Do you love wok cooking? You may probably need a China wok or electric wok. The most common type of wok cooking is dry, stir frying. Wok is also usable in deep frying, stewing, braising, etc.
Wok is originally Chinese cookware. China wok used to be cast iron wok. Now wok comes in stainless steel. The handles used to be two loops of the same material as the wok, on opposite sides. Now long stick-handled China wok is available, which allows the cook to lift the wok, without worrying about heat from the vessel.
Wok comes as round bottomed and flat bottomed cooking vessels. Electric wok is mainly flat bottomed. However, round bottom wok can also be used as electric wok, by using a wok ring.
Wok cooking allows preparation of a variety of food items that are fried, boiled, braised, stewed or steamed. Wok cooking is mainly of Chinese, Filipino and Asian style cooking. Wok cooking can be a difficult task, as the frying or heating of the ingredients in the wok, with a little of oil can cause spreading of the aroma to the whole neighborhood.
Stirring and tossing the ingredients allows fast, even heat distribution. The round bottom also allows a cook to sauté garlic, ginger, onion, peppers, etc in very little (a few drops of) cooking oil.
Wok cooking allows preparation of a great variety of food items. The control you have over heating and cooking is incomparable. China wok and electric wok come from different manufacturers.