Wok pan - what is it and what is it for? Wok pan - what is it and what is it for? What material is the best wok pan.

The wok pan came to Russia from Asian countries. The wok has an original shape and looks like a large bowl with a narrow convex bottom. At the same time, its upper part is significantly expanded. It is intended for preparation of traditional east dishes.

However, with the advent of popularity, the shape of the product was improved and changed to a flat bottom, making the dishes suitable for various cooking surfaces. Nevertheless, the frying pan retained its initial qualities - it can be cooked with a minimum addition of oil.

With the help of a wok, you can carry out many variations heat treatment, namely:

• fast frying stir-fry;
• extinguishing;
• deep frying;
• cooking (including steam);
• smoking;
• cooking first courses and pilaf.

Now the wok is widely used in both Eastern and Russian cuisine.

Advantages of Chinese frying pan

Before choosing a frying pan, compare its advantages and disadvantages with other cooking utensils for heat treatment.

Comparison of a wok pan with a similar frying pan.

wok	regular frying pan	Saucepan	Kazan
It requires a minimum of time for heat treatment, thanks to the original shape with a narrow bottom, which heats up quickly. With its help, you can not only fry food, but also use other methods of cooking. The unique structure allows you to cook with the least possible amount of oil when frying. Ideal for stir-frying (frying with constant stirring).	Designed only for frying and sautéing food. It happens various forms and sizes. Products can be made of cast iron, aluminum or stainless steel. The coating can be made of titanium, Teflon or ceramic.	Serves for more uniform heating of products, due to the deep shape and wall thickness. Suitable for both traditional frying or deep-frying, as well as cooking various dishes.	It is a pan with very thick walls. Mainly used for languishing. Traditionally serves for cooking pilaf.

Also, the advantages of a wok include ease of use (high sides will prevent the scattering of pieces of food) and excellent quality of dishes, which is achieved by instant frying with maximum preservation of their useful properties.

Varieties of Wok pans

Before choosing a Chinese frying pan, decide on the type of material and coating, as well as the shape that will be suitable for your stove.

By type of material

The Chinese frying pan is made from various materials. On sale you can find cast iron, steel or aluminum woks.

Cast iron

The original pans that came to us from China were cast iron.

Please note that a pan made of cast iron must be heavy. If the mass of the product is small and the walls are thin, the pan will last a very short time, but it will do just fine with a quick fry.

At the same time, a heavy frying pan is not suitable for stir-frying food, as its surface will heat up for a long time, and the culinary process will be difficult to control. Cast iron utensils are perfect for cooking soups and traditional Asian dishes.

Aluminum

Suitable for gas or electric surfaces. Aluminum heats up quickly and weighs very little. The product is perfect for quick frying using the stir-fry method. Typically, aluminum Chinese pans are coated with a Teflon non-stick coating, which in turn does not allow it to be used on very hot stoves, since such a coating can collapse.

Steel

There are two types:

• from carbon steel;
• from stainless steel.

Cookware made of carbon steel is distinguished by its affordable price, light weight and excellent thermal conductivity. Its surface heats up evenly and quickly. Nevertheless, the container must be used very carefully. The surface must be properly maintained. Otherwise, the food will stick to the coating, and the pan will quickly become unusable.

Stainless steel cookware is very durable and practical. Wok pans made of quality steel with nickel and chrome added are commonly used in professional kitchens. The material performs well various surfaces, withstands high temperatures and does not deform. Products processed on a similar surface are quickly prepared and retain a maximum of useful properties.

Ceramic

They have good resistance to high temperatures and are easy to care for. Food does not stick to the walls and coating, and is not saturated with foreign odors. Ceramic dishes are more massive and heavy, so they are not suitable for stir-fry frying. Basically, a similar device is used to prepare traditional Asian and first courses.

By type of coverage

The service life of the frying pan and the quality of the frying of the products also depend on the type of surface of the product.

Types of coatings, their advantages and disadvantages.

Coating type	pros	Minuses
Enamel.	Prevents metal oxidation during food preparation.	Relatively unreliable, as it is deformed from mechanical influences and becomes unusable from temperature changes.
Granite.	Possesses everyone positive qualities cast iron. Sufficiently strong and reliable. It conducts heat well, so food cooks quickly.	It requires careful handling and the use of only wooden appliances when frying.
Teflon.	Proven to be a reliable non-stick coating. The material is not affected by acids and alkalis.	For cooking it is necessary to use only special appliances made of plastic or wood. Also, the coating can deteriorate under the influence of very high temperatures.
Ceramic.	Does not absorb grease and is resistant to external damage. Good contact with metal devices and does not require special care. Does not add an unpleasant aftertaste to food.	Does not withstand sudden changes in temperature, as a result of which it can be damaged.
Titanium.	Differs in the maximum reliability and environmental friendliness. It withstands temperature extremes well and is not subjected to mechanical stress. Care is not picky.	High price.

Wok pans for various stoves

In addition to the classic grouping by type of material and type of coating, wok pans differ in relation to the type of hob.

For gas

Woks for gas stoves have an improved flat bottom. The best options for such a stove would be aluminum or ceramic cookware.

If you have already bought a classic wok with a round bottom, take care to purchase special rings to hold the product on hob.

For induction

A Chinese induction cooker pan should also have a flat bottom. When choosing, give preference to cast-iron or steel woks. characteristic dignity induction surfaces- no heating of body parts, so you should not worry about the fact that the handles will overheat.

For electric

The choice of frying pans for electric stoves is very diverse. There are no special recommendations on the appropriate type of material, so at the time of purchase, start from your own preferences. The only thing you need to pay attention to is the presence of a flat bottom and a non-stick coating.

Electric Wok

Appeared in the range of kitchen utensils not so long ago, but has already established itself as an indispensable device. The design of the device consists directly of a wok pan and a small electric burner, suitable in shape and size. The device has a lot of advantages:

• the possibility of heating the dishes to the desired specific temperature and its constant maintenance;
• ease of use, since the container does not require movement during cooking;
• suitable not only for frying, but also for other culinary techniques.

In addition, the device is equipped with several cooking modes, so it is suitable even for a beginner.

How to care for and use a wok

In order for the pan to serve you as long as possible, carry out a preparatory procedure for treating its surface before use.

