What is a wok pan for? What is a wok and how to cook in it. + 5 recipes

The wok pan came to Russia from Asian countries. 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. Designed for preparing traditional oriental dishes.

However, with the advent of popularity, the shape of the product was improved and changed to a flat bottom, making the cookware suitable for various cooking surfaces. Nevertheless, the frying pan has retained its original qualities - you can cook in it with minimal addition of oil.

Using a wok, you can carry out many variations of heat treatment, namely:

• quick stir-fry;
• stewing;
• deep frying;
• cooking (including steaming);
• smoking;
• cooking first courses and pilaf.

Nowadays, the wok pan is widely used in both Oriental and Russian cuisine.

What is a wok

The classic Chinese wok has a round shape, a convex bottom, and high and thin walls. It is made of cast iron or carbon steel. Has one or two handles.

Classic steel wok with two handles

In China, they often cook on special burners, in the center of which there is a semicircle-shaped recess. With its help, the wok becomes stable, and a powerful flame quickly and evenly heats the walls.

Wok burner in a Chinese restaurant

For ordinary home cooking, a special household “European” wok with a flat bottom is made. This wok is suitable for standard gas and induction cookers.

"European" wok with a flat bottom and non-stick coating

These pans are generally made of steel, aluminum or stainless steel and coated with a non-stick coating. They come with one long or two short handles.

External design and equipment

When choosing a wok pan, pay attention to its design features.

1. Bottom. Flat models are suitable for all types of slabs. For gas burners, you can buy a traditional convex wok with a round stand for fixing.
2. Pens. In addition to saucepan-like frying pans, there are models with a long handle and a small oval holder. There are also removable handles (this type of wok is more convenient to store).
3. Equipment. The functionality of the frying pan is expanded due to the lid (it allows you to stew and cook food). It’s a good idea if the set includes a wire rack: you can use it to strain out oil from fried foods or prepare steamed dishes.

What is a wok used for?

The answer is simple. A wok is needed for quick cooking. Cooking in a wok usually takes less than 15 minutes, resulting in:

• Useful . Food cooked in a wok is healthier than in a regular frying pan, since the ingredients are fried for 1-3 minutes. With such rapid heat treatment, products lose almost no vitamins and nutrients;
• Not fat . To fry all the ingredients of the dish, a tablespoon of oil is enough, and in cases of cooking fatty meat, you can do without oil;
• Crispy and flavorful . Meat and vegetables, when quickly fried, acquire a dense crispy crust and an appetizing appearance.

You can get such an appetizing frying in about 10 minutes.
pan is mainly used for quick frying - stir-fry (from English “fry and stir”), but you can also:

• simmer meat and vegetables , covered with a lid;
• deep fry;
• Use as a steamer;
• Make soup.

A wok is a universal kitchen assistant. It can easily replace a regular frying pan, saucepan or small saucepan.

Wok set to cook first, second and everything you want on the stove

Wok: advantages and disadvantages

Before you finally decide whether such a miracle frying pan is needed in everyday life or not, you need to once again analyze its advantages and take into account all the disadvantages.

Main advantages:

• quick cooking, and therefore saving time;
• versatility of cookware (the ability to cook stews, cutlets, steamed fish, cereals, soups and much more);
• preservation of nutrients;
• ease of cooking;
• minimum fat, thanks to which food is valued by followers of proper nutrition;
• possibility of preparing several dishes at the same time.

Among the disadvantages of the hostess, the following points are highlighted:

• the additional handle heats up and often causes burns;
• Wooden spatulas are not included in the package, so they must be purchased separately;
• Some woks are too bulky to fit in the oven.

Cooking with a wok is easy even for beginners

Cast iron, aluminum, ceramic and steel wok. Advantages and disadvantages

Woks are made from different materials. Each has its pros and cons. The following woks stand out in the market.

