What is a round wok?

round wok, also called round bottom or classic wok, is the original type of wok. These WOKS can come in different materials and sizes. The use of round wok has its advantages, but also has its disadvantages, which are largely due to the design of modern stoves. The chef may have to use a device known as the "Wok ring" to adapt to its round bottom to the top on the stove. The consumer can buy a WOK with a diameter of up to 10 inches (25.4 cm) or large than 16 inches (40.6 cm). Manufacturers also sell round WOKS made of cast iron, stainless steel and aluminum. Each material has its own advantages and disadvantages and consumer shopping for WOK should explore these options before choosing the right material for its culinary needs. Its counterpart, flat lower wok, has a flat space at the bottom, so the Pan can rest upright on a flat surface. Originally, WOKS was designed to work with Chinese stoves in the style of PIT. The round lower part of the wok was in the hole on the surface of the stove. In this workThe roar illuminated the fire and directly under the wok surrounded the whole pan with heat.

round woks make frying easier. The traditional wok Spatula has a rounded edge to slide along the rounded interior of the wok. This rounded spatula, when it matches the smooth surface of the round wok, simplifies the process of throwing individual pieces of food into the pan. The performance of the straight surface makes it difficult to throw food and can produce food that is less evenly cooked.

, however, the design of a standard track makes the round wok less effective. Electric stoves, especially induction stoves, often do not produce enough heat to climb the sides of the wok and the whole heating. Round WOKS works better with gas stoves because the fire under the wok generates more heat above the burner than they can generate electric heating elements. However, chefs can use a round wok with both types of stoves if they have the right type of wok ring.

specially designedWOK rings help stabilize the pelvis and evenly decompose heat. This circular piece of metal fits on the stove and provides a round bottom wok instead of rest. In general, the WOK ring should have approximately 4 inches (about 10 cm) smaller than the WOK itself.

The Wok Ring type that the chef should use for its round wok usually depends on the type of stove that the chef has. The open ring of the wire works best with a gas stove. The air circulation provided by an open ring allows the fire of the gas stove to hug the wok sides. The closed ring is made of solid metal and contains small ventilation holes. These rings work best with the electric burner from the Additional Metal leads the heat better and transmits it directly to the wok metal.