Big fans of Asian cuisine, especially Chinese, really want to learn how to cook the same dishes with excellent taste. Recently, in European markets, frying pans began to appear on which masterpieces are prepared. Many people don't know What is a wok? and what are its features. Therefore the question is asked: How is it different from a regular frying pan? what is it for? selection and care of a wok, as well as its description.
What is a Wok used for? Externally, it is quite reminiscent of a regular frying pan only in the usual, basic version, the wok frying pan has an average height, also a narrow convex bottom (in the shape of a cone), a wide diameter at the top and handles on the sides. This type of frying pan is needed for preparing dishes of mainly Asian cuisine. Also, cooking completely different dishes in such a frying pan is much faster. This is precisely because of its shape. You can cook dishes on it different ways: frying (including deep frying), smoking, stewing, steaming. Food quality is maintained beneficial features as well as microelements. If you cook the same dish in a regular frying pan and a wok, the difference will be very noticeable. This frying pan preserves all the fullness and juiciness of the taste of food. Cooking in a Wok requires constant stirring and this prevents the food from burning and also reduces the fat content of the food. It is ideal for people who constantly monitor their diet, go on a diet, and so on. Due to the fact that the walls of the frying pan are quite high, it is very convenient to mix food and it does not scatter across the stove.
How to choose the right Wok pan? After reading all positive qualities such a frying pan, everyone immediately wants to buy it. But choosing it is not as easy as it seems, since they are very different in characteristics, and differ in appearance, also in coating, handles, and so on.
Material - plays a very important role when choosing a frying pan, because a lot depends on it: how long it will take to heat up, whether it is equipped with a non-stick coating, how much it weighs. Typically, the following materials are used for the production of WOK: ceramics, copper, cast iron, stainless steel. If you do not know the advantages and disadvantages of each type of material, then you should consult with a store specialist. If you know, then the choice of material will not put you in a difficult position.
Convexity of the day - has a standard frying pan, since in Asia it is used over an open fire and therefore heats up evenly. But to adapt it to our stoves, the designers developed a frying pan with a flat bottom. You can use both types of pans. But if you decide to have a convex bottom, then you may need to use a special ring for stability.
Do you think you have a good understanding of professional cookware? Then you should definitely know what a wok is. If not, then immediately put everything aside and familiarize yourself with the characteristics of this kitchen attribute.
Origin
The unusual name suggests that this item comes from exotic country. That’s right - it came to Europe from southern China. Most traditional southern Chinese dishes require a special cooking technique called stir-fry. That's what a wok is for - it allows you to a short time fry food at high temperature without losing their freshness and aroma. 
Usually a wok has the shape of a hemisphere. He's right round shape, quite deep. The bottom is convex. Today you can also find frying pans with a flat bottom. Usually, traditional version used for coal slabs, and modern - for gas and electric.
Wok frying pan: pros and cons
Such Chinese utensils stand out among others undeniable advantages. Among them are the following.
Agree, you often want to treat yourself to something tasty, but you rarely manage to find time to work some magic at the stove. The walls of the wok heat up incredibly quickly, so cooking rarely takes more than half an hour.
The shape of this dish resembles a pilaf cauldron. And for good reason - a Fontignac or Tefal wok pan is suitable for frying, stewing, boiling, baking, steaming and deep-frying. In short, your culinary impulses will not be limited by anything, and Kitchen Cabinet get rid of extra pots. 
Products do not waste at all useful substances, because they are prepared in a matter of minutes and without a lot of oil. They will retain their deep rich taste, aroma and, importantly, dietary properties.
Of course, a wok has not only advantages, but also disadvantages. What are they?
If you don’t want the taste of half-raw vegetables or meat to spoil all the fun, cut the food into the same size.
Food will only cook quickly if it is in constant motion. After all, the walls do not heat up as quickly as the center.
A wok, whether Fontignac or Thomas, is not at all suitable for cooking a week's worth of food at a time. The more you fill it with products, the slower they will cook and the worse they will fry. The number of servings depends on the diameter of the pan.
How to choose?
If you decide to update your kitchen utensils and add the famous Chinese frying pan to your collection, pay attention to following parameters.
