"elaine" > wrote in message news:4059f8c7_3@aeinews....
> Got one years ago for a gift but rarely use as everything sticks to it.
> Most of the time my aluminum pot works ok instead - sometimes awkward
> though. I'm considering buying another wok. A friend suggested getting
an
> electric one. I did a google search, but reviews weren't very good. Is
> there really an advantage to having a wok? I don't need another kitchen
> item that's just going to take up space.
>
> If anyone has recommendations, brands, etc. I'd appreciate hearing them.
> Thanks.
>
> Elaine
>
>
What I don't like about an electric wok is that the temp is even. I've had
my share of crappy woks...what I have now and really like is a hammered
carbon steel wok, proper heating, once it's seasoned nothing sticks and the
irregularites make it much easier to keep food out of the center hot spot.
These can be a little on the pricey side, but I have friends that have $25
models (informercial-I think) and are happy with them. Honestly mine is a
really good one, but found it at a tag sale for around $10.

I like the wok over the pan method of "stir-frying" but if I didn't use a
wok on a somewhat regular basis I wouldn't see a reason to have one
especially with kitchen storage space being at a premium.

Jessica