[Sca-cooks] If you only had one cooking pot

[marilyn traber 011221]

> I'd select a heavy gauge, hammered mild steel wok about 16" to 18" 
> with two lids, one dome and one heavier with a lip like dutch oven.  
> It will have a 11 to 12" round hollow-metal handle on one side and a 
> horse-shoe loop welded to the other side (sort of like a hanging 
> loop, but pointing upwards when cooking.
> 
> Once seasoned, it gives you stovetop as well as open fire 
> versatility.  You can sautee, deep fry, pan fry, steam, boil/simmer, 
> braise, hot smoke, bake, reduce, stew, flambee, dry roast, pop 
> popcorn and other methods inside it with only 4 little chopsticks to 
> lay in differing configurations to hold stuff off bottom of pan. 
>  Use the lipped lid to create ersats dutch oven. Rice can be done in 
> there, too, but even easier in a small pot on the side. I cannot 
> think of a dish that I make regularly that cannot be done in a wok 
> if that were the only pan in the kitchen.  Don't know if I can say 
> the same of others in my arsenal.
> 
> niccolo difrancesco

I didn't see the original question yet, but I agree with you almost 
completely. My disagreement comes because I'd prefer a larger wok- you can 
cook for one person in either, but you can also cook for a crowd in a big 
wok. Those little 12 inch woks that seem to be all the rage lately are, to my 
mind, worthless. I prefer my 32" wok.

Phlip