What does wok mean. What is a Wok pan for and what is cooked on it

Big fans of Asian cuisine, especially China, really want to learn how to cook the same dishes with not excellent taste. Recently, in the European markets, pans began to appear on which masterpieces are being prepared. Many don't know what is a wok pan? and what are its features. Therefore the question is asked: How is it different from a regular frying pan? what is it for? selection and care of a wok pan, as well as its description.

What is a wok pan for? Outwardly, it is quite reminiscent of an ordinary frying pan only in the usual, basic version, the wok pan has an average height, also a narrow convex bottom (in the shape of a cone), a wide diameter at the top and handles on the sides. This type of frying pan is needed for cooking mainly Asian cuisine. Also, cooking completely different dishes in such a pan is much faster. It's just because of its shape. You can cook meals on it. different ways: roasting (including deep-frying), smoking, stewing, steaming dishes. Maintaining food quality beneficial features as well as micronutrients. If you cook the same dish in a regular frying pan and a wok, the difference will be very noticeable. In this pan, all the fullness, juiciness of the taste of food is preserved. Cooking in a wok pan requires constant stirring and this prevents food from burning and also reduces the fat content of food. It is ideal for people who constantly monitor their diet, are on a diet and so on. Due to the fact that the walls of the pan are quite high, it is very convenient to mix the food and it does not scatter on the stove.

How to choose the right wok pan? After reading all positive qualities such a frying pan, everyone immediately wants to buy it. But choosing it is not as easy as it seems, since they are very different in terms of characteristics, and differ in appearance, also in coating, handles, and so on.

Material - plays a very important role when choosing a frying pan, because a lot depends on it: how long it will heat up, whether it is equipped with a non-stick coating, what weight it has. Usually, the following material is used for the production of WOK: ceramics, copper, cast iron, stainless steel. If you do not know the advantages and disadvantages of each type of material, then you should consult with a store specialist. If you know, then the choice of material will not put you in a difficult position.

Bulge of the day - has a standard frying pan, as in Asia it is used on an open fire and therefore heats up evenly. But in order to adapt it to our stoves, the designers developed a pan with a flat bottom. You can use either of those or other pans. But if you decide with a convex bottom, then you may need to use a special ring for stability.

Traditional Chinese utensil with a round bottom and wide edges. It is wrong to call this type of dish only a frying pan, it is a wok. A multifunctional and versatile wok is gaining great popularity, especially among lovers of oriental cuisine. In response to demand, supply appeared - woks in all their diversity are increasingly appearing on the shelves of utensil markets.

A wok pan is a traditional Chinese utensil with a round bottom and wide edges.

What the wok is for is obviously for cooking. Initially, the WOK pan was really intended only for frying, but the functionality of the utensils made it possible to expand the scope of normal use. Now it is used for stewing, smoking and even cooking soups.

The WOK pan is intended only for frying with constant stirring. The larger diameter in comparison with the usual stewpans and frying pans is due to the fact that oriental cuisine in all its diversity is often cooked on an open fire.

Second distinguishing feature- the form. The wok resembles a large plate with open edges and two handles. The bowl shape allows you to cook both in the center and on the sides, simultaneously making several dishes at once. It seems impossible, but this is how the Chinese frying pan is used in Asia.

The classic shape has a rounded bottom adapted to Asian wide burners. Woks appearing all over the other world are presented with a flat bottom. The western slab is flat, so the rounded vogue will simply fall on its side. In addition, the round bottom will prevent full contact with the heating element.

The wok resembles a large plate with open edges and two handles.

It is better to buy woks with a flat bottom, they are adapted for use on a gas stove.

Advantages of the bowl shape:

1. Uniform heating over the entire circumference, but at the same time, the wok has a traditional design for Chinese dishes: the main heat is concentrated in the center, and the edges are already cooler. So, for example, it is convenient to fry meat in the center, and vegetables on the sides - with the same cooking time, they will not burn.
2. Less oil needed.
3. Prevents loss of products during mixing.
4. The walls are thinner, so food cooks an order of magnitude faster than in a conventional stewpan.

