Wok. how to use it and how to choose it. With the spread of oriental cuisine, the wok has arrived not only in restaurants but also on our tables and in our kitchens. The wok is a special skillet used in Chinese cooking. It has a hemispherical shape. It was originally equipped with two short handles. Now it is easier to find with only one long handle, but the presence of a second handle makes it more manageable.
He
is
about
to
end
up
run
over,
his
mother
saves
him
With the spread of oriental cuisine the wok it arrived not only in restaurants but also on our tables and in our kitchens. The wok is a special pan used in the Chinese cooking. Has hemispherical shape. She originally had two short handles. Now it is easier to find with only one long handle, but the presence of a second handle makes it more manageable.
The traditional wok is forged in iron or cast iron. It is a rather heavy pan that has the characteristic of retaining heat for a long time and allowing short cooking and with little oil. The bottom of the wok is in direct contact with the flame. Here are some useful tips on how to choose and use the wok for cooking.
Index
name="how-to-use-the-wok">How to use the wok
The
woknon
is
used
only
to quickly brown food o
for frying,
but
also
for steaming.
In
fact,
the
wok
is
usually
equipped
with
a
grill
to
be
placed
on
the
top,
on
which
to
arrange
the
foods
suitable
for
this
particular
type
of
cooking.
The
wok
in
Chinese
cuisine
is
also
used
for
stewing
of
ingredients
or
to thicken sauces.
The
main
advantage
of
the
wok
is
that
it
cooks
food
quickly
and
with
little
added
fat.
The
grill
to
be
applied
on
the
top
of
the
wok
is
also
useful
for
draining
freshly
fried
foods.
If
your
wok
doesn't
have
one
non-stick layer,
you
will
have
to
proceed
to
a
special
treatment.
You
will
need
to
heat
the
wok
over
a
high
flame
by
tilting
it
slightly
in
various
directions
to
distribute
the
heat
over
the
entire
surface.
Then
turn
off
the
heat
and
spread
a
thin
layer
of
oil
over
the
wok,
using
a
kitchen
brush.
The
advice
is
to
change
the
oil
and
repeat
the
operation
several
times
until
the
surface
of
the
wok
is
completely
black.
Absorb
excess
oil
with
a
napkin.
The
method
is
recommended
for
the
carbon steel wok.
THU all
instructions
for
make the wok non-stick.
The
wok
is
suitable
to sauté the vegetables in a little oil.
You
will
need
to
stir
with
a
rod
or
wooden
spoon
and
shake
the
wok
at
regular
intervals.
You
will
get
crunchy
and
tasty
vegetables.
With
the
wok,
thanks
to
the
grill,
as
already
mentioned
you
can
also
steam
food
or
simply
heat
it.
If
your
wok
has
a
lid,
you
can
also
use
it
to prepare stews and
braised
meats.
Of
course,
you
can
also
fry
from
time
to
time
in
the
wok.
The
advantage
of
the
high
edges
allows
you
to
contain
oil
splashes.
The
advice
is
to
cook the different ingredients separately in the wok,
starting
with
those
that
take
the
most
time.
Then
if
necessary
you
can
reheat
them
before
bringing
them
to
the
table.
The
golden
rules:
use
a
little
oil,
mix
often,
move
the
ingredients
still
to
be
cooked
towards
the
center
and
those
already
cooked
towards
the
edges.
Finally,
add
herbs,
spices
and
herbs
only
after
cooking.
How to clean the wok
After
cooking,
you
will
need
to
take
care
of
the
wok cleaning.
Never
pour
the
oil
into
the
sink,
but
collect
it
in
a
container
-
even
in
a
simple
bottle
-
which
you
will
deliver
to
the
ecological
island
or
the
nearest
waste
oil
collection
point.
Then
fill
the
wok
with
hot
water
and
let
it
sit
until
it's
time
to
wash
the
dishes.
At
this
point
you
will
empty
it
and
pass
it
with
a
soft
sponge.
Dry
the
wok
well
before
putting
it
away.
Use
a
small
amount
of
dishwashing
liquid
only
when
needed
and
only
on
the
purchased
wok
with
non-stick
coating.
Which wok to choose
There
are
woks
of
different
materials,
models
and
sizes
on
the
market.
For
example,
you
can
find
models
of
wok with pyrex glass lid, option
that
allows
you
to
keep
cooked
food
warm.
Some
woks
are
Teflon
coated,
to
allow
for
non-stick
and
easier
cleaning.
But
who
prefers
avoid Teflon and
non-stick
pans,
you
will
have
to
go
in
search
of
a
stainless
steel,
iron
or
cast
iron
wok.
The
Teflon-coated
wok
is
suitable
for
normal
washing
in
soap
and
water.
The
original
wok,
without
a
non-stick
layer,
must
be
simply
wiped
with
a
cloth
and
occasionally
polished
with
cooking
oil.
These
are
necessary
care
for
protect the wok from rust.
Among
the
wok
models
available,
the
carbon steel wok it
is
considered
the
best,
both
because
it
is
inexpensive
and
because
it
conducts
heat
evenly.
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src="/images/posts/026a8e8d1cc80972248af755f559eef1-1.jpg">
To
have
a
handy
wok
available,
look
for
a
model equipped with two handles,
which
is
easy
to
lift,
to
move
on
the
stove
and
to
bring
to
the
table.
The
original
wok
is
indeed
quite
heavy.
If
you
are
a
beginner
in
the
kitchen,
the
advice
is
to
choose
a
non-stick wok,
while
if
you
are
already
an
expert,
go
in
search
of
a
wok
as
close
to
the
original
as
possible
in
shops
specializing
in
kitchen
items.
To
choose
your
wok,
also
take
into
account
the
dimensions.
One
wok
for
two
people
has
a
diameter
of
15-20
cm.
For
four
people,
choose
a
30-35
cm
wok.
While
the
40-50
cm
wok
is
suitable
for
six
to
ten
people
and
more.
You
will
also
need
to
consider
the
size
of
your
stove.
In
general
it
is
good
to
choose
a
medium sized wok -
about
30
cm
-
so
as
to
have
space
for
easy
storage
when
not
in
use.
The
edges
must
be
high
to
facilitate
cooking
and
proper
use.
Don't
have
enough
space
to
store
the
wok
in
the
cupboard?
Thanks
to
a
special
hook
you
can
hang
it
on
the
kitchen
walls
and
always
have
it
at
hand.
Marta Albè
Photo
source:
seriouseats.com
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