Brutkey

Miia Mustang
@miiamustang@eliitin-some.fi

I really need a flat bottom wok

I've been stir frying, sautéeing and doing all of my pan related cooking with my trusty flat stainless steel pan for a decade now.

But it has issues.

Like... Tossing things isn't quite as comfy with a flat bottom as it is with a round bottom. Ofc a flat bottom wok has a flat bottom, but only a wee bit.

But I need more room AND there are techniques I can't do with a Western style pan, no matter how much I love using it ;_;

Alessandro Corazza 🇨🇦
@alessandro@mstdn.ca

@miiamustang@eliitin-some.fi Only worth it if you have a gas stove IMO. Woks don't retain enough heat to work on electric stoves - I have a flat-bottom wok and much prefer to use a pan with a heavier bottom.

Miia Mustang
@miiamustang@eliitin-some.fi

@alessandro@mstdn.ca :o

I haven't ran into that issue before with woks! But it's true the wok might struggle a bit in heating all the way through due to smaller surface area that's against the stove!!

Alessandro Corazza 🇨🇦
@alessandro@mstdn.ca

@miiamustang@eliitin-some.fi Yes I think that's the issue, the small flat part gets hot but the sides don't receive any heat at all (unlike on a gas stove where the flames go up the side of the wok)

Electric stoves are also much less hot than gas ones and because the wok is too thin to retain much heat, the temperature fluctuates a lot as you add things, especially if they're a bit cold.

Personally I almost never use my wok for those reasons... I much prever a very large ceramic pan with thick bottom, especially for things where consistently high temperatures are important, like fried rice.