Cast iron wok

Cast iron wok with two handles

pros

• Durability. If you start and maintain your wok correctly, it will last for decades.
• Strength
• Can cook on gas, electric stove and open fire
• Not afraid of high temperatures
• Good wear resistance, difficult to scratch

Minuses

• Heavy, about 3-4 kg
• Takes a long time to heat up
• After each cooking, you should immediately wash and wipe with a dry cloth. Cannot be washed with detergents
• It will rust if you leave the pan in water for a long time.
• Do not leave food in a cast iron skillet. With prolonged contact with products, without cleaning, the metal absorbs their odor

When frying, the surface of the cast iron wok heats up evenly and completely. Frying ingredients evenly and quickly.

A cast iron wok is also used for stewing meat and vegetables, preparing stews and cooking broths.

Aluminum wok with non-stick coating

The most common and cheapest wok pan made of aluminum and non-stick coating

pros

• Lightweight
• Heats up quickly
• Can be cooked on gas, electric or induction hob
• Inexpensive

Minuses

• Non-stick coating wears out quickly
• At high temperatures, the non-stick coating can release harmful substances into the food, and thin aluminum pans can warp.
• Handles quickly become unusable.

Ceramic wok

Ceramic wok with one handle

pros

• The surface of the pan is smooth
• Fast heating
• The smell of food does not penetrate into the ceramic structure
• Can be cooked on a gas or electric stove

Minuses

• High price
• The material is susceptible to temperature changes.
• Fragility
• The ceramic coating quickly scratches and food burns.

Steel wok

Classic Chinese steel wok with one handle

pros

• Durable. When properly “started”, a non-stick coating is formed, which, with proper care, lasts for years
• Lightweight
• Heats up quickly and cools down just as quickly
• Flat bottom steel woks can be used on any stove and open fire

Minuses

• Wall deformation is possible due to high temperature if very thin or cheap steel is used
• Without “opening the wok,” the pan coating is not non-stick, and food will stick and burn while frying.
• A quality steel wok can be expensive

Steel woks are common all over the world. They are most often used for preparing wok dishes.

The result , which users from Pikabu helped me determine. The best wok is made from either cast iron or steel. If the weight and wiping after each cooking don’t bother you, a cast iron wok is your choice. If you want to effectively toss vegetables around the kitchen while frying and are too lazy to grate the pan, take a steel wok.

Advantages of a Chinese frying pan

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

Comparison of a Wok pan with similar frying utensils.

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

How to “open” wok correctly? First launch of the steel wok

Before first use , to prevent food from sticking to the walls and burning, you need to apply a protective non-stick coating . To do this, the wok needs to be “opened” or as the Chinese call this process “hoi wok”.

There are more than 10 ways to open it. I’ll give you one example that is suitable for use at home.

If you don't want to read, there are two short videos below.

In order for your wok to serve you for as long as possible, you will need:

• Gas stove or burner
• Carbon steel wok without non-stick coating
• Refined sunflower oil
• Paper towels or napkins

Preparation:

• First, thoroughly wash the wok to remove any shipping grease, dust or other contaminants.
• After washing, boil water in a wok to ensure that any dirt on the inside of the pan is removed.
• The wok should not be greasy to the touch.
• Open the window in the kitchen and close the door to another room. Turn on the hood. There will be a lot of smoke.

And the process itself:

• A clean wok is set to maximum flame. We wait for the moment when the metal heats up and the color at the bottom changes. The color will shift to blue in the hottest areas.
• Slowly turning and tilting the wok around the flame, allow its walls to heat as well.
• After most of the surface has warmed up and taken on a blue tint, it’s time to add 80-120 ml of sunflower oil. The oil should cover the bottom in an even layer.
• Rotate the wok, tilting it to the sides so that the oil covers the entire area of ​​the pan.
• When rotating, do not move the wok far from the flame. The pan should not cool down.
• After 3 minutes, turn off the heat.
• After 3 minutes, move the wok to the sink and cool first the outer part of the pan , and then the inside under cold water
• After cooling, turn the flame back to maximum.
• Heat the wok until the moisture evaporates.
• After this, add 30-50 ml of oil, spread it over the surface of the wok and heat until smoke appears.
• Turn off the flame.
• Take napkins or paper towels and, using a metal pot holder or other tools, lightly rub the oil into the inside of the wok. You can also go through the outside, this will protect the steel from corrosion in the future.
• Let the pan cool by leaving it on the stove

After creating this coating, do not wash the wok with detergents ! Now only warm water, a clean soft sponge or brush. The wok should always remain covered in a film of oil. This way the frying pan will serve you for many years.

