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Wok: A unique cooking pan

The fat needed to cook in an Asian-style pan is significantly less than in a conventional frying pan. Cookware such as wok is needed if the cooks in the house are committed to broadening their culinary horizons. It can be used for deep frying, braising, steaming, and stir-frying in addition to stir-frying, all of which are delicious methods to prepare food without sacrificing its nutritional content.

Also Read: THE VERSATILE KITCHENWARE

What makes it different from other pans?

The fact that wok is used primarily for cooking Chinese dishes speaks for itself. It is rotated and twisted easily while cooking noodles and spaghetti. Hence, many restaurants and fast food centres use it for cooking delicious Chinese food.

Cooking methodology used: Stir-fry

Food using the stir-fry process may be prepared easily, quickly, and anywhere. Choose the fresh ingredients and chop them all into bite-sized pieces to ensure even cooking. After that, one must add some oil to a hot frying pan and add everything to it.

While wok meals need more effort, stir-fries may frequently be made in less time.

It is better than a standard pan.

A wok is capable of more tasks than a straightforward frying pan. More food can fit in taller storage containers. Making a large quantity of food and using the leftovers for lunch and dinner the next day may be more cost- and time-effective. One will spend less time cleaning the cooktop, and the kitchen will look better due to the more minor spills.

The structure

The simple exterior of a wok conceals its ability to hold more food than is initially visible. This pan is shallower even though it is more comprehensive than most others. As a result, it might have more food than first appears. Along with offering more critical storage space, the sloping sides also make it easier to integrate the various components. It’s not typically necessary to fry meals on a large cooktop.

Nutrients are not lost while cooking.

It is an excellent tool for cooking wholesome meals.

The nutrients in the dish are kept because of the high heat and quick cooking, and the ingredients are typically fresh and nutritious.

Easy maintenance!

The following are required for cleaning and maintaining:

  • A wooden spoon or other object is needed to stir the pan.
  • To get every last crumb, a scraper is needed.
  • Also needed is something with which to wipe the frying pan.
  • Even with these, it’s inexpensive to prepare dinner because the only authentic accessories are a serving spoon and a wok lid.

Quite durable

If one takes care of a good frying pan, it can last a lifetime. When cleaning the pan, soap should be avoided if feasible. Instead, the frying pan is placed in a pot of boiling water for five minutes, which helps to dislodge any stuck-on food and prepares the interior for cleaning with hot water and a sponge. By using a scrub sponge and hot water, the outside is cleaned.

The pan may be easily stored by drying it over low heat.

The best material

The best option is carbon steel. It quickly and evenly warms up, responds quickly to burner input, is durable and reasonably priced, and with proper maintenance, might develop an almost nonstick surface. Look for woks made of carbon steel that are at least 14 gauge thick, or about two millimetres, if you want them to remain rigid even when pressed on the sides.

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