How to Choose the Right Type of Wok
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Woks are bowl-shaped utensils that evenly spread heat. It only makes use of less oil. It ensures that the food is tossed back inside the pan rather than on the stove during stir-frying.
Most woks have a size selection of 30 cm to 2 meters or even more. The shape of woks depends upon the type of stove or burner used. You can gauge the size and even the depth in diameter.
Here are the two defining wok types that must be considered to get the right wok ideal for you:
Traditional Round Bottom Wok
Round bottom woks are designed for "over the fire bowl" type of cooking as well as together with a gas stove. It creates food easier to toss, avoiding grease fire by minimizing the splatters. Alternatively, round bottom woks can damage the heating elements when warmth is reflected back.
When cleaning woks, the rounded bottom types should not be cleaned after each use. The continuous shape enables the scraping out of meals.
Flat Bottom Wok
A flat bottom wok is most effective with an electric stove. It is designed to balance well with modern stoves, providing high temperature for quick stir-frying. Most toned bottom woks have long wooden handles, making it better to move and tilt it.
In contrast, a flat bottom wok can produce uneven temperature, making food get burned effortlessly. It is difficult to toss food and it can scratch wok surfaces. Apart from this, it must be quickly cleaned after each usage to be able to avoid meals getting stuck on some parts of the wok.
The best wok shape is a medium concave wok rather than the shallow and strong concave wok. The heat from the wok would largely concentrate in the bottom part, if you will be using a deep one. If asia wok 's too shallow, only the center of the wok would become heated.
Moreover, the material used whenever choosing a wok is essential. Stainless steel, carbon steel and iron are material selections that are gaining popularity over the years. Below are the features that can help you compare each:
Stainless Steel
Stainless Steel woks are great for steaming and boiling reasons. It does not have to be seasoned, posing no risk of accumulating rust.
Stainless steel is the right material in terms of appearance. It can be scoured with steel wool as a way to restore the newness after every use. On the down side, it poorly conducts heating and will reflect the heat back again to the stove.
It is best if you choose a stainless wok with a slightly flat bottom. That is since it can provide a larger contact with the heating element of an electric stove. Stainless is preferred for camping and for outdoor usage due to the lightweight feature.
Cast Iron
An iron wok has a natural non-stick surface once it really is seasoned. Cast iron is also best for tossing and stirring. You can utilize warm or hot water in washing the wok so as to avoid the risk of ruining the seasoning of the wok. Hence, the iron wok can become damaged when it drops on to the floor.
Carbon Steel
Carbon steel woks are much better conductors of heat. However, the meals may stick on the sides in comparison with the others. Most Asian cooks still choose the carbon steel type because it is inexpensive. It can last a lifetime with proper care and maintenance.
Most woks have a size selection of 30 cm to 2 meters or even more. The shape of woks depends upon the type of stove or burner used. You can gauge the size and even the depth in diameter.
Here are the two defining wok types that must be considered to get the right wok ideal for you:
Traditional Round Bottom Wok
Round bottom woks are designed for "over the fire bowl" type of cooking as well as together with a gas stove. It creates food easier to toss, avoiding grease fire by minimizing the splatters. Alternatively, round bottom woks can damage the heating elements when warmth is reflected back.
When cleaning woks, the rounded bottom types should not be cleaned after each use. The continuous shape enables the scraping out of meals.
Flat Bottom Wok
A flat bottom wok is most effective with an electric stove. It is designed to balance well with modern stoves, providing high temperature for quick stir-frying. Most toned bottom woks have long wooden handles, making it better to move and tilt it.
In contrast, a flat bottom wok can produce uneven temperature, making food get burned effortlessly. It is difficult to toss food and it can scratch wok surfaces. Apart from this, it must be quickly cleaned after each usage to be able to avoid meals getting stuck on some parts of the wok.
The best wok shape is a medium concave wok rather than the shallow and strong concave wok. The heat from the wok would largely concentrate in the bottom part, if you will be using a deep one. If asia wok 's too shallow, only the center of the wok would become heated.
Moreover, the material used whenever choosing a wok is essential. Stainless steel, carbon steel and iron are material selections that are gaining popularity over the years. Below are the features that can help you compare each:
Stainless Steel
Stainless Steel woks are great for steaming and boiling reasons. It does not have to be seasoned, posing no risk of accumulating rust.
Stainless steel is the right material in terms of appearance. It can be scoured with steel wool as a way to restore the newness after every use. On the down side, it poorly conducts heating and will reflect the heat back again to the stove.
It is best if you choose a stainless wok with a slightly flat bottom. That is since it can provide a larger contact with the heating element of an electric stove. Stainless is preferred for camping and for outdoor usage due to the lightweight feature.
Cast Iron
An iron wok has a natural non-stick surface once it really is seasoned. Cast iron is also best for tossing and stirring. You can utilize warm or hot water in washing the wok so as to avoid the risk of ruining the seasoning of the wok. Hence, the iron wok can become damaged when it drops on to the floor.
Carbon Steel
Carbon steel woks are much better conductors of heat. However, the meals may stick on the sides in comparison with the others. Most Asian cooks still choose the carbon steel type because it is inexpensive. It can last a lifetime with proper care and maintenance.
