Completely off topic but .... the most versatile pan ever.. the WOK

Believe it or not, even though I love to cook (especially East Asian cuisines), I have only started cooking with a Chinese wok in my late 40s. My mother in law graciously gave me her seasoned wok in 2020 and ever since it's entered our home, it's been used almost daily!

I used to think that my cooking inventory was pretty much complete. I have an All-Clad 7 piece 5-ply copper core set that includes 2 pots, 2 pans, and 3 lids (image from All-Clad below).

Additionally, I have a 6 qt All-Clad stainless steel Anotized Aluminum outside pot and an All-Clad  flat bottom wok of the same materil from about 20 years ago. Aside from the All-Clad cookware, I added a large stockpot from Costco and a few Lodge cast iron pans.

Ever since this carbon steel wok has entered our home, all the other pans have gotten jealous. The stainless steel wok sometimes gets used for steaming chicken when I want to make chicken broth simultneously. The other stainless steel pans have not seen the light of day is a LONG time. And the cast iron pans have been used by Phil.

So, this weekend, I was listening to a cooking show (the Splendid Table) where the guest (Grace Young) talked about how wok cooking is disappearing from home kitchens in the US and in China. This motivated me to make this video. I'm no expert in wok cooking but it's been great frying bacon, deep frying foods, stir frying everything, making curry, making soup, making fried rice, and reheating food in it. So here's my little video of breakfast egg scramble I made this morning for the kiddos and me.

Maybe you can give a wok a try. It's a low cost investment. Grace Young highlights all the possibilities in this beautiful video.  Disclaimer, I make no money and do not know Grace Young. I share this all because of my passion for flavorful food.