| A wok is a versatile kitchen tool that can be used | | | | wok is very important. Stainless steel, carbon |
| for stir-frying, steaming, braising, stewing and | | | | steel and iron are material choices that are gaining |
| even deep frying. Choosing the right type of wok | | | | popularity over the years. Below are the features |
| would require you to be familiar with the different | | | | that can help you compare each: |
| stove types, materials, shapes and sizes of woks. | | | | Stainless Steel |
| Woks are bowl-shaped utensils that evenly spread | | | | Stainless Steel woks are great for steaming and |
| heat. It only makes use of less oil. It ensures that | | | | boiling purposes. It does not need to be seasoned, |
| the food is tossed back inside the pan and not on | | | | posing no risk of accumulating rust. |
| the stove during stir-frying. | | | | Stainless steel is the right material when it comes |
| Most woks have a diameter range of 30 cm to 2 | | | | to appearance. It can be scoured with steel wool |
| meters or more. The shape of woks depends on | | | | in order to restore the newness after each use. |
| the type of stove or burner being used. You can | | | | On the down side, it poorly conducts heat and |
| measure the size and even the depth in diameter. | | | | tends to reflect the heat back to the stove. |
| Here are the two defining wok types that must | | | | It is best if you choose a stainless wok with a |
| be considered in order to get the right wok | | | | slightly flat bottom. This is since it can provide a |
| suitable for you: | | | | greater contact with the heating element of an |
| Traditional Round Bottom Wok | | | | electric stove. Stainless steel is recommended for |
| Round bottom woks are designed for "over the | | | | camping and for outdoor usage because of its |
| fire pit" type of cooking as well as on top of a | | | | lightweight feature. |
| gas stove. It makes food easier to toss, | | | | Cast Iron |
| preventing grease fire by minimizing the splatters. | | | | An iron wok has a natural non-stick surface once |
| On the other hand, round bottom woks can | | | | it is seasoned. Cast iron is also good for tossing |
| damage the heating elements when heat is | | | | and stirring. You can use warm or hot water in |
| reflected back | | | | washing the wok so as to avoid the risk of ruining |
| When cleaning woks, the round bottom types | | | | the seasoning of the wok. Thus, the iron wok can |
| should not be cleaned after each use. The | | | | become damaged when it drops on the floor. |
| continuous shape enables the scraping out of | | | | Carbon Steel |
| food. | | | | Carbon steel woks are better conductors of heat. |
| Flat Bottom Wok | | | | However, the food may stick on the sides as |
| A flat bottom wok works best with an electric | | | | compared to the others. Most Asian cooks still |
| stove. It is designed to balance well with modern | | | | prefer the carbon steel type because it is |
| stoves, providing high heat for quick stir-frying. | | | | inexpensive. It can last a lifetime with proper care |
| Most flat bottom woks have long wooden | | | | and maintenance. |
| handles, making it easier to move and tilt it. | | | | Most cooking wok types are used for deep |
| In contrast, a flat bottom wok can produce | | | | frying, roasting and even boiling. There are |
| uneven heat, making food get burned easily. It is | | | | Chinese woks, electric woks and non stick type |
| difficult to toss food and it can scratch wok | | | | of woks you can choose from. |
| surfaces. Aside from this, it must be quickly | | | | Chinese woks are traditional woks used by most |
| cleaned after each usage so as to avoid foods | | | | Chinese chefs. This is while electric woks are a |
| getting stuck on some parts of the wok. | | | | proven great partner for electric stoves. Non-stick |
| The best wok shape is a medium concave wok | | | | woks can provide easier clean-ups but this |
| rather than the shallow and deep concave wok. | | | | requires less oil. |
| The heat from the wok would mostly | | | | Due to the different varieties of cooking woks in |
| concentrate at the bottom part, if you will be | | | | the market today, it is best to become familiar |
| using a deep one. If it is too shallow, only the | | | | with each type to know what can best fit your |
| center of the wok would become heated. | | | | kitchen and cooking style. |
| Moreover, the material used when choosing a | | | | |