Traditional woks are large pans having sloping sides, along with a handle and lid. Many types of woks, especially the traditional ones, are now sold in the market in order to provide convenience the old fashioned way.
A wok is a big pan with high sloping sides, a lid as well as side handles. It is especially suited for stir-frying food. A wok is a handy round-bottomed cooking utensil. It is issued specially in the Southeast and East Asia. It is usually used along with a long handle spatula or a long handle ladle that allows you to cook the food without burning your hand.
The wok can be distinguished in shape. Usual woks have a rounded bottom. A round bottom wok allows the traditional round ladle or spatula to pick all the food up at the bottom of the wok and toss is around easily. Wok handles come in two styles such as stick and loops. Loop handles are the most common type of handle for woks of all types and materials. These woks are traditionally made of bares metal.
Electric woks have a great advantage as compared to other usual woks even for heating. The heating element can heat up all parts of the pan consistently. This is without a cold or a hot spot. Non-electric woks normally cost about 45 US dollars. Several woks are sold in kits which include the cooking rack as well as its utensils. A wok is truly an indispensable cooking utensil for those interested in Asian cuisine.
There are a lot of things you can do with your wok such as roasting, stir frying, deep frying and steaming. In addition, as some other cookware set in the kitchen, it deserves a slight more carefulness than just cleaning.
Nowadays, cooking woks have a lot of different types available in the market. This is according to its shape, size and its usage when it comes to fitting in your cooking needs such as the following:
Carbon steel woks
Non-stick type woks
And stainless type woks
The different types of cooking wok are the ones we use for roasting, deep frying and even for the mere heating of water. There are also accessories for woks such as:
And wok racks
The aforementioned accessories are also listed below:
- Steamer Racks – The steamer rack is good for steaming. It holds the food over the boiling water while it circulates the steam and allows the food to cook.
- Wire-Mesh Strainers – A wire-mesh strainer is used during deep-frying. It helps you take away cooked food from the hot water or hot oil and protect your hand from strong heat.
- Chopsticks – These two thin sticks are chiefly employed in picking up food for the mouth.
- Bamboo Brushes – It helps you in ensuring that you may use your wok longer and maintain quality at its best.
- Tongs – These are often used for removing steamed food or fried food. Tongs are usually made from metal or wood materials.
- Wok racks – These are used for draining the oil completely and for deep-fat frying. Wok racks are ideal for draining off excess oil from food.
When choosing a wok, use a round-bottom wok on a gas stove and a flat-bottom wok on an electrical stove. The traditional material used for woks offer great heat conduction. Aside from this, it is heavy enough to heat oil quickly, yet light enough for easy handling.
When you clean your wok, rinse the wok with hot water. Use a rag or a soft sponge so as to remove any bit of food stuck to the pan. Avoid using abrasive pads or soap for a seasoned wok. Once you clean the wok, wipe it dry and heat it over high heat.
David H. Urmann