Before manipulation, open the windows in the kitchen or turn on the hood.

• Wash the product thoroughly to remove dust and other contaminants. For guaranteed cleaning of the surface, you can boil clean water in a pan.
• Turn on the highest heat on the stove and carefully heat the pan until the color of its surface changes (the coating will give off a blue tint).
• Similarly, turning the device over the fire, ignite the walls.
• When the coating has completely changed color, add about half a cup of vegetable oil to the pan.
• In a circular motion, spread the oil over the entire surface and walls, do not remove from heat so that the pan does not cool.
• Ignite the container and after 3 minutes turn off the fire on the stove.
• Wait a few more minutes and pour first the outer, and then inner part products cold water.
• Put the pan back on the stove and turn the heat up to high.
• Wait until the moisture has completely evaporated from the coating.
• Again add and spread ¼ cup vegetable oil over the surface.
• Warm up the device until smoke appears from the oil.
• Turn off heating.
• Using paper towels or paper towels, rub the oil into the surface and sides of the pan.
• Leave the product on the stove until it cools completely.

A similar method helps to create on the surface of the wok protective film from oil, which will prevent food from burning and damage to the coating.

Please note that after the procedure it is forbidden to use detergents for dishes, as their components will dissolve the protective layer. Wash the Chinese frying pan immediately after cooking. warm water with a soft sponge.

What to cook in the wok

Before you cook food in a wok, read the principles of its use:

• to attain maximum benefit, when frying in the stir-fry technique, the products must be constantly stirred from the edges to the center;
• before frying, the pan with oil should be well heated until smoke appears, otherwise it will not fulfill its main functions;
• the components of the future dish should be cut into small slices or sticks;
• do not throw too many ingredients into the container;
• use only certain oils for frying (sunflower, sesame or peanut).

With a Chinese frying pan you can cook original dishes, for example:

• wok noodles with chicken fillet and zucchini;
• rice paste with seafood;
• beef with bell peppers and tomatoes;
• udon noodles with asparagus and carrots;
• fried shrimps;
• rice noodles with pork tenderloin;
• rice with seafood;
• noodles with oysters;
• deep-fried vegetables and meat;
• classic first courses;
• steamed vegetables.

If you want to cook delicious and healthy East Asian as well as traditional Russian dishes, you should consider buying a wok pan.

What to look for before buying

To make the use of the pan practical and correct, pay attention not only to the main selection criteria, but also to the configuration of the bottom, the size of the product and its configuration.

Bottom configuration

After you decide on the material of the pan and the type of coating, pay attention to the shape of the bottom. A traditional wok with a cone-shaped bottom is only suitable for a gas stove. At the same time, you need to take care of buying additional rings for installing the pan on the burner. For any other hob (electric or induction), a product with a flat base will do.

Frying pan dimensions

On sale there are both small containers from 15 cm in diameter, and huge ones up to 76 cm. For home use, you should not buy large pans that will be bulky, uncomfortable and not suitable for a regular stove. Optimal size frying pans for the home - from 28 to 35 cm in diameter. In such dishes you can cook from 1 to 5 servings, while it is compact and easy to use.

Varieties of handles

Handles are also one of the most important criteria when choosing. In the range of woks you will find containers with one or two handles, which can be either cast or removable. Before buying, be sure to hold the device in your hand and consider with which handle configuration it will be more convenient for you to mix food during cooking.

Also pay attention to the material of the handles. Professional chefs prefer wooden handles that do not get hot when used.

Equipment

Some wok models are equipped with additional accessories. A nice bonus is the included lid, wire rack and wooden spatula. On the grate you can steam or deep-fry food, and with the help of wooden utensils you can keep the non-stick coating.

Manufacturers

In the range of kitchen utensils you will find many models of Chinese pans from foreign and domestic manufacturers.

Atlanta

The company specializes in the production of inexpensive kitchen appliances. Its range includes electric wok pans manufactured in accordance with international norms and standards, which are distinguished by practicality and long service life.

Lara

The company produces tableware for the luxury kitchen. One of my favorites is the granite-coated wok, which is of excellent quality and comes in a wide variety of shapes and sizes.

JSC "Neva Metal Ware"

Domestic manufacturer that launched the line of dishes "Natural Materials". Pans Wok worthy appearance, maximum environmental friendliness and practicality.

Tefal

The company has established itself as a reliable manufacturer of kitchen utensils. Chinese pans are no exception. Like all products from Tefal, woks are equipped with a temperature indicator to help you keep track of all cooking processes. Also, the owners of such products note the presence of a high-quality handle that does not heat up and an excellent non-stick coating.

Vinzer

Products from Vinzer do an excellent job with their functions and are distinguished by a long service life and ease of maintenance and operation.

Berndes

The German manufacturer specializes in the manufacture of traditional, classically shaped stainless steel products that are excellent in use and care.

IKEA

Apart from quality materials case, the Chinese frying pan from IKEA is equipped with wooden handles that make cooking much easier. All products are certified, comfortable and durable.

Kukmara

Thick-walled wok pans from Kukmara are characterized by maximum strength and durability. The case is made of aluminum, so the container heats up quickly, despite big weight and a wall thickness of 6 mm. At the same time, the non-stick five-layer coating prevents food from burning during frying.

Wok pan has a lot of advantages. With its help, you can quickly fry food, while retaining a maximum of useful properties and vitamins. When choosing the right wok, pay attention to the material of the body and coating, as well as the shape of the bottom and the size of the container. A properly selected wok will become an excellent assistant in the kitchen and will last a very long time.

Not really

Asian dishes attract the attention of many housewives. After tasting dishes in a Chinese restaurant, in the preparation of which a wok pan was involved, some decide to purchase such a device for use at home. What is special about such dishes and what is it for? How to use this device? How to choose a good frying pan? And how to properly care for it so that the product lasts more than one year? The answers to these questions will be given in this article.

The word "wok" in Chinese means "frying pan". This language has many words for a specific type of cooking, and “wok” is the process of frying in a special pan. This device has a number of features adapted for cooking:

1. Rounded bottom - thanks to the unusual shape, the fire evenly touches the walls and bottom, warming them equally.
2. Thin walls - because of this, the product is fried so quickly that it forms a crust that seals the juices and nutrients inside it.
3. The shape of the handle - during cooking, you have to hold the pan directly over the fire, so the handles are often made long. Such devices have an additional small handle.