The bowl shape allows you to cook both in the center and on the sides, simultaneously making several dishes at once.

It is believed that food cooked in WOK is distinguished by taste and naturalness. Time heat treatment much less foods retain more vitamins.

Varieties of WOK pans, selection criterion

Choosing a WOC is not as easy as using it. It is necessary to take into account many parameters and, in particular, the purpose. The taste and aroma of cooked dishes will largely depend on this.

Material

Today, woks are made from a variety of materials. The advantage is the usual WOKi - aluminum or cast iron. However, other types are increasingly common:

• Stainless steel. The main plus is a long service life. Steel is easier to clean, but protein products can stick to it. Also, the dish takes a long time to cool down and heat up. Big size not suitable for use in ordinary kitchens, therefore they are preferred in the kitchens of large canteens or food delivery;

The main advantage of a steel wok is its long service life.

• Cast iron. An excellent choice, despite the long heating. However, woks are sold with a non-stick coating and are easy to care for. The thickness of the walls matters - it is better to take cast-iron pans thick, otherwise the heated thin material will crack from a strong blow. Flaw - big weight. A large wok is inconvenient to manage, mix products and hold by the handles - it is too heavy for normal use.

It is better to take cast-iron pans thick, otherwise the heated thin material will crack from a strong blow.

• Carbon steel is an excellent, versatile choice. Lasting, durable material will last a long time in the kitchen. Such steel quickly and evenly warms up, allowing you to quickly start cooking. Their cost is optimal for this category of dishes.

Strong, durable material will last in the kitchen for a long time.

• Aluminum. The main plus is the equipment with a Teflon coating that prevents food from sticking. In addition, such dishes weigh little, so they are easy to use. However, there is a minus here: they cannot be put on an open fire, the coating will begin to collapse.

The main plus is the equipment with a Teflon coating that prevents food from sticking.

• Ceramics. The material has a number of tangible advantages. Food can be cooked over high heat. WOK is equipped with a special coating, has light weight compared to cast iron. They are convenient to use in a regular kitchen.

Food can be cooked over high heat.

The main advantage of the WOK is precisely in the rapid heating of the walls and cooking. Functionally, a Chinese frying pan resembles an ordinary cauldron, only designed for quick frying. It is recommended to choose based on where it will be used. For example, cast iron ones are perfect for a summer kitchen in the country, and aluminum ones are perfect for home use.

Diameter

Another difference from the usual utensils is the size. The typical diameter of WOKs in the East is 36 cm, however, there are options from 20 cm to 2 m. It is best to use 20 or 28 cm WOKs at home. In addition, the thickness of the walls is important - usually it is only 3 mm.

The typical diameter of woks in the East is 36 cm.

Typically, cooking utensils are chosen based on the number of people. But you can not buy WOC on the principle: the more the better. So, for example, a frying pan with diameters greater than 30 cm is heavy and inconvenient, and will take up a lot of space in an ordinary kitchen. It doesn't live up to its purpose at all. The optimal size, as already mentioned, for home use is 28 cm.

Servings	Wok diameter, cm
1-2	15-28
3-5	30-38
6-10	40-50
11+	50-76

Such a table will help you navigate when choosing a WOC. Please note that the number of servings at a time is supposed to matter.

External execution and complete set. Pens. Lid

Outwardly, the wok resembles a bowl with a convex bottom in traditional models. Western models are available with a flat bottom or close to a flat bottom. They are suitable for use on modern induction and electric hobs. The flat bottom makes the pan stable. In addition, traditional models can also be used in a conventional kitchen - you only need to purchase additional stability rings.

Traditional models can be used in a conventional kitchen - you only need to purchase additional stability rings.

