It's good to point out that stir frying can be done well without a wok. I don't stir fry all that often and my stove won't fit a 14" wok easily. Yes, it would be easier in a large enough wok, but it works in other cooking vessels as well. I often use my cast iron braiser, which is a lot like a karahi or kadai.
I have a brand new Wok but have yet to season it...I hate to admit that I have had my brand new Wok for a year but haven't season it...but I have my big cast iron skillet that I have had for many many years..I have made homemade chicken and shrimp fried rice...chicken and shrimp lo mein and crispy Mongolian beef...and it comes out wonderfully...but I have an electric stove so I won't ever be able to get that extremely high heat that chinese restaurants give using Wok over flame
It's good to point out that stir frying can be done well without a wok. I don't stir fry all that often and my stove won't fit a 14" wok easily. Yes, it would be easier in a large enough wok, but it works in other cooking vessels as well. I often use my cast iron braiser, which is a lot like a karahi or kadai.
I've used an iron skillet for stir fries.. YUM. Cast iron skillets have to be seasoned to cook nice. I never wash mine, just rinse
I have a brand new Wok but have yet to season it...I hate to admit that I have had my brand new Wok for a year but haven't season it...but I have my big cast iron skillet that I have had for many many years..I have made homemade chicken and shrimp fried rice...chicken and shrimp lo mein and crispy Mongolian beef...and it comes out wonderfully...but I have an electric stove so I won't ever be able to get that extremely high heat that chinese restaurants give using Wok over flame
Tak has a video specifically for cooking on an electric cooktop. It’s not a big issue.
If you are stir frying, the wok is the best choice.