• Spence Greer posted an update 2 months, 2 weeks ago

    Woks are bowl-shaped utensils that equally spread heat. It only employs less oil. It ensures that the food is tossed back inside the pan and not on the stove during stir-frying.

    Most woks have a diameter selection of 30 cm to 2 meters or more. The shape of woks depends on the sort of stove or burner being used. You can measure the size and also the depth in diameter.

    Here are both defining wok types that must definitely be considered in order to get the right wok suitable for you:

    Traditional Round Bottom Wok

    Round bottom woks were created for "over the fire pit" type of cooking as well as together with a gas stove. It makes food easier to toss, preventing grease fire by reducing the splatters. On the other hand, round bottom woks may damage the heating elements when high temperature is reflected back.

    When cleaning woks, the rounded bottom types shouldn’t be cleaned after every use. The continuous shape enables the scraping out of foods.

    Flat Bottom Wok

    A flat bottom wok is most effective with an electric stove. It is designed to balance well with modern day stoves, providing high heat for quick stir-frying. Most flat bottom woks have prolonged wooden handles, making it easier to move and tilt it.

    In contrast, a flat bottom wok can produce uneven temperature, making food get burned easily. It really is difficult to toss food and it can scratch wok surfaces. Aside from this, it must be quickly cleaned after every usage to be able to avoid food items getting stuck on some elements of the wok.

    The best wok shape is really a medium concave wok as opposed to the shallow and serious concave wok. Heat from the wok would typically concentrate in the bottom part, if you will be using a deep one. If it’s too shallow, only the biggest market of the wok would turn into 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 requirements. It does not need to be seasoned, posing no threat of accumulating rust.

    asia wok may be the right material with regards to appearance. It might be scoured with steel wool as a way to restore the newness after every use. On the problem, it poorly conducts heating and will reflect the heat back again to the stove.

    It is best in the event that you choose a stainless wok with a somewhat flat bottom. That is since it can provide a larger contact with the heating component of an electric stove. Stainless steel is recommended for camping and for out of doors usage because of its lightweight feature.

    Cast Iron

    An iron wok has a natural non-stick surface once it is seasoned. Cast iron can be best for tossing and stirring. You may use warm or hot 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 to the floor.

    Carbon Steel

    Carbon steel woks are far better conductors of heat. However, the food may stick on the sides as compared with others. Most Asian cooks still choose the carbon steel type since it is inexpensive. It can last a lifetime with care and maintenance.