If you did not temper the steel wok right away, you can do this later by cleaning the surface of the pan and repeating the steps above.

Detailed launch of the wok in the video in Russian. The blog is beautiful and tasty https://www.youtube.com/watch?v=uIf00JXpDYU

A shorter way to prepare a wok in this video. Here they use a torch, oil and paper towels.

Reviews of models with reviews

All manufacturers of woks claim high efficiency in the operation of their utensils. But is this really so and what do housewives think about the models? So, the rating of the best models, according to customer reviews.

Wok Neva Metal Utensils

The company produces dishes that meet German standards. All products have passed certification. In addition, the company has never used perfluorooctanoic acid, which is highly toxic, in the production of woks.

The company has developed a special technology for applying non-stick coating, thanks to which the cookware is classified as a high safety class IV.

I want to tell the whole world about my dream come true - an amazing Wok-frying pan from the Neva-Metal brand. It perfectly fries (precisely fries, not stews) meat, and with a minimal amount of oil or without it at all. It's also incredibly convenient for stir-frying vegetables for a side dish or preparing Chinese dishes. I AM VERY SATISFIED with the frying pan I purchased! It is not only beautiful, but also incredibly comfortable and functional!!! Thanks to her, I now have a previously lost desire to experiment in the kitchen! Now I enjoy cooking again! And believe me, this is worth a lot!!! And believe me, this is worth a lot!!! I definitely recommend this wonderful wok pan!

Risha82

https://irecommend.ru/content/mechty-sbyvayutsya-takomu-woku-dazhe-ilya-lazerson-pozaviduet-s-etoi-skovorodoi-ya-chuvstvuy

Wok Neva Metal Utensils are manufactured taking into account German quality standards

TVS Mineralia wok

This frying pan is suitable for cooking on any stove. The wok is very resistant to temperature changes and has a special coating with mineral components. The frying pan is equipped with a heating indicator, making it easy to use.

My choice fell on an Italian frying pan with a seven-layer non-stick coating and mineral particles. The frying pan has a thick bottom and walls. But with all this, it does not seem heavy at all (I compare it with similar ones with Teflon coating). The frying pan was sold without a lid. Food turns out very tasty in this frying pan: moderately crispy, but not burnt; there are no foreign odors when cooking in this frying pan. What I also liked about this frying pan is that there is an indicator on the handle that the pan is ready for use. It informs you when the ideal temperature for cooking food has been reached.

amit2003

https://otzovik.com/review_3405175.html

The Mineralia wok has a special coating with mineral particles

Fissman wok

The Danish company has appeared on the market relatively recently. But thanks to the production of high-quality tableware, it managed to firmly win the trust of consumers from different countries. The company does not use cadmium or lead to produce kitchen utensils. All products are recognized as environmentally friendly and safe.

The Fissman company is headed by designer Hans Rummer. Thanks to him, the dishes are not only environmentally friendly, but also have a fashionable and stylish design.

Considering the material of the frying pan and the attractive price, I bought a wok from Fissman. I’ll say right away that the manufacturer did not deceive, the coating is indeed very high quality. I use a little oil when cooking (I don’t like fatty foods), and nothing burns, everything turns out very tasty, especially fried potatoes with onions). When I was looking for a frying pan, I wanted it to have a comfortable and small handle. The handle of this frying pan is bakelite, very comfortable, does not heat up during cooking and does not slip, even if your hands are wet. Another plus of the frying pan: the sides are slightly inclined, making it convenient to use a spatula, stir and turn over the dish being prepared, and nothing will spill out. The frying pan can be used on all types of stoves. I wash it in the dishwasher. I am very pleased with my purchase, every time I try to cook some new interesting dish in it, I experiment. Everything turns out very tasty. I recommend the frying pan.

