verifyErrors }}{{ message }}{{ /verifyErrors }}{{

Alip, Eufronio Melo (1959). Ten Centuries of Philippine-Chinese Relations: Historical, Political, Social, Economic. Alip & Sons. p.97. a b Müller, Thorsten (2010). Xi'an, Beijing und kein! Chop Suey: Lehmsoldaten, Fuhunde und Genüsse in China (in German). Books on Demand. p.122. ISBN 9783839169698. The most common materials used in making woks today are carbon steel and cast iron. [2] Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior. [9] Carbon steel [ edit ] Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. [2] Wok cooking is often done with utensils called chǎn ( spatula) or sháo ( ladle) whose long handles protect cooks from high heat. The uniqueness of wok cooking is conveyed by the Cantonese term wok hei: "breath of the wok". Reed, Pat (March 29, 2006). "Which wok? How to choose the right pan". The Santa Fe New Mexican. ProQuest 331648783.The wok can be used in a large number of cooking methods. Before the introduction of Western cookware, it was often used for all cooking techniques including: [2] [15] Wok is a Cantonese word; the Mandarin is Guō. The wok appears to be a rather recent acquisition as Chinese kitchen furniture goes; it has been around for only two thousand years. The first woks are little pottery models on the pottery stove models in Han Dynasty tombs. Since the same sort of pan is universal in India and Southeast Asia, where it is known as a Kuali in several languages, I strongly suspect borrowing [of the word] (probably from India via Central Asia)--kuo must have evolved from some word close to Kuali. On the plus side, you can use any utensils (including metal) on the patented surface (which is free of the chemical compound PFOA) without fear of damaging it. The cast stainless steel handles stay cool (and look swish). Plus, the whole thing is oven safe up to 260 degrees celcius (handy, if your guests are always late).

a b "What does Wokhei mean?". Wokhei. Archived from the original on 2011-10-21 . Retrieved 4 March 2012. 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. Cast iron woks are much heavier and so more difficult to 'wok' with, and so the modern day wok is often made of carbon steel (also a great conductor of heat, but much lighter in weight). 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?

The verdict: Woks 

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). Young & Richardson (2004), p.38: A typical U.S.-made cast iron wok can weigh more than twice that of a Chinese cast iron wok of the same diameter The curve also provides a larger usable cooking surface versus Western-style pots and pans, which typically have vertical edges. This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate. While this occurs another ingredient for the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. [2] As such, large food items can be shallow fried, while finely chopped garlic, chili peppers, scallions, and ginger can be essentially deep-fried in both cases with very small amounts of cooking oil. [15] See also [ edit ] This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( February 2021) ( Learn how and when to remove this template message)