The best wok pans. WOK noodles: history, recipes, interesting facts

At modern housewives The Chinese wok is very popular. This in no way means that adherents live exclusively in such houses. On the contrary: cooking in a wok is very convenient, so it can be successfully used in cooking a wide variety of dishes. Let's see what a wok pan is for.

What is cooked in a wok?

Initially, this type of frying pan was invented in order to be able to quickly cook dishes, while constantly stirring them. Moreover, such a frying pan had a rounded bottom. Later it was adapted for use on an electric or gas stove, since the round bottom has poor contact with hob, and since then the bottom of the wok has become flat. However, there are wok models with a round bottom: they are convenient to use on a gas stove, in an oven or in a special pit-oven.

A wok pan is used for frying and stewing, steaming, smoking, and even for cooking soups. In such dishes, you can even cook barbecue on coals. The bowl shape of the wok ensures fast and, most importantly, uniform heating. Therefore, when cooking in a wok, you will need significantly less oil than, say, when frying in a conventional frying pan or deep fryer. In addition, it is better to cook in a wok due to its deep shape, and it takes half the time to cook in a pan than using ordinary dishes. When mixing food with a special spatula, products from the bottom of the pan easily move up, and an unfinished part gets in their place.

For cooking at home, the optimal size of a wok pan is 20-28 cm. And in catering establishments, pans up to 2 meters in diameter can be used!

Types of wok pans

To make wok pans, manufacturers use various materials. So, for example, a steel wok is distinguished by lightness, sufficient thermal conductivity and at the same time a low price. However, we note that food in such a pan often burns.

In a thick-walled cast-iron wok, food will not stick, however, such a pan heats up extremely slowly, and besides, it is very weighty. But at proper care it is practically "indestructible" and will serve you for a very long time.

The ceramic wok has a non-stick coating. But when choosing such a pan, pay special attention to the thickness of its walls: they should be 2.5 mm or more. A frying pan with thin walls and a bottom will not serve you for a long time, it will quickly deform.

A wok pan is a very convenient multi-functional dish in which you can quickly cook healthy and tasty food.

The wok is a versatile cooking tool that has been used in Asian countries for generations. With its help, you can make any dish in the shortest possible time. Cooking has never been so pleasant, fast and delicious.

A wok pan is a traditional Chinese utensil with a round bottom and wide edges.

This dish will allow you to embody all your most daring experiments. If you are a lover of oriental dishes, then you should definitely try the possibilities of such a unique invention.

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Let's try to figure out what a wok is. Simply put, this is one of the most popular cooking utensils in Asian countries. In shape, it looks like a cauldron. It also has thin walls. This feature allows you to evenly heat each section of the dish, which cooks food instantly. This feature is used in institutions fast food.

The bottom of such a vessel is made in the form of a hemisphere, so it cannot stand exactly on the surface of the plate. Because of this, special adapted molds with a flat bottom have been created, which provides the necessary level of stability.

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It is wrong to call this type of dish only a frying pan, it is more like a wok pan.

A wok is a versatile cookware that can almost completely replace most of the modern kitchen utensils. Dishes prepared in this way are characterized by special taste and appearance. Among the features of the dishes prepared in such a vessel, the following should be noted:

  • a small amount of fat - one tablespoon is enough for cooking sunflower oil, which allows you to steam food, eliminating unnecessary calories;
  • benefit - food is steamed at high speed, so the dish does not have time to lose its beneficial features, as it happens during frying or boiling;
  • unusual taste - all dishes are characterized by a spicy aroma and pleasant taste compared to traditional cooking methods.

A multifunctional and versatile wok is gaining great popularity, especially among lovers of oriental cuisine.

Note! Chefs have even come up with a special way of cooking in wok pans, which is frying and stirring constantly.

There are special types of dishes designed for a fire and gas stoves. They allow you to cook a variety of dishes - from vegetables to meat or fish. In this case, you should carefully choose such dishes so as not to run into a fake. Now it’s clear what a wok pan is for. You should understand the nuances of how to choose such dishes.

What does wok mean

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A wok is a special frying pan that has been used in the countries of the East for two thousand years. In ancient times, peasants cooked on open fires. A vessel with thin walls made it possible to significantly speed up the cooking process. Now this tradition has gone far beyond modern China and other Asian countries.

In response to demand, supply appeared - woks in all their diversity are increasingly appearing on the shelves of utensil markets.

Note! Flat bottom models are common on the market. They are suitable for use on induction cookers, stoves, open fires.

Advantages and disadvantages of Chinese wok pans

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The Asian cooking utensil is characterized by such virtues.