Since we have already told you what a Chinese wok is, you know that compatibility with the stove depends on its shape. Therefore, for a gas or electric stove, we recommend looking for a model with a flat bottom. Otherwise, you will need additional accessories to make cooking with a traditional wok easier.
The amount of food prepared depends on the capacity of the dishes. Do you like to throw a feast for your family? Then pay attention to wide and deep models.
We mentioned what the Southern Chinese wok is used for - in addition to frying, it is excellent for boiling, stewing, and steaming. Here optimal choice there will be a convex lid, since it retains heat better and helps create a large steam layer inside.
Although such a frying pan can withstand high temperatures, it also tends to become unusable over time. Therefore, experts recommend purchasing models with walls no thinner than 3 mm, so that they are not prematurely subjected to deformation due to thermal effects.
A wok from Amway or Fontignac is usually made of cast iron, steel, aluminum or ceramic. Each of these materials has its own advantages and disadvantages. You can choose the ideal option for yourself by deciding what is more important: price, weight, duration of operation or heating rate.
Models are mainly available in two types: with small handles on the sides or with one long handle. It all depends on your preferences and priority cooking methods. Cookware with small side handles is usually used for baking, while the second option is convenient for use on the stove.
How to care for such utensils?
It doesn't matter why you need a frying pan called a wok. In any case, it is necessary to properly care for it.
First, avoid metal kitchen utensils and sponges - they scratch the surface. Secondly, do not allow temperature changes - do not rinse cold water a hot frying pan or place food on it that has just come out of the freezer. This is enough to keep the dishes in working condition. 
As you can see, the wok is quite easy to use. Ready to see what he can do? We will be happy to help you choose the appropriate option!
In Asian cuisine, to quickly cook various dishes, use a wok pan. They cooked with it 2000 years ago, and since then it has not lost its relevance. The main dishes are prepared in a matter of minutes. In addition, it can be used as an assistant when steaming. Before purchasing one, you need to figure out which wok pans are better. They differ in the quality of the material, size, shape, additional handles and other attributes. Let's take a closer look at what this frying pan is and what to look for when purchasing.
In contact with
This frying pan in its traditional form is a large metal ladle with a round bottom. At the top it increases in diameter, and there are handles on its sides. Because of this unusual shape, it is very convenient to cook on it over an open fire. All walls of the cookware are engulfed in flame, so the food is fried quickly and evenly. This is what makes it different from a regular frying pan..
Modern versions of cookware have a flat bottom, and they are very convenient for cooking on home stoves. Thanks to this, such a frying pan stands steadily on the burner and is in good contact with the heat source.
Many housewives, seeing a wok on store shelves, wonder: what is it for? Its pros and cons will help you make the right choice.
Pros:
Usually there are only positive reviews about the wok pan. But some housewives also found shortcomings in it. For example, due to its dimensions it does not fit into, but wooden or plastic handles are heating up. But still, such dishes have many more advantages..
Choosing such cookware is not so easy, because models may differ in many characteristics: type of handles, coating, material of manufacture, external shape, equipment.
When choosing a wok The material of manufacture plays an important role, since it determines how long such dishes will heat up. It is made from the following materials: stainless or carbon steel, aluminum, cast iron, ceramics.
A carbon steel frying pan is relatively lightweight, strong and durable, and has excellent thermal conductivity. To prevent food from burning, you need to properly care for such a product. The cheapest woks may become deformed.
It is characterized by prolonged heating, but it holds the temperature longer, has non-stick properties and distributes heat evenly. Products come in thin-walled (3 mm) and thick-walled (9 mm). Thin ones can sometimes crack in the fire, but thick ones are very massive. It is undesirable to leave cooked food in cast iron frying pans, as prolonged contact with water can cause the metal to rust.
Wok pans from of stainless steel resistant to high temperatures and practical. But they do not have a coating, so food can burn.
Aluminum pans usually have a Teflon non-stick coating, which reduces the chance of food burning. They are relatively light in weight. The disadvantages include: the impossibility of using such a product at high temperatures, as this can destroy the coating, and the Teflon coating is scratched very quickly, reducing its protective properties.
