"Julie" > wrote in message
...
> Does anyone have a le creuset wok? If so, does it work well, and are
> they worth the money? My range is electric and I've found that regular
> woks don't work very well on it.

I have not tried one but cannot imagine that the enameled surface would be
good for stir fries. I have done a lot of wok cooking on an electric stove
and have two suggestions. One is to get a standard thin steel wok with a
flat bottom and set it directly on the element. This works quite well and
you can slide it on and off the element to control heat. The other is to get
a cast iron wok (again with a flat bottom). Holds the heat well. Le Creuset
is in fact cast iron beneath the enamel.

Cheers,


--
Peter Aitken

Remove the crap from my email address before using.