05 June 2021

Un nouvel ustensile : un wok en inox


A couple of weeks agoI ordered and received a new cooking utensile from Amazon-France, and I'm really enjoying it.
It's a big stainless-steel flat-bottomed wok. I've been using it for cooking and serving stir-fried and pasta dishes
that we often cook and eat for our main meal of the day.

At 13 inches (33 centimeters) wide, the new wok (or "chef's pan") is only about an inch wider than one that
we already had — and have had for 20 years or more — but it feels much easier to use.

And it doesn't have a long handle that gets in the way when you want to serve from it at the table,
or when you need to put it in the oven.

It also has a thick steel bottom that makes it heat more evenly and work on induction burners, which the older pan won't do. We have a gas stove right now, but we are planning to replace it with an induction stove later this year.

For example, the new wok was perfect for cooking a tomato sauce with onions, mushrooms, and green peppers.
Then I stirred in spaghetti that I cooked separately and served it all at the table right in the wok.
(Walt had cooked the sausages outdoors on the barbecue grill.)

Another day made a curry in it using pork tenderloin and root vegetables, and I wanted to keep it warm
in the oven while we had our first course of radishes, salt, bread, and butter. No problem...

14 comments:

  1. Wok or not, this looks very apppetizing and mouth watering. I'm hungry!

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    Replies
    1. Do you mean the pasta and sausages, or the curry? Both were good, actually.

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  2. arent there certain pans that u cant use on induction stoves?

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    Replies
    1. Yes there are, but you can get an adapter.

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  3. Nice, looks handy. And reflective. Let us know how you like an induction cooktop. In the high rise we don't have gas, I replaced the electric cooktop with a ceramic cooktop last summer, and I am not thrilled with it. When we replace the kitchen I'd like to find something with more temperature control. The older "rod" style electric had finer control.

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    Replies
    1. We had a ceramic cooktop with halogen burners and I hated it. Too slow to heat up...

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  4. Both look delicious! The new pan looks perfect for the job.

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  5. Ohhh, excellent! A good tool is the best thing! I know you must love that thick base that it has... makes all the difference!

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  6. I’m looking forward to reading about your experiences with an induction stove.

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  7. Both meals look delicious! I know nothing about induction stoves so will look forward to reading about yours.

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  8. If I understood correctly, it seems there are metal adapters that let you use any kind of pan so you don't have to throw away your batterie de cuisine. Again if I understood clearly, if you use adapters your induction is like an electric stove, the adapters serving as heating elements. I might be completely wrong, though!

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