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For the home cook, your wok has to be flat bottom. These nice rounded woks that only works on a traditional burn that has a huge flame. So you need a flat bottom to increase the surface area. Make sure it's metal, but you can get the five All Clad, again, Cuisinart makes some great nice thick ones. The thicker the better because, you can get it hot via the oven but, it can maintain its heat if it has its thickness. So a thick wok with a metal handle is the only way to go.
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