How does a wok cook differently?

The difference is in the details. A wok takes a much shorter time to cook vegetables and meat perfectly, usually about 3 to 8 minutes. The trick for cooking food quickly in a wok is the same as a frying pan. The shape of the wok helps to concentrate the heat so it cooks more quickly.

Can you use a skillet as a wok?

A wok uses less oil than a conventional large skillet, and its high, sloping sides contain most of the splatter. However, I find that a 12-inch non-stick skillet makes a very good substitute. (A non-stick skillet should never be heated empty; add the oil to the skillet and then heat to the desired temperature.)

Why use a skillet instead of a pan?

A skillet has shorter, curved sides, while a sauté pan has straight, vertical sides. With their flared rims, skillets provide a wide, open view and convenient access to stir, move, or flip ingredients around. The smooth, curved sides also help you quickly slide a finished dish from fry pan to plate.

Why is a wok different from a frying pan?

A traditional frying pan has a flat bottom with slightly sloped walls. They are designed this way to allow for oil, sauces and other liquids to sit evenly across the bottom of the pan. A wok has more of a round bottom, allowing the liquids to sit in one spot in the centre. They have deep walls that also slope.

Is a stir-fry pan the same as a wok?

The main difference in the stir-fry pan is its generous flat bottom—a good couple of inches bigger than the older flat-bottom woks—and a depth of 3 or 4-inches, which beats out a traditional Western sauté pan.

What is the benefit of cooking with a wok?

One obvious benefit of cooking in a wok is that its high, sloping walls allow you to easily move food around the surface without spilling it over the sides. I also discovered that a wok’s tall sides create two distinct heat zones that work in tandem to cook food efficiently and evenly.

Is a wok best for frying?

Deep-frying in a wok is ideal because its concave shape requires less oil than a regular pot, and the roominess of the wok lets you fry more food at one time without crowding, which means frying in fewer batches.