This device is used for various ways cooking, but it is intended for frying foods. They should be processed at the highest possible temperature of 200 degrees. Dishes can be cooked with or without oil. For cooking on such a device, it is recommended to use all kinds of sauces.

Product Benefits

The wok pan has gained its popularity due to a large list of its advantages. Knowing how to use this utensil and how to properly cook food in it will allow you to get tasty and healthy foods. The most significant benefits of the Chinese wok are described below.

Cooking speed

The purpose of this cookware is to cook at the highest possible temperature. Due to the heating of the walls (from 200 degrees and above), the product is processed very quickly. The deep shape of this pan allows you to cook large portions of food in a short period of time.

Functionality

The wok pan is designed for frying food. However, it is also used for cooking, stewing, and for combined processing methods. Popularity Explained this subject its functionality.

food quality

Those who watch their diet need a wok pan. The utensil provides for the preparation of food with a minimum amount of fat or without it. The Chinese frying pan is suitable for cooking food based on sauces.

Convenience

Modern manufacturers have taken care of the convenience of using this cookware on electric, induction and other types of stoves. The manufacture of wok pans with modified handles has become popular. Depending on the needs and intended scope of application in the modern market, it is easy to choose the most convenient option.

disadvantages

Asian cooking methods are becoming more and more popular. Some people buy such a pan at home, but due to some of its shortcomings, the use of this tool becomes inferior or absent altogether. Therefore, before purchasing such a pan, you should be aware of its shortcomings.

Among them are:

1. Non-standard sizes. Such a tool may not be located on every stove and not in every oven.
2. The need to purchase special blades. The shape and coating of the pan require careful handling, so it will not work without additional tools.
3. Ability to handle. Not everyone can hold a pan full of food on the weight. Some manufacturers make pens from poor quality material, and they heat up quickly. Cooking in such a device becomes inferior or even impossible.

Varieties

On the modern market there are a huge number of varieties of this tool. There are devices with a variety of external and internal coatings, with interesting handles, there is even an electric wok. Knowing the features of each of them, you can choose the most high-quality and suitable option.

External material

Depending on the outer coating of the frying pan, the durability, design, and also the heating rate of this item are determined. The options described below are the most common and in demand.

• Teflon - this material is resistant to the aggressive influence of acids, alkalis and moderate temperatures. The use of a non-stick pan requires special working conditions, as well as special plastic or wooden spatulas for mixing. Otherwise, scratches will appear on the coating, and such dishes will quickly become unusable. The Teflon coating can be destroyed under the influence of high temperatures, and if the protective layer is damaged, the pan begins to release harmful toxins.
• Granite is a safe coating that stays strong during cooking. However, it is sensitive to scratches. Care of the tool with this covering should be especially careful.
• Titanium - this coating is environmentally friendly and does not emit harmful substances even with prolonged use.
• Ceramics - the material heats up quickly, is safe for food. Suitable for use on all types of stoves. However, the material is fragile and unstable to temperature extremes.
• Enamel - at home, enamel is practical. It can store food even after cooking. However, this device must be handled with extreme care. It is very sensitive to impact and can crack easily.

Ceramics

Coating

Why pay attention to the coating of tools during selection? The cooking process and the quality of the resulting dish depend on it. It should be noted that the instruments quality coating will be much more practical.

Carbon steel

Requires careful handling, correct first use. With proper use, it has good non-stick properties. quality steel does not emit odor.

Cast iron

Cast iron is a durable durable material. Suitable for use on gas stoves and open flames. However, these pans are very heavy and take a long time to heat up.

Aluminum

Aluminum requires a non-stick coating. Such pans heat up quickly, however, at high cooking temperatures, the protective surface can release toxic substances that enter the food.

Stainless steel

This tool is lightweight and heats up quickly. At correct use serves for a long time. Due to the high temperature during cooking, deformation of the product made of low-quality materials is possible.

stainless steel

Aluminum

Carbon steel

bottom shape

Before choosing a wok pan for a gas stove, you should decide what it is for and how it will be used. The generally accepted standards in China for the manufacture of this cookware differ from the needs of the European user. When choosing the shape of the bottom, remember that this is the most important detail.

convex

It allows the heat to be evenly distributed. Dishes cooked in a pan with such a bottom are tastier and healthier.

flattened

Flat bottom tools are suitable for use on gas, induction and glass-ceramic plates Oh. It is easier to work with such a pan. However, dishes cooked on it are less nutritious.

convex

Diameter

This culinary tool is made in diameter from 20 cm to 2 m. At home, frying pans with a diameter of 30 to 50 cm are the most practical. For use on an open fire, tools with a diameter of up to 1 m are practical.

Small

Pens

This dish has two types of handles. Each of them is adapted for a specific type of cooking.

cantonese style

These handles made it possible to use the dishes directly in the flame of fire. It was used for cooking in ovens. Now the purchase of such a frying pan is advisable in the presence of a special stove. Pans with such handles were made larger than 1.5 m in diameter for use in large families.

The most popular type. The long handle allows you to freely control the pan near an open fire. The small handle is designed for easy control and the ability to place the pan on the stand.

Northern

Cantonese

Handle material

The material of the handles plays an important role. The options described below are the most popular.

metal

Manufactured in one piece. They are reliable, however, heat up quickly. They are often impractical.

Silicone

Doesn't get hot when used on the stovetop. In case of inaccurate use on an open fire, they can melt. They are anti-slip.

Plastic

The most common type. Some manufacturers make them removable, which allows the pan to be used both on the stove and in the oven.

bakelite

Bakelite handles do not get hot. They have low thermal conductivity. However, they are not unsuitable for oven use.

Electric wok - what is it? This is also a frying pan, only connected to electricity. The design of this device assumes its fast and strong heating without the help of fire. For this, electricity is used. You can find several models of this pan, which allows you to quickly heat food to high temperatures. Such devices may only be used in accordance with the attached instructions.