Advantages of ceramic frying pans:
Disadvantages include the heaviness of the dishes.
The classic version of the wok pan has a convex bottom and was invented specifically for open fire. But modern manufacturers They adapted it to stoves and now produce it with a flat bottom. These pans are perfect for both electric and induction hobs. A flat bottom allows them to be much more stable on the surface and warm up evenly. For a gas stove, you can use both options. The only drawback– when using a frying pan with a convex bottom, you must use an additional ring for stability.
Initially, this product was produced with two handles located on the sides. This made it more convenient to remove the frying pan from the oven, where there was an open fire. handle modern models There is one wok, like a regular frying pan; sometimes there may be a small round holder. IN Lately cookware with removable handles is gaining popularity.
When choosing a product, you need to pay attention to what diameter it is. If the family is small, consisting of two or three people, then it is best to purchase a frying pan with a diameter of less than 35 cm. When the family is large or guests often come to the house, then the frying pan should have a larger volume, for example, 40 cm.
This product can be used to implement a variety of culinary ideas. But best of all cook the following dishes in it:
According to reviews, you can use any meat - beef or chicken fillet, and seasonings and vegetables are combined to suit your taste.
How to cook in such a frying pan? Main principle Cooking involves fast frying with continuous stirring. This method is quite simple if you use some secrets.
All ingredients should be cleaned and cut into small strips or cubes. Hard vegetables cut more thinly. The meat must be tender so that it has time to fry well. Sunflower, peanut or sesame oil is used for cooking, but olive and butter are not suitable for this.
The frying pan should be heated, add oil and heat it. When frying, do not turn down the heat. The order in which the ingredients are introduced depends on the duration of their preparation. It may look like this: first put meat, carrots, onions, and then - bell pepper, greens, sauce, spices, vermicelli.
During cooking, the contents of the pan must be stirred all the time from the center to the periphery, since the maximum concentration of fat accumulates in the center of the pan. But along the edges of the pan, the ingredients are not fried, but only heated. To mix the products, use a special spatula.
Spaghetti, noodles or rice are boiled in advance. Meals should be prepared in portions oh, that is, for one meal. If you put too much food in a frying pan, it will boil instead of fry.
To cook juicy and fried meat with a crispy crust in such a frying pan, You should know certain nuances:
As soon as the meat acquires an appetizing crust, it must be removed with a slotted spoon, otherwise it will be overcooked. It's best to throw it on the grill or paper towel.
You can know a lot about woks and still choose the wrong one. the best option. Therefore, it would be useful to list those manufacturers whose wok products have proven themselves only with the best side. Among them are:
“I bought a wok pan at my own risk, because the consultant could not answer me whether it was suitable for induction cookers. But I still decided to buy it and did not regret it. It does not stick and washes well in the dishwasher. We prepare dishes in it for our entire large family of 5 people. The only drawback is that it’s large in size, but I’m happy with everything about it.”
“Relatively recently I purchased cast iron frying pan wok In order for it to last as long as possible, certain manipulations had to be performed: wash with detergent, pour salt into it and heat it thoroughly. Then I lubricated the inner surface vegetable oil and put it in a heated oven for an hour. After that the frying pan began new life. I didn’t cook any kind of dishes on it. They taste wonderful. Even though it’s heavy, it doesn’t bother me.”
Valentina.
“I liked the wok at first sight. Having held the product in my hands and carefully examined it, I immediately decided on a purchase. This frying pan is quite large in size and takes up a lot of space on my small kitchen. But it fit into the stove and is now stored in this place. Despite the rough surface, nothing sticks on it. Dishes that are prepared on it are prepared quickly and turn out very tasty. The pilaf is especially wonderful. I am very pleased".
Thus, the wok pan, the photo of which is presented in the article, is a universal product with which you can cook a large number of a wide variety of dishes. This perfect option for preparing such a national Uzbek dish as pilaf. It is very important to choose the right product in order to subsequently enjoy delicious dishes.
