Woks are bowl-designed utensils that equally spread heat. It only makes use of less oil. It ensures that the food is tossed back in the pan rather than on the stove during stir-frying.
Most woks have a diameter range of 30 cm to 2 meters or even more. The shape of woks depends on the type of stove or burner used. You can gauge the size and even the depth in diameter.
Here are both defining wok types that must be considered to get the right wok suitable for you:
Traditional Round Bottom Wok
Round bottom woks were created for "over the fire bowl" type of cooking as well as on top of a gas stove. It creates food easier to toss, stopping grease fire by minimizing the splatters. On the other hand, round bottom woks may damage the heating elements when high temperature is reflected back.
Traditional Round Bottom Wok
Round bottom woks were created for "over the fire bowl" type of cooking as well as on top of a gas stove. It creates food easier to toss, stopping grease fire by minimizing the splatters. On the other hand, round bottom woks may damage the heating elements when high temperature is reflected back.
When cleaning woks, the round bottom types shouldn't be cleaned after every use. The continuous shape permits the scraping out of meals.
Flat Bottom Wok
A flat bottom wok works best with an electric stove. It really is designed to balance well with contemporary stoves, providing high heat for quick stir-frying. Most flat bottom woks have very long wooden handles, making it easier to move and tilt it.
A flat bottom wok works best with an electric stove. It really is designed to balance well with contemporary stoves, providing high heat for quick stir-frying. Most flat bottom woks have very long wooden handles, making it easier to move and tilt it.
In contrast, a flat bottom wok can produce uneven high temperature, making food get burned conveniently. It is difficult to toss food also it can scratch wok surfaces. Apart from this, it should be quickly cleaned after each usage in order to avoid food items getting stuck on some parts of the wok.
The best wok shape is really a medium concave wok as opposed to the shallow and heavy concave wok. The heat from the wok would largely concentrate in the bottom part, if you will undoubtedly be using a deep one. If it is too shallow, only the center of the wok would come to be heated.
Moreover, the material used when choosing a wok is essential. Stainless steel, carbon metal and iron are material options that are gaining popularity through the years. Below are the features that will help you compare each:
Stainless Steel
Stainless Steel woks are great for steaming and boiling uses. asia wok does not must be seasoned, posing no risk of accumulating rust.
Stainless Steel woks are great for steaming and boiling uses. asia wok does not must be seasoned, posing no risk of accumulating rust.
Stainless steel is the right material in terms of appearance. It might be scoured with steel wool in order to restore the newness after each use. On the down side, it poorly conducts warmth and tends to reflect the heat back again to the stove.
It is best if you select a stainless wok with a slightly flat bottom. This is since it can provide a greater contact with the heating component of an electric stove. Stainless steel is recommended for camping and for out of doors usage due to the lightweight feature.
Cast Iron
An iron wok includes a natural non-stick surface once it really is seasoned. Cast iron is also good for tossing and stirring. You can use warm or warm water in washing the wok so as to avoid the risk of ruining the seasoning of the wok. As a result, the iron wok may become damaged when it drops on the floor.
An iron wok includes a natural non-stick surface once it really is seasoned. Cast iron is also good for tossing and stirring. You can use warm or warm water in washing the wok so as to avoid the risk of ruining the seasoning of the wok. As a result, the iron wok may become damaged when it drops on the floor.
Carbon Steel
Carbon steel woks are better conductors of heat. However, the food may stay on the sides as compared to the others. Most Asian cooks still prefer the carbon steel type since it is inexpensive. It could last a lifetime with proper care and maintenance.
Carbon steel woks are better conductors of heat. However, the food may stay on the sides as compared to the others. Most Asian cooks still prefer the carbon steel type since it is inexpensive. It could last a lifetime with proper care and maintenance.