Features of this dish require special measures for the care of it. Here's what to do:

1. Before the first use, ignite the tool. Salt is used for this procedure. 25 grams of salt is enough for one pan.
2. Before the first use, the surface of the device is lubricated with edible oil. It serves as protection after calcination.
3. Clean carefully. For washing, do not use powders, metal scrapers and the abrasive side of a kitchen sponge.
4. Wipe dry. Prolonged contact with water causes rust. To avoid damage to the instrument, it is recommended to wipe all parts dry after each wash.
5. Avoid temperature contrast. Washing should be done only after the item has cooled down. A sharp temperature drop (which can be up to 200 degrees) can lead to deformation or cracking.

Must be annealed before use

Wipe with oil

Stir food gently

How to cook

When cooking food with this appliance, you should adhere to a few simple rules. These requirements will allow you to get the most out of this device:

1. Food must be prepared before cooking begins.
2. Lay food only in a hot frying pan.
3. The harder the product, the thinner it is cut.
4. During cooking, only peanut (in liquid form), sesame or sunflower oil is used.
5. In the midst of cooking, the fire is not reduced.
6. Mixing is carried out in the direction from the center to the walls.
7. When cooking several foods together, the hardest and thickest cuts are laid first.
8. When preparing hot dishes, pasta or rice should be boiled in advance (before adding to the rest of the ingredients).
9. Cold ingredients are put into the pan gradually so that the temperature inside does not drop.

Prepare meals using olive oil not possible on this device. Creamy is also inappropriate in the cooking process. It evaporates before the food starts to fry.

As the above information shows, a wok is a device that came to Europe from Ancient China, but has become popular here as well. Modern manufacturers have adapted the tool for the average European user. If you properly care for this device, it will last a long time and help you cook many delicious dishes.

Prepare food in advance

Cut food into small pieces

We put food only on a hot surface

Turning direction - from the center to the wall

All products are laid down gradually

Video

A photo

In Asian cuisine, a wok is used to quickly prepare various dishes. They cooked on it 2000 years ago, and since then it has not lost its relevance. Second courses are prepared in minutes. In addition, it can be used as an assistant in steam cooking. Before you buy it, you need to figure out which wok pans are best. They differ in the quality of the material, size, shape, additional handles and other attributes. Let us consider in more detail what this pan is and what to look for when buying.

In contact with

What is a wok?

Such a frying pan in its traditional form is a metal ladle. big size having a round bottom. It increases in diameter at the top, and handles are located on its sides. Because of this unusual shape, it is very convenient to cook on it over an open fire. All walls of the dishes are covered with flame, so the food is fried quickly and evenly. This is what makes it different from a regular frying pan..

Modern cookware options have a flat bottom, and they are very convenient for cooking on home stoves. Thanks to this, such a frying pan stands steadily on the burner and is in good contact with the heat source.

Wok pan - what is it for, its advantages and disadvantages

Many housewives, having seen a wok pan on the shelves of stores, ask themselves: what is it for? Its pros and cons will help you make the right choice.

Pros:

Usually, reviews about the wok pan are only positive. But some housewives found flaws in it. For example, due to its size, it does not fit in, and wooden or plastic handles heat up. But still, the advantages of such dishes are much more.

How to choose the right wok pan?

It is not so easy to choose such dishes, because the models can differ in many characteristics: the type of handles, coating, material of manufacture, external shape, and equipment.

Material

When choosing a wok pan the material of manufacture plays an important role, since it depends on how long such dishes will heat up. It is made from the following materials: stainless or carbon steel, aluminum, cast iron, ceramics.

The carbon steel pan has relatively light weight, it is characterized by strength and durability, as well as excellent thermal conductivity. To prevent food from burning, you need to properly care for such a product. The cheapest woks may be deformed.

It is characterized by prolonged heating, but it holds the temperature longer, has non-stick qualities and evenly distributes heat. Products are thin-walled (3 mm) and thick-walled (9 mm). Thin ones can sometimes crack in the fire, and thick ones are very massive. It is undesirable to leave ready-made food in cast iron pans, and metal can rust from prolonged contact with water.

Stainless steel wok pans high temperature resistant and practical. But they do not have a coating, so food can burn.

Aluminum pans usually have a Teflon non-stick coating, which reduces the chance of food burning. They are relatively light in weight.. The disadvantages include: the impossibility of using such a product at high temperatures, as this can destroy the coating, and the Teflon coating is scratched very quickly, reducing its protective properties.

Advantages of ceramic pans:

• the ability to cook food at high temperatures;
• the presence of a non-stick coating;
• ease of use.

The disadvantages include the severity of dishes.

bottom shape

The classic version of the wok pan has a convex bottom and it was invented specifically for open fire. But modern manufacturers have adapted it to stoves and now produce it with a flat bottom. These pans are perfect for both electric and induction cooktops. A flat bottom allows them to be much more stable on the surface and warm up evenly. For a gas stove, you can use both options. The only downside– when using a frying pan with a convex bottom, it is necessary to use an additional ring for stability.

Types of handles

Initially, such a product was produced with two handles located on the sides. So it was more convenient to get the pan out of the oven, where there was an open fire. The handle of modern wok models is one, like a regular frying pan, sometimes there may be a small rounded holder. Recently, cookware with a removable handle is gaining popularity..

Diameter

When choosing a product, you need to pay attention to what diameter it is. If the family is small, consisting of two or three people, then it is best to purchase a frying pan with a diameter of less than 35 cm. When the family is large or guests often come to the house, then the frying pan should have more volume e.g. 40 cm.

What is cooked in a wok and how to do it right?

Such a product can be used to implement a variety of culinary ideas. But the best cook the following dishes in it:

Meat, according to reviews, you can use any - beef or chicken fillet, and seasonings and vegetables are combined to your taste.

How to cook in such a pan? The main principle of cooking is fast frying with continuous stirring. This method is quite simple if you use some secrets.

All ingredients must be cleaned and cut into small strips or cubes. Hard vegetables are cut thinner. The meat must be tender so that it has time to fry well. For cooking, sunflower, peanut or sesame oil is used, but olive and butter are not suitable for this.

The pan must be heated, add oil and heat it up. When frying, the fire is not reduced. The sequence of introduction of ingredients depends on the duration of their preparation. It may look like this: first they put meat, carrots, onions, and then - bell peppers, herbs, sauce, spices, vermicelli.

