How can I choose the best Chinese wok?

buyers can choose the best Chinese wok from carbon steel, cast iron and aluminum based on their budgets and cooking preferences. Each material distributes heat evenly over the surface of the pelvis without burning food, while differing in price and weight. The traditional WOK design has a rounded lower pan connected to a long handle that can be set through a gas chef. Many Western WOK styles have been changed to allow a flat bottom that can easily sit on the electric range. This material heats up rapidly and is transferred evenly on the surface and sides of the pelvis, although it is not naturally non -stick and should be spicy for every use with cooking oils. Those who prefer round carbon steel steel may benefit from the purchase of a design that is paired with a metal stand. This base of the base holds a round bottom woko -resting on a flat top surface. The unique rounded bottom cooks the food more evenly than the changed flat bottom patterns and facilitatee Fast mixing during the heating process.

Individuals who are interested in naturally non -stick surface can take advantage of buying cast -iron Chinese wok. This heavy material is naturally non -stick, although it usually requires twice time to heat as other metal bases. Its porous surface absorbs the spices and tastes of all the foods that cooks, and gives a naturally rich and robust taste for every meal. This type of WOK can only be cleaned manually and should never be exposed to the detergent bowl, which can drastically change its taste. Many cast -iron WOKS is available in advance and ready for immediate use.

Anodized aluminum Chinese Wok can offer similar cooking results for a fraction of the carbon steel price or Iron Woks. Carbon steel is usually handmade by a hammer, so cast iron is significantly heavier than this lighter aluminum aluminum. This material option increases nAid for the item and at the same time reduces its easy use. Anodized aluminum is harder than steel, while it is lighter in weight, thanks to the process of anodization, it is subject to metal to form its non -stick surface. The pelvis interior can quickly achieve the ideal cooking temperature and cooks evenly food without causing it to burn or hold on its surface. This type of pelvis should not be exposed to extremely high temperatures to maintain the integrity of its non -stick surface and is available in round and flat styles.