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Do you know how to choose a wok?

Views: 101     Author: Site Editor     Publish Time: 2022-01-22      Origin: Site

The wok is an indispensable tool in many kitchens. There are many woks to choose from on the market, from traditional steel woks to modern electric woks. Do you know how to choose the right wok? What is the difference between stackable cookware, stainless steel cookware and aluminum cookware? In today's article, we will teach you how to choose the best wok.

 

 

How to choose a wok according to the material

 

Carbon steel wok

The carbon steel pot is currently the most popular moment on the market. Most experts agree that a carbon steel wok is the best choice, especially when compared to coating options.

 

30-1 traditional steel woks


Advantages of carbon steel wok:

Very fast heat conduction;

Fast heat transfer;

Compared with other metal woks, the price is affordable;

High strength and durability;

The carbon steel wok is light in weight, so you can easily operate it while cooking.

 

Disadvantages of carbon steel wok:

In the carbon steel wok, if the wok is not seasoned, the food will stick to the pan. Flavoring is mandatory to prevent adhesion, but also because it helps to remove metal odors and tastes that may appear. If not seasoned properly, food is likely to stick to the bottom and sides of the wok.

 

 

Non-stick pan

The non-stick pan is made of aluminum or stainless steel. They are coated with PFA and Teflon and are very popular in Western countries. Compared with other materials, both chefs and experienced chefs prefer stainless steel and aluminum woks because the non-stick surface makes cooking easier.

 

Benefits of non-stick pan:

You can skip the seasoning process of this wok;

Even a novice chef can easily operate the wok;

The non-stick surface is easy to clean;

Less oil is needed for cooking.

 

Disadvantages of non-stick pan:

They are expensive; The food will not turn brown, and the juice will remain. In addition, the taste is different from other more traditional materials;

Teflon coating cannot withstand very high temperatures, so frying is not recommended;

Uneven heat distribution.

 

30-2 ,modern electric woks

 

Choose according to the shape of the wok

The classic wok is characterized by its round bottom. For hand-hammered models, the bottom is usually turned inside out after molding to provide an edge bell mouth. This makes it easier to push the food to the sides of the wok.

 

The round-bottomed wok should not be in full contact with the heating elements of most stoves. However, a traditional ladle or round spatula can easily pick up the food from the bottom and then throw it away. When using a traditional pit stove or gas stove, the bottom of the round wok will be hotter than the bottom of the pan.

 

In terms of diameter, many woks range between 12 and 14 inches. The most common are 14-inch ones, because you can use them to cook food for the whole family.

 

 

Do you know how to choose the right stackable pots and pans? If this article is helpful to you, please forward it to more people in need.

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