Woks are bowl-designed utensils that evenly spread heat. It only employs less oil. It means that the meals is tossed back inside the pan and not on the stove during stir-frying.
Most woks have a diameter range of 30 cm to 2 meters or more. The shape of woks depends upon the type of stove or burner being used. You can gauge the size and even the depth in diameter.
Here are both defining wok types that must definitely be considered to get the right wok ideal for you:
Traditional Round Bottom Wok
Round bottom woks were created for "over the fire pit" type of cooking in addition to together with a gas stove. It makes food easier to toss, stopping grease fire by reducing the splatters. Alternatively, round bottom woks may damage the heating elements when temperature is reflected back.
When cleaning woks, the rounded bottom types shouldn't be cleaned after every use. The continuous shape allows the scraping out of food.
Flat Bottom Wok
A flat bottom wok is most effective with an electric stove. It really is designed to balance well with modern day stoves, providing high heat for quick stir-frying. Most smooth bottom woks have very long wooden handles, making it better to move and tilt it.
In contrast, a flat bottom level wok can produce uneven temperature, making food get burned easily. It really is difficult to toss food and it can scratch wok surfaces. Apart from this, it should be quickly cleaned after each usage to be able to avoid foodstuffs getting stuck on some elements of the wok.
The best wok shape is a medium concave wok rather than the shallow and serious concave wok. The heat from the wok would mainly concentrate in the bottom part, if you will undoubtedly be using a deep one. If it's too shallow, only the center of the wok would grow to be heated.
Moreover, the material used whenever choosing a wok is important. Stainless steel, carbon metal and iron are material options that are gaining popularity over the years. Below are the features that can help you compare each:
Stainless Steel woks are excellent for steaming and boiling functions. asia wok
does not should be seasoned, posing no risk of accumulating rust.
Stainless steel may be the right material with regards to appearance. It really is scoured with steel wool as a way to restore the newness after each use. On the down side, it poorly conducts temperature and will reflect the heat back to the stove.
It is best if you select a stainless wok with a slightly flat bottom. That is since it can provide a greater contact with the heating part of an electric stove. Stainless steel is preferred for camping and for out of doors usage due to its lightweight feature.
An iron wok includes a natural non-stick surface once it really is seasoned. Cast iron can be good 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. Thus, the iron wok can become damaged when it drops on to the floor.
Carbon steel woks are far better conductors of heat. However, the meals may stick on the sides as compared to the others. Most Asian cooks still choose the carbon steel type since it is inexpensive. It could last a lifetime with care and maintenance.