It's a gorgeous and affordable workhorse. Marianne found the wok to have a medium weight that was easy to toss with one hand. The wooden handle and carbon steel handle make for easy two-handed carrying, and the traditional round bottom quickly heats and adjusts to changes. You'll get years of use out of this hand-crafted wok. If you prefer the ease and convenience of a flat bottom wok , this one from KYTD received high marks from Marianne for its lightness and comfortability during use.
The flat bottom will sit nicely on any stove top, and the hole in the handle allows for easy hanging storage. The fish-scale pattern finish on the black carbon steel resists scratches. This starter set includes a wok cover to retain heat and wok spatula. This is a great option for anyone new to woks or simply looking to update their existing wok. For a wok that's truly the best of both worlds, this flat-bottomed black steel wok is well worth the splurge.
This wok may need a little extra seasoning attention before your first recipe, but it quickly builds up nonstick capability. The light to medium weight of this wok allows for easy motions when tossing with one hand. It was also one of the fastest to preheat of all the woks Marianne tested. We can't all be winners. Although these woks didn't place top in their categories, some of them still performed well in Marianne's testing.
Read on if you're curious about the competition. We had high hopes for this wok, but it just didn't shine above the others. Marianne also found the handle to be slightly uncomfortable. The flat bottom wok sits nicely on any stovetop. However, the uncomfortable, wide handle and the heavy weight of the wok made it awkward and difficult to use. While our testing focused on carbon steel woks, Marianne did find that this stainless steel variety maintained a high temperature.
It's a great option for someone who wants to avoid seasoning. The weight and poor heat adaptability of cast iron woks kept them out of the running in our testing. However, Marianne said this would be a great option for outdoor cooking. Both carbon steel and cast iron woks require seasoning before cooking to make sure food doesn't stick.
Think of this process as creating your own natural non-stick surface that can withstand high temperatures. Here are step-by-step instructions for seasoning your new wok:. To protect the coating you worked so hard to achieve, you should avoid cleaning your wok with any abrasive sponge or cleaning tool.
After each use, use warm water and a non-abrasive sponge with a small amount of dish soap don't use any cleaning agent stronger than this to hand wash it.
What was the wok first used for? Our Woks. A wok is defined as a round bottomed cooking utensil with high sides, commonly designed with two side handles or one larger handle. The round bottom of a wok allows for heat to be distributed more evenly than a saucepan, meaning food is able to cook in less amount of time. The high walls allow for food to be tossed easier, such as when cooking a stir fry, meaning the ingredients can be mixed and cooked evenly throughout.
The wok is believed to have first been invented in China, over years ago during the Han dynasty. Historians and food experts have a number of theories as to why the wok was invented. Some say that due to the shortage of food back in the Han dynasty, the wok allowed for a wide variety of meals to be cooked using the same ingredients due to its versatility. There is also a theory that due to tribes travelling across the country many years ago and having to carry all their belongings with them, they needed a utensil that was not only portable but also able to quickly cook large amounts of food to feed the tribe.
Today, flat bottom woks normally have a long wooden handle, like a skillet. The long handle makes it easy to move and tilt the wok when stir-frying. Woks come in a variety of sizes - restaurants may use woks that are several feet across. The size of wok you choose will depend on several factors, including your own preferences, the type of stove you have, and the depth of the wok.
How well non-stick works will depend on the individual coating and how it is applied. If you want the non-stick coating, try a heavy gauge aluminum wok, such as those made by Calphalon. Why choose a wok with a lid? Because a wok with a lid will make your life a lot easier especially when you cook Chinese food.
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. Every time you store such a material made wok, you need to heat it so that the moisture disappears completely and wok does not get rusty. However, if seasoning and hard hand-washing are not your thing then carbon steel woks are also available with non-stick coating.
Nonstick coated carbon steel is the typical modern wok material that has gained popularity these days. For this reason cooks want to have such a wok. But given the difficult maintenance, nonstick coated carbon steel woks are the most preferable ones. This The best part about this wok is — it fits on induction, electric, and gas range. It is compatible with high temperature. You can also use this wok material on an open wire or grill. Non stick coated carbon steel woks require a little care and maintenance for maintaining the nonstick layer of coating.
You will find cast iron wok in every traditional Asian kitchen. Cast iron is great at heating up quickly and distributing the heat evenly. This result in great stir fry. This is the primary reason why Chefs love cast iron as a wok material. The market offers numerous pre-seasoned cast iron woks.
Among which the 14 inch Lodge Cast iron wok is the most popular one. This Cantonese style wok is highly durable and extremely cheap as compared to wok materials. These are not resistant to rust and need to be seasoned often. Maintenance is very high. However enameled cast iron does not need seasoning and reasonable maintenance but offer same quality cooking like cast iron.
When an enamel glaze vitreous is applied to the surface of the cast iron, it is known as enameled cast iron. The glaze prevents rusting of the cast iron. Cleaning an enamel cast iron is a breeze. It is a far better option than cast iron. Some cast iron woks also carry unhealthy substances, whereas enameled cast iron is a safer wok material. The above enameled cast-iron wok is from Le Creuset , a very popular and high end model. This 5-quart wok demands little maintenance and does not need seasoning.
The tight glass lid makes this wok a versatile cooking tool.
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