Irkya

https://irecommend.ru/content/moya-lyubimaya-skovoroda-1

Fissman wok recognized as environmentally friendly cookware

Tefal wok

The manufacturer is very popular. Tefal cookware, according to culinary experts, fully corresponds to the stated characteristics. In addition, almost all frying pans are equipped with a special temperature indicator, which greatly simplifies the cooking process.

It took me a long time to choose my wok, about 5 years, no less. Everything was wrong, everything was wrong, until a wok from Tefal Natura series caught my eye a couple of months ago. The price is terrible, I still feel terrible looking at it, to be honest, but... I liked this lovely pot with a handle so much that I couldn’t take my eyes off it, especially since the quality of Tefal cookware in general and the Natura series in particular, I managed to appreciate it more than once. All Tefal pans are equipped with a red TermoSpot eye. The handle is “dead” and cannot be removed, but it is comfortable and does not get hot! The non-stick coating on the wok is characteristic of the Natura series, a little rough, but at the same time with ideal characteristics. If you have ever washed a frying pan with a similar coating, then you are probably familiar with this almost orgasmic feeling from the lightning-fast 30-second process called “rinse and wipe.” What can we say about cooking, if washing it is a real pleasure.

Mozzarella

https://irecommend.ru/content/moi-idealnyi-vok

Tefal wok has a temperature indicator that makes cooking easier

How to cook in a wok? 8 simple rules

Most often, a wok is used for cooking food using the method of quick frying with constant stirring, which is called stir-fry (stir-fry from English “fry and stir”).

There is nothing complicated in this method, but in order for the wok dishes to turn out crispy and not burn, you must follow the following recommendations :

1. The ingredients are prepared in advance . There will be no time for cutting and preparing food during frying. When choosing meat, choose tender cuts such as pork neck or chicken fillet.
2. Products are cut into small and uniform pieces , cubes or strips. The harder the vegetable, the thinner it should be sliced. Large pieces of meat may remain raw inside, although they will look cooked on the outside.
3. For frying, use vegetable oil (not olive oil). Butter is not suitable for intense frying. Sunflower oil is a must-have, but if possible, take sesame, grape seed or liquid peanut oil. Only they really cost 8-10 times more expensive than sunflower ones.
4. Before adding the ingredient, the wok needs to be heated to maximum heat. We do not reduce the flame during frying.
5. The ingredients that take the longest to cook , such as meat, are always fried first. Products are added next in order, the cooking time of which goes in decreasing order. For example, meat-carrots-onions-garlic-spices-sauce-greens.
6. During frying, the ingredients should be constantly stirred from the middle to the edges. This is how the components of a wok dish are cooked on a hot bottom and finished on cooler walls. This allows you to retain more nutrients and prevent the ingredients from burning.
7. If you're using rice, pasta, or noodles , it's best to pre-cook before you start frying the first ingredients in the wok.
8. After cooking , the wok should be washed with hot water, using a soft sponge or brush for cleaning and wiped with a paper or cloth towel.

How to properly fry meat in a wok? 4 tips

Special emphasis on the preparation of meat ingredients. Because meat is the hardest thing to cook. There are two extremes here: either it releases juice when frying and begins to cook, or it overcooks, dries out and burns.