The main type of model is equipped with two side handles. They are usually non-removable, and the wok is shaped like a very wide pan. And in this case, Western models have been modified. Now they are equipped with one long handle and a rounded holder on the other side. The long handle is often removable for easy storage.

The package also matters. In fact, a wok is not just a frying pan, it is a whole set of kitchen utensils. The usual content includes:

• Cover for steaming, soups, sauces and even casseroles! A closed wok resembles an oven, and is much more convenient to use. The lid must be round. The holder is usually plastic or wooden - like regular pan lids. There must be a hole for steam to escape.

The lid must be round.

• Scoop in the form of a spatula with a long handle. It is convenient for mixing products in a wok. The edges, as a rule, heat up as much as the center - reaching out your hand can easily burn you.

The scoop is convenient for mixing products in the wok.

• Lushao - outwardly resembles a skimmer for dumplings. It is necessary for the same purposes: to get products.

Lushao - outwardly resembles a skimmer for dumplings.

Another option for additional equipment: a bamboo steamer. This is a rounded bowl, most often made of bamboo, reminiscent of traditional Russian sieves. It cooks steamed food.

Thus, the main selection criteria: light weight and comfortable handle. Everything else depends on the needs of the chef. A home wok must have a long handle and a ladle for mixing food. They are essential for security.

What and how is prepared in the WOK

A wok is truly versatile for cooking. Versatility lies in the fact that you can cook absolutely any food and even porridge. The wok can be used as a deep fryer.

The most popular way is stir-fry: frying with constant stirring. Suitable for cooking noodles with vegetables. However, regular frying is also one of the cooking methods in Chinese pans.

Stir-fry requires constant presence near the stove.

An important rule is that all products should be finely chopped and approximately equal in size. Be sure to prepare all the ingredients before starting the process. It is impossible to move away from the wok, since the stir-fry requires a constant presence near the stove.

You can stew meat and vegetables, be sure to in large numbers gravy or water.

Two more cooking methods: stewing and steaming. You can stew meat and vegetables, always in a large amount of gravy or water. However, it is recommended to fry all foods before stewing so that they do not soften to a porridge state. You should also use a small fire and stir as it cooks.

Steam cooking requires additional equipment - a steamer.

Steam cooking requires additional equipment - a bamboo steamer. It's almost impossible to replace it. Natural material passes steam well. Water should be poured only 1-2 cm, but so that it does not touch the bottom of the steamer. As it boils, water must be added.

Care rules

Care must be taken of any utensils. So she will continue. WOKs in this regard are capricious, much depends on the availability non-stick coating and the material from which the pan is made. WOKs are good because they do not need to be washed with detergents. The principle of operation is that the oil, as the cooking processes are absorbed into the walls and forms a non-stick coating. That is why a blackened wok should not be thrown away.

The first and most important rule of care: a new wok must be prepared before cooking. Freshly purchased dishes must be thoroughly rinsed warm water, after put empty on the stove. Be sure to ignite the walls and bottom, splashing a little oil. Leave to cool, and only then remove excess oil paper towel.

It is obligatory to ignite the wok before the first use.

Ceramic woks are the most undemanding - just wash with a soft sponge, rinse and put on the stove. It is important to allow to cool before cleaning, otherwise the coating will deteriorate. Cannot be cooled with water.

Ceramic woks are the most undemanding - just wash with a soft sponge, rinse and put on the stove.

The steel wok needs to be prepared before washing. After use, it is recommended to pour boiling water into the pan and add 1 teaspoon of ordinary soda. This composition should be left for 20 minutes, then drain the water and wipe with a soft sponge. It is impossible now with a hard back or a metal mesh - the coating will be scratched and the food will burn in the future. After WOK, rinse and dry thoroughly with paper towel before storing.

It is impossible now with a hard back or a metal mesh - the coating will be scratched.

Thus, caring for a WOK consists only in the fact that it must be rinsed with water and in no case should it be rubbed with a sponge with detergent. Proper cleaning consists of wiping after use with a paper towel to remove food debris and excess oil.