  1. Product processing speed. Due to the convex shape of the bottom and thin walls, heat is evenly distributed over the surface. This allows you to significantly increase the speed of cooking and save time.
  2. Universal properties. This utensil can be used to cook a variety of foods - from plant foods to meat dishes. If the set also includes a grill, you can steam your meals.
  3. High quality food. During cooking, you do not have to use a lot of sunflower oil, which is an example of a healthy diet. Thanks to thin walls, food is cooked in minutes, while retaining useful trace elements. Such dishes are an excellent solution for those who lead a healthy lifestyle.
  4. Multifunctionality. You can stew vegetables or any other side dish inside, and steam the meat on the grill. Significantly reduces the cost of cooking. You can also save a little on electricity or gas.
  5. Modifications. Depending on the configuration and availability of additional functions, you can realize a variety of culinary experiments.

Initially, the WOK pan was really intended only for frying.

Among the shortcomings, the following should be noted.

  1. Size. Such a frying pan is quite large, so it is inconvenient to use it on small stoves.
  2. Pen. It is usually located directly above the fire, so it can cause a burn. You have to be very careful while cooking.

Varieties of wok pans

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On the modern market various models are presented, among which you can choose the one suitable for certain functions. Usually they differ in dimensions, availability of additional equipment, production materials.

The functionality of the utensils made it possible to expand the scope of conventional use.

The diameter and dimensions depend on what you are going to cook inside. The wall thickness also varies, which has a significant impact on the cost of the product. The bottom is also different - it can be flat or convex, depending on which hob you are going to use the dishes on.

What materials are wok pans made of?

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This type of cookware is made from different materials which should be taken into account. The quality of cooking, as well as the durability of the product, depends on this.

Carbon steel

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This is the most common type of product on the market. The service life usually depends on the quality of workmanship and the manufacturer. It should be noted such advantages of such kitchen utensils:

  • suitable for various processing surfaces;
  • has a high heating rate;
  • has a small mass;
  • sufficiently long service life.

Strong, durable material will last in the kitchen for a long time.

Pay attention to the cons:

  • at high temperatures, low-quality material is deformed;
  • if the coating is poor quality, the food burns or is not processed enough.

Note! When you buy a product, study the coating material. Your health directly depends on its quality. Some materials can release toxic substances that will spoil your food.

Stainless steel

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This is one of the best options to buy, which is characterized by high performance properties:

  • does not give in to corrosion;
  • has an attractive appearance;
  • has a long service life;
  • not damaged;
  • does not warp or melt.

The main advantage of a steel wok is its long service life.

Important! Some models do not have a non-stick coating, so you should carefully monitor your cooking.

Cast iron

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These products are different large sizes and impressive weight. At the same time, the material has the following advantages:

  • heat preservation;
  • high cooking speed;
  • uniform distribution of heat;
  • strength;
  • resistance to damage and scratches.

It is better to take cast-iron pans thick, otherwise the heated thin material will crack from a strong blow.

Among the shortcomings should be noted the likelihood of rust with improper care. Usually such products are used for quick cooking of meat or vegetables.

Aluminum

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Affordable and easy option. Differs in small weight and high speed of cooking. At the same time, cast aluminum alloy is characterized by a tendency to deformation and low temperature stability.

The main plus is the equipment with a Teflon coating that prevents food from sticking.

Non-stick coating for wok pans

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The quality of cooking also depends on the coating. The following materials are commonly used.

  1. Teflon. This coating provides protection against sticking. In order not to damage it, it is recommended to use special cutlery.
  2. Granite. Characterized by high strength and reliability. Provides fast heating of food. Characterized by ease of maintenance.
  3. Ceramics. Differs in reliability. It is possible to use different cutlery. In this case, you should not test the product for strength with temperature.
  4. Enamel. Extremely fragile coating that does not withstand shock or temperature fluctuations. It also has non-stick properties.
  5. Titanium. Differs in high safety and stability. It has non-stick properties, which allows you to cook different foods.

Food can be cooked over high heat.

Bottom shape type

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The shape of the bottom affects some of the cooking properties. In general, the quality and speed of cooking are no different.

convex shape

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Recommended for those who have a gas stove at home. Traditional Chinese tableware is perfect for such occasions. If you have an induction cooker, you can buy a special holder to make it easier for yourself while cooking.

The WOK pan is intended only for frying with constant stirring.

flattened bottom

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Commonly used on modern electric or induction hobs with flat tops. This solution provides the necessary stability.

Wok dimensions

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When choosing dishes, it is important to pay attention to the diameter. The larger it is, the more food you can cook. At the same time, it is not recommended to buy products that are too large for everyday needs, as they are very uncomfortable and take up a lot of space.

Oriental cuisine in all its diversity is often cooked on an open fire.

There are such types of pans depending on the dimensions:

  • up to twenty centimeters - portioned;
  • up to twenty-eight - a few servings;
  • up to thirty-eight - up to five servings;
  • up to fifty - about ten servings.

