How can I choose the best big wok?

Large Wok made of robust materials can mean the difference between sharp, tasty mixed fries and noodle dishes and limp or insufficiently cooked food. Good woks take up a lot of space in the kitchen, but let yourself move. You can choose from a series of regional styles, including northern Chinese, South Chinese, westernized woks and more depending on your kitchen settings and how you cook. WOKS can be made of carbon steel, aluminum and cast iron, as well as many other materials. The best options transmit heat well, do not stick to food and improve with age.

The Chinese, Thai and other Asian meals in the style of a restaurant rely on a round shape and a smooth surface of well -spicy wok. Although this kitchen device varies according to the region, it always has one or two handles and usually does a bottom in the shape of a bowl that does not easily sit on a flat surface. Even if you can cook meals as deleted fries in a flat -bottom pan instead of a large woku, you getBetter texture using authentic dishes. WOKS allow very fast frying over high heat, which meat and vegetables of sears without prevailing.

In general, a large wok works better than a small, because the overcrowded cooking surface can capture water vapor and reduce the overall heat. Choose the biggest wok that can easily adapt to your kitchen to allow easy movement of food inside the bowl. Commercial woks, such as those used by restaurants, can be up to several feet (about one meter) across, but most domestic chefs can get with 14 to 20 inches (about 35 to 50 cm) wok.

There are a number of WOKS from which you can choose, and usually depends on your personal preferences. Northern Chinese Woks usually do a relatively deep bowl and a long handle for shaking food, while the southern Chinese models are shallower and have two metal handles that are more suitable for transporting wok. ANDNDIAN WOKS, called karehi , have a slightly filled bottom and can be used for stewed meat and soups, as well as frying. Westernized Woks Blend Rysy pelvis with traditional large wok, often including relatively flat bottoms to compatible with electric stove burners. To use a WOK on an electric burner, buy a wok ring that supports dishes.

Selecting the right material for your wok is another decision that can affect your purchase. Traditional Chinese WOKS uses carbon steel that develops a neat oil patina over time, but is not compatible with sour food. These wok require a strong source of heat and can rust if it does not care correctly but bring the most authentic results. Aluminum woks, common in western kitchens, are lighter, but keep the heat badly and often include a non -stick coating for easy care. Types of cast iron can be very heavy, but holds the heat well and produce the results of similar carbon steel. Make these woks for the metoDy cooking that requires you to shake or lean the pelvis.