What is a ceramic wok?

Ceramic wok is rounded cooking that was made of ceramics. This type of material is popular for use in dishes for its ability to withstand dyeing and its durability during extreme heat. This style of pelvis can be used for deep frying, frying, roasting and cooking all types of food. The edges of ceramic wok are significantly larger than traditional sauce and can rise a few centimeters above the top of the stove. These edges are curved and are designed to support even heat distribution and easy movement of dishes for continuous cooking. The lower part of the WOK is traditionally rounded, but the western cultural adaptation of this cooking may have a surface version that is easier to use on the upper surface of the stove.

This cooking tool is usually produced by carbon steel or cast iron. There are also electric WOKS that do not require additional heat to the top of the chef and can be connectedDirectly into the wall for fast and easy food preparation. Carbon steel is often susceptible to dyeing, it can rust over time and can cause food to be held at the edge of the pan unless it is often mixed. The cast iron does not slip and should be spiced with oil before use. This spice can be tasted in every dose of food prepared in this type of pelvis and as a result, the cast -iron wok cannot be washed with standard chemicals for washing or placed in the dishwasher.

ceramic wok is more versatile than metal versions and can be easily cleaned. Ceramics does not cast and is resistant to bacterial growth. Unlike cast iron, it can be cleaned with soap and water, or placed in the dishwasher if necessary. This material is heavy enough to withstand high heat temperatures in the interior of the oven or direct heat. The components for a particular bowl can be prepared in this type of wok on top of the stove and finished by baking inside the oven.

There are three standard styles availableceramic wok. The most commonly used style of this type of WOK is a flat bottom model that is connected to a long, wood or metal handle. The edges of this type of WOK are somewhat angular, where the flat bottom meets the curved edges of the raised sides and can cause some difficulties in trying to maintain a constant mixing movement inside the pelvis. This type of WOK is also available with a rounded bottom that cooks food faster and creates a solid, fresh vegetables using frying techniques. The third model of the WOK from which the chefs can choose is rounded and provides two short loops on both sides of the pelvis for easy lifting and serving.