Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Great Finds: Wok of Ages

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

“Round-bottom woks are meant for cooking over hearth stoves, where flames engulf the bottom of the wok and make it super hot,” says cookbook author Grace Young. “But Western-style stoves can’t achieve this level of heat, especially if the wok is elevated on a wok ring,” so a flat-bottom wok is better suited for American home kitchens, putting the wok closer to the flame. Young recommends this 14-inch carbon-steel flat-bottom wok. “Carbon steel heats and cools quickly, and it develops a nonstick patina the more you cook in it. The wooden handle stays cool so you don’t need a pot holder to pick it up.”

Click here to purchase

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks