If you love Chinese food, you must have tasted a dish or two that is cooked in a wok. Do you know that a wok can be used for cooking many dishes, not just for stir-fry? Learn more about what a wok is, how to use it and how to care for it with this guide. We designed the bamboo handles with a slight 'groove' or indent in the middle to allow for the perfect 'wok-toss'," explains Pang. To improve performance, the undersides of the woks are often heated with a blowlamp before the race. [ citation needed] Advertising controversy [ edit ] López-Alt, J. Kenji (2022). The Wok: Recipes and Techniques. W. W. Norton & Company. ISBN 9780393541229. On the plus side, you can use any utensils (including metal) on the patented surface (which is free of the chemical compound PFOA) without fear of damaging it. The cast stainless steel handles stay cool (and look swish). Plus, the whole thing is oven safe up to 260 degrees celcius (handy, if your guests are always late).

The most common materials used in making woks today are carbon steel and cast iron. [2] Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior. [9] Carbon steel [ edit ] Young, Grace; Richardson, Alan (2004). The Breath of a Wok. New York: Simon & Schuster. pp. 4, 14, 34, 36–40. ISBN 0743238273. Coupled with the lower heat retention of woks, meals stir-fried on electric stoves have a tendency to stew and boil when too much food is in the wok rather than "fry" as in traditional woks, thus not producing wok hei. A wok can, however, benefit from the slow steady heating of electric stoves when used for slower cooking methods such as stewing, braising, and steaming, and immersion cooking techniques such as frying and boiling. Many Chinese cooks use Western style cast-iron pans for stir-frying on electric stoves, since they hold enough heat for the required sustained high temperatures. [2]You can use metal utensils with a carbon steel wok, not just wood and silicone, but it must always be thoroughly dried, to prevent rusting. Pit stoves originally burned wood or coal but are now more typically heated by natural gas with the burner recessed below the stovetop. In areas where natural gas is unavailable, LPG may be used instead. With the adoption of gas and its less objectionable combustion products, the chimney has been replaced by the vent hood. [ citation needed] Roasting: Food may be cooked with dry heat in an enclosed pan with lid. Whole chestnuts are dry roasted by tossing them in a dry wok with several pounds of small stones. a b c Wilkinson, Endymion Porter (2000). Chinese History: A Manual. Harvard University Asia Center. p.647. ISBN 9780674002494. The wok is probably the most versatile piece of equipment in Chinese cooking. It can have a round or flat bottom. They conduct heat in a slightly different way due to the shape, but it does not make much difference for day to day cooking - a round bottom is better for high heat stir frying, a flat bottom is better for searing and shallow frying. The high, curved sides of a wok allow food to be tossed around so that all ingredients can be cooked evenly at a high heat. You can also sit a bamboo steamer on top for making bao or dumplings.

Note that hot wok cooking requires oils with a high smoke point, so think sunflower, peanut or grapeseed, rather than olive oil. One more word of caution: while the chunky wooden handle on this wok remains perfectly cool and easy to grip, the metal itself gets perilously hot. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. [2] Wok cooking is often done with utensils called chǎn ( spatula) or sháo ( ladle) whose long handles protect cooks from high heat. The uniqueness of wok cooking is conveyed by the Cantonese term wok hei: "breath of the wok".Knipple, Paul; Knipple, Angela (2012). The World in a Skillet: A Food Lover's Tour of the New American South. University of North Carolina Press. p.178. ISBN 9780807869963. Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small woks are also used. Reed, Pat (March 29, 2006). "Which wok? How to choose the right pan". The Santa Fe New Mexican. ProQuest 331648783. This type of stove allows foods to be stir-fried at a very high heat, sometimes hot enough to deform the wok itself. Professional chefs in Chinese restaurants often use pit stoves since they have the heating power to give food an alluring wok hei. [ citation needed] Gas [ edit ]

It comes with a lifetime guarantee, it's oven safe up to 200°C, and is both PFOA and PTFE free. The rubber handle is excellent in terms of grip, but it's not a huge pan, so I'd recommend it for couples or small families. Young & Richardson (2004), p.38: A typical U.S.-made cast iron wok can weigh more than twice that of a Chinese cast iron wok of the same diameter a b Müller, Thorsten (2010). Xi'an, Beijing und kein! Chop Suey: Lehmsoldaten, Fuhunde und Genüsse in China (in German). Books on Demand. p.122. ISBN 9783839169698.

BOBRAFTING (3-4 guests) - NEW !!!

Alip, Eufronio Melo (1959). Ten Centuries of Philippine-Chinese Relations: Historical, Political, Social, Economic. Alip & Sons. p.97.