During cooking, the contents of the pan must be stirred all the time from the center to the periphery, since the maximum concentration of fat accumulates in the center of the dish. But along the edges of the pan, the ingredients are not fried, but only heated. To mix the products, use a special spatula.

Spaghetti, noodles or rice are boiled in advance. Meals should be prepared in portions Oh, that is, for one meal. If you put too many foods in the pan, they will cook and not fry.

To cook juicy and fried meat with a crispy crust in such a pan, you should know certain nuances:

As soon as the meat acquires an appetizing crust, it must be removed with a slotted spoon, otherwise it will be overcooked. It's best to throw it on the grate or paper towel.

What is the best wok pan?

You can know a lot about a wok and still choose the wrong one. Therefore, it would be useful to list those manufacturers whose wok products have proven themselves only with better side. Among them are:

• Tefal;
• Fissler;
• Bork;
• Swiss Diamond.

Reviews

“I bought a wok at my own risk, because the consultant could not tell me if it is suitable for induction cookers. But I still decided to buy it and did not regret it. It does not stick and washes well in the dishwasher. We cook dishes in it for our entire large family, consisting of 5 people. The only drawback is that it is large in size, otherwise everything suits me in it. ”

“I recently purchased a cast iron wok. In order for it to last as long as possible, certain manipulations had to be performed: wash it with detergent, pour salt into it and ignite it well. Then I greased the inner surface with vegetable oil and put it in a heated oven for an hour. After that for the frying pan began new life. What kind of dishes I did not cook on it. They taste amazing. Even though it's heavy, it doesn't bother me."

Valentine.

“I liked the wok pan at first sight. After holding the product in my hands and carefully examining it, I immediately decided on the purchase. This frying pan is rather big and takes up a lot of space in my small kitchen. But it fit into the stove and is now stored in this place. Despite the rough surface, nothing burns on it. The dishes that are prepared on it are prepared quickly and are very tasty. The pilaf is especially wonderful. I am very pleased".

Thus, the wok pan, the photo of which is presented in the article, is a universal product with which you can cook a large number of a wide variety of dishes. This perfect option for the preparation of such a national Uzbek dish as pilaf. It is very important to choose such a product correctly in order to subsequently enjoy delicious dishes.

Wok pans

Today on the Internet you can find a huge number of videos about cooking in Asian countries. Dishes resembling pancakes are cooked, as a rule, on round or rectangular plates without sides, but all other dishes are made in cone-shaped cauldrons, pans, pots - you can’t even figure out what it’s called right away. This is such an unusual dish for the European mentality that those who plan to master the preparation of Asian food should become more familiar with this household utensil.

What it is?

A traditional oriental frying pan is called a wok. In the classic version, it has a rounded bottom, so put it on flat surface she won't succeed. To answer the question why this dish looks so strange, it is worth turning to history.

China is considered the birthplace of the wok, where fast-burning materials are still used as fuel: thin branches, straw, corn cobs. And such “firewood” burns out so quickly that you need to use iron utensils, which quickly give up their heat to the products.

This is how the wok appeared: the bottom heats up quickly, but the walls, which expand strongly towards the top, remain only warm. And with constant stirring, the food has time to cook evenly in just a few minutes.

There are woks that cook liquid dishes or use them as a double boiler. But they still differ from an ordinary frying pan (pot) in their greatly expanding neck. Modern manufacturers offer such dishes for use in homes, as well as on open fires. The wok comes with one or two handles, which can be looped or long.

Today wok is traditionally used in Asian countries. Such a similarity of a cauldron can be called in different ways. In India, for example, similar dishes are called karahi. But more and more admirers of wok finds in European countries and in the Americas, because the frying pan is multifunctional and the food is healthier due to the speed of cooking.

What is a frying pan for?

The wok is such a versatile dish, what can be in it:

• fry meat, vegetables, fish, nuts, cereals without oil, with the addition of oil or deep-fried;
• stew dishes under the lid;
• cook liquid dishes: soups, jams, sauces;
• steam food.

A feature of cooking in a thin-walled pan is constant stirring. Thanks to this technology, you can use a minimum of fat or do without it at all. Frying products acquire a golden crispy crust, and this happens in just a few minutes. Dishes are prepared quickly, retaining their original beneficial properties, and have a special taste and aroma.

But in order to achieve this with the help of ordinary dishes, you may need a stewpan, a duckling, a double boiler, a cauldron, a saucepan, and various pans.

Advantages and disadvantages

Before making the final choice in favor of the purchase, we will once again try to determine the advantages and disadvantages of the wok. Obvious advantages:

• versatility of dishes - it will replace several options for household utensils;
• Save time with fast cooking
• the ability to use a minimum amount of fat due to the fact that the pan heats up quickly;
• preservation of nutrients;
• fuel economy: roasting will take several minutes, stewing - low heat;
• due to the special shape, the contents can be turned over without a spatula;
• the ability to cook several dishes at once using the grill: one dish is fried (stewed), the other is steamed;
• thanks to the high walls, it is difficult to imagine that the dish boils away or something falls out of it when stirring;
• Removable handles to save space
• changing the shape of the bottom towards the plane made it possible to use this type of frying pan on electric, gas, induction stoves, and not just on an open fire.

The disadvantages include the following points:

• metal handles - loops often cause burns, so you must follow the basic rules of operation;
• only wooden spatulas are suitable for use, you can not interfere with the dish with metal objects;
• wooden spatulas are not always included in the kit - they must be purchased in addition;
• for a large family, a large wok is needed, and it may not fit in the oven.

Kinds

Wok pans are distinguished by the shape of the bottom, size, volume, material, coating, type of handles, compatibility with stoves, equipment, price.

bottom shape

In this case, the wok can be:

• traditional- for open fire, used in ovens of a special shape, hung over a fire (brazier) or installed on a gas stove on a special stand;

• Indian: Tamil will be larger in diameter, a smaller frying pan is called karahi;

• flat-bottomed– for use on an electric or induction hob.

To size

When buying a frying pan for any type of stove, the manufacturer indicates the diameter of the top edge, bottom and wall height. That is, on the price tag it will look like this: 40x20x6.5 cm. This cookware comes in a wide variety of sizes. For professional use in public catering places, a wok with a diameter of 2 meters along the upper edge is used. For the countries of the East, this is normal.