1. To prevent the meat from burning or overcooking , you can pre-fry it to the desired crust. Then remove from the wok with a slotted spoon and transfer to a plate or paper towel. Next, cook the vegetables and other ingredients, adding the meat component of the dish at the end of cooking. This way, excess fat will drain from the meat and it will be moderately cooked, without burnt pieces. If there are a lot of ingredients, then you can do the same with vegetables, the only difference being that they need to be half cooked and then set aside. Later, when all the components are connected, they will arrive.
2. To make cutting meat easier, place it in the freezer for 15 minutes. The meat fibers will harden and it will be easier to cut it into small pieces for later frying.
3. additionally soften and “soak” the meat if you first marinate it for half an hour. For example, teriyaki, oyster, sweet and sour or soy sauce are suitable.
4. Lay meat into a hot wok should be taken in small portions of 40-60 grams. This way the pieces of meat will immediately form a crust and the juice will remain inside. If you put 200-400 grams of cold meat into a frying pan at once, the temperature of the wok walls will drop sharply. Juices will begin to come out of the meat and it will be stewed rather than fried. You won't get any appetizing crust this way.

Non-stick coating of woks

The quality of cooking also depends on the coating. The following materials are commonly used.

1. Teflon. This coating provides protection against burning. To avoid damaging it, it is recommended to use special cutlery.
2. Granite. Characterized by high strength and reliability. Provides quick heating of food. Characterized by ease of care.
3. Ceramics. It is reliable. It is possible to use different cutlery. In this case, you should not test the product for strength with temperature.
4. Enamel. An extremely fragile coating that cannot withstand impacts or temperature changes. At the same time, it has non-stick properties.
5. Titanium. It is characterized by high safety and stability. It has non-stick properties, which allows you to cook different foods.

Food can be cooked over high heat.

What to cook in a wok? 5 wok recipes

So, we figured out what a wok is for and how to cook with it. Now the fun part is that you can cook in a wok. Since I care about pasta, I’ll show you wok recipes with noodles. I purchased this cookware not long ago, but I have already tried it in action with a recipe for funchose with vegetables.

The following dishes are also ideal for cooking in a wok. The following recipes are also suitable for cooking in a wok:

Funchoza with vegetables and meat in teriyaki sauce

Udon noodles with Cantonese beef

Udon with chicken, mushrooms and oyster sauce

Rice noodles with pork and vegetables with teriyaki sauce

Soba noodles with chicken and teriyaki sauce

Manufacturers

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

Atlanta

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

Lara

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

JSC "Neva metal utensils"

A domestic manufacturer that launched the “Natural Materials” line of tableware. Wok frying pans are distinguished by their decent appearance, maximum environmental friendliness and practicality.

Tefal

The company has established itself as a reliable manufacturer of kitchenware. Chinese frying pans are no exception. Like all Tefal products, the woks are equipped with a temperature indicator to help you monitor all cooking processes. Also, 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 of their functions and are characterized by a long service life and ease of maintenance and operation.

Berndes

The German manufacturer specializes in the production of traditional, classic-shaped stainless steel products that perform well in use and care.

IKEA

In addition to high-quality body materials, the Chinese frying pan from IKEA is equipped with wooden handles, which make cooking much easier. All products have appropriate certification, are comfortable and durable.

Kukmara

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

The Wok pan has a lot of advantages. With its help, you can quickly fry food, preserving maximum beneficial properties and vitamins. When choosing a suitable 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 correctly chosen wok will become an excellent assistant in the kitchen and will last for a very long time.

My opinion about wok

After purchasing this frying pan, I never regretted it, even though I bought an aluminum wok with a non-stick coating. The dishes turn out juicy, crispy and crispy, and are prepared quickly and easily. Vegetables and meat look very appetizing after quick frying. A regular frying pan is inferior to a wok in almost everything.

During the first preparations, of course, it didn’t work out very well. Either the meat would burn, or instead of frying, everything would start to stew. But over time, I got better at it, and everything started to work out.

I began to notice that the wok was gradually “displacing” a regular frying pan in frying. I will definitely order myself a real carbon steel wok in the future. There will be more pasta recipes ahead, prepared in this convenient bowl.

I look forward to your additions and comments to the article in the comments. See you!

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What to look for before purchasing

To make using a frying 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. In this case, you need to take care of purchasing additional rings for installing the pan on the burner. For any other hob (electric or induction), a product with a flat base is suitable.