Wok-cooked food maximizes health benefits by reducing cooking time.

The wok pan is a very versatile kitchen utensil suitable for daily use. It requires almost no maintenance, and the food cooked in it is as healthy as possible by reducing the cooking time. The main thing is right the first time and get used to cooking in it!

Video: Chicken with vegetables in a wok pan

Being very convenient and multifunctional, the wok has recently become very popular among those people who like to experiment while cooking and prefer oriental cuisine.Fortunately, on the shelves of supermarkets and specialized stores, wok pans have recently been presented in all their diversity - the models differ, both in their functional characteristics, as well as for the price.

ORIGIN

Having a Chinese origin, the wok, however, is widely used in other cuisine cultures of Asian countries - Filipino, Japanese, Thai, Indonesian, etc. Its initial and main purpose is frying meat, vegetables, fish and others at high temperature in oil. products, which is carried out on an open fire. Particularly good this method cooking for vegetables. With this frying, vegetables become crispy, while retaining almost most of the trace elements and vitamins.

APPEARANCE

In appearance, the wok pan looks like a flattened cauldron. The bottom of the pan has no large diameter, which allows you to get the right depth, even when using a small amount of oil. Having high walls and expanding upwards, the wok pan allows you to mix the products placed in it without the use of a special spatula. At the beginning of its use, the wok was installed on a wood-burning stove. Therefore, classic wok models have, like a cauldron, a concave bottom. However, the modern deep wok, which is used for cooking on electric and gas stoves, is issued with a flat bottom.

APPLICATION

A wok can be used not only for frying food, but also as an alternative to a saucepan or saucepan - for classic frying, steaming or stewing. Many Asians replace utensils such as a saucepan, a stewpan with a wok for making soups.

MATERIAL

When choosing a wok, be sure to pay attention to the material from which the pan is made, because the functional qualities of any cookware depend on it.
Today, a wok - a frying pan, is made from a wide variety of materials - it can be aluminum, cast iron, stainless or carbon steel. But, the most popular wok is cast iron and aluminum.
The advantage of aluminum is that it has excellent thermal conductivity and is ideal for home use. In this case, the property of aluminum to distribute heat well over the entire surface of the dish is important, because during the frying process you will intensively and continuously stir the cooked products. Chinese cooks appreciate aluminum wok pans because they are cheap, light, heat evenly and quickly, and are also durable.
A cast-iron wok in its functional properties is not much different from a regular cauldron and is more suitable for long-term languishing than quick frying. Cast iron wok pans are often used outdoors or in a summer open kitchen.

IMPORTANT DETAILS WHEN SELECTING

A deep wok that you plan to use for frying food in oil over an open fire should meet two main characteristics: be light in weight and have a comfortable handle. At home, with gas or electric stoves, it is better to use woks with long handles, especially if you want to learn all the secrets of the Chinese art of cooking.
A deep wok with a short loop-shaped handle is also often used by professionals in the art of cooking, but it is not suitable for home cooking, as it is used only in a special oven.
Wok pan with non-stick coating is ideal for classic frying of foods. It is very easy to take care of such a frying pan - it is easy to wash it, and when cooking - it does not need to be ignited for a long time. If you treat such dishes with care, then the non-stick coating will serve you for more than one year.
The SCOVO collection offers you an excellent aluminum wok with non-stick coating -

A wok pan is a versatile cookware that can replace numerous pots, pans and other kitchen attributes. It can cook a variety of delicious food. There are several varieties of frying pans, and each buyer can choose the most suitable for himself. suitable option. Woks differ in material, size, shape, and the presence of additional handles. First you need to figure out what a wok pan is and why you need it in the kitchen. This will help you understand how to make the right choice.

The main characteristics of the wok pan

Before buying a wok, you need to decide how you will use it.

