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Wok Pan: How to choose and use this Chinese cookware?

Is it a large stewpan or a deep-frying pan? Many beginner cooks don’t know this Asian kitchen miracle cookware and how to use it. However, even those who already have this tool at home do not know about all its features. Meanwhile, a wok is a universal kitchen tool that will easily replace numerous pots, pans, stew pans, and even a grill. Various modifications of woks have made this Asian pan indispensable in a modern kitchen.

A Long Story in Short

Wok, which means “frying pan” in Chinese, has been invented more than 2,000 years ago. In the old days, Chinese peasants used only dry grass and straw for the fire, which burned instantly and did not give enough heat. A thin-walled conical bowl, hanging directly over the fire, allowed to achieve the readiness of the dish in minutes. Today, a wok pan like those from is also popular in the homeland and abroad where there are many Chinese cuisine lovers.

However, modern woks are available with an already flat bottom for the possibility of using the pan in modern kitchens on the stoves of various types:

  • electric;

  • induction;

  • gas;

  • glass-ceramic, etc.

Before choosing a wok pan, you need to study its features, characteristics, and criteria that affect the quality and functionality of traditional Chinese cookware.

Features That Are Crucial for Proper Selection

Each material has its advantages and disadvantages. The features of the material as a result determine the pros and cons of the wok pan. So, what are woks made of?

  • Aluminum – very light and warms up quickly. However, such pans are very unreliable in terms of safety, and can only be used on gas and electric stoves.

  • Carbon steel – this material is relatively light, affordable, quite durable, and long-lasting. With proper care, food in such a pan will not burn.

  • Cast iron – it provides long-lasting heat and resistance to rapid cooling while being quite heavy and fragile. The advantages also include non-stick qualities of the material.

  • Stainless steel – a professional wok is made of stainless steel. Iron-carbon alloy with the addition of nickel and chromium is the most practical for kitchen use. This metal does not rust, it is durable, can withstand high temperatures, including open flames and severe frosts. With proper processing, the food in this pan will never burn, will retain all its benefits and flavors.

Modern cookware manufacturers use different types of coatings for their products: granite, Teflon, titanium, ceramics, and enamel. Prices for woks vary and depend on the size and thickness of the pan, material, and manufacturer. However, a quality wok will cost its money. Expensiveness is probably the main disadvantage of this cookware.

In Conclusion

The possibilities of this cookware are so wide that you can successfully cook Uzbek pilaf, classical vegetable soup, and Italian risotto in it. The selection of ingredients and spices, as well as the recipes themselves, may be applied based on the traditions of different cuisines.

Categories: FoodLife