in the morning that can provide us with a mini Kitchen Stuff for Dummies course.
Rob-luvs-me
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Re: Question for your experienced cookers?
I would go with the the third one down. I would say if you want it to last longer I wouldn't go with the non-stick pans. The non-stick never lasts long and you can only use plastic or wooden cooing untensils - you can NEVER use metal with those pans because it will scrap off the non-stick. If you cook at the right temp and with either cooking spray or only a dime size of oil you really don't need non-stick.
Anniegrl
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Re: Question for your experienced cookers?
I think the difference between a wok and a stir-fry is that a wok is sloped a little higher and the base is wider. With a wok you can cook food in the base (middle) and when it's done, you push it up to the sides so you can get it out of the way and cook the next item in the base. A stir-fry pan is just for cooking lots of veggies and meat all together, but the high sides allow you to stir and not have everything spill over.
You CAN use metal utensils with non-stick, by the way. Some non-stick is cheap and you still have to use teflon utensils, but the good non-stick you can use metal. Just read the directions. A commercial non-stick probably has a higher tolerance for heat than a contemporary.
As for which to get, non-stick or regular, it's just a matter of personal preferance. With non-stick obviously you don't have to use much butter or oil (or any at all) but with the aluminum you would. Cast iron is very cheap (and cooks things very well) but you have to cure it (unless you can find a pre-cured pan. Lodge makes them). They're also very heavy and can be a pain to clean.
Summer05
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Re: Question for your experienced cookers?
I agree with Rob-luvs-me, cast iron is the way to go.
LauraPete
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Re: Question for your experienced cookers?
Hahah - you are going to laugh but weight makes a difference to me - I have NO arm strength AT ALL (I cannot even do arm machines at the gym with no weight on them) - okay, so that is pathetic and I am working on it but if I can't lift the pan I won't use it!
Another consideration - which ones are dishwasher friendly? Big fan of not doing dishes. But now that I think about it, maybe that would help with building some arm muscle
LauraPete
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Re: Question for your experienced cookers?
Uh oh, girls can you tell me, now that you know a little bit about my poor cooking skills and laziness, was this a poor choice to register for? Again, expensive. I think I chose it b/c the woman said it was the only one of the good brands that was (surprise) dishwasher safe (heh hee). I NEVER use butter when cooking (its not even in my fridge) and I rarely use oil - only cooking spray. With that in mind, should I have gone with a non-stick? I think it is cheaper but not dishwasher safe.....? Don't remember.