The wok pan has a round shape and is equipped with comfortable handles on the sides. Towards the top, the diameter of the dishes increases. Traditionally, a wok was used to cook over an open fire, and that's what this pan was designed for. The products were fried almost instantly, because the walls were heated instantly and evenly. Manufacturers are now producing flat-bottomed woks designed for modern stovetops. But the essence remains the same: the pan is firmly on the burner, which ensures increased contact with the heat source.

There are several parameters that attract fans of cooking in woks:

• high speed heat treatment. Modern woks can handle quick cooking food is no worse than their traditional predecessors;
• versatility. In a wok, you can not only fry, such dishes allow you to stew or even boil food. And if the pan is supplemented with a grill, then there is the possibility of steaming;
• the quality of the cooked food. Since the products are cooked extremely quickly in a wok, they retain a maximum of useful substances. The taste will also be just great;
• ease of use. The wok has high sides, thanks to which the food can be actively mixed without any problems, without fear that pieces will fall on the stove. Since any wok is equipped with strong and comfortable handles, it is easy to move it from place to place, and there is no risk of burns.

In a word, a wok is a convenient universal kitchen utensil that will definitely come in handy for lovers of tasty and healthy dishes.

Pros and cons of cooking on the stove

There are several advantages of woks that make this cookware very attractive. This may include:

• speed of food preparation;
• the ability to cook several dishes at once;
• preservation of most useful substances;
• dietary content of ready meals (food is fried in a wok with a minimum of oil).

As for the minuses, they are also there, but they are not too fundamental. Some hostesses are unhappy with the following nuances:

• heating of the handles, which causes additional problems and discomfort;
• large frying pans;
• the need to purchase a special blade;
• the need for constant stirring of the ingredients and the inability to move away from the stove.

However, the cons are not so significant. A special spatula is inexpensive, and stirring does not take much time, because the products in the wok are cooked almost instantly.

Types of wok for glass-ceramic and induction cookers

There are many varieties of woks. According to the main material, they are classified into the following types:

• aluminum. These pans heat up quickly, but are not too safe. They are suitable for use on modern glass-ceramic plates Oh;

Cast aluminum wok suitable for glass-ceramic hobs

• from carbon steel. These woks are light, strong and durable. Food does not burn in them. But over time, the pan can become deformed and rust;

The carbon steel wok is durable

• cast iron. Cast iron wok is very heavy, but this material is not afraid of scratches and other damage;

Cast iron wok is heavy but not susceptible to damage

• from stainless steel. Durable steel frying pans will not rust, are not subject to changes due to fire, and are not deformed. Such dishes can be safely used on an induction stove.

Stainless steel wok suitable for induction cookers

Wok pans are also classified according to the type of coating. There are several main options:

• granite. It conducts heat well and allows you to cook food without problems;
• teflon. It is the most common non-stick material. But for cooking it is necessary to use only special blades that do not scratch the coating. If scratches appear in the pan, it will quickly become unusable;
• titanium. The material is considered environmentally friendly and very durable;
• ceramics. The durable coating is resistant to mechanical stress, but it can crack due to temperature changes;
• enamel. Not the most reliable option, because enameled woks are unstable to mechanical stress and temperature extremes.

How to choose the right wok

For right choice you need to decide why you need a frying pan. If you want the kitchen attribute to be as light and convenient as possible and take up little space, then you should stop at the steel version. If you want to cook dishes with an authentic Chinese taste, then you should buy a wok not with a flat, but with a round bottom, but it is only suitable for an open fire, and not for modern stoves. The cast iron version is not the best, as it is very massive and heavy.

If you plan to only fry in a wok, then you can opt for a model with one handle. Pans with two handles are more suitable for stewing or cooking.

What dishes can be cooked

Wok-cooked products retain their structure, color and aroma perfectly.

In a wok, meat and vegetables or noodles are usually cooked. You can do this in many ways, choosing the right recipe. The most common is the stir-fry method, that is, fast frying with stirring.. At the same time, the products perfectly retain their color, aroma and structure. All ingredients should be chopped, cut into pieces of approximately equal size. It is better to cook in small portions so that the food is fried, not stewed.

