Works are versatile kitchen implements that can boil, steam, fry, and smoke indoors. However, one of their greatest purposes is stir-frying. Preparing a stir-fry in a wok will give your meal the sizzle it can't get with a sauté or frying pan. If you consider adding it to your food preparation arsenal, the following guidelines will tell you everything you need to know.
Available Types
The main distinction between different wok pans is that they can have a non-stick or traditional surface. If you want a convenient but authentic way of preparing delicious meals, you can have the best of both worlds with a versatile and practical non-stick wok pan. Working on very high heat and cooking all pieces of food simultaneously, preparing your favourite dishes in these pans is a breeze!
The flared sides of non-stick woks help the steam to rise and escape, resulting in foods that brown rather than soften. Cooking a stir fry in a frying or sauté pan will not produce the same results. Sauté pans are used to steam foods. Frying pans are not designed to allow you to turn and stir food at high temperatures. If you're going to stir fry – a terrific idea for a quick, tasty weeknight meal — utilise a wok to achieve the desired results.
If you're cooking on a Western electric range cooker, the ideal solution is a flat-bottom wok. Round bottom woks can reflect heat back onto the element, damaging it. A flat-bottomed wok can also be used with gas stoves.
A gas stove can accommodate both a curved-bottomed and a flat-bottomed wok. Curved-bottom woks may reflect heat and cause damage to an electric burner. Electric woks contain an internal heating element and can cook wherever they are plugged in, making them ideal for dorms and camping.
Those who enjoy preparing Chinese food at home should consider getting a wok with a lid. A lot of time the ingredients need to simmer and be covered during cooking. So if you purchase a wok with a lid this will make cooking food with a wok much easier.
On the other hand, wok rings—round collars that support the wok—make dinner preparation considerably easier. If you have a gas stove, you will need one that can hold a curved-bottomed wok over a burner while you flip the food inside. Wok rings can help keep a wok steady in the oven.
Material Range
Carbon steel non stick woks are the most popular and widely utilised by chefs. They are strong, heat up rapidly, and distribute heat evenly, which is the key to good flavour. Most stir-fry recipes require high heat to achieve the restaurant-style taste known as wok hay. Look for a carbon steel non-stick wok that is at least 14 gauge and roughly 2 mm thick to ensure it does not flex while in use.
A heavy cast iron non stick wok is a quite durable type of pan. They enable cooks to easily move food around to achieve proper browning. However, keep in mind that cast iron takes time to heat up and cool down.
Since they are non-reactive, stainless steel woks are great for prolonged steaming as well as acidic recipes and vinegar-based meals. You may need to oil your steel wok because food tends to stick while it cooks. Aluminium woks are lightweight and easy to use.
Construction
The performance of a wok is affected by its construction. Lathe-produced spun woks, with their concentric circles, will keep food to the side of the well. Stamped woks can develop hot and cold patches, resulting in inconsistent cooking.
Also, consider the components of a non-stick stir fry pan as you make your decision. Long handles are useful for tilting the wok and tossing food. Potholders are not required when using wooden handles. Small helper handles on the sides make lifting the wok easier, while lids allow you to simmer dishes.
Size Guide
Woks come in various sizes. The size of the wok you choose will be determined by several factors, including your personal preferences, the type of stove you have, and the wok's depth. Also, check whether the size of the non-stick stir-fry pan you're about to purchase corresponds to the size of the meals you'll be making and the size of your range. The majority of professional woks are 13 to 14 inches across, while some are many feet. Home woks typically measure 10 to 20 inches across.
Care and Maintenance
Before using your wok for the first time, make sure to season it thoroughly. Seasoning eliminates the preservative oil that manufacturers apply to the wok to prevent corrosion and replaces it with a little coating of cooking oil. If you have a cast-iron wok, rinse it and then season it by coating it with vegetable oil. Then, heat it over a flame or in the oven. If your wok turns greasy after cooking, hand-clean it with a little dish soap. If it's not greasy, just scrub it softly and rinse.
