If you are considering purchasing a wok make sure that the base metal is carbon steel, cast iron, or in some cases aluminum but not stainless steel. There are many styles and sizes to choose from. The wok that is best for you depends on the type of food you will be cooking, the number of people you are cooking for, and the style of cooking that fits your needs. Enjoy the journey!
Cast iron wok rings will solidly support your round-bottomed wok or your flat-bottomed wok. Cast iron wok stands are not made for electric stovetops either ceramic/glass tops or electric coil tops.
One of the main advantages of using the Asian-style wok for cooking is that it is considered to be a healthier alternative to cooking with the traditional frying pan.
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.
Knowing how to season your wok is the first step necessary in learning how to use your wok. If you follow these instructions you will be able to season you wok the correct way.
This article is all about wok rings. Here are some of our favorite wok rings so you can get to cooking with your wok no matter what kind of stove you have.
Using the right oil for your stir-fry is the first step to a wonderful dish. No matter what oil you choose, try to use organic oil which does not have any GMO ingredients.
There are many types of woks and selecting the right one will enhance your cooking experience. It is essential to purchasing a wok that fits your requirements, preferences, and style of 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.
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.
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.
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.
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!