Double Gas Oven Electric Cookers Kitchen Appliances Range parts Tips

Chinese food can be cooked using any pan at all but if you want a really versatile implement in which you can stir fry, braise and deep fry, you must have a wok. This simply designed yet incredibly useful tool has been used in Chinese cooking (and indeed the cooking of other Far Eastern countries) for centuries but even today is indispensable to professional chefs and home cooks alike. Woks come in many shapes and sizes; some with flat bottoms, some with two handles and some with one. Cast iron is often used in wok manufacture but the resulting pan is very very heavy and cumbersome to use. Non-stick woks are also available but the surface can’t withstand the very high temperatures needed for Chinese cookery and aluminum pans, while conveniently lightweight and cheap, don’t conduct or retain heat as well as cast iron. However, by far the most effective is the classic wok which is made of beaten carbon steel, has a rounded bottom and a single wooden handle. Of course, if the purpose of the wok is purely for serving, it doesn’t matter what it’s made of and all sorts of decorative varieties can be found,thay are just glossy for manufacturing and selling purpose (we want just plain and simple) The traditional wok works best on a gas cooker or a charcoal stove as the flames will heat the rounded bottom more effectively. Using a special wok stand, a wok can be used on an electric hob but it is much slower to achieve the same intensity of heat as little of the rounded bottom is …