it’s also the best tool for deep-frying, steaming, and
smoking food indoors. Here’s how to do it all:
- Deep-frying in a wok is vastly superior to doing it in a
Dutch oven. The wide sides means that there’s less mess
—any splattering oil hits the sides and falls back down to
the center. The shape also makes it much easier to
maneuver food, leading to crisper, more evenly cooked
results. Boil-overs become a thing of the past, once again
due to the wide, sloping shape, which allows for plenty of
bubble expansion before the oil threatens to spill over the
edges. Finally, it’s much easier to filter out bits of debris
and detritus from the slanted sides of a wok than from the
sharp corners of a Dutch oven. - Steaming in a wok is also much easier than in another
vessel. You can use a standard steamer insert for a large
pot. Simply rest it directly on the bottom of the wok over
simmering water, and use the dome-shaped lid to cover
the pan. The advantage, of course, is that in a wide wok,
you have far more surface area for steaming. This
advantage can be stretched even further if you get
yourself a couple of bamboo steamers. Bamboo steamers
are designed to fit directly into a wok and are stackable,
meaning that you can have two or three tiers of food all
steaming in the same wok at the same time. Try doing that
in a Dutch oven! - Smoking is also easy in a wok. All you’ve got to do is line
the bottom with a piece of foil that extends over the edges
by at least three-quarters the total width of the wok, then
place your smoking medium (wood chips, tea leaves,