In general, it all depends on the number of eaters: for 2 servings they take a pan with a diameter of 15-28 cm, for 5 servings - 30-38 cm, for 11 servings and more - 76 cm.

By volume

For the first and second courses, the volume of dishes should be different, and it does not always depend only on the diameter. To a greater extent - from the height of the walls. And here an “ambush” awaits: this is still not a pan, the volume of the pan will grow along with the diameter. You can find both 1 liter and 10. With a height of 9.5 cm, a 10 liter wok will be about 40 cm in diameter.

By material and board compatibility

The metal from which the wok is cast will be of fundamental importance for the technology and cooking time. Not all materials can interact with an induction or glass-ceramic hob, so when buying, it is necessary to study the information on which stoves a particular wok is intended for.

Aluminum pans heat up instantly, have a minimum weight, but the dish quickly burns without constant stirring. You can use such dishes on gas and electric stoves. However, a frying pan without a non-stick coating does not tolerate high temperatures well, and even if it is coated, it wears out quickly.

Aluminum is a soft material, easily deformed. But this is an inexpensive product, it is easy to replace with a new one.

Steel woks are the most popular. But keep in mind that steel is also different. Manufacturers offer frying pans made of carbon or stainless steel, as well as in combination with other metals (aluminum, copper, nickel, chromium). Coverage will be key.

If the choice fell on uncoated dishes, then you need to know the following:

• carbon steel pans have better non-stick properties, and when using stainless steel, you will have to pour more oil;
• "carbon" woks are more suitable for frying, stainless steel - for stewing;
• if the bottom is thin, then carbon steel will soon bend, while stainless steel will not deform;
• it is easier to care for stainless steel, dishes made of carbon material begin to rust faster;
• you can use the dishes on all types of stoves, as well as on an open fire;
• the thicker the pan, the longer it will serve;
• any steel can withstand high and low temperatures;
• it is believed that dishes cooked in stainless steel retain their beneficial properties to a greater extent;
• uncoated steel utensils are inexpensive, weigh a little, and have good thermal conductivity.

Cast-iron pan- this, on the one hand, excellent non-stick properties, and on the other - heaviness and fragility. A wok with a wall thickness of 3 mm will heat up faster, but it can also crack at any time. The thick walled 9mm wok is much heavier but stronger. It will heat up slowly, but will retain heat longer due to smooth cooling. In a thin-walled pan, it is easier to cook traditional Asian dishes by shaking. In heavy cast iron cookware, this is inconvenient to do.

Since water can rust dishes, do not leave cooked food in a cast iron wok. In general, such dishes are easy to care for, they can be used on stoves of any type, they are durable. But cast iron absorbs all odors, so you need to clean the dishes carefully.

By type of coverage

Perhaps the coating is even more important than the material of the Chinese frying pan itself. It prevents food from burning and promotes the development of rapid mixing techniques. Consider the main types of coverage.

Granite, marble or stone

Now there are dishes with any of these characteristics. In fact, all these are synonyms, indicating the application of stone chips to metal. This method allows you to give high wear resistance to dishes. The stone chips and mineral particles that make up these coatings turn the non-stick layer into reliable protection metal from scratches. Such a wok does not need oil or it is used in small quantities.

The stone covering is durable, strong, reliable. In this case, light aluminum can be used as a material, but due to the mineral crumb, the wok will store heat well. This cookware is easy to care for.

ceramic

Pans with ceramic coated are distinguished by uniform distribution of heat over the surface and its long-term retention. Ceramics is very comfortable to use: metal spatulas and spoons can come into contact with it, it is not afraid of detergents. It is designed for high temperatures, but it has a negative attitude to the temperature difference: you should not take a hot frying pan out onto the balcony in the winter cold. The consequence of such treatment may be cracks on the surface.

The negative properties include a large weight of dishes. And for slow stirring, like cast iron, it is not suitable. But in dishes that keep heat perfectly, you get very tasty stews and deep-frying dishes, Asian soups. Ceramic woks can be placed on electric and gas stoves.

Teflon

Teflon coating is the most popular. It is distinguished by resistance to aggressive detergents, high non-stick properties. But when working with such a surface, only silicone or wooden spatulas can be used.

In addition, the wok was designed to work with high temperatures, and Teflon does not like this. When the protective layer is broken, harmful toxins are released.

titanium

Titanium coating is called environmentally friendly - according to numerous studies, it does not emit substances harmful to humans. Titanium is resistant to mechanical damage, has excellent non-stick properties, and will last 25 years.

That is why in cafes, restaurants and other kitchens such dishes are used as professional ones. At the moment, such dishes are considered the most progressive.

enameled

Enamelware has always been valued as a means of protecting food from metal oxidation. In the manufacture of dishes for frying and stewing, vitreous enamel is used, which does not allow careless handling: metal brushes, spatulas, spoons are not allowed to be used on such a surface. But the smell of food does not linger on the enamel coating, it is resistant to alkalis and acids, and does not interact with food. Enamel is easy to care for.

Professionals say that this coating is better than stainless steel, aluminum and other metals. An enameled wok should not be put on fire empty, nor should it be cooled under cold water or in frost.

By configuration

When buying a wok, you need to keep in mind that the purchase package can be very different. For fast food dishes will definitely need a wooden spatula, spoon, slotted spoon. Chinese sticks will be useful, for some coatings - a silicone spatula. But it is advisable to buy some accessories immediately with the wok in order to choose the right size. We are talking about the grill and the lid.

• A special grate will take up half of the wok. It is designed for steam cooking. At the same time, ordinary water can be poured in the pan itself or another dish can be prepared.

• Metal rings (wok ring) And wooden coasters to keep the classic wok on the stove and on the table is a must.

• Some buyers buy a special higher power burner (wok burner) to comply with the entire technology of cooking in a pan.

• The right lid is the most important. if it is not included. The lid can be plain, usually made of the same material as the wok itself. But many try to get a frying pan with a vacuum lid. It is equipped with a silicone seal and a long handle with which the lid can be placed on its side, as well as a closing indicator valve and a steam outlet valve.

Thanks to the closing indicator, the silicone rim adheres tightly to the wok, and dishes are cooked in the stew or boil mode.