Variety of wok handles

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There are several types of designs depending on how the handle is placed. This affects the use of the product.

cantonese style

The classic version with two handles, which provides the opportunity to cook for a large company. This will make it easier to mix food during cooking and serve dishes on the table.

The wok resembles a large plate with open edges and two handles.

northern style

This is the most convenient option for residents of Western countries. It looks like a classic frying pan. Differs in the small sizes.

Pan handle materials

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Handles can also be made from different materials. The ease of use of the dishes depends on this.

Metal

The classic version, which is convenient to use in conditions high temperature. Usually these handles do not melt, so they can be used for cooking in the oven. Usually in this case, the body of the wok is also made of metal.

The bowl shape allows you to cook both in the center and on the sides, simultaneously making several dishes at once.

Silicone

Modern material that provides reliable protection against overheating. Usually used as an additional cover for the handle.

Plastic

It is often found on handles and is used to process handles on many products. Affordable material that reduces the cost of frying pan production technology.

The bottom in the form of a circle will prevent full contact with the heating element.

Bakelite

A type of plastic. It is characterized by high strength and temperature stability. Not subject to physical damage. There are no scratches on the surface. However, it is not recommended to use inside ovens, as such a handle is likely to char.

What is included in the frying pan

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There are many on the market various models, which includes various add-ons. Please note that kits are more expensive. In this case, it is best to purchase a ready-made kit, since you will already have everything you need to start creating culinary masterpieces. This allows you to increase the functionality and performance characteristics products.

It is better to buy woks with a flat bottom, they are adapted for use on a gas stove.

The following items must be included in the standard kit:

  • vacuum lid - allows you to create conditions in order to cook stews or vegetable stew for a couple;
  • grate - increases the functionality of the wok, allowing you to simultaneously cook several different dishes inside.

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In addition to the classic models, not the last place is occupied by electric ones. They are characterized by versatility, as they do not require a plate. Therefore, you can use the device even on the go, when there is no normal stove for cooking.

The walls are thinner, so food cooks an order of magnitude faster than in a conventional stewpan.

Among the advantages are:

  • quick heating of the working surface;
  • convenient fixation, which allows you to mix the products inside without problems;
  • retains heat for a long time;
  • the device does not overheat, as there is a control panel for setting the temperature;
  • There are several different settings to simplify the cooking process for beginners.

Important! In such devices, you can cook different dishes. There is a set of special modes for this.

What is the difference between a wok and a saucepan and a regular frying pan

A wok is a special utensil that allows you to quickly cook food. The peculiarity lies in the constant stirring of the ingredients, so you do not need a lot of fat for cooking. Such food is considered more healthy and dietary. The dishes are multifunctional and the ability to cook several dishes at the same time.

It is convenient to fry meat in the center, and vegetables on the sides - with the same cooking time, they will not burn.

The use of a saucepan, frying pan, pot or wok is characterized by both advantages and disadvantages. The difference lies in the result of cooking.

How to choose a quality wok

When buying, you should consider the following parameters:

  • manufacturer's company;
  • material for the manufacture of the body and handle;
  • coating;
  • availability of additional functions;
  • bottom shape;
  • diameter;
  • handle attachment.

It is believed that food cooked in WOK is distinguished by taste and naturalness.

How to cook in a wok

To cook in a wok, follow these rules:

  • prepare food in advance;
  • cut the ingredients into equal thin slices;
  • preheat the surface;
  • use vegetable oil;
  • observe the order of processing products;
  • always stir the dish.

The heat treatment time is much less, the products retain more vitamins.

Rules for the care of professional wok pans

To make your wok last longer, follow these recommendations:

  • wash the pan after cooking;
  • do not use aggressive detergents;
  • do not use the pan on high heat;
  • for stirring, use the recommended appliances.

Today, woks are made from a variety of materials.

Rating of the best models of wok pans

There are many on the market different models. Below is a list of the most popular among buyers.

Neva Metal Ware

The dishes are of high quality and the absence of toxic impurities in the composition. Meets quality standards and has world quality standards.

Such dishes weigh little, so they are easy to use.

TVS Mineralia

Suitable for cooking any food on different heating surfaces. It is characterized by convenience, as there is a temperature indicator on the case.

Fissman

A high-quality product, which includes only safe and environmentally friendly materials. Differs in functionality, usability and attractive appearance.

Western models are available with a flat bottom or close to a flat bottom.

Tefal

One of the most popular manufacturers. The product differs in versatility and quality. There is a temperature indicator that allows you to control the cooking process.

Rondell 114

A popular product used by professional chefs. Differs in simplicity and functionality. You can cook different dishes in any quantity.

They are suitable for use on modern induction and electric hobs.

Among other well-known manufacturers, Granchio, Stahlberg, Gipfel stand out. They are characterized by high quality and advantageous performance properties.

