What is a wok. Wok: what it is and what it is eaten with. Types of wok for glass-ceramic and induction cookers

The article provides information about what a wok pan is. You will learn what you can cook in it and how it differs from a regular frying pan.

For the first time, the wok pan appeared in China. The poor Chinese came up with such dishes. After all, using wood and coal for cooking was prohibitively expensive for them. Ordinary families used manure and straw for cooking. However, this fuel has one drawback - it burns out too quickly. Therefore, it had to be used rationally. So that the food had time to cook, one of the people came up with a conical frying pan made of thick metal, which kept heat for a long time. The food had time to cook in it in a short time, thanks to its shape.

What is Chinese Deep Wok | Wok, why is there a grate in it, why is it needed, what is it good for?

Despite the fact that a lot of time has passed, the principle of the pan is the same. The only thing that can change is the shape of the bottom. But such dishes still consume heat sparingly, and the finished food turns out to be juicy and healthy in it. And lovers of healthy food do not use fatty oils when cooking on it. Therefore, in finished products there is practically no harmful cholesterol and extra calories.

IMPORTANT: In a wok pan, you can cook several dishes at once, the grate is most often used for cooking curd desserts, steamed vegetables, etc. Ready-made products are also laid out on it so that oil and fat can escape from them.

How Wok differs from a regular frying pan: advantages, pros and cons

This cookware is significantly different from a regular frying pan. She has both her pluses and minuses. but Wok benefits much more - this is known to the housewives who have already cooked in it at least once.

As already mentioned, the original shape of the bottom allows the vessel to warm up well. All heat is concentrated at the bottom. That is why the cooking process is accelerated.
In the pan, you can cook several dishes at once. Which is very important when you have guests or a large family on your doorstep.
Since the pan heats up faster, less fat and oil will be spent on frying food.
This pan is similar to a stewpan, it can not only fry, but also stew, boil, bake and deep-fry or steam. Pilaf, borsch, steamed cutlets are very tasty. And they take less time to prepare.
If you are stewing or frying something in this dish, then do not forget to stir the ingredients from hour to hour so that nothing burns. Monitor the level of heat supply. For cooking, it is better to use slow gas.

IMPORTANT: Wok comes in different diameters and different shapes. In addition, they are made of cast iron, steel, aluminum. Handles are made of plastic, wood, iron. Depending on the quality, size of the product and the price for it varies.

TO shortcomings can rank the following:

Not all pans fit in the oven. After all, they are quite a decent size.
Many housewives do not like that these dishes have uncomfortable handles, and they heat up during cooking.
If you interfere with the food in the pan with an iron spatula during cooking, the bottom may become unusable, especially the Teflon coating. Therefore, you need to buy special wooden spatulas.

What is cooked in a wok, what dishes?

This vessel is ideal for boiling, frying, stewing, baking healthy, tasty, juicy, nutritious food. Although lovers of "fatty" will also like fried potatoes cooked in lard at the Wok.

Vegetables on the grill - Wok pan

In the WOK, you can simmer any food on low heat. Fish dishes, French meat, Uzbek pilaf, field porridge, vegetable stews come out delicious. The only thing is that you should still stir any food sometimes, especially if the pan is not made of cast iron. Or, as the water boils away, add a little more during the cooking process.

If you want to steam something, then you no longer need to buy a steamer when there is a Wok pan in the house. In this dish there is a mini-bamboo steamer or a regular grate, on which the products are laid out. So that they are thoroughly doused with steam and reach readiness, pour a small amount of liquid on the bottom. Then it remains to close the pan with a lid and wait until the dish is cooked.

Wok pan with non-stick coating

Such a frying pan can become indispensable in the kitchen of the hostess, who treats her family with a variety of dishes every day. The only thing that won't hurt follow the rules cooking in it:

If you decide to fry something, then cut the products into equal pieces. In this case, they will evenly fry, they will be moderately ruddy.
To stir, use a wooden spatula and stir the contents of the Wok as often as possible. The center of the cookware gets very hot, but the edge does not. Therefore, a frequent change in the position of the products allows them to evenly warm up and fry.
To avoid a stew, do not fill a full skillet with ingredients. Overcook them in small portions.

In Wok, any housewife will be able to cook:

Stew with vegetable stew with spices.
Delicious seafood, and if you pour it with wine sauce, then no one will refuse this dish.
Harsh turkey meat in a wok pan will cook faster and be juicy, soft and healthy. Vegetables will give it an aroma and a pleasant aftertaste.
Mushrooms with sour cream sauce or just with vegetables will please the whole family if they are eaten with potatoes.

IMPORