Doug's Sounding Board


Wok cooking without a wok

Last night I attempted a version of pad thai, and the result was fairly good. In the first couple batches the rice noodles weren’t cooked enough but it’s hard to know when they’re done. The cooktop can easily keep the heat high enough without even going into boost mode, I can kind of simulate putting the food higher in the wok to not cook as fast by having part of the pan off the cook zone, but the oil splattering mess is amazing.

Is there an iron bottomed wok that is flat on the outside but curved on the inside?

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