Un nouvel ustensile : un wok en inox

A couple of weeks ago I ordered and received a new cooking utensil 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 had 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 I 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...