Pan sizes

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 frying pans, which will be bulky, inconvenient and not suitable for a regular stove. The optimal size of a frying pan for home is from 28 to 35 cm in diameter. In such a dish you can cook from 1 to 5 servings, while it is compact and easy to use.

Types of pens

Handles are also one of the most important criteria when choosing. In the assortment of woks you will find containers with one or two handles, which can be either cast or removable. Before purchasing, be sure to hold the device in your hand and think about which handle configuration 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 heat up during use.

Equipment

Some Wok models come with additional accessories. A nice bonus will be the lid, grill and wooden spatulas included in the set. The grill allows you to steam or deep-fry food, and use wooden utensils to preserve the non-stick coating.

Cardboard boxes

In some American films, noodles are eaten right on the street or in the car. Usually in the USA it is sold in special cardboard boxes. This “packaging” was invented by the Americans. When WOK noodles became popular in the United States, they became fast food. Instead of beautiful packaging, they began to use small boxes for oysters, which ultimately allowed them to reduce the cost of the product. Boxed noodles have become so popular in the United States that they are second only to pizza, wraps, and hamburgers in popularity.

It is not always possible to prepare a dish on your own. Requires appropriate skills, utensils and cooking experience. You can try delicious and nutritious dishes using the delivery service in Butovo.

You don't need to leave your house or apartment to place an order. All the necessary information is on the website. The catalog presents a selection of dishes. Choose the appropriate option and place your order.

Recipes

Now that a successful purchase has been made and the frying pan has gone through the “opening” procedure, feel free to begin culinary masterpieces. So, what can you cook in a wok in 12-15 minutes? The list is long: they prepare pilaf, vegetable stew, roast, cook soups, create fries. And this is not a complete list of dishes that you can easily cook in your new frying pan. The recipes below will help you master cooking technology.

Zucchini soup

Peculiarities. This soup does not contain heavy or unhealthy foods. Therefore, it can be safely classified as a healthy dietary dish.

Ingredients:

• carrots - half a root vegetable;
• onion - one head;
• zucchini (small) – one;
• champignons – 200 g;
• sunflower oil – one or two tablespoons;
• tomato - two fruits;
• water – one and a half liters;
• herbs, spices, sour cream.

Preparation

• Initially, prepare all the ingredients: chop the onion; grate carrots, zucchini; cut the champignons, chop the tomatoes.
• Pour oil into the frying pan and wait until it gets hot.
• Add foods to the wok in the following order: onions, then carrots, followed by champignons, zucchini.
• When these components have simmered a little, add the tomato and chopped herbs.
• Pour boiling water into the pan and cook for a couple of minutes.
• Turn off the heat, cover the soup with a lid, and let the dish brew.
• When serving, add sour cream.

Fragrant risotto

Peculiarities. This dish will allow you to “touch” a little of the delicious and spicy Italian cuisine. You can adjust the spiciness yourself, taking into account your taste preferences.

Ingredients:

• ham – 240 g;
• dry red wine – 0.75 l;
• rice - one glass;
• sunflower oil – 25-30 ml;
• champignons – 150 g;
• red pepper (bitter) - a quarter of a pod;
• saffron, spices;
• water – 220 ml;
• hard cheese – 50 g.

Preparation

• Cut the ham, chop the champignons.
• Pour oil into a frying pan and heat it.
• Add the ham to the wok.
• Next add the champignons and simmer a little.
• Add rice and immediately pour wine over all ingredients.
• Stirring constantly, simmer the risotto until all the alcohol has evaporated.
• Add chopped red pepper (if you don't want a spicy dish, you can omit the chili).
• Season with saffron and spices.
• Pour in water and continue to simmer for another 20 minutes.
• Before serving, garnish the dish with grated cheese.

Healthy food lovers cook healthy steamed dishes in a wok pan. It's even easier. You need to pour water into the pan and insert a wire rack. Lettuce leaves are laid on it, meat, vegetables, and fish are placed on top. The entire structure is covered with a lid. If we are talking only about vegetables, then 30-45 minutes are enough for them to be ready. It may take 30-60 minutes to cook the fish. And it takes, on average, two hours to cook meat.