A wok is a convenient utensil that allows you to cook a variety of dishes for every taste. This is a great solution for those who do not like messing around with cooking. It is important to choose a quality product so that it lasts longer.

VIDEO: How to cook in a wok.

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

What it is?

A traditional oriental frying pan is called a wok. IN classic version it has a rounded bottom, so it will not be possible to put it 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 the wok, where fast-burning materials are still used as fuel: thin branches, straw, corn cobs. And such “firewood” burns out so quickly that you need to use iron utensils, which quickly give up their heat to the products.

This is how the wok appeared: the bottom heats up quickly, but the walls, which expand strongly towards the top, remain only warm. And with constant stirring, the food has time to cook evenly in just a few minutes.

There are woks that cook liquid dishes or use them as a double boiler. But they still differ from an ordinary frying pan (pot) in their greatly expanding neck. Modern manufacturers offer such dishes for use in homes, as well as on open fires. The wok comes with one or two handles, which can be looped or long.

Today wok is traditionally used in Asian countries. Such a similarity of a cauldron can be called in different ways. In India, for example, similar dishes are called karahi. But more and more admirers of the wok are found in European countries and on the American continents, because the frying pan is multifunctional, and food is healthier due to the speed of cooking.

What is a frying pan for?

The wok is such a versatile dish, what can be in it:

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

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

But in order to achieve this with the help of ordinary dishes, you may need a stewpan, a duckling, a double boiler, a cauldron, a saucepan, and various pans.

Advantages and disadvantages

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

  • versatility of dishes - it will replace several options for household utensils;
  • Save time with 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 economy: roasting will take several minutes, stewing - 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 grill: one dish is fried (stewed), the other is steamed;
  • thanks to the high walls, it is difficult to imagine that the dish boils away or something falls out of it when stirring;
  • Removable handles to save space
  • changing the shape of the bottom towards the plane made it possible to use this type of frying pan on electric, gas, induction stoves, and not just on an open fire.

The disadvantages include the following points:

  • metal handles - loops often cause burns, so you must follow the basic rules of operation;
  • only wooden spatulas are suitable for use, you can not interfere with the dish with metal objects;
  • wooden spatulas are not always included in the kit - they must be purchased in addition;
  • for a large family, a large wok is needed, and it may not fit in the oven.

Kinds

Wok pans are distinguished by the shape of the bottom, size, volume, material, coating, type of handles, compatibility with stoves, equipment, price.

bottom shape

In this case, the wok can be:

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

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

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

To size

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

In general, it all depends on the number of eaters: for 2 servings they take a pan with a diameter of 15-28 cm, for 5 servings - 30-38 cm, for 11 servings and more - 76 cm.

By volume

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

By material and board compatibility

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

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

Aluminum is a soft material, easily deformed. But this is an inexpensive product, it is easy to replace with a new one.

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

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 material begin to rust faster;
  • you can use the dishes on all types of stoves, as well as on 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 beneficial properties to a greater extent;
  • uncoated steel utensils are inexpensive, weigh a little, and have good thermal conductivity.

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

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

By type of coverage

Perhaps the coating is even more important than the material of the Chinese frying pan itself. It prevents food from burning and promotes the development of rapid mixing techniques. Consider the main types of coverage.

Granite, marble or stone

Now there are dishes with any of these characteristics. In fact, all these are synonyms, indicating the application of stone chips to metal. This method allows you to give high wear resistance to dishes. The stone chips and mineral particles that make up these coatings turn the non-stick layer into a reliable protection of the metal from scratches. Such a wok does not need oil or it is used in small quantities.

The stone covering is durable, strong, reliable. In this case, light aluminum can be used as a material, but due to the mineral crumb, the wok will store heat well. This cookware is easy to care for.

ceramic

Pans with ceramic coated are distinguished by uniform distribution of heat over the surface and its long-term retention. 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 it has a negative attitude to the temperature difference: you should not take a hot frying pan out onto the balcony in the winter cold. The consequence of such treatment may be cracks on the surface.

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

Teflon

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.

In addition, the wok was designed to work with high temperatures, and Teflon does not like this. When the protective layer is broken, harmful toxins are released.

titanium

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.

That is why in cafes, restaurants and other kitchens such dishes are used as professional ones. At the moment, such dishes are considered the most progressive.

enamelled

Enamelware has always been valued as a means of protecting food from metal oxidation. In the manufacture of dishes for frying and stewing, vitreous enamel is used, which does not allow careless handling: metal brushes, spatulas, spoons are not allowed to be used 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 care for.

Professionals say that this coating is better than stainless steel, aluminum and other metals. An enameled wok should not be put on fire empty, nor should it be cooled under cold water or in the cold.

By configuration

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, spoon, slotted spoon. Chinese sticks will be useful, for some coatings - a silicone spatula. But it is advisable to buy some accessories immediately with the wok in order to choose the right size. We are talking about the grill and the lid.