Wok pans
Wok pans are becoming increasingly popular in Russia. Initially they were used to cook over an open fire, but today they are also used on the stove at home. How to choose a wok pan so that cooking with it is a pleasure? What models are popular? Read about this in this article.
A wok is a fashionable utensil that is used by many housewives. It was invented in China for preparing the appropriate dishes of Asian cuisine, but the Russians adapted it for all other purposes - stewing, frying, sautéing and much more. The uniqueness of woks is that cooking with them is possible both on the stove at home and over an open fire. Production is carried out from steel, aluminum, cast iron, which are treated with a special coating that is resistant to external influence and heating first. To the distinctive design features pans include:
These are the main characteristics that distinguish this type of cookware. The uniformity of heating during cooking depends on the thickness of the bottom and walls, which differ between models from different manufacturers. Overall, there is no cookware more versatile than a wok. How to choose a good one? To do this, you need to take into account a number of recommendations.
You can buy a wok frying pan at specialized dishware centers or chain stores, where they are cheaper. However, the quality of such dishes is questionable. In addition, you need to know how to choose a wok pan. We suggest you pay attention to the following parameters:
One of best models buyers consider the wok pan to be a Mayer & Boch brand. It comes with a lid, chopsticks, tongs and grill grate. It has an enameled coating and is made of cast hardened cast iron. Diameter 36.5 cm. Heat-resistant varnish is used for coating, which does not release toxins when heated and is absolutely safe. If you are deciding how to choose a wok pan for a gas stove and which model to choose, pay attention to Mayer & Boch brand products. The walls are thick, so the taste properties of food are preserved to the maximum. Can be used on any type of hob, including induction. Wash in dishwasher it is forbidden.
How to choose a wok pan according to reasonable price? Pay attention to Regent Inox Ferro with a diameter of 30 cm. It is made from durable cast iron that is resistant to deformation under the influence of heat. The model comes with a wooden handle, which is easy to use and protects your hands from burns.
Rondell Escurion RDA-870 is one of the popular woks that are suitable for home use. This model is the answer to the question of which wok pan is better to choose if you want it to be of high quality at an affordable price. The wok with a diameter of 28 cm is made in a strict design with a predominance of black color. The production is made of thickened cast aluminum, That's why ready product weighs much less compared to other options.
The inside of the frying pan is coated with a two-layer non-stick Xylan Plus material, which guarantees durability even with intensive use. Exterior finishing Made of silicone polyester, which is resistant to high temperatures.
How to choose a wok pan that will be a beautiful addition to your kitchen? An interesting model is offered by the Italian brand Granchio, which embodies in its products unique design And Hi-tech. The stamp is made from durable cast aluminum. Coating with a reinforced composition with marble particles increases non-stick properties, so cooking is possible even without oil and fat.
How to choose a wok pan for a gas stove? It is worth paying attention to Paderno brand products from Italy. This model is perfect solution for those who are true connoisseurs of Asian cuisine. The frying pan has a diameter of 36 cm and is made of thin carbon steel. Its peculiarity is a sharp narrowing of the diameter towards the bottom. The wok weighs just over one kilogram, so you can use it even with one hand. It can be used to prepare a wide variety of foods - from meat to vegetables.
A distinctive feature of this wok is that it is made of aluminum and has a multi-layer Platinum non-stick coating. It consists of several layers of natural stone chips and mineral components. Thanks to this, the wear resistance of cookware of this brand is designed for at least 4000 cycles. The model has a diameter of 28 cm, which is quite enough for big family.
One of the best wok models is the KitchenAid KC2T13WKST, whose diameter is 33 cm. High quality steel is used for its production, and the cookware itself is three-layered: a layer of steel, a thin aluminum layer and again a layer of steel. The frying pan features fast and even heating and can be used not only for gas stoves, but also on an open fire. Two handles on the body make using the cookware even more convenient and easier.
If you are looking for frying pans with an unusual design, we recommend that you pay attention to this model. It is produced with a diameter of 36 cm, made of steel, polished to a shine. The walls are less than 1 cm thick, so heating is fast and uniform. The 14 cm high sides allow you to cook a large amount of food. Suitable for use on all types of stoves and open fires.
