I’m not sure what percentages of households have woks, but I’m guessing it’s not a high number. That’s a shame because woks are one of the most versatile tools in the kitchen. I’ve had a wok since college and I’ve used it to make everything from stir fry to gluten free chicken strips.
Woks get their versatility due to their shape:
- It’s the perfect shape for stir fry since it makes tossing the vegetables and or chicken around effortless. I really think it’s more efficient than a standard pan and everything gets cooked more evenly.
- Steaming veggies is a breeze with woks and it works extremely well. I usually put about half an inch of water in the wok, place veggies on top, and then cover. Due to the shape most of the vegetables are steamed and not directly touching the water at the bottom.
- Although frying foods isn’t the healthiest option, woks are terrific for fried foods. Since the wok is angled, you can get away with using less oil.
I can’t say enough about the versatility of woks. Some of the things I’ve made in my wok are: stir fry, chicken teriyaki, gluten free chicken strips, beef teriyaki, steamed broccoli, hash browns, shrimp, sautéed onions, vegetarian stir fry, and many other things.
If considering purchasing a wok (and I highly suggest it), I’d recommend a wok with a round bottom. I think these do a much better job than the flat bottom woks. (As a note, if you have a glass top range the round wok won’t work) Also, it can be a challenge finding a round bottom wok. I’m lucky because my dad gave me a round bottom wok when I was in college, but with a little work they can be found. And remember woks are wonderful for many things besides stir fry!
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