Wok pans: what is it, what is it for and how to choose it?

Today on the Internet you can find a huge number of videos about cooking in Asian countries. Dishes resembling pancakes are usually cooked on round or rectangular plates without sides, but all the 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 better get acquainted with this household utensil.

The traditional oriental frying pan is called a wok. In the classic version, it has a rounded bottom, so it cannot be placed on a flat surface. To answer the question why this dish looks so strange, it is worth turning to history.

China is considered the birthplace of wok, where rapidly combustible materials are still used as fuel: thin branches, straw, ears of corn. And such "firewood" burns out so quickly that you need to use iron dishes, which quickly give up its heat to the food.

There are woks in which liquid dishes are prepared or used as a double boiler. But they still differ from a regular frying pan (saucepan) in their strongly expanding neck. Modern manufacturers offer such utensils for use in homes, as well as on open fires. The wok is available with one or two handles, which can be looped or long.

Today wok is traditionally used in Asian countries. This kind of cauldron can be called in different ways. In India, for example, a similar dish is called karahi. But more and more fans of woks are found in European countries and on the American continents, because the pan is multifunctional, and food is healthier due to the speed of preparation.

Wok is such a versatile dish what you can do in it:

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

A special feature of cooking in a thin-walled pan is the constant stirring. Thanks to this technology, you can use a minimum of fat or do without it altogether. 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.

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

• versatility of dishes - it will replace several options for household utensils;
• saving time due to 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 saving: frying will take a few minutes, for extinguishing - 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 wire rack: one dish is fried (stewed), the other is steamed;
• due to the high walls, it is difficult to imagine that the dish boils away or something falls out of it when stirring;
• removable handles that save space;
• the change in the shape of the bottom towards the plane made it possible to use this type of frying pan on electric, gas, induction cookers, and not only on an open fire.

The disadvantages include the following points:

• metal handles - hinges often cause burns, therefore, elementary operating rules must be observed;
• only wooden spatulas are suitable for use; you must not interfere with the dish with metal objects;
• wooden shovels are not always included in the kit - they must be purchased in addition;
• a large family needs a large wok, and it may not fit in the oven.

Frying pans-woks are distinguished by the shape of the bottom, size, volume, material, coating, type of handles, compatibility with plates, equipment, price.

In this case, the wok can be:

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

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

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

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

For the first and second courses, the volume of the 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 saucepan, the volume of the pan will grow with the diameter. You can find both 1 liter and 10. At a height of 9.5 cm, a 10 liter wok will be about 40 cm in diameter.

The metal from which the wok is cast will be of fundamental importance to 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 for which hobs a particular wok is intended.

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

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

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 materials begin to rust faster;
• utensils can be used on all types of stoves, as well as over 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 useful properties to a greater extent;
• uncoated steel cookware is inexpensive, it weighs a little, it has good thermal conductivity.

Cast-iron pan - this is, 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 crack at any time. The thick-walled 9mm wok is much heavier but more durable. It will slowly heat up, but it will also retain heat longer due to smooth cooling. In a thin-walled skillet, it is easier to prepare traditional Asian dishes by shaking. It is inconvenient to do this in heavy cast iron dishes.

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

Perhaps the coating is even more important than the material of the Chinese frying pan itself. It prevents food from burning and helps to master the quick stirring technique. Let's consider the main types of coverage.

Nowadays there are dishes with any such characteristic. In fact, all these are synonyms, indicating the application of stone chips to metal. This method makes it possible to impart high wear resistance to the dishes. Stone chips and mineral particles that make up these coatings turn the non-stick layer into a reliable protection for the metal from scratches. This wok does not need oil or is used in small quantities.

Frying pans with a ceramic coating are distinguished by an even distribution of heat over the surface and its retention for a long time. 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 has a negative attitude to the temperature difference: you should not take a hot pan out onto the balcony in the winter cold. Surface cracks can result from this treatment.

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

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.

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.

Enamelled utensils have always been valued as a means of protecting food from metal oxidation. Glassy enamel is used in the manufacture of frying and stewing dishes, which prevents careless handling: it is unacceptable to use metal brushes, spatulas, spoons 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 maintain.

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

• The special grill will take up half of the wok. It is intended for steam cooking. In this case, ordinary water can be poured in the pan itself or another dish can be prepared.

• Metal rings (wok ring) and wooden stands for holding the classic wok on the stove and on the table are a must.

• Some buyers purchase a special burner with a higher power (wok burner)to comply with all the technology for cooking in a pan.

• The right lid is of the utmost importance.if it is not included in the package. The lid can be ordinary, usually of the same material as the wok itself. But many are trying 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 valve for steam escape.

