Will someone please tell me as many advantages for using a wok as they can think of??!
Answers: or if you have a link to a website thatd be great
The main advantage of wok beyond its constructed material is its curved concave shape. The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel. The large sloped sides also make it easier for chefs to employ the tossing cooking technique on solid and thick liquid food with less spillage and a greater margin of safety. Curved sides also allows a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir-fry ingredients usually tumble back to the center of the wok when agitated.
The curve also provides a larger usable cooking surface versus western-styled pots and pans, which typically have vertical edges. This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate. While this occurs another ingredient for the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. As such large food items can be shallow fried, while finely chopped garlic, hot peppers, green onions, and ginger can be essentially deep-fried in both cases with very small amount of cooking oil.
The biggest advantage is, because of the shape of the wok, not a lot of oil is necessary to cook with. Plus, if you are using it correctly, the meat, veggies, tofu, etc, are all cooked quickly, to just the point of doneness, which helps the food to retain its nutrients. I will see if I can find a site or two for you....
There are quite a few of them - just google "wok recipes" and see if you can narrow it down!
You don't absolutely need a wok to create satisfying Chinese meals. Nonetheless, the bowl-shaped utensil has several advantages - it spreads heat evenly, uses less oil for deep-frying than a traditional deep-fat fryer, and ensures that food tossed during stir-frying lands back in the pan and not on the stove. It faster then slaving over the stove for that perfect meal. A good wok will make it easier to cook Chinese food
The shape allows for a concentration of heat at the bottom for quick cooking, while the sides are the right temp. to hold and continue cooking as well, without burning.
A wok has several cooking advantages: durability, large surface area, high heat conduction, even heat...
http://en.wikipedia.org/wiki/Wok
Besides it's shape and fuel-efficient design, the sides can be used to hold food warm while you cook in the bottom. A couple of attachments make it handier still. It has a tray that hangs from the top inside so that if you are frying food that is coated you can put it there to drain while you continue to cook. Bamboo steamers are made to fit so that you can use water and steam foods. So, it is a stir-fry, deep fry, water steamer, soup maker and even a roaster. If I could have only one thing to cook with, it would be a wok.
Quick,high heat cooking sears juices/flavors in.
I'm sure there are some...but I can do everything in the pans I have at home. Not worth the cupboard space if you ask me. Hey! You did! ;)