  • A special grate will take up half of the wok. It is designed for steam cooking. At the same time, ordinary water can be poured in the pan itself or another dish can be prepared.

  • Metal rings (wok ring) and wooden coasters to hold the classic wok on the stove and on the table are a must.

  • Some buyers buy a special higher power burner (wok burner) to comply with the entire technology of cooking in a pan.

  • Highest value has the right lid if it is not included. The lid can be plain, usually made of the same material as the wok itself. But many try 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 steam outlet valve.

Thanks to the closing indicator, the silicone rim adheres tightly to the wok, and dishes are cooked in the stew or boil mode.

  • Besides, buy bamboo steamers for wok, which are installed in a frying pan on a stand. Then water is added to the metal bowl, and the products for steaming are placed in the bamboo tube. The tuesok is covered with a bamboo lid, and the wok is covered with a metal one.

Among all types of miracle pans, the electric wok stands apart. In fact, this is a frying pan standing on an individual electric stove. 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;
  • over 10 temperature conditions, which allow you to easily control the cooking process;
  • fast heating of dishes;
  • long retention of heat;
  • overheating protection.

Model Rating

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

Aluminum

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

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

The disadvantages of users include washing in the dishwasher: the dishes do not tolerate aggressive tablets, so they need to be washed either by hand or in an intensive mode without detergents.

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

Cast iron

Seaton Ch2680d- This is a budget version of the Ukrainian brand, which is very popular with customers. He attracted attention with the possibility of removing the handle with a wooden lining. It is convenient to work in the technique of slow stirring and deep-frying. It can be placed on a gas burner and induction stove, as well as in the oven. Very comfortable price.

But this wok weighs 2.6 kg. It requires careful care, as with any cast iron cookware. Cannot be washed in dishwasher.

Gipfel Diletto 2147- thick-walled compact solid-cast 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, and delicious stews are obtained in such dishes. Suitable for all hobs and ovens. There is almost no need to start the wok before use - it is processed already at the enterprise. The price is quite adequate - 2.5 thousand rubles.

The disadvantages include the impossibility of washing in a washing machine and severity (2.5 kg).

"Biol 0526S" in its properties 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 claims 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 suitable for induction cookers.

Steel

Classic Chinese woks are exactly steel utensils, most often made of high-carbon steel.

Granchio Marmo Induction (88013)- This is a large stainless steel wok, with looped one-piece cast short handles. A convenient convex lid with a glass insert allows you to cook two dishes at the same time using the grill grate. The pan has a non-stick coating 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.

You can wash such dishes only by hand, and because of the considerable size, this is inconvenient to do.

Paderno Ethnic Cuisine 49604-36 This is a classic wok made of thin-walled carbon steel. Wooden handle, lack of non-stick coating, almost hemispherical shape - that's all you need to cook real oriental dishes. The dishes are not heavy, suitable for slow stirring, instantly warm 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 representatives of Tefal, the pan is equipped with an indicator in the form of a red circle on the bottom, by which you can determine that the wok has warmed up to 180 degrees. Bakelite heat-resistant handle is additionally wrapped in anti-slip silicone coating. The weight of this model is about a kilogram. Almost no oil is needed for cooking. Meat, fish, vegetables are quickly fried, keeping the juice. Suitable for induction cookers. It is easy to wash a wok by hand, but you can do it in a washing machine.

The disadvantages include the need for careful care of the walls of the dishes, undesirable use on a gas burner, as well as the price - about 3 thousand rubles.

How to choose?

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

When choosing a material, it is important to understand that it can be thick or thin, coated or uncoated. Metal thinner than 4 mm is considered very thin, will not last long. 9 mm cast iron is very heavy, bears little resemblance to a real wok.

The shape of the bottom is another important criterion. For electric stoves, you definitely need to buy a wok with a flat bottom and high non-stick properties. Pans for induction and glass-ceramic stoves should also 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 must be selected depending on:

  • plates - 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 pan larger than 30 cm - it is more difficult to handle it during cooking and more difficult to store.

The most reliable handles are solid. But they can get very hot on an open fire or gas. In addition, such a handle will not allow you to place the wok in the oven. Therefore, many prefer removable copies. For shaking, it is more convenient to have two holders. However, manufacturers offer very a good option: long handle and short loopback. Do not forget to take care of anti-burn silicone or wooden pads.

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

Thus, if a wok is purchased specifically for cooking classic oriental dishes with constant stirring technology, then the pan should be light and have a comfortable handle. If the functionality is wider, then the parameters need to be set differently.

