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FloriSandy

Yes Michael, they point out that the Asian-style woks don't work too well


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Joined: Dec 11, 2005

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Posted to Thread #18096 at 5:13 pm on Apr 21, 2010

for our American stovetops as they are not wide enough in diameter. Typically the classic Asian woks are surrounded by flame.

I bought one of CI's recommended skillets in lieu of a wok and it does a great job on a huge amount of stir-fry shrimp and other things. It's heavy but does a great job. I bought it at BB&B with a 20% off coupon.

Link: http://marketplace.chef2chef.net/kitchen-store/Calphalon/Calphalon_One_Nonstick_13_Inch_Deep_Skillet_with_Glass_Lid_B0007IN64M.htm


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