Explore the Wonderful World of Wok CookingTake a Look at These Amazing Woks
Contrary to popular belief, it is possible to slow cook in a wok. Before diving into how you can slow cook in a wok, let's look at what is slow cooking.
Here is a easy step-by-step tutorial on how to clean your cast iron wok. No special tools or dangerous cleaning chemicals are needed!
Round-bottomed carbon steel and cast iron woks are the preferred woks that are used by professional chefs. Round-bottomed woks are made of carbon steel, cast iron or stainless steel.
Flat-bottomed woks are more stable on a flat surface than a round-bottomed wok.Flat-bottomed woks distribute heat to the bottom of the pan more evenly than round-bottomed woks, if used on a flat cooking surface.
A Wok Burner produces a massive amount of heat which allows the cook to use wok cooking methods more efficiently. Wok burners usually produce 50,000 BTU's or more.
One important feature of using your wok is the wok lid. While this is an area that's not always considered, a wok lid makes a big difference when it comes to cooking.
If you are searching for the best cooking utensils for students then I suggest you consider looking at woks and associated accessories from wokowner.com
Fried rice is simple to make using a wok if you follow a few simple rules. It is a great way to use up leftovers. Couple that with the rules on making fried rice, and you get a delicious meal.
The best wok allows you to optimally perform its multiple functions. There are many styles, sizes, materials and helper handles to choose from. Round-bottom, flat-bottom, electric, and cast iron woks are only a few to consider.
A pow wok is simply a wok with a single long handle, usually 6-7" so that the cook can flip and toss the wok over a gas flame similar to how you would flip an omelet.
Copper, stainless steel, and aluminum do make excellent woks. Despite this, Asian chefs prefer to use carbon steel. Why would they? This is partly due to the durability of the material and the effective nature of carbon’s heat conductivity.