which is an advantage and a disadvantage of each of these woks?
Electric wok wok round bottom (steel), flat-bottomed wok (cast iron)
1.) Electric Wok – Temperature Control. Difficult to keep the temperature or the right to use the sides as a stain warming. 2.) Round bottom – useless on electric stoves. Also, clumsy on the gas if it comes with ring is not big enough. 3.) Flat bottom – well, flat bottom. It takes more energy to heat. That's all. Because I am a resident apartment now, I use the flat-bottomed wok. It is at least usable on electric stoves and is also one piece.
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Le Creuset Enameled Cast-Iron 14 1/4 Inch Wok w/Glass Lid Black Onyx New
$126.28 |
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**New-In-Box** Healthy Cast Iron Wok ( 34cm) Combo
$22.99 |
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Lodge Pro-Logic 14-Inch Cast-Iron Wok w/ Loop Handles New
$74.95 |
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IRON WOK JAN 21 - SHINJI SAIJYO (PAPERBACK) NEW
$12.14 |
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Staub Cast Iron 1/2 qt. Baby Wok Black Matte Enameled No Seasoning Required
$71.98 |
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Manga Lot Iron Wok Jan! Vol 1 3 4 5 6 Shinji Saijyo Used Comics One USA!
$27.95 |
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Lodge Pro Logic Cast Iron 14 Pizza Pan, Black
$32.99 USA Pan Deep Dish Pizza Pan... |
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Lodge Pro Logic 14 Cast Iron Wok, Black
$49.97 Provides cooks with superior heat retention to prepare asian recipes. Sturdy base and consistent source of heat helps keep the Wok stationary on the stove top. Assist handles provide ease in handling.... |
[affmage source=" "]Iron Wok[/affmage]
