{"id":2011,"date":"2020-10-11T17:49:59","date_gmt":"2020-10-11T22:49:59","guid":{"rendered":"https:\/\/wokowner.com\/?p=2011"},"modified":"2023-11-16T10:24:42","modified_gmt":"2023-11-16T15:24:42","slug":"the-best-wok-for-asian-cooking","status":"publish","type":"post","link":"https:\/\/wokowner.com\/the-best-wok-for-asian-cooking\/","title":{"rendered":"The Best Wok for Asian Cooking"},"content":{"rendered":"
\n

The WOK is a versatile cooking kitchen pan. The best Asian woks allow you to optimally perform its multiple functions that include the following cooking methods:<\/strong><\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

1. Boiling<\/strong>– You use it for boiling water, soups, dumplings, or rice.<\/p>\n\n\n\n

2. Braising<\/a><\/strong>– You can fry food lightly then slowly stew it in the wok. Braising reduces the use of sauces.<\/p>\n\n\n\n

3. Deep frying<\/strong>: Because of its deep concave form, you can use plenty of oil to deep-fry food items like meat and fish.<\/p>\n\n\n\n

4. Pan-frying<\/strong>: You may fry food using a small amount of as you do in a regular pan.<\/p>\n\n\n\n

5. Roasting<\/a><\/strong>: Food may be cooked with dry heat in a covered pan. You can roast nuts by tossing them in a dry wok.<\/p>\n\n\n\n

6. Searing<\/a><\/strong>– Scorching food in a heated wok turns its outer surfaces brown.<\/p>\n\n\n\n

7. Smoking<\/strong>: Food can be hot smoked by putting the smoking material in the bottom of the wok. The food is then placed on a rack above the bottom of the wok. <\/p>\n\n\n\n

8. Steaming<\/strong>: Done using a dedicated wok for boiling water in combination with steaming baskets.<\/p>\n\n\n\n

9. Stewing<\/strong>: Woks are sometimes used for stewing or making soups.<\/p>\n\n\n\n

10. Stir-frying<\/strong>: Frying food quickly in a small amount of oil over high heat while stirring continuously.<\/p>\n\n\n\n

Those are cooking techniques that Asians are noted for and exemplified by the Chinese. Those are the reasons why the kitchen tool described as wok became known as a wok. Hence, we should believe what the Chinese cooks say. The wok that epitomizes the traditional Chinese wok remains the best wok.<\/p>\n\n\n\n

BRIEF WOK HISTORY<\/strong><\/p>\n\n\n\n

Recalling how the wok came into being will help you understand the traditional wok. Its history is the indomitable proof the Chinese wok model is the best wok. People believe that has originated in China.<\/p>\n\n\n\n

The wok was first invented in China over 2000 years ago during the Han dynasty. The Chinese people during the Han dynasty of China<\/a> first used it to dry grains. It was during the Ming dynasty of China<\/a> that the wok became popularly used for stir-frying. It was only during that time that the wok became a cooking utensil or tool.<\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

The term\u00a0wok\u00a0<\/em>is a Cantonese word meaning ‘Cooking Pot’; the Mandarin term is\u00a0Kuo<\/em>. The reference or the use of similar terms or the root word by other Asian countries confirms the claim that China invented the wok.\u00a0<\/p>\n\n\n\n

The early models of the wok were made of cast iron<\/a> metals. The use of metals enabled the wok to retain higher heat compared to clay pots. Moreover, metals were more durable and long-lasting. Although clay pots were also in use, the Chinese people preferred to use large metal pots to save on fuel. <\/p>\n\n\n\n

People were able to do several cooking procedures simultaneously in the larger metal pot. Henceforth, the appearance, utility, and material composition of the wok became standardized.<\/p>\n\n\n\n

The shape of the wok immediately distinguishes it from other pans. But when you discover that the metal pot (wok) can be useful for other purposes, like a water container, a rice dryer, and a multi-purpose cooking tool, you’ll realize that the wok is one of its kind. The early works had a rounded bottom.  <\/p>\n\n\n\n

The contemporary wok’ sizes range from 300 to 360 mm (12 to 14 in) or more in diameter. A family commonly uses home woks with 360 mm (14 in) with 3 or 4 members. <\/p>\n\n\n\n

Families kept smaller 200 mm (8 in) for quick cooking techniques at high heat like stir-frying. Large woks as large as 910 mm (36 in) or over a meter wide are mainly used by restaurants or community kitchens to cook large volumes of rice, soup, or water.<\/p>\n\n\n\n

The wok emits a high intensity of heat during the cooking process. Hence, wok-cooking uses utensils called chain (spatula) or Hoak (ladle).\u00a0<\/p>\n\n\n\n

Wok spatulas<\/a> or ladles have long handles to keep the heat away from the cook.<\/p>\n\n\n\n

[amalinkspro_table id=”1793″ aff-id=”undefined” new-window=”on” nofollow=”on” addtocart=”off” \/]<\/div>\n\n\n\n

Like any other popular useful tool, the wok had spread worldwide. Hence, it has been subjected to modifications or improvements. <\/p>\n\n\n\n

Due to changing times and different kinds of users, the wok’s appearance and composition had been adapted to specific human needs. For example, the wok, which used to have a rounded bottom, found itself having a flat bottom in certain kitchens. <\/p>\n\n\n\n

In other kitchens, there are deeper woks whose edges weren’t flared. Entrepreneurs have even introduced the nonstick wok.<\/p>\n\n\n\n

The growth in wok popularity worldwide has given rise to new product lines and entrepreneurs. Entrepreneurs introduced modified works that made many available choices for the cooking public, including Chinese and Asians. The criteria for selecting the “Best Wok” has widened. It’s now practical to choose the “Best Wok by Category.”<\/p>\n\n\n\n

THE BEST WOK IN TERMS OF MATERIAL<\/strong><\/h2>\n\n\n\n

The common materials used in making woks today are carbon steel and cast iron. The latter was the preferred material in the past. But cooks now tend to favor carbon steel. Let’s see what other materials are now being used.<\/p>\n\n\n\n

Carbon steel<\/strong><\/h2>\n\n\n\n

Currently, carbon steel is used more in mass-producing woks. It’s less expensive compared to other available materials. It’s lighter than cast iron. <\/p>\n\n\n\n

A wok made of this material is more comfortable to lift and maneuver. It heats up and cools down more quickly than cast iron. Hence, it reaches the desired temperature quickly. Carbon steel pans are as durable as cast iron.<\/p>\n\n\n\n

Carbon steel woks, however, tend to be more difficult to season than those made of cast iron. Seasoning’, or carbonizing the cooking surface of a wok, is required to prevent food;<\/p>\n\n\n\n