Operating rules

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

  1. Wash the purchase from transport grease and dust with dishwashing detergent or soda.
  2. Remove detergent residues by boiling pure water for 5 minutes over medium heat, filling the wok to the maximum.
  3. After draining boiling water, check the dishes for fat content with a napkin. If traces of fat are observed, then it is necessary to rinse the wok again.
  4. If the preparation is done 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 on the street (on the grill, campfire, in the summer kitchen).
  5. A dry, clean wok is set to maximum fire (maximum power).
  6. After a few minutes, the bottom will turn a bluish tint due to the high temperature.
  7. Gently tilting the pan in different directions, you need to ignite the dish from all sides.
  8. When both the bottom and the walls become bluish, pour 80-120 ml of vegetable oil into the dishes so that the bottom is completely covered.
  9. By tilting from side to side, it is necessary to ensure uniform spreading of the oil 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. At maximum heat, the wok is heated again, allowing the remaining water to evaporate.
  12. 30-50 ml of oil is poured into a dry frying pan, spread over the entire surface and kept until smoke appears.
  13. The dishes are removed from the switched off stove.
  14. As a precautionary measure, rub the hot oil into the interior and exterior surfaces (with paper towels or something similar).
  15. The wok is left on the stand until it cools completely.

In the future, such a wok is washed hot water without detergents, so as not to destroy the oil protection. Dishes should be dried with paper towels.

During cooking, there are also rules for operating a wok.

  • Food must be constantly stirred from the center to the edges.
  • The harder the product, the finer it must be cut. But all ingredients should be approximately the same size.
  • First, the pan is heated (without coating), and then the products are laid.
  • Bookmark sequence: any meat, chopped carrots, onion, meaty peppers, herbs, spices, thin noodles.
  • Rice or vermicelli is often boiled separately.

Chinese dishes, like food, are unusual. A striking representative of authentic kitchen utensils is the traditional wok pan. It is multifunctional, therefore it is popular not only in Asia, but also in Europe.

The wok pan, due to its prevalence, has many variations that fit almost all needs and processes in the kitchen.

The history of the device goes back over a thousand years. The dishes practically did not change, but only over time adapted to the place of distribution.

A traditional wok has a rounded or trapezoidal bottom, making it suitable for campfire cooking. Today on the market there are models with a flat and slightly curved base.

The authentic model is characterized by the presence of 2 symmetrical handles. Over time, options have appeared that have one handle, which makes them look like a familiar frying pan.

Why do you need a wok?

A wok is a cookware designed to perform many tasks. It is used not only for frying foods, but also for making soups, cereals, stews, meat and other goodies. It is great for stewing foods or deep-frying.

A wok completely replaces many other kitchen items, such as a saucepan, saucepan, cauldron, duckling. Due to its design, the wok pan is roomy, suitable for cooking a large amount of food.

Wok: pros and cons

Wok has its strengths and weak sides. Pros:

  1. Heat treatment time. Thanks to the shape, food cooks much faster. The thin narrow bottom promotes fast heating and uniform distribution of heat.
  2. Versatility. The wok is suitable for frying vegetables or meat. It is convenient to cook first and second courses in it. If the kit includes a grate, the products can be steamed.
  3. Food quality. For cooking, a small amount of oil is needed, which reduces the fat content in food, which makes it possible to classify dishes as healthy eating. Thanks to unusual shape wok pans, food cooks several times faster, while retaining a lot of vitamins and minerals.
  4. Multitasking utensils. The complete set allows to carry out at the same time several processes of cooking. You can stew stew in the base and at the same time steam meat or fish. This reduces the time, the cost of electricity or gas, the workload of the hob.
  5. Equipment. Wok accessories contribute to versatility and convenience during operation.

  1. Dimensions. A wok is enough big size, so it cannot be called compact. If the stove is small, you should make sure that the wok fits and does not fill the entire area.
  2. The second handle is often the cause of burns. It is located directly above the hob, so it can be heated.

Varieties of wok

There are many variations of wok pans on the market today. Among themselves, they differ in size, wall and base thickness, bottom shape and diameter, coating and main material of manufacture.

Sizes vary from 15 to 76 cm. The diameter depends on the number of servings cooked at the same time. The most popular options are designed for 1-5 servings. Their diameter is 15-38 cm.

The wall thickness is from 3 to 9 mm. This characteristic affects the price and durability. The shape of the wok bottom can be either traditional - convex, or flat, adapted for use on all cooking surfaces.

Coverage Matters

The quality of cooking depends on the coating of the pan, among which the following are in demand:

  1. Teflon. A material often used in the manufacture of woks. Its non-stick protective layer Helps protect food from burning while cooking. In order for Teflon to retain its qualities for a long time, careful and thorough care is needed. Metal appliances and brushes are taboo. They harm the structure and integrity of the coating. It is not recommended to glow the container or hold long time on fire without food. When damage appears and the protective layer becomes unusable, toxic substances harmful to the human body begin to be released.
  2. Granite. Strong and reliable base. The granite coating of the wok has a high thermal conductivity, so food cooks quickly and evenly. This dish is comfortable and easy to use.
  3. Titanium. Durable and environmentally friendly material that has non-stick properties. The coating is safe for the human body, does not emit harmful substances and does not interact with food during cooking. Titanium is resistant to mechanical stress and suitable for use for a long time.
  4. Ceramics. Ecological coating in which food is cooked evenly and quickly. Wok dishes are not picky in care. Steel blades and appliances can be used for it, without fear of causing damage to the product. Disadvantages: instability to temperature extremes and fragility.
  5. Enamel. Unreliable coverage. It is characterized by damage from temperature extremes or shocks. But it perfectly protects steel from oxidation.

