Introducing the wok

Although many people have seen and used woks, there are also a large number of people who are unaware of what exactly a wok is and the benefits it can bring. As a result, this article will provide an introduction to the features and benefits of the wok.

A wok is a traditional Chinese cooking vessel that is widely used in South and East Asia, and has now become common in European and North American kitchens. A classic wok looks similar to a frying pan, but with deeper curved sides and a rounded base. A modern wok has a flat base.

What is a wok used for?

A wok is most commonly used for stir-frying, but other uses include steaming, stewing, frying, and braising. A good wok will make it much easier for anyone to cook Chinese food.

Advantages of using a wok

The wok’s design distributes heat evenly, meaning all food in the pan cooks at an even rate, unlike the “hot spot” of many skillets. The large, sloped sides also mean it’s easier to toss and flip food without spilling it and provide a large cooking surface.

The curved, concave shape of the wok produces a hot area on the bottom, allowing food to be browned at high temperatures without using too much oil. A wok also uses much less oil to fry than a deep fryer.

Features to look for

The main thing to consider when buying a wok is the material from which it is made. Carbon steel is preferable to stainless steel or aluminum as it conducts heat evenly and cooks ingredients more evenly as a result.

Sizes can also vary, from 20cm wide to over 100cm wide. Around 36cm is a common size for home woks and will help cook meals for 3-4 people at a time.

The last key point to consider is the base of the wok. In Europe and America, flat bottom woks are the most common due to our electric plates. The round bottom versions are only suitable for those with gas stoves.