Do you really need to buy a Wok to make good stir fry's?

I'm wondering about this since I noticed ';cooking lessons'; on Youtube on how to stir fry. Also the kitchen supply store in the mall has cast iron wok's on sale - reg. $100.00 on sale for $39.99. Is cast iron necessary or is it overkill? The cheaper one with wooden handles is on sale for $29.99. Your thoughts?Do you really need to buy a Wok to make good stir fry's?
go to a local resturant supply store, or asian market and buy;

wok, $11.00

wok ring $4.00

wok tools $3.00 each

you are being ripped off, skip the non stick and cast iron, hammered steel is all you needDo you really need to buy a Wok to make good stir fry's?
An expensive cooking utensil does not ensure tastier food. You are right to be careful and to do comparison shopping.
You don't need a wok, they just make it easier.
You don't have to have a wok to make stir fry. I made them many times in my electric skillet and in a big frying pan. But I admit that since getting my wok, making stir fry is a lot easier. And if you make them as often as me (a couple of times per week), then it's nice to have something that is easy to use. I got mine at IKEA for about $15, I think. That store is so awesome! It's just a regular one with the wooden handles and it works beautifully. But a cast iron one will last longer, so it's up to you.
A wok is definitely better for stir frying,you get a lot better heat generation and dispersal. Don't buy it at the mall, go to an asian market for one. You will be able to pick up a great steel one that will last a lifetime for under 20 dollars.
No. I use a large Saute pan to do my stir fry.



If you don't mind losing a good bit of cabinet/pantry space to store the Wok; then I would recommend the cast iron. Better heat diffusion when cooking.
You do not need a wok to make stir fry. Use a large skillet to prepare it. After you have decided whether or not you would use a wok often enough to invest in one I would suggest that you not get an inexpensive light weight one. Rather spend a bit more to get a stainless steel or hammered steel one. Cast iron would be wonderful but it is rather heavy.



If you get cast iron please do not soak it overnight, it tends to get rusty. You want to ';season'; the wok just as you would ';season'; a cast iron skillet. Rub inside and out with good quality cooking oil. Bake at 250 degree for 1 hr. Allow to cool in oven and when cold wipe out any remaining oil. Some purists will tell you never to use soap and water in the pan but to wipe it out with a cloth. I have sucessfully washed my skillet with soap and water and it remains well seasoned and wonderful to use. I do refrain from using steel wool pads but use a plastic scrubby to get at cooked on foods.
there are a couple of key points in a wok,a thick bottom is very,very important,this allows for plenty of heat retention.

another key is the ability to get very ,very hot[that rules out non stick].carbon steel is best,thick in the base and thinning toward the top.carbon is great once it has been seasoned properly.

go to china town,or an Asian store,they will have the real McCoy.

if you can find a hammered one ,great,the hammer marks on the sides hold up the product better than smooth ones when pulling product up out of the base to add new ingredients



edit

if you want to steam get a 10 dollar bamboo steamer,it fits right on top of wok no problem.

oh ,yeah to answer your question,YES ,you need a wok for authentic chinese food.
Cast Iron SKILLET would be just fine. The cheaper tin woks burn stuff quite easily and also the wooden handles burn. DONT waste your money.
Stir-frying is cooking small pieces of food quickly %26amp; at high heat, this is to enable the food to be thoroughly cooked within the shortest time hence still maintaining the tenderness of meats %26amp; crispness of veggies. The short duration ensures the food is not overcooked.

The design of the wok, with its deep %26amp; curved surfaces, enables as much of the food as possible to be in contact with the wok at any one time. This shortens the cooking time %26amp; ensures evenness of cooking for each piece of food.

It is pretty much impossible to duplicate the same taste %26amp; texture of Chinese restaurant stirfries without the use of a wok. A cast iron wok also is best at transferring the ';wok hei'; to the food, a taste akin to sizzling food served on cast iron hotplates.

If you're not a purist or perfectionist, it is perfectly ok to use Western frypans to stir fry at home, or get a non-stick Teflon coated wok (cast iron woks can be a pain to clean for certain foods). If you get a wok, remember to get one with a fitting cover (modern non-stick woks usually have glass or see-through lids that are very useful for viewing the cooking process). With covers, it can then be used for steaming. Actually a wok is extremely versatile as it can also be used for deep-frying, boiling, stewing/braising, smoking, dry frying spices etc. As it can generally hold more than most pots, it is great for cooking larger amounts of food.

To maintain a cast iron wok, do not use those abrasive/steel wool scrubbers. For stuck on remains, just pour soapy water into the wok to soak overnight %26amp; rinse off. Over time, the wok will actually develop a kind of ';non-stick'; quality as it becomes seasoned.
It doesn't make a huge difference. The Wok just makes it more easier to cook because it is designed for stir fry. It's a matter of the recipe. However, if you can find a cheap Wok, I'd say buy one. Yet, don't splurge on it unless you're going to use it often.
no not really . well i dont think so i use a regular pan aslong as its fits it doesnt really matter i always cool stir fry i use a pot or a big pan.