The wok evolves from ancient cuisine to modern kitchens
The wok, a concave pan with handles, has ancient roots in China but has become a fashionable, diverse kitchen tool in America. Varieties include carbon steel, stainless steel, aluminum, and electric models. Its shape enables quick tossing of foods with a small amount of oil.
Woks and cooking: from tradition to modern home use
The piece details carbon steel woks as ideal for stir frying and general use, contrasting stainless steel and aluminum options, sizes from 10 to 20 inches, and cost ranges. It covers heating, cleaning, utensils like Jow Lei and Wok Chan, and accessories such as covers and rings, with tips on oil and heat control. It ends with a Gainesville Florida report on child development and kindergarten readiness from UPI.
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Gainesville, Fla
UPI
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William Hedges
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