• Besides, buy bamboo steamers for wok, which are installed in a frying pan on a stand. Then water is added to the metal bowl, and the products for steaming are placed in the bamboo tube. The tuesok is covered with a bamboo lid, and the wok is covered with a metal one.

Among all types of miracle pans, the electric wok stands apart. In fact, this is a frying pan, standing on an individual electric stove. This design has many advantages:

• safety of use due to fixing the wok on the stand - such dishes will not move or tilt on the stove;
• more than 10 temperature modes that allow you to easily control the cooking process;
• fast heating of dishes;
• long retention of heat;
• overheating protection.

Model Rating

When compiling ratings, the authors rely on a number of criteria that are important for certain compilers. We chose the material from which the wok is made as the main criterion. But often manufacturers also offer multi-layer (steel / aluminum / steel), which improves the cooking properties of dishes.

Aluminum

Stahlberg Zenit 1585-S- the smallest copy, only 20 cm, with a marble coating. The volume of dishes is 1.8 liters. Clear advantages are lightness, speed of cooking, strength, the presence of an induction disc at the bottom. The wok has a drain spout through which you can remove excess liquid. The pan can be used in the oven. The minus is the price (about 4 thousand rubles).

"Neva Metal Ware", series "Titan" This is a cast pan with a four-layer polymer-ceramic non-stick coating. It has a removable handle that allows you to use it in the oven or put it in the freezer. The wok heats up evenly, almost does not give in to deformation, allows strong heating and cooling. Can be used on gas, electric and induction hobs.

The disadvantages of users include washing in the dishwasher: the dishes do not tolerate aggressive tablets, so they need to be washed either by hand or in an intensive mode without detergents.

Fissman Vesuvio Stone (4247) features double-sided non-stick coating: on the outside and inside, which makes the pan strong and durable. It is quite resistant to temperature changes and mechanical damage. The pluses include a weight of 1 kg, an ergonomic handle, the ability to use on induction cookers, washing in dishwasher as well as a low price. The downside is the screw unreliable fastening of the handle.

Cast iron

Seaton Ch2680d- This is a budget version of the Ukrainian brand, which is very popular with customers. He attracted attention with the possibility of removing the handle with a wooden lining. It is convenient to work in the technique of slow stirring and deep-frying. It can be placed on a gas burner and induction stove, as well as in the oven. Very comfortable price.

But this wok weighs 2.6 kg. It needs careful care, like any other cast iron cookware. Cannot be washed in dishwasher.

Gipfel Diletto 2147- thick-walled compact solid-cast wok with a lid. The handles are integral with the utensils. This utensil has a small diameter - 24 cm, but a good depth - 8 cm. Due to the thick walls, good heating occurs, and delicious stews are obtained in such dishes. Suitable for all hobs and ovens. There is almost no need to start the wok before use - it is processed already at the enterprise. The price is quite adequate - 2.5 thousand rubles.

The disadvantages include the impossibility of washing in a washing machine and severity (2.5 kg).

"Biol 0526S" in its properties resembles the previous instance. But in the kit, the Ukrainian manufacturer offers a heat-resistant transparent lid with a bakelite handle. Thanks to this handle, you can safely remove the lid from the wok. The manufacturer claims that metal objects can be used when working with this cookware. And if the pan is used without a lid, it can be put in the oven. This model is suitable for induction cookers.

Steel

Classic Chinese woks are exactly steel utensils, most often made of high-carbon steel.

Granchio Marmo Induction (88013)- This is a large stainless steel wok, with looped one-piece cast short handles. A convenient convex lid with a glass insert allows you to cook two dishes at the same time using the grill grate. The pan has a non-stick coating of marble chips, which is not afraid of mechanical damage. It covers the pan on all sides. The wok heats up quickly and evenly and is compatible with induction hobs.

You can wash such dishes only by hand, and because of the considerable size, this is inconvenient to do.

Paderno Ethnic Cuisine 49604-36 This is a classic wok made of thin-walled carbon steel. Wooden handle, lack of non-stick coating, almost hemispherical shape - that's all you need to cook real oriental dishes. The dishes are not heavy, suitable for slow stirring, instantly warm up, fry meat, fish, vegetables in seconds without drying out the food. The frying pan has a reasonable cost - about 2 thousand rubles.

Tefal Illico (G7011914)- popular stainless steel model with titanium-based non-stick coating. Like most representatives of Tefal, the pan is equipped with an indicator in the form of a red circle on the bottom, by which you can determine that the wok has warmed up to 180 degrees. Bakelite heat-resistant handle is additionally wrapped in anti-slip silicone coating. The weight of this model is about a kilogram. Almost no oil is needed for cooking. Meat, fish, vegetables are quickly fried, keeping the juice. Suitable for induction cookers. It is easy to wash a wok by hand, but you can do it in a washing machine.

The disadvantages include the need for careful care of the walls of the dishes, undesirable use on a gas burner, as well as the price - about 3 thousand rubles.

How to choose?

Absolutely all professionals will tell you that you should choose a wok depending on compatibility with the stove. Aluminum woks or ceramic-coated models are compatible with gas burners and electric stoves. Models made of cast iron and steel can be placed on any stove, as well as on an open fire. For an induction cooker, it is important to have the properties of a magnet in the material of the cookware, so most of all suitable dishes from iron-carbon alloy.

When choosing a material, it is important to understand that it can be thick or thin, coated or uncoated. Metal thinner than 4 mm is considered very thin, will not last long. 9 mm cast iron is very heavy, bears little resemblance to a real wok.

The shape of the bottom is another important criterion. For electric stoves, you definitely need to buy a wok with a flat bottom and high non-stick properties. Pans for induction and glass-ceramic stoves should also be flat-bottomed. But for gas stoves and burners, you can use a classic wok or a metal stand for such dishes, which is sold as a set or separately.

The size of the dishes must be selected depending on:

• plates - the diameter of the bottom should not exceed the diameter of the burner;
• the number of family members;
• places of use - for home use, it is not recommended to buy a pan larger than 30 cm - it is more difficult to handle it during cooking and more difficult to store.

The most reliable handles are solid. But they can get very hot on an open fire or gas. In addition, such a handle will not allow you to place the wok in the oven. Therefore, many prefer removable copies. For shaking, it is more convenient to have two holders. However, manufacturers offer a very good option: a long handle and a short loopback. Do not forget to take care of anti-burn silicone or wooden pads.