• Besides, for wok buy bamboo steamersplaced in the pan on the rack. Then water is added to a metal dish, and food for steaming is placed in a bamboo tray.The canteen is closed with a bamboo lid, and the wok is covered with a metal lid.

Among all types of wonderful frying pans, the electric wok stands apart. Basically, it is a frying pan that sits on an individual hotplate. 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 make it easy to control the cooking process;
• fast heating of dishes;
• long heat retention;
• overheating protection.

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

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

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

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

"Seaton Ch2680d" - This is a budget version of the Ukrainian brand that customers really like. It attracted attention with the removable handle with a wooden cover. It is convenient to use the slow stirring technique and deep-fat cooking. Can be placed on a gas burner, induction hob or oven. Very comfortable price.

Gipfel Diletto 2147 - a thick-walled compact one-piece 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, in such dishes delicious stews are obtained. Suitable for all hobs and ovens. There is almost no need to start the wok before using it - it is processed in the factory. The price is quite adequate - 2.5 thousand rubles.

"Biol 0526C" by its properties it 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 declares 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 hobs.

Classic Chinese woks are precisely steel dishes, most often made of high-carbon steel.

Granchio Marmo Induction (88013) - This is a large stainless steel wok, with loop solid cast short handles. Convenient convex lid with glass insert allows you to grill two dishes at the same time. The frying pan has a non-stick coating made 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.

Paderno Ethnic Cuisine 49604-36 Is a classic thin-walled carbon steel wok. A wooden handle, no non-stick coating, almost hemispherical shape is all that is needed to prepare real oriental dishes. The dishes are not heavy, suitable for slow stirring, instantly warmed 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 Tefal representatives, the pan is equipped with a red circle indicator at the bottom, which indicates that the wok has warmed up to 180 degrees. The bakelite heat-resistant handle is additionally wrapped in an anti-slip silicone coating. The weight of this model is about a kilogram. Practically no oil is required for cooking. Meat, fish, vegetables are quickly fried, preserving the juice. Suitable for induction hobs. It is easy to wash the wok by hand, but it can be done in a washing machine.

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

The bottom shape is another important criterion. For electric stoves, you definitely need to buy a wok with a flat bottom and high non-stick properties. Also, pans for induction and glass-ceramic hobs should 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 should be chosen depending on:

• cookers - 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 frying pan larger than 30 cm - it is more difficult to cope with during cooking and more difficult to store.

The most reliable handles are solid. But they can get very hot over an open fire or gas. It also prevents the wok from being placed in the oven. Therefore, many people 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 looped handle. Don't forget to take care of the anti-scald silicone or wood pads.

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

Before you start using a 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 the products will constantly burn. Therefore, we execute the following instruction.

1. Wash the purchase from shipping grease and dust with dishwashing detergent or soda.
2. Remove the remaining detergent by boiling clean water for 5 minutes over medium heat, filling the wok to the maximum.
3. Draining the boiling water, check the dishes for fat content with a napkin. If there are traces of grease, then the wok must be rinsed again.
4. If the preparation is carried out 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 outside (on the grill, fire, in the summer kitchen).
5. A dry, clean wok is put on maximum heat (maximum power).
6. After a few minutes, the bottom will turn bluish due to the high temperature.
7. Gently tilting the pan in different directions, you need to ignite the pan on all sides.
8. When both the bottom and the walls become bluish, 80-120 ml of vegetable oil is poured into the dishes so that the bottom is completely closed.
9. Tilting from side to side, you need to ensure that the oil spreads evenly over the entire inner surface.
10. 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. On maximum heat, the wok is reheated, allowing the remaining water to evaporate.
12. Pour 30-50 ml of oil into a dry frying pan, distribute over the entire surface and stand until smoke appears.
13. The dishes are removed from the switched off stove.
14. Taking precautions, 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.

During cooking, there are also rules for using the wok.

• Stir food constantly from the center to the edges.
• The harder the food, the finer it should be cut. But all ingredients should be roughly the same size.
• First, heat the pan (uncoated), and then lay the food.
• Bookmarking sequence: any meat, chopped carrots, onions, meat peppers, herbs, spices, thin noodles.
• Rice or noodles are often boiled separately.

A growing number of home and professional chefs choose woks. There are no complaints about the frying pan model itself. According to user reviews, this is a very convenient and functional cookware. It is convenient to fry in a classic wok, and to stew and cook in a cast iron wok. Absolutely all users are satisfied with the wok, but they recommend choosing the dishes carefully, paying attention to the material, weight, size, handle attachments and accessories. And then the purchase will be successful.

For information on how to cook in a wok, see the next video.