Food can also be deep-fried by pouring oil up to about the middle of the pan. It must be well heated, and then lower the products there.

Another cooking method is stewing. To begin with, the ingredients should be fried, then add water and simmer the dish until cooked.

How to use and care

Before the first use, it is necessary to perform a certain sequence of actions:

• remove dust;
• ignite the wok on fire;
• add water with a little detergent;
• clean the pan and drain the water;
• put back on fire and add vegetable oil, warm up, applying oil to the walls;
• wipe dry, leaving an oil coating, which will serve as additional protection.

After that, you can start cooking. After cooking, the wok should be rinsed in water and dried with a paper towel.

A wok pan can be a great helper in the kitchen area. From a huge assortment, you can easily choose exactly the option that will allow you to cook delicious and healthy dishes with maximum convenience.

Wok pans are becoming more and more popular in Russia. Initially, they were cooked on an open fire, but today they are also used on the stove at home. How to choose a wok pan so that cooking on it is a pleasure? What models are popular? Read about it in this article.

Features of pans

Wok is a trendy dishware used by many housewives. They came up with it in China to prepare the corresponding dishes of Asian cuisine, but the Russians adapted it for all other purposes - stewing, frying, sautéing and much more. The uniqueness of woks is that cooking on them is possible both on the stove at home and on an open fire. Production is carried out from steel, aluminum, cast iron, which are treated with a special coating that is resistant to external influences and heat in the first place. To distinctive design features frying pans include:

• round bottom,
• high sides,
• cone shape.

These are the main characteristics that distinguish this type of cookware. The uniformity of heating during cooking depends on the thickness of the bottom and walls, which are different for models from different manufacturers. In general, there is no more versatile cookware than a wok pan. How to choose a good one? To do this, you need to take into account a number of recommendations.

About the secrets of choice

You can buy a wok in specialized utensil centers or chain stores, where they are cheaper. However, the quality of such dishes is in doubt. In addition, you need to know about how to choose a wok pan. We suggest paying attention to the following parameters:

• Size: for use in the home kitchen, a frying pan with a diameter of 30 cm is suitable.
• Bottom and wall thickness: dishes with a thin bottom are problems with burnt food; therefore it is better to choose thick-walled models. In them, food will warm up and cook evenly, and it will cool down much more slowly. The ideal thickness is 4 mm.
• The weight: good frying pans Woks weigh a lot due to the thickness of the walls and bottom, so choose those that weigh more.
• Handles and lids: Many pans come with a lid, which is great because you don't have to pick one separately. Handles two: long and rounded. It is important that they are made from heat-resistant materials.
• Application: woks can be universal, that is, suitable for any type of stove, and can be designed for use on a gas, electric or induction surface.

1st place: Mayer & Boch

One of best models customers consider Mayer & Boch brand wok. It comes with a lid, chopsticks, tongs and a grill grate. It has an enamel finish and is made of hardened cast iron. Diameter 36.5 cm. Heat-resistant varnish was used for coating, which does not emit toxins when heated and is absolutely safe. When deciding how to choose a wok pan for a gas stove and which model to prefer, pay attention to Mayer & Boch brand products. The walls are thick, so taste properties food is preserved to the maximum. It can be used on any type of hob, including induction. Wash in dishwasher it is forbidden.

• large diameter
• high walls,
• volume 4.7 l,
• heat resistant handles
• rich equipment.

• cooking requires oil.

2nd place. Regent Inox Ferro

How to choose a wok pan at a reasonable price? Pay attention to the Regent Inox Ferro with a diameter of 30 cm. For its manufacture, durable cast iron is used, which is resistant to deformation under the influence of heat. The model comes with a wooden handle, which is comfortable to operate and protects your hands from burns.

• wooden handle that does not heat up,
• classical appearance,
• flat bottom, stable on any surface,
• durability of use.

