More than just stir-frying (but yes, also stir frying).
We here at Serious Eats have sung the praises of the wok many times over the years, and that's because the wok is one of the most versatile cooking vessels in the kitchen.cast iron skillet , which is superior only in that it can be used for baking and for searing large pieces of meat.
For most other tasks—for stir-frying, sure, but also for sautéing vegetables quickly, or browning cubed meat—I'll reach for my wok. Yet even those who've owned a wok and used it frequently for years rarely use it to its full potential. To that end, we thought it would be helpful to lay out its manifold uses in one place, with illustrative examples of each. One of these uses—dry-frying—is specific to Sichuan cuisine, but the others—stir-frying,"braising," steaming, smoking, and deep-frying—are applicable to every cuisine in the world. You may find that a wok serves you better than some of the other cooking vessels you'd typically use for everyday tasks. Beyond that, the convenience of using a wok for things like steaming and deep-frying could convince you to make some recipes more regularly. For example, after you've fried a few things in your wok and discovered how much better it contains spatter, you might be tempted to considerBefore we get into what you can do with a wok, we should note that we're talking about awok. That is, a solidly constructed one made from carbon steel of a sufficient thickness, and with a flat bottom for use on a typical stovetop burner.
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