- 178
- 14
- Joined Apr 3, 2006
So I'm gonna have to cook on professional woks in the near future. It's much heavier than a saute pan (and faster too), and I've seen some cooks use the side of the (circular) stove to help them toss the wok without over-exerting their wrist.
I've still got the learn the correct "moves". For those of you with loads of work experience, any tips would be much appreciated.
I've still got the learn the correct "moves". For those of you with loads of work experience, any tips would be much appreciated.