How to Choose a Wok?

People who often go to the kitchen in their lives will be more cautious about the choice of saute pan with removable handle. How to buy a high-quality wok has become a learning in life. So what material is good for the wok?

 

The wok is a common cooking tool in China. It is characterized by a large opening at the top and a round bottom, which radiates heat evenly. As food sticks to the pan during cooking, some woks have a Teflon coating or ceramic coating to prevent the food from sticking to the pan. The wok is mainly used for frying or frying food, but it can also be used for other different cooking methods such as steaming, stewing, and frying. Compared with ordinary detachable frying pans, the cooking time of the saucepan with detachable handle is shorter and requires less oil.

 

Types of Wok

 

The size, function and materials of the wok vary. The woks on the market are roughly divided into four categories, namely cast iron pans, stainless steel pans, alloy pans and carbon steel pans.

 

The first is a cast iron pot. The iron ions produced when the iron is rich in iron are beneficial to prevent iron deficiency anemia. The iron pot will not produce inedible leachables, so it is relatively healthy to use. But the disadvantage of iron pan is that it is not beautiful and easy to rust. Its natural non-stick properties are slightly better than stainless steel, but its heating efficiency is low. A thin cast iron wok may be a bit fragile to use, and users are very likely to encounter cracks in the iron pan during use. But the thick cast iron pan is especially heavy when you stir fry food.

 

The second is the stainless steel pot. The stainless steel pot perfectly avoids the shortcomings of the iron pot and is as strong and durable as the iron pot. Unfortunately, the price is higher and cannot be supplemented with iron. Most kitchen equipment choose stainless steel material mainly because of its anti-rust and anti-fouling properties. The stainless steel wok actually only prolongs the cooking time, and certain foods tend to stick to the bottom of the pan and are difficult to clean.

 

The third is alloy pot, which is mainly divided into aluminum alloy pot and titanium alloy pot. The safety of both is very reliable, but the heat resistance of aluminum alloy pot is relatively poor compared to titanium alloy pot, and the price of titanium alloy pot is much higher than that of aluminum alloy pot.

 

In fact, the best woks on the market are usually made of carbon steel. Durable carbon steel has good thermal conductivity and spreads heat evenly. In addition, the carbon steel wok also has non-stick properties, which is suitable for frying meat. Generally speaking, the No. 14 carbon steel wok is the best in terms of thickness and ease of use.

 

So pots of different materials have different advantages. Combining your own needs and then choosing to buy can not be more suitable.