In article .com>,
"Sheldon" > wrote:

>
> Andy wrote:
> > Do I need a flat bottomed wok or what? How hot does a wok need to get to do
> > stir-frying?
>
> Woks are designed for open flam ckkoing, regardless round of flat
> bottom. Flat bottom woks have only a small flat area, not really much
> contact there for electric stove stir frying. You'll be far better off
> using a heavy saute pan, a cast iron chicken fryer will be perfect
> too... Lodge makes a 3qt and a 5qt... only you can decide which size is
> right for you. I have a gas stove but I still prefer an ordinary pan
> rather than a wok... this is my stir fry pan:
> http://www.bakedeco.com/detail.asp?i...&manufacid=171
>
> Sheldon

I concur. Like I said in another post, I use a #10 cast iron skillet for
stir frying.
--
Peace, Om

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