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I was looking for a skillet to make gravy to go with or mashed potatoes. The first thing I came to was our flat bottom wok. I said why not and used it for the gravy. I won't use a regular skillet again for making gravy. The wok is much better
Last edited by elnina; 01-25-2019 at 01:16 PM..
Reason: Typo in title
I was looking for a skillet to make gravy to go with or mashed potatoes. The first thing I came to was our flat bottom wok. I said why not and used it for the gravy. I won't use a regular skillet again for making gravy. The wok is much better
I'm curious; in what particular way was it better than a regular skillet?
I was looking for a skillet to make gravy to go with or mashed potatoes. The first thing I came to was our flat bottom wok. I said why not and used it for the gravy. I won't use a regular skillet again for making gravy. The wok is much better
It's your cookware. Use it however you want. This isn't a new discovery. People have been creative with their cooking vessel choices since time began.
I use my wok for many things, it is great for stews & shepherds pie. I love being able to thoroughly mix the shepherds pie mix in it, without stuff falling out. This is not possible in shallower pans.
Well now I’m second guessing my decision to get a wok. My grocery store has a rewards program where you get a free piece of cookware depending on how many points you have. I had enough points to get a deep wok with a lid and instead I chose a regular large nonstick skillet with enough points left over to get a small skillet as well. I just wasn’t sure I would actually ever use a wok. Didn’t think about stew, etc.
You can make gravy in sautèpan, skillet, fry pan, even instant pot. As long there is a flat bottom, it doesn't matter.
I prefer to use a frying pan. The wide surface area of a frying pan allows the mixture to spread out in a thinner layer than in a saucepan, making it easier to whisk and helping the roux cook and brown faster. And because of that the gravy is done more efficient than in a tall-sided saucepan.
Wok is a good vessel too, because isn't shallow, and the sloping sides also make it easier to whisk.
You can cook almost anything in a good seasoned wok. If you could only have one pan, that would be the one to have.
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