23 minutes ago, weinoo said:
And I can understand why people do, especially if it's the main vessel used for cooking.
I like a Dutch oven or a rondeau for braising...that way, I can do a braised dish and use the wok for stir-frying a side veg
Chinese way would be to finish the braised dish, then stir-fry the veg in the same wok (after a quick clean). After all, how long does it take to stir-fry a vegetable side?
Alternatively, revolutionary idea, have more than one wok! I have three, but rarely use two of them.