On Fri, 17 Dec 2010 13:11:25 -0800 (PST), spamtrap1888
> wrote:

> 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?
>
They're from the "Tim, the Toolman, Taylor" school of thought.

--

Never trust a dog to watch your food.