We Wok!

***** Rules for Weekend Wokking Weekend Wokking Round-Up Who's Hosting Weekend Wokking? Weekend Wokking Host Duties We Wok! ***** Even though a wok isn't required for Weekend Wokking, I think woks are awesome. This is a round-up of some of the love bloggers have for their woks. If you have a wok and would like to be added to the list, write a post about your wok and send the link to me at wanderingchopsticks (at) gmail (dot) com. Wok photos are property of the respective bloggers. Arranged in alphabetical order by name of the blog.

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Darlene of Blazing Hot Wok in Portland, Oregon, says of her cast iron wok, "If there’s one possession I’d want to take with me to the Afterlife, it would be my wok. It’s my pride and joy and has immense sentimental value. Weighing in at a whopping 10 1/2 pounds, it’s a real cast iron monster. Countless stir-fries and deep-fries have left it beautifully seasoned. I could probably go on and on about how wonderful it is, but I'm afraid you'll think I'm a weirdo."

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Ning of Heart and Hearth in Manila, the Philippines says of her induction wok, "But in induction cooking, the pot or pan itself becomes the generator of heat! The surface of the cooker remains cool to the touch! How does it work? Through electromagnets that the cooking pots or pans have. Thus, iron skillets and woks are ideal for induction cooking...I am hooked! Wow! It is so easy to use. Things get cooked faster than the regular gas stove. Therefore it is energy-efficient. It is so easy to clean. No more grills and coils to scrub....I do most of my cooking in my wok. (translate: I use my wok everyday.) I cook eggs in it. I do stir-fries, I do deep fry, I steam, I braise and make stews in it. It is an all-in-one versatile pan and pot!"

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Christine of Kits Chow of Vancouver, British Columbia, Canada says, "Most people think the wok is for cooking stir fried Chinese food. Yes, it is generally used for Chinese food but the wok is more versatile than that. It is a multi-purpose vessel..." She uses her wok to stir-fry, brown meat, saute, steam, and boil.

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Nikki Polani, in SoCal, inaugurated her wok by making pad see ew. She says of her wok, "I remember my mother cooking with her wok — trying out the new Chinese recipes she was learning from the adult education center not far from home. Perhaps it was the extra step of keeping her wok seasoned or storage issues, but somewhere along the years, she packed up her wok. A few weeks (months?) ago, I finally decided I wanted a wok and would find some way to store it...But it was only last week that I finally seasoned it and inaugurated it by cooking pad see ew. Mmmm! I love those charred edges that’s hard to come by with anything but a wok."

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Unable to locate a hammered steel wok, Sis of Rain Down on Me, in Louisiana, was told by a lady at the grocery store to buy a Martha Stewart wok from Kmart. She says, "She must have sensed that I was disappointed because it wasn't "the real thing" and quickly reassured me..."she read a lot about them before making hers" - so I thanked her and went to Kmart - immediately fell in love with it and bought it. I have already used it for supper tonight, and it was perfect...Look at it! It's so pretty! And look, it's so shiny! ...I just couldn't help myself, I had to just caress it sensuously...(teehee!)"

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Wandering Chopsticks says, "I own two woks... It's great for making fried rice and stir-fries. The huge lip makes it perfect for frying anything since oil splatters stay within the range of the wok."

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