Sunday, August 19, 2007


A wok should be round-bottomed for equal distribution of heat to all of its sides. This means that it will have to stand on a gas burner. In Chicago I had an electric stove top, so I bought a mobile single gas burner that feeds on canisters of gas from the nearest Asian grocery store. The entire thing (including gas canisters) cost about $17.00.

The wok should also be made of pure iron or steel ... WITHOUT a non-stick coating. The heat, which should be pretty much on a constant high if Chinese cooking is done properly (to emit the proper "wok hay" or "breath of wok" into the food), would make the non-stick coating come off, which according to my mom is carcinogenic.

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