Rules for caring for professional wok pans

To make your wok last longer, follow these recommendations:

• Wash the pan after cooking;
• do not use aggressive detergents;
• do not use a frying pan on high heat;
• Use recommended equipment for stirring.

Today, VOK-type dishes are made from a variety of materials.

WOK noodles today

Today WOK noodles are considered a tasty and affordable dish. It is served in national restaurants in China, in various countries, as a dish of Chinese or Pan-Asian cuisine, and also on the street, offered as an analogue of fast food.

In a very small amount of oil, but over very high heat, heat a huge wok and fry all the ingredients very quickly, gradually adding each of them. At the same time, the cook continuously stirs the contents of the vat. This cooking technique is called stir-fry. Virtuosos even throw food into the air, and some recipes require the “caress of fire.” This is the name of the process when the prepared dish is set on fire and the fire burns inside the frying pan for several seconds.

Frying pan handle materials

Handles can also be made from different materials. The ease of use of the dishes depends on this.

Metal

A classic option that is convenient to use in high temperature conditions. Typically, these handles do not melt, so they can be used for cooking in the oven. Typically, in this case, the wok body is also made of metal.

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

Silicone

Modern material that provides reliable protection against overheating. Typically used as an additional coating for the handle.

Plastic

Often found on handles and used to finish handles on many products. An affordable material that reduces the cost of frying pan production technology.

The circle-shaped bottom will prevent full contact with the heating element.

Bakelite

A type of plastic. Characterized by high strength and temperature resistance. Not subject to physical damage. There are no scratches on the surface. However, it is not recommended to use it inside ovens, as such a handle is likely to char.

Basic rules for cooking in a pan

To ensure that the food in the amazing dishes is well cooked and evenly heated, follow these tips:

• For cooking, food is cut into pieces of approximately the same size. The optimal size is considered to correspond to one bite. If you make the pieces large, they will turn out nice and fried on top, but raw on the inside. Initially, fine cutting was chosen for quick cooking and fuel economy.

Frying vegetables in a wok

• If you need to cook several ingredients at the same time, put those that take longer to cook first. The products are added gradually and stirred constantly.
• The meat is most often cut into thin strips, with cuts made across the muscles.

Cooking meat in a wok

• Only a small part of the pan heats up to maximum during cooking. Heat spreads upward from it. In order to ensure uniform heating of the products, they must be stirred constantly. This can be done with special devices. It is taken into account that metal utensils cannot be used for non-stick coating. In the homeland of the Vogue frying pan, culinary virtuosos mix food while tossing it.

The ingredients in the wok are mixed by tossing

• The small shape of the container does not contribute to heating a large number of ingredients. It is difficult to ensure their uniform heating, so they add a small amount of food. In this container, food is most often prepared for one time.

Do not put large amounts of food into the wok

How to choose a frying pan?

When deciding to buy a wog frying pan for your household, it is not easy to understand the offers offered by the retail chain:

• The most popular products are made of aluminum and cast iron. The advantages and disadvantages of each design were discussed above. When choosing one option, you need to evaluate the merits of the other.
• When choosing the wall thickness of a frying pan, the optimal one is considered average, approximately 4 mm.
• If you can’t decide on the diameter, take a closer look at a thirty-centimeter specimen. It meets the needs of the average family.
• Don't forget to pay attention and have a stand for deep frying and steaming foods. A lid is useful to cover the food and simmer with a little water. See if the vog pan will stand up on its own.

With or without lid?

Usually wok pans are sold without a lid, but it is worth purchasing separately if you are going to not only fry, but also stew, cook soups, or steam. The lid will not only provide the conditions necessary for proper cooking, but will also protect the stove from splashes. Glass lids are most convenient, allowing you to observe the cooking process, although cast iron, aluminum and ceramic are also great for stewing. It would be good if the lid was equipped with a valve or hole to allow excess steam to escape.