In my ideal world, I'd have a dedicated stove for my wok, supersized gas ring and a faucet over it, just like in a chinese restaurant.

But in my real kitchen, I have an electric stove.

My iron wok with a flat bottom works just fine for me! It gets good contact with the electric burner element underneath and heats up well. I use it often (when I'm in cooking mode).

Stir-fry cooking is rather dramatic; you get the ingredients all ready, then heat the oil, ginger and garlic, then start slinging the food around. Bingo, a tasty meal! And other people think you are an expert.

It needs only the care you'd give any iron pan; dry it after washing by heating it on the stove again, and wipe it with a paper towel and a little cooking oil to maintain the seasoning.

I don't have a specific brand or model; I got mine at an oriental grocery store, I think! Get a good heavy one with a wooden handle; hang it up by the ring in the end. Get a good-sized wok, even if you don't cook for many people.





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