We have described the most popular types of woks that are widely used by customers. Many people are faced with the problem of how to choose the right wok pan. We advise you to pay attention to such parameters as the presence of a non-stick coating, the diameter of the pan, the height of the sides and volume. These parameters affect the volume of cooked food and the quality of the process itself. For use by one person, models with a diameter of 20-28 mm are sufficient, but for a large family the product should be more spacious. Also consider whether a particular wok can be used on a gas, induction, electric, or open fire.
Traditional Chinese utensils with a round bottom and wide edges. It is incorrect to call this type of cookware only a frying pan; it is a wok. The multifunctional and versatile wok is gaining great popularity, especially among lovers of oriental cuisine. In response to demand, supply also appeared - woks in all their diversity are increasingly appearing on the shelves of dishware markets.
Wok frying pan is a traditional Chinese utensil with a round bottom and wide edges.
What a wok is for is obvious - cooking. Initially, the WOK frying pan was really intended only for frying, but the functionality of the utensil made it possible to expand the scope normal use. Nowadays it is used for stewing, smoking and even cooking soups.
The WOK frying pan is intended only for frying with constant stirring. The larger diameter compared to conventional saucepans and frying pans is due to the fact that oriental cuisine in all its diversity is often cooked over an open fire.
Second distinctive feature- form. The wok resembles a large plate with open edges and two handles. The bowl-shaped shape allows you to cook both in the center and on the sides, making several dishes at once. It seems impossible, but this is how the Chinese frying pan is used in Asia.
The classic shape has a rounded bottom, adapted to Asian wide burners. WOKs appearing all over the world are presented with a flat bottom. The western plate is flat, so the rounded wog will simply fall on its side. In addition, the circle-shaped bottom will prevent full contact with heating element.
A wok resembles a large plate with open edges and two handles. It is better to buy woks with a flat bottom; they are adapted for use on a gas stove.
Advantages of the cup shape:
The bowl-shaped shape allows you to cook both in the center and on the sides, making several dishes at once. It is believed that food prepared in WOK is distinguished by its taste and naturalness. The heat treatment time is much shorter, the products retain more vitamins.
Choosing a FOC is not as simple as using it. It is necessary to take into account many parameters and, in particular, the purpose. The taste and aroma of the prepared dishes will largely depend on this.
Today, VOK-type dishes are made from a variety of materials. Conventional VOKs have the advantage - aluminum or cast iron. However, more and more often you can find other types:
The main advantage of a steel wok is its long service life. 
It is better to take cast iron frying pans thick, otherwise the heated thin material will crack from a strong blow. 
Strong, durable material will last in the kitchen for a long time. 
The main advantage is that it is equipped with a Teflon coating, which prevents food from burning. 
Food can be cooked over high heat. The main advantage of the WOK is the rapid heating of the walls and cooking. Functionally, a Chinese frying pan resembles an ordinary cauldron, only intended for quick frying. It is recommended to choose based on where it will be used. For example, cast iron is perfect for summer kitchen at the dacha, and aluminum ones - for home use.
Another difference from the usual utensils is the size. The typical diameter of VOK in the East is 36 cm, but there are options from 20 cm to 2 m. It is best to use a 20 or 28 cm VOK at home. Small ones are used for preparing a quick snack, and large ones are intended for public kitchens - in restaurants, street tents. In addition, the thickness of the walls is important - usually it is only 3 mm.
The typical diameter of fiber optics in the East is 36 cm. Usually, cooking utensils are chosen based on the number of people. But you cannot purchase a fiber optic based on the principle: the more, the better. For example, a frying pan with a diameter of more than 30 cm is heavy and inconvenient and will take up a lot of space in an ordinary kitchen. It doesn't live up to its purpose at all. The optimal size, as already mentioned, for home use would be 28 cm.
| Number of servings | Wok diameter, cm |
| 1-2 | 15-28 |
| 3-5 | 30-38 |
| 6-10 | 40-50 |
| 11+ | 50-76 |
This table will help you navigate when choosing a fiber optic. Please note that what matters is how many servings are expected at a time.
