From: utzoo!decvax!harpo!ihnp4!ihuxp!agk Newsgroups: net.cooks Title: re: wok Article-I.D.: ihuxp.367 Posted: Tue Feb 15 09:06:38 1983 Received: Thu Feb 17 08:54:10 1983 Reply-To: agk@ihuxp.UUCP (Andy Kegel) No disrespect to Kevin Glass, but we have an electric wok with a teflon interior, and think it's great. It does have a problem pumping out enough heat to deep fry things, but we have a deep fryer to solve that (it also solves the problem of what one does with three cups of 300 degree oil in the middle of the recipe -- just leave it in the fryer and go back to the wok for the next recipe step). And you do have to be careful in selecting implements: stick to bamboo chopsticks and wooden spoons. The benefits, however, outweigh the problems. Probably the nicest thing is that you can cook at the table. This adds some interest to the meal (a free show), frees the cook (often me) from the kitchen, and gets the food to your plate while it's HOT. Food can be cooked in small batches, produced as it's needed, each batch eaten hot off the wok, and there are no left-overs (the unused food is returned to the refrigerator fresh). Clean-up is a snap because the wok immersible. Our wok is about 4 years old, and has been used an average of once a week. -andy kegel, bell labs, naperville, il (...!ucbvax!ihuxp!agk)