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If you love Chinese food, you must have tasted a dish or two that is cooked in a wok. Do you know that a wok can be used for cooking many dishes, not just for stir-fry? Learn more about what a wok is, how to use it and how to care for it with this guide.
A wok ( Chinese: 鑊; pinyin: huò; Cantonese wohk) is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, [1] as well as being popular in other parts of the world. Traditional [ edit ] A Han dynasty Chinese model with clay pots used to dry grains. The pots' similarity to modern woks has led to conjecture that modern woks evolved from basic features of pots like these. [7] a b Symons, Michael (2003). A History of Cooks and Cooking. University of Illinois Press. p.78. ISBN 9780252071928. Alip, Eufronio Melo (1959). Ten Centuries of Philippine-Chinese Relations: Historical, Political, Social, Economic. Alip & Sons. p.97.
Carbon steel wok
Stewing: Woks are sometimes used for stewing though it is more common in Chinese cuisines to use either stoneware or porcelain for such purposes, especially when longer stewing times are required. Small woks are for hot pot, particularly in Hainan cuisine. These are served at the table over a sterno flame. a b c Wilkinson, Endymion Porter (2000). Chinese History: A Manual. Harvard University Asia Center. p.647. ISBN 9780674002494. López-Alt, J. Kenji (2022). The Wok: Recipes and Techniques. W. W. Norton & Company. ISBN 9780393541229. The wok is probably the most versatile piece of equipment in Chinese cooking. It can have a round or flat bottom. They conduct heat in a slightly different way due to the shape, but it does not make much difference for day to day cooking - a round bottom is better for high heat stir frying, a flat bottom is better for searing and shallow frying. The high, curved sides of a wok allow food to be tossed around so that all ingredients can be cooked evenly at a high heat. You can also sit a bamboo steamer on top for making bao or dumplings. With this in mind, in my attempt to determine the very best, I reviewed a selection of woks, judging them for durability, weight, aesthetic, ease of use and maintenance, the feel of the handles when cooking, and depth of flavour (you really can tell the difference on this front).
Reed, Pat (March 29, 2006). "Which wok? How to choose the right pan". The Santa Fe New Mexican. ProQuest 331648783. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ To improve performance, the undersides of the woks are often heated with a blowlamp before the race. [ citation needed] Advertising controversy [ edit ]
Pit stoves originally burned wood or coal but are now more typically heated by natural gas with the burner recessed below the stovetop. In areas where natural gas is unavailable, LPG may be used instead. With the adoption of gas and its less objectionable combustion products, the chimney has been replaced by the vent hood. [ citation needed]
a b "What does Wokhei mean?". Wokhei. Archived from the original on 2011-10-21 . Retrieved 4 March 2012. Every month or so, if you have time, it is recommended to re-season your wok. Heat it up and then use a piece of kitchen paper to apply a thin layer of vegetable oil. Repeat three to four times and then wash and dry before putting it away, as suggested previously. How is a wok used in Chinese cooking?
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