Wok frying pan: what is it, what is it for, and how to choose?

Asian cooking has given us a universal kitchen tool - the wok . The conical shape of the pan provides fast heating, thanks to which food is cooked in minutes. The wok is suitable for preparing a variety of dishes - fried, boiled, stewed. To choose a good frying pan, you need to know the features of this unusual cookware.

What it is?

The conical wok pan was invented by Chinese nomads 2,000 years ago. They traveled where it was difficult to find high-quality fuel, so they made do with brushwood. This factor led to the creation of a conical frying pan that heats up quickly over the heat.

Externally, the wok looks like a shallow cauldron. The bottom is narrow, the walls gradually widen upward. This shape ensures the high temperature inside, necessary for quick cooking. The dishes are equipped with handles - one long or two looped. When extinguishing, a lid is used.

Initially, all woks were cast iron. Later, cookware manufacturers began to use modern materials - carbon steel, aluminum, ceramics.

What is a wok used for?

The first purpose of Asian cookware is quick frying. Sloping walls make mixing food easier. Heat is directed from the bottom to the top, reducing the risk of overcooking the dish. The pieces of meat acquire an appetizing crust, the vegetables turn out crispy on the outside and tender on the inside.

There are five other ways to use a wok:

• stewing occurs differently than in Western cooking. The food is cooked slowly, soaking in its own juices. You can mix without a slotted spoon, just shaking the dishes;
• steaming - fill the wok with water and place a wire rack on top. Manti, vegetables, fish fillets are prepared in this way;
• deep frying - inclined walls reduce oil splashing. French fries, chicken strips, and brushwood cook faster than in a regular frying pan;
• dry frying is a traditional Chinese method of cooking meat dishes with a minimum amount of oil. Meat fried in a wok becomes unusually soft and aromatic;
• smoking - the wok is covered with foil, a grate with food is placed on top. Cover with another sheet of foil and cook for 30 minutes. This method is used to smoke chicken wings and fish.

A wok successfully replaces a saucepan, cauldron, or double boiler. You can cook two dishes at the same time - one to simmer from below, the other to cook on the grill.

Types of woks

The traditional dishes of the Chinese nomads resembled a deep bowl. Time has made changes, so modern models differ in size, shape, material of manufacture, and arrangement of handles. The lower part is made flatter to maintain stability.

According to the shape of the bottom

Modern cooks use three types of woks:

• traditional - has a round base. Used for cooking over an open fire.
• European - the lower part is equipped with a flat bottom with a diameter of 10-12 cm;
• Indian - wider at the top than Chinese. The bottom can be round or flat.

To size

The parameters of the wok are determined by the diameter of the bottom, the height of the walls, and the size of the neck. When choosing cookware, consider how many servings you plan to cook. A family of 4-5 people will need dishes with a diameter of 30-35 cm. For two eaters, a frying pan measuring 20-25 cm is enough. Smaller items are called “mini-wok”. They are designed for one person.

In a frying pan with a diameter of more than 50 cm you can cook 7-10 servings. This equipment is recommended for lovers of picnics around the fire. Asian restaurants use woks with a diameter of 1-2 m.

By volume

The capacity of the dishes is measured in liters. It is usually indicated on the label. The table will help you calculate the required volume:

By material

The classic version of a wok is cast iron. It heats up slowly, maintains a high temperature inside for a long time, and prevents food from burning. But cast iron is a brittle material, so the walls should not be too thin. Turning a cast iron wok is difficult due to its heavy weight.

Stainless steel cookware is less convenient. It is heavy and takes a long time to heat up, which slows down the frying process. Protein products stick to heated stainless steel.

Aluminum woks are lightweight and easy to operate. But food must be stirred constantly, otherwise it willigorit. The disadvantage of aluminum is its short service life. Soft metal burns quickly.

Carbon steel is considered the best material. Its main advantage is its rapid heating, due to which the heat is evenly distributed inside. Carbon steel products are durable and inexpensive. If you take proper care of your steel cookware, your food will never burn. The wall thickness of the product must be at least 14 mm.

By type of coverage

Manufacturers are improving the quality of Asian frying pans by equipping them with non-stick protection. The most durable option is a granite layer made from stone chips. This wok can be used without oil. The surface is not scratched and is easy to clean.

There are four more types of non-stick coatings:

• Teflon - durable, resistant to detergents, protects well from soot. But it is easily damaged by metal objects. When heated for a long time, it releases toxic substances;
• ceramic – distributes heat evenly, resistant to household chemicals. Not damaged by metal spoons. But it has its drawbacks - it increases the weight of the dishes, does not tolerate temperature changes well;
• titanium - durable, safe for health, does not collapse from mechanical stress.
• enameled - heats up quickly, prevents burning, and is easy to clean. But with temperature changes and exposure to metal objects, the coating cracks.

How to choose?

The first thing to consider is the type of stove you have. For gas and electric, any wok with a flat bottom will do. If you use an induction cooker, look for a model that has a magnetic disk.

The second selection criterion is the purpose of application. If you are going to cook only fried Chinese dishes, buy a wok with hinged handles. Those who want to use all the capabilities of an Asian frying pan will need a product with a removable handle, lid, and insert grid.

Another important point is taste preferences. If you like the taste of traditional Chinese food, avoid non-stick models. At high temperatures, their safety is questionable, which means you will have to change the recipe of your favorite dishes.

Features of care

Most manufacturers provide woks with a protective oil film to prevent them from becoming dull in the store. This layer must be removed before first use. Wash the pan with hot water and detergent. Wait until the cookware is dry, then place it on the highest heat possible. When the surface begins to smoke, grease it with vegetable oil. Preliminary preparations are complete.

After cooking, the wok does not need to be cleaned with a hard sponge. Simply wash with water and a soft cloth. Next, dry the inside of the wok well with a paper towel, then rub in a little vegetable oil. This prevents rusting and creates a natural non-stick coating.