How can I choose the best wok with a lid?

The selection of the best WOK with a lid is a similar choice of regular WOK, with the exception of several other considerations - and maybe less options - due to the lid. The lid with a lid should be large enough for your needs and the lid should be slightly smaller than the wok. There are flat and round woks and while round is more traditional, flat can be better for certain cooking conditions. Traditional WOKS comes with two metal handles, but are also available with wooden or bamboo handles that will not be so hot during use. Several types of metal can be used to make WOK and its lids and each has different properties. If the WOK is used for home purposes, there may be a sufficiently large Wok 10 to 14 inches (25.4 to 35.5 centimeters). The WOKS that will be used in the restaurant should be significantly a big one to suit more food, which is from 20 to 30 inches (50.8 to 76.2 centimeters) is likely to be the best. The lid should be from 1 to 2 inches (2.5 to 5 centimeters) smaller than the wok to make the lid properly cover the wok and nIt erased into the pelvis handle.

WOK with a lid can be supplied either with a rounded or flat bottom and you should choose a bottom based on how you cook. You use if cooking or anything with electronic components, then rounded woks can push heat back into the components, causing it to break. In this case, flat WOKS prevents damage to the stove. Open areas such as a coal pit or gas stove should not suffer from the same problem, so they can safely use rounded woks.

Two of the same size metal handles are common for woks that have lids. These two handles make it easier to lift wok, but this is usually useful if you are a large area. If you cook on a stove where lifting is not a priority, the best handle or bamboo can be the best, because it does not heat so much while cooking.

Metal used to produce a WOK with a lid changes the WOK properties. For example, carbon steel isUsually a good thermal conductor, but can be sticky; The cast iron is very heavy, but the heat leads well and is non -stick; Aluminum is expensive, durable and usually good with heat. You can use the same metal for both WOK and lid, but you can also mix and match to get your preferred properties in everyone.