Types of wok pans

Not only the price depends on the material, but also the quality of the cooking process.

Cast iron wok has natural non-stick properties. It has a porous structure, which contributes to the uniform distribution of oil on the surface. Food is prepared quickly. Cast iron wok retains heat perfectly, keeping food warm for a long time. The disadvantages are: heavy weight, instability to rust and brittleness.

An aluminum wok is a lightweight and inexpensive product that is suitable for use on gas and electric stoves. Food in such dishes cooks quickly, because the pan heats up easily. At the same time, aluminum is unstable to high temperatures and mechanical stress.

Steel wok - strong, durable, quickly heats up and cools down. It can be used on various surfaces and even on open flames. But from high temperatures, it is deformed, loses its shape and original appearance.

Ceramic wok is durable, environmentally friendly, picky in care. At the same time, it is quite fragile, expensive and unstable to temperature changes.

The stainless steel model is widely used in professional and home kitchens. The material is lightweight and durable. Wok dishes are easy to clean. It does not oxidize, does not deform, which makes it practically trouble-free in operation. The disadvantage is the lack of a non-stick coating.

Electrical appliances have appeared on the market recently. They come with a special stand-plate, which contributes to rapid and uniform heating and protects against overheating. The built-in panel has a sensor and several cooking modes. Fixing makes the process easier and safer.

When buying dishes, you need to consider the size, material of manufacture, bottom shape, type of coating. The wok pan for the induction cooker must match the diameter of the burner. In addition, its material must have ferromagnetic properties.

bottom shape

If the stove is gas, you can afford a rounded bottom. For induction glass-ceramic panels select dishes with a flat flat base.

Frying pan dimensions

When choosing the size of a wok, it is worth starting from the dimensions of the kitchen and the burner, as well as the desired number of servings. If the family is large, the diameter of the pan is larger. For a small one, a container up to 25 cm in size is enough.

Varieties of handles

The traditional Chinese wok has 2 handles. They can be solid metal or with silicone tips. There are models with one handle. In terms of convenience, such products are close to a standard frying pan.

For cooking in the oven, you should pay attention to the option with a removable handle.

Equipment

Complete set: main container, grate and lid. All these parts are sold separately.

A wok with a lid is perfect for stewing and cooking soup. The grate is used as a double boiler or for draining oil.

Operating rules

For a long and high-quality service of the product, it is necessary to properly operate such equipment. Depending on the model and its characteristics, additional appliances and cleaning agents are selected.

How to open wok?

A newly acquired cast iron or steel model must be prepared for use. This process is called "discovery". It consists of the following steps:

  1. Thorough cleaning. The container is cleaned of dirt and dust.
  2. Calcination. The bottom and walls under the influence of high temperature are well burned until a dark shade appears.
  3. The frying pan or wok is filled with water.
  4. Re-cleaning. After draining the water, you need to clean the surface: inside and out.
  5. Re-calcination. Clean dishes are placed on maximum fire.
  6. Adding oil. When the product has darkened, vegetable oil is poured in and distributed over the entire area.
  7. Break. The heat source is turned off, the pan is on the stove for about 3 minutes.
  8. Rinsing. The wok cools under running water. First from the outside, and then from the inside.
  9. Oiled and re-placed on fire.
  10. The final step is getting rid of excess oil. After the smoke appears, the stove is turned off. Oil is gently rubbed into the hot surface with paper towels. For best results, wipe and outside utensils.

After the pan has cooled, the procedure is considered completed. It is not recommended to "open" a non-stick wok. Such manipulation will negatively affect its surface.

How to cook in a wok?

In order for cooked food to have a unique taste and color, it is necessary to take into account the structural features of the dishes, so the products are cut finely and preferably of the same size. In the prepared container, they are laid alternately, in accordance with the time and degree of roasting.

For uniform cooking, the contents must be constantly stirred. Cooked at maximum heat, so the food retains nutrients.

How to care for a frying pan?

Care of the pan consists of several recommendations:

  1. Avoid sudden temperature changes.
  2. Use gentle cleaners and soft washcloths.
  3. Give preference to wooden or plastic spatulas.
  4. Clean off dirt carefully after each use.

When buying a wok pan, you need to make sure you need it, taking into account all the pros and cons.

