On Dec 17, 12:18*pm, "Pete C." > wrote:
> Brooklyn1 wrote:
>
> > On Fri, 17 Dec 2010 10:25:55 -0600, wrote:
>
> > >I'm not much of a cook at all.... but one thing I do
> > >like is fried potatoes and stir fry type dishes
>
> > >I have a nice skillet (probably too small) though.....
> > >but have wondered if maybe a wok is the better "tool"
> > >for me?
>
> > >Can someone give this neophyte cook some advice on the
> > >advantages of wok vs BIG skillet?
>
> > Big skillet wins... raw spuds is not something lends itself to stir
> > frying. *I see no point to a wok unless one cooks very teeny
> > quantities or has a huge BTU gas burner. *The vast majority of folks
> > who wok at home are just fooling themselves (ie. masturbating).
>
> I agree, unless you have a high BTU burner (or cook over a wood or
> charcoal fire) you don't have enough heat input for a wok to function
> properly and you may as well use an ordinary large skillet.

Hmm... should I go by this unsupported assertion, or rely on over
thirty years of personal experience stir-frying on ordinary gas
stoves?