Wok Pan

Chinese cuisine has many fans around the world, and it is not at all surprising that in our modern kitchens, housewives who are used to using fashionable blenders, slow cookers and other accessories will also find a wok pan .

The history of the appearance of this dish has very ancient roots. It was invented by the poor, but incredibly practical Chinese, who, striving to make the most of the heat of their hearths, invented a pan in which all the components of the dish are located close to the center due to the shape of the bottom, and, accordingly, cook very quickly.

In those ancient times, the Chinese used straw and dried humus, which although burned hot, burned quickly, not giving enough heat, but due to the convex bottom and rounded walls of the pan , it became possible to cook meat, vegetables and other products. The ancestor of the pan wok was quite modest, had a conical shape and thin walls, and was cooked in it over an open fire.

Now on store shelves you can find many different models of this pan , only remotely similar to the first copies. How to choose the right wok and what should you pay attention to?

Material

The best wok pan is usually made of cast iron. This is a thick, solid container capable of retaining heat for a long time, strong and durable. Just don't wash it in the dishwasher. Cast iron does not like this.

Most often, you can find models of pans made of aluminum, ceramics, carbon and stainless steel. Products made of aluminum are covered with a non-stick coating, which is undoubtedly a very attractive factor, but it is worth noting that such dishes with frequent use are unlikely to last long.

The ceramic wok pan appeared on the market not so long ago. It is produced using advanced technologies, using high-quality materials. As a rule, the pan itself is made of aluminum, and the ceramic coating is environmentally friendly and harmless. When buying such a pan , you should pay attention to the integrity of its surface: cracks, abrasions, chips. And the main thing to remember is that ceramics do not like prolonged heating.

Form

The traditional wok pan had a convex bottom, but such models are very unstable and unsuitable for operation on electric stoves, for them you need to buy a special ring for a stable position of the pan on the burner. It is better to choose a pan with a flat bottom of a small diameter, which is much more convenient .

Weight

The heaviest models are made of cast iron or carbon steel. Aluminum models are quite light. If you chose a heavy pan , then you should look for a wok with 2 handles, there are such. Try these handles directly in the store to evaluate their comfort. Pay attention to the thickness of the pan walls - it should be at least 4 mm.

Complete set

It would be good if the pan comes with a lid and a semi-circular grill, which allows you to place a portion of already cooked food on it, so that the remaining oil drains away. The presence of a lid will allow you to cook stewed dishes. Wok handles can be removable. And sometimes, as a nice bonus, the pan comes with a brochure with original recipes.

What size pan to choose depends on your needs. Usually, in stores, the upper diameter of the dishes is indicated. And if this parameter is about 20 cm, then such a pan is suitable for one person. A pan with a diameter of 26 cm is quite enough for cooking for a family of 4 people. For a larger number of people, you need to buy a pan with a diameter of 28 cm or more.

Secrets of successful cooking in a wok

Cooking in a wok pan , according to cooks, is not difficult. The main secret of Chinese cuisine has long been known to everyone. The main thing in cooking is speed. The Chinese prepare a dish in 10 minutes, and if they use a wok , then even less. You can not worry about the quality of the food: in the wok pan , the heat spreads evenly, heating all the ingredients, which cannot be provided by an ordinary pan .

A few tips for cooking in a wok

• It is necessary to cook on high heat, constantly stirring the pan.

• Master chefs recommend cutting food into small pieces or straws, then the food will be prepared in just a few minutes. Meat should also be cut into strips, across the grain.

• The short cooking time has a rather valuable advantage: vegetables and meat perfectly preserve their vitamins and color, as a result of which the dish will be not only tasty and beautiful, but also useful.

• The amount of oil required for cooking in a wok is very small, as the products are constantly stirred. This is a big plus for fans of visual food.