It can be considered an international dish. The form in which she was recognized in Russia is due to China, America, and other countries. The history of WOK noodles dates back more than 2 thousand years, and the recipe has received mass distribution and respect over the past 100-150 years. It is cooked in a special frying pan, from which it took its name - Wok.

History of wok noodles

According to one version, the wok appeared in Canton, and after that it traveled a long way to get to Russia. A huge cone-shaped thin-walled frying pan with a slightly rounded bottom was a traditional kitchen utensil in China, and then nomadic peoples. Its great advantage was that the products in it were prepared very quickly.

The wok was used by the poor, who did not have the opportunity to install expensive stoves, and had to heat their special small stoves with grass and straw, which burned quickly and did not provide much heat. For the same reason, the wok took root among the nomads. The bottom, small in diameter, had time to heat up to the required temperature, transferring the necessary heat to the high walls.

Noodles were also considered the food of commoners. It was used along with boiled rice, soybeans and wheat. With the advent of woks, it practically replaced them from the diet, mainly due to the simplicity and speed of preparation. Boiled pieces of Mien Pien dough used to be whole fried in a wok, only centuries later, the noodles acquired their usual form. According to one legend, it symbolizes longevity, so the longer the noodles, the better.

wok noodles today

Today, WOK noodles are considered a tasty and affordable dish. It is served in national restaurants in China, in various countries, as a dish of Chinese or Pan-Asian cuisine, and also on the street, offering it as an analogue of fast food.

In a very small amount of oil, but on a very high heat, a huge wok is heated and all the ingredients are fried very quickly, gradually adding each of them. At the same time, the cook constantly stirs the contents of the vat. This cooking technique is called stir-fry. Virtuosos even toss food into the air, and some recipes require the "caress of fire." This is the name of the process when a cooked dish is set on fire and the fire burns inside the pan for several seconds.

Wok Noodle Recipes

Today, WOK noodles are not just pieces fried in a wok, they are a complex dish that combines vegetables with meat, fish or seafood fried in a pan. And of course noodles.

Only noodles can be chosen from 5 options:

  • Udon;
  • Funchoza;
  • spinach;
  • Soya;
  • Corn;
  • Wheat.
  • For fillings, beef, pork, chicken, red fish, and a seafood cocktail are most often used. But there are also purely vegetarian combinations.

Another essential element is refueling. It can be very simple, consisting of salt and oil, or it can be complex, multi-component. In this case, the dish can be added lemon juice, soy sauce, sesame, spices, kimchi dressing, vinegar and other ingredients.

Cooking method

All ingredients are pre-cooked for roasting. Cooking on fire takes 5-10 minutes, so you simply don’t have time to cut anything in the process, so all products are chopped and laid out in separate cups and bowls before the pan is put on the stove. It is very important to cut the ingredients thinly or into small pieces. This will make roasting faster and more even. Most of the meat and vegetables are chopped into thin long strips so that these products go well with noodles of the same shape.

When it comes to frying, any wok noodle recipe starts with adding oil to a frying pan and heating it up. A good degree of calcination is when white smoke begins to come from the oil, or bamboo sticks dipped into the oil begin to “boil”. Then you can add products.

The ingredients are added one by one. The ones that take the longest to roast are stacked first. As a rule, this meat, after a minute or two of intensive stirring, carrots and other hard vegetables are added to it, the last ones that require minimal heat treatment, such as tomatoes, cucumbers or lettuce, are laid out. Lastly, pre-boiled and well-washed noodles are laid out, and dressing is poured at the end. Everything is thoroughly mixed, heated in a pan and served to the table or laid out in boxes.

The most common WOK noodle recipes are:

  • Rice noodles with chicken and eggplant;
  • Wheat noodles with beef;
  • Egg noodles with pork and green beans;
  • Buckwheat noodles with cheese and vegetables;
  • Funchoza with seafood;
  • Wheat noodles in sweet and sour sauce;
  • Soy noodles with teriyaki sauce;
  • Udon with pork and vegetables.

The principle of cooking is the same everywhere: the one described above. The main thing is to follow the three rules of Wok - cook on high heat, at high speed and constantly interfere.

WOK noodles in a box

In many films, Chinese noodles are eaten not in restaurants or at home, but on the street or in a car made of cardboard boxes. It is sold in take-away cafes and even from wheels and carts on the street. Such boxes for noodles were invented not by the Chinese, but by the Americans. When the fashion for Chinese noodles came to them at one time, they made it an analogue of fast food, and instead of the author's packaging they began to use boxes for oysters. It was for this sea delicacy that the boxes were originally designed and manufactured.

Sell ​​oysters in the format quick snack became unprofitable, shellfish prices skyrocketed. But a worthy analogue came from the skies. Noodles in boxes not only took root in America, but turned into an independent dish and were warmly welcomed in many countries.

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