{"id":394,"date":"2020-09-08T22:06:45","date_gmt":"2020-09-09T03:06:45","guid":{"rendered":"https:\/\/wokowner.com\/?p=394"},"modified":"2021-05-07T20:01:47","modified_gmt":"2021-05-08T01:01:47","slug":"best-wok-for-deep-frying","status":"publish","type":"post","link":"https:\/\/wokowner.com\/best-wok-for-deep-frying\/","title":{"rendered":"Best Wok for Deep Frying"},"content":{"rendered":"
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If you like fried food, a wok is an excellent choice for preparing your favorite deep-fried food and a much better solution than any pan or deep fryer. <\/strong><\/p>\n\n\n\n

The wok is ideal for deep frying. In a standard pan, you need to add a lot of oil to reach a level sufficient to soak the food you are about to prepare.<\/strong><\/p>\n\n\n\n

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The curved and tapered bottom of the best wok for deep frying creates extra depth and requires less oil, making frying more efficient and economical.<\/strong><\/p>\n\n\n\n

Proper use of a wok gives a unique taste to your meals, which cannot be obtained by preparing in another type of pan.<\/p>\n\n\n\n

Below are a few woks that I suggest when deep frying. I like these woks because they have two handles, have deep sides, and are round-bottomed. I would not use a flat-bottomed wok to deep fry.<\/p>\n\n\n\n

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From the beginning<\/h2>\n\n\n\n

As one of the essential kitchen tools, the wok under various names and variations of shape is in daily use throughout the world. <\/p>\n\n\n\n

With the growing popularity of Chinese cuisine wok (and its alternatives) is spreading every day to new corners of the world. Due to the relative speed and ease of meal preparation, the wok is becoming increasingly popular among recreational chefs eager for new and exotic flavors they will prepare in front of an audience. <\/p>\n\n\n\n

Previous centuries<\/h2>\n\n\n\n

Best wok for deep frying seems to have originated when people mastered the forging of iron simultaneously throughout Asia under various names. <\/p>\n\n\n\n

According to the latest research, it arrived in China via trade routes from India. The Mongols<\/a> carried it everywhere with them because the wok was robust and easy to maintain. They are also credited for bringing the Wok to India, Tibet, Nepal, and even the Middle East. In these areas, and worldwide, the wok is used in an almost unchanged form even today.<\/p>\n\n\n\n

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The wok originates from Mongolian dishes. It is a multi-purpose oval dish with a characteristic appearance that is mainly used for frying (deep or shallow), although it can be used for almost all food heat treatment methods. <\/p>\n\n\n\n

Food in the Wok can be steamed, cooked as a soup, smoked, simmered, fried, poached, etc. The size of the pan can vary from eleven inches to almost eighty inches in diameter. <\/p>\n\n\n\n

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Since the pan is hot during food processing, and the food is mostly mixed by shaking during preparation, each wok has at least one ring-shaped handle. <\/p>\n\n\n\n

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It is either made as an integral part of the bowl or fastened with rivets. Another one is ring-shaped or flat. The handles may or may not be covered with thermal insulation material (wood, bamboo). <\/p>\n\n\n\n

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Due to the extreme heating of the pan during cooking, the original woks have mostly exposed handles, so the chefs always have a thick cloth, which allows them to manipulate their large pans without burns.<\/p>\n\n\n\n

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The lid is part of the wok, mostly used for steaming or smoking food. The spatulas used for steering have characteristic long handles to avoid burns during cooking.<\/p>\n\n\n\n

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What materials is the wok made of?<\/h2>\n\n\n\n

The wok is made of various metals or metal combinations, but the original wok is made of wrought steel or cast iron<\/a>. Aluminum and its composites are too fragile for a rough Chinese cooking style, while modern types of material make the dish too heavy, bulky, and expensive. <\/p>\n\n\n\n

The quality of the wok depends on whether it is made of one or more metal layers, whether the finish layer is manual or machine-made, and on the quality of iron or steel. Also, modern dishes with a Teflon coating that serves to protect against adhesion are not suitable for the traditional way of cooking because Teflon evaporates and cracks at high temperatures.<\/p>\n\n\n\n

Experiments with the wok\u2019s shape and material are underway, but a complete and high-quality modern alternative to the classic wok has not yet been found. Some prefer a carbon steel wok when it comes to a wok made of traditional material, and others prefer a cast iron wok. <\/p>\n\n\n\n

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Those who prefer to use a carbon steel wok state its relative lightness facilitates the natural rolling of the dish in food preparation. Small irregularities in the shape created by forging (if hand-forged) allow the selective distribution of food. <\/p>\n\n\n\n

The meat should be fried in a pan the parts where the temperature is higher, while another type of food (vegetables) is processed in the lower part of the wok, where the temperature is higher. <\/p>\n\n\n\n

Since iron is prone to corrosion, the newly purchased pan needs to be prepared for use by removing corrosion by scrubbing, multiple oil coatings, and heating at high temperatures to create a dark protective film on the container that prevents corrosion. <\/p>\n\n\n\n

Here is a short video on how I season a wok the easy way.<\/p>\n\n\n\n

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