• no lid included
• there is no coating on the inside, so after each wash the pan must be wiped.

3rd place. Rondell Escurion RDA-870

The Rondell Escurion RDA-870 is one of the popular wok pans that are suitable for home use. This model is the answer to the question of which wok pan is better to choose if it is necessary that it is of high quality at an affordable cost. The wok with a diameter of 28 cm is made in a strict design with a predominance of black. The production is made of thickened cast aluminum, so the finished product weighs much less compared to other options.

The inside of the pan is coated with a two-layer Xylan Plus non-stick material, which guarantees a long service life even with intensive use. Exterior finish Made of silicone polyester, which is resistant to high temperatures.

• lid made of heat-resistant glass and silicone,
• removable screw handle
• original design with stylization under the skin of amphibians,
• use on any boards
• built-in spout for easy draining of excess liquid.

4th place. Granchio Marmo Induction 88013

How to choose a wok pan that will become a beautiful addition to the kitchen? An interesting model is offered by the Italian brand Granchio, which embodies unique design and advanced technologies in its products. For the manufacture of brand uses durable cast aluminum. The coating with a reinforced composition with marble particles increases the non-stick properties, so cooking is possible even without oil and fat.

• diameter - 32 cm,
• cover included,
• volume - 5.2 l,
• stylish design,
• uniform and fast heating.

5th place. Paderno Ethnic Cuisine 49604-36

How to choose a wok pan for a gas stove? It is worth paying attention to Paderno brand products from Italy. This model is an ideal solution for those who are true connoisseurs of Asian cuisine. The frying pan has a diameter of 36 cm and is made of thin carbon steel. Its feature is a sharp narrowing of the diameter towards the bottom. The wok weighs only a little over one kilogram, so you can even use it with one hand. It can be used to cook a variety of foods - from meat to vegetables.

• light weight,
• available price,
• the possibility of cooking on an open fire,
• fast warming up.

• requires individual care
• no non-stick coating
• no lid included.

6th place. Fissman Vesuvio Stone

A distinctive feature of this wok pan is its aluminum construction and the Platinum multi-layer non-stick coating. It consists of several layers of natural stone chips and mineral components. Due to this, the wear resistance of this brand of cookware is designed for at least 4000 cycles. The model has a diameter of 28 cm, which is quite enough for big family.

• convenient to use,
• high quality non-stick coating
• comfortable handle, resistant to heat.

• no lid included.

7th place. KitchenAid KC2T13WKST

One of the best wok models is the KitchenAid KC2T13WKST, whose diameter is 33 cm. High quality steel is used for its production, and the dishes themselves are three-layered: a layer of steel, a thin aluminum layer and again a layer of steel. The pan is characterized by fast and uniform heating and can be used not only on gas stoves, but also on an open fire. Two handles on the body make the use of dishes even more convenient and easier.

• cover included,
• dividing by inner surface to control the volume of the dish,
• use on any type of plates.

• no non-stick coating.

8th place. BergHOFF Neo Series 3501398

If you are looking for frying pans of unusual design, we advise you to pay attention to this model. It is produced with a diameter of 36 cm, made of steel, polished to a shine. The walls are less than 1 cm thick, so heating is fast and even. The 14 cm high sides allow you to cook a large amount of food. Suitable for use on all types of stoves and open flames.

• fast heating,
• unusual design,
• cover included,
• Can be used on any hob.

• handles may get hot.

We have described the most popular types of wok pans that are widely used by customers. Many are faced with the problem of how to choose the right wok pan. We advise you to pay attention to such parameters as the presence of a non-stick coating, the diameter of the cookware, the height of the sides and the volume. These parameters affect the volume of cooked food and the quality of the process itself. For use by one person, models with a diameter of 20-28 mm are sufficient, but for a large family, the product should be more spacious. Also consider whether a particular wok can be used on gas, induction, electric stove or open fire.