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The wok is a traditional tool for stir-fry, but not necessarily a good tool, depending on your stove-top. It's difficult to bring enough heat to bear on the wok from a flat cooking surface, like almost all western cooktops and ranges have. A larger wok means that the very flat heat source will have to heat a larger curved surface, much of which curves away ...


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As an option over getting a new wok: Cook the ingredients in batches. When I'm cooking for a large number of people, I'll cook some onions and some of the firmer vegetables (carrots, broccoli stem, bok choy (non-leafy bits), etc), then move them to a bowl to the side for holding. I'll add another bit of onion (it also acts as a gauge for how far cooked ...


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A comment by @nadjacs is right on the money here: the choice of cooking pans is not your primary method of getting your vegetables to not be mushy. Your vegetables are mushy because they have lost their cellular structure's strength. Part of this comes from the liquid in the cells expanding as it freezes, which damages cell boundaries. Part of this comes ...


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A billion Asian households use a thin carbon steel "wok like" device to cook on quickly and efficiently. I have never seen anything work as well, or last as long. Daily use for 20+ years is normal After the first 10 or 20 uses, the patina is well developed, and they work as intended Buy one from a Asian food supplier for a few tens of dollars, there is no ...



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