Externally, the WOK resembles a bowl with a convex bottom in traditional models. Western models are produced with a flat or close to flat bottom. They are suitable for use on modern induction and electric stoves. Flat bottom makes the pan stable. In addition, traditional models can also be used in a regular kitchen - you just need to purchase additional stability rings.
Traditional models can be used in a regular kitchen - you just need to purchase additional stability rings. The main type of model is equipped with two side handles. They are usually permanent, and the wok is shaped like a very wide pan. And in this case Western models modified. They are now equipped with one long handle and a rounded holder on the other side. The long handle is often removable for easy storage.
The package also matters. In fact, a WOK is not just a frying pan, it is a whole set of kitchen utensils. Typical contents include:
The lid must be round in shape. 
The scoop is convenient for mixing products in a wok. 
Lushao - looks like a dumpling skimmer. Another option additional equipment: bamboo steamer. This is a round bowl, most often made of bamboo, reminiscent of a traditional Russian sieve. Steamed food is cooked in it.
Thus, the main selection criteria are: light weight and a comfortable handle. Everything else depends on the needs of the cook. A home WOK must have a long handle and a ladle for stirring food. They are necessary for safety.
A wok is truly versatile for cooking. The versatility lies in the fact that you can cook absolutely any food, even porridge. The wok can be used as a deep fryer.
The most popular method is stir-fry: frying with constant stirring. Suitable for preparing noodles with vegetables. However, regular frying is also one of the methods of cooking in a Chinese frying pan.
Stir-fry requires constant presence near the stove. An important rule is that all products should be finely chopped and approximately equal in size. Be sure to prepare all ingredients before starting the process. You cannot leave the WOK, since stir-fry requires constant presence near the stove.
You can stew meat and vegetables, be sure to large quantities gravy or water. Two more cooking methods: stewing and steaming. You can stew meat and vegetables, always in a large amount of gravy or water. However, it is recommended to fry all foods before stewing so that they do not soften to the point of porridge. You should also use low heat and stir as you cook.
Steaming requires additional equipment-steamers. Steaming requires additional equipment - a bamboo steamer. It is almost impossible to replace it. Natural material passes steam well. You should pour water only 1-2 cm, but so that it does not touch the bottom of the steamer. As it boils, water must be added.
It is imperative to take care of any utensils. This way it will last longer. WOKs are capricious in this regard; a lot depends on the presence of a non-stick coating and the material from which the frying pan is made. WOKs are good because they do not need to be washed using detergents. The principle of operation is that the oil is absorbed into the walls during the cooking process and forms a non-stick coating. That is why a blackened FOC should not be thrown away.
The first and main rule of care: a new WOK must be prepared before cooking. Newly purchased dishes must be rinsed thoroughly. warm water, then put it empty on the stove. Be sure to heat the walls and bottom by splashing a little oil. Leave to cool, and only then remove excess oil with a paper towel.
It is necessary to calcinate the WOK before first use.
Ceramic woks are the most undemanding - just wash with a soft sponge, rinse and you can put them on the stove. It is important to let it cool before cleaning, otherwise the coating will deteriorate. Cannot be cooled with water.
Ceramic woks are the most undemanding - just wash with a soft sponge, rinse and you can put them on the stove. Steel WOK must be prepared before washing. After use, it is recommended to pour boiling water into the frying pan and add 1 teaspoon of regular soda. This composition should be left for 20 minutes, then drain the water and wipe with a soft sponge. Now you can’t have a hard back or metal mesh- the coating will be scratched and the food will burn in the future. After WOC, rinse and dry thoroughly with a paper towel before storing.
Now you can’t use a hard back or a metal mesh - the coating will be scratched. Thus, caring for a wok consists only of rinsing it with water and under no circumstances scrubbing it with a sponge and detergent. Proper cleaning consists of wiping after use paper napkin to remove food debris and excess oil.
Food cooked in a wok is as healthy as possible by reducing cooking time. The WOK frying pan is a very versatile kitchen utensil, suitable for daily use. It requires virtually no maintenance, and the food cooked in it is as healthy as possible by reducing cooking time. The main thing is to get it right the first time and get used to cooking in it!
