"spamtrap1888" > wrote in message
...
On Dec 17, 3:11 pm, George > wrote:
> On 12/17/2010 5:16 PM, sf wrote:
>
>
>
> > On Fri, 17 Dec 2010 13:11:25 -0800 (PST), spamtrap1888
> > > wrote:
>
> >> On Dec 17, 12:18 pm, "Pete > 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.
>
> Or not, maybe do a little reading about "wok hei" (hint, it is the
> reason for that great flavor you get from a good Chinese restaurant that
> you can never duplicate without a big burner).

The only difference between my wok and a Chinese restaurant''s is that
they use lots of cheap (cottonseed) oil.

reply: So, you have one of those huge burners like they use in a Chinese
restaurant?

Steve