Explore the Wonderful World of Wok Cooking
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.
Using a wok rather than a frying pan has many advantages. In this article, I give you three reasons to use a wok rather than a frying pan.
Natural bamboo wok brush, environmental safe! These brushes are suitable for cleaning woks, pots and pans in your kitchen.
Wok mittens are a great tool that allows cooks to handle a hot pan. It may not seem as though you need much when it comes to a wok glove, but versatility and function are essential. After all, woks are both hot and heavy.
Electric woks are handy for cooking delicious meals inside and outside the kitchen. While the wok began life in Asia, it doesn’t mean that it should be confined to solely cooking Asian dishes.
Mandarin woks usually have only one long handle. This long handle is made of steel with a wooden or bamboo insert or can be without an insert. I also go over Cantonese and POW woks.
Cleaning rust off of your wok can appear to be a chanllanging task. However, if you follow these steps it will be as easy as pie!
Deep frying in a wok is not a complicated process. Outstanding deep fried meals can be prepared if you choose the correct wok and accessories. Check out my recommendations below to get you started. Enjoy!
Your wok will change color over time to light brown (tan) then dark brown and eventually black. These patina changes help to season your wok. It is a Good Thing!
The five mentioned woks in this article will give you the pros and cons as why I personally chose each one of them. This will help you to make an informed decision as to which wok would be best for you.
The best way to clean stuck-food on your wok is to use a plastic credit card to scrape off the food. By using this method, you will find that the credit card will conform to the sides of your wok and cause no damage to the patina.
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.
![Best Carbon Steel Woks [Top 5 Woks for Great Meals]](https://wokowner.com/wp-content/uploads/2020/09/71F6xDQS-qL._AC_SL1500_-1-e1600304435453.jpg)