I need to make a lot of latkes this year. I normally use a single 12-inch cast-iron skillet, and was thinking of using a second pot too. Which makes more sense-- a 12-inch stainless steel sautee pan (straight sides) or a carbon steel flat-bottomed wok?
The wok seems like the better choice because it would cut down on splatter. Any downsides I’m not thinking of?
Seems like a good idea.
Size? I like to fry stuff in my wok, but usually bite sized pieces of stuff. The main benefit of wok frying in my opinion is that you can use a lot less oil due to the smaller middle area, with a side benefit of some outer space for the oil to splatter on. Latkes – unless you’re doing mini ones? – are a lot bigger than I’d be able to comfortably accommodate in my wok without either cooking them one at a time or putting in a lot more oil than usual and basically undoing the benefits mentioned above. Either way I think it’s going to be more hassle than it’s worth…and a wok overfilled with oil sounds like a spill just waiting to happen.
Thank you! Yeah, I was thinking of making smaller ones, but the spilling potential is good reason to not use a wok.