When comparing prices, take into account the presence or absence of accessories in the form of a lid, grate, spatula, skimmer, etc. The prices for woks are varied, for example, a cheap frying pan costs 1.5 thousand rubles. An acceptable price is from 2.5 to 5 thousand rubles. But there are dishes for 16-20 thousand.

Thus, if a wok is purchased specifically for cooking classic oriental dishes with constant stirring technology, then the pan should be light and have a comfortable handle. If the functionality is wider, then the parameters need to be set differently.

Operating rules

Before you start using the wok, you need to prepare it for work: “open” or, as the Chinese say, hoi wok. But this applies to cast iron and steel woks. If the pan is put into operation incorrectly, then all products will constantly burn. Therefore, we execute the following instruction.

1. Wash the purchase from transport grease and dust with dishwashing detergent or soda.
2. Remove detergent residues by boiling pure water for 5 minutes over medium heat, filling the wok to the maximum.
3. After draining boiling water, check the dishes for fat content with a napkin. If traces of fat are observed, then it is necessary to rinse the wok again.
4. If the preparation is done in the house, then you should close the door to the kitchen, turn on the hood and open the window. If possible, the further procedure should be carried out on the street (on the grill, campfire, in the summer kitchen).
5. A dry, clean wok is set to maximum fire (maximum power).
6. After a few minutes, the bottom will turn a bluish tint due to the high temperature.
7. Gently tilting the pan in different directions, you need to ignite the dish from all sides.
8. When both the bottom and the walls become bluish, pour 80-120 ml of vegetable oil into the dishes so that the bottom is completely covered.
9. By tilting from side to side, it is necessary to ensure uniform spreading of the oil over the entire inner surface.
10. After 2-3 minutes after turning off the fire, the oil is drained, and the dishes are cooled under running water: first from the outside, then from the inside.
11. At maximum heat, the wok is heated again, allowing the remaining water to evaporate.
12. 30-50 ml of oil is poured into a dry frying pan, spread over the entire surface and kept until smoke appears.
13. The dishes are removed from the switched off stove.
14. As a precautionary measure, rub the hot oil into the interior and exterior surfaces (with paper towels or something similar).
15. The wok is left on a stand until it cools completely.

In the future, such a wok is washed with hot water without detergents, so as not to destroy the oil protection. Dishes should be dried with paper towels.

During cooking, there are also rules for operating a wok.

• Food must be constantly stirred from the center to the edges.
• The harder the product, the finer it must be cut. But all the ingredients should be about the same size.
• First, the pan is heated (without coating), and then the products are laid.
• Bookmark sequence: any meat, chopped carrots, onion, meaty peppers, herbs, spices, thin noodles.
• Rice or vermicelli is often boiled separately.

The fashion for Asian style in almost all spheres of life has long and imperceptibly penetrated into our everyday life. Its elements can be found in a modern house in almost everything: in the interior, food, clothes, in small things. And everyone knows what Chinese cuisine is today. Recently, many fans of spicy, with a special taste of extraordinary cuisine have appeared. And people like it so much that many people try to cook Chinese dishes at home with pleasure.

True, it is not always possible to cook these special dishes in the usual European dishes. Therefore, close attention has been directed to the pots and pans in which Asian cooks cook their food. One of these items of "Chinese" dishes was wok.

What is a wok pan for and why is it good? You can cook food in it very quickly and with while preserving a large amount of useful substances in the products and vitamins. Dishes cooked in such a pan always have a special delicate and unique taste.

What is a wok

What does a wok pan look like? This frying pan differs, first of all, in a form. Originally, the wok is a traditional Chinese cookware. They put it on a wood-burning stove, so its shape is cone-shaped. Adapting to European cuisine, sometimes the bottom can be flat.

The size of the wok is also larger than usual and it weighs decently. The invariable attribute of a wok is a convex lid and a long handle. Cooking time in such a pan is significantly reduced. With the help of this form, the products are fried faster and, as a result, their taste differs from the traditional one.

What can be cooked in a wok

A wok pan is a versatile cookware. It is used for frying vegetables, seafood and meat. In this case, you can use the minimum amount of oil and the dish turns out to be very useful.

Oil is already added to a heated pan. Sometimes used for food preparation dry wok. What it is? This is when vegetables or meat, cut into strips, are thrown into a dry frying pan heated to a high temperature and fried without oil. In this case, the dish turns out to be the most useful.

If you will be deep-frying food in a wok, it is advisable to purchase a small grate so that the oil can drain from it.

If you cover the pan with a lid and add a little water while cooking, you get a very tasty stew. And you can stew everything in a wok, it will be equally tasty.

In order to cook a dish for a couple, you need to install a special double boiler made of bamboo on top. Then you can also add a little water, cover the wok with a lid and safely cook on. The taste will be amazing.

How to choose the right wok

Wok with " right» bottom has a heat distribution that is optimal for cooking traditional Chinese dishes: the temperature at the bottom is always maximum, then gradually decreases. Pans with a flat bottom (which are most often sold in our stores) have a much larger heated area and a different distribution of heat.

For the use of traditional proper wok is best suited gas stove, oven or special pit oven.

The materials used to make a wok can vary, such as cast iron, aluminium, carbon steel and stainless steel. Most often you can find a cast-iron and aluminum wok pan. A cast-iron frying pan is quite heavy, it can be difficult to handle it with one hand, but the undoubted advantage of such cookware is durability and reliability.

The coating of an aluminum pan does not last as long as cast iron, but it is lighter. Its bottom is smooth and heats up quickly.

How to store and care for your wok

Pay attention to the material from which the wok is made. The non-stick coating should never be scratched. Therefore, exclude metal appliances when cooking, and when washing, use a metal sponge and abrasive detergents.

Ignite a new cast iron skillet with salt (about a tablespoon) and brush with vegetable oil before first use. Long-term contact of a cast-iron product with water leads to the fact that the pan begins to rust. Wipe it after washing with a dry cloth.

Ceramic dishes should not be subjected to a “contrast shower”. That is, pour water into a hot frying pan.

We hope that the tips given in our article will help you choose a really durable and reliable wok pan.