![]() ![]() Get a good wok and you’ll be able to stir-fry, deep-fry, braise, steam and stew food. How to choose a good Chinese wok and the key features to look out for While traditionally woks are made from carbon steel, because of its light, cheap structure that can withstand high temperatures, now you can choose from a wider variety of materials, such as stainless steel or cast iron. Wok FAQs What’s the difference between a wok and a frying pan?Įven though saucepans and woks are both designed for use on top of a stove, a traditional pan has a flat bottom with slightly sloped walls, whereas a wok usually has a rounded bottom that allows liquids to concentrate in the centre, and enables food to cook quicker, as it traps heat. Complete with lid, turner, tempura rack, cooking sticks and chop sticks, plus a helpful recipe book, this is excellent banger for your buck for an authentic Asian supper with friends. Unlike the non-stick versions, our pan looked a bit stained and scarred after the first stir fry but deepened into its own darker hue as it began to create its own non-stick seasoning the second time round. It’s a timely process so not advisable if you’re just home from work ready to raid the fridge. Then it’s a case of bringing a thin coat of oil to a smoky heat, before allowing it to cool and dry several times over. Scouring it before use is essential to dismantle the wok’s lacquer, which prevents it from rusting before use (this has to be repeated on the wok’s bottom if, like us, you’re using an electric hob). We loved the surprisingly lightweight feel to the wok itself, and it was one of the best in show for rising to the heat in a matter of seconds, a trait of carbon steel. ![]() If you like the idea of seasoning your own wok to build up your own smoky flavours over time, this carbon steel wok set is a ready-made starter kit that doesn’t blow the budget. This one’s currently out of stock, but you can sign up to receive an email the minute it’s back. It’s certainly a bit of a splash price-wise, but a lifetime guarantee makes this an attractive option. At 2.6kg, it’s not a pan that’s easily tossed about but everything about the design and functionality feels thoroughly thought out, plus, it’s compatible with all hob types as well as being dishwasher-friendly. This cooked our supper quickly and evenly thanks to the inner non-stick layer, retaining heat off the hob to keep food piping hot. At its core is a thermally efficient aluminium core sandwiched together with layers of stainless steel that act as a protective barrier toward scratching, rusting and acidic foods. Presented in a hessian bag, this sleek, elegant three-ply wok feels like a supreme piece of kit for your arsenal of pans. “Buy once, use forever” is the promise of Midlands-based cookware specialists Samuel Groves, which brings over two centuries of craftsmanship to the kitchen. ![]() These versatile vessels are perfect for braising meat, deep-frying food, steaming or even for whipping up a quick omelette on your lunch break at home. The great thing about a wok is that it’s not just for noodles, rice and veg. ![]() With the nation’s hobs including gas, electric, induction and ceramic and more, most woks now sit pretty atop most stoves, with a rise too in flat-bottomed woks, much better suited for retracting the heat of an electric hob. This in turn creates a wok’s unique, smoky flavour.įor those looking for less commitment, there’s a raft of aluminium and stainless steel varieties on the market, most boasting non-stick properties for ease of cooking and cleaning. Though inexpensive, carbon steel requires a lifetime’s seasoning, which means regular coatings of oil plus heat to build up the wok’s own “non-stick” properties over years. While a regular frying pan can often do the job quite nicely, the beauty of a traditional wok is its deeper, bowl-like exterior and its round-bottom that encourages the flames of a conventional gas hob to lick the base to create a faster, more agile cooking mode as the pan heats up.Ĭarbon steel and cast iron have historically been chef’s choice when it comes to a wok’s raw materials, but this doesn’t always translate to a consumer market. A wok, then, might be your new best friend – the piece of cookware that can transform a humble bag of bean sprouts, some tofu and a splash of sticky, sugary sauce into a mouth-watering, Asian-inspired family dinner. A quick and tasty stir-fry supper is the go-to for so many of us, especially in the wake of a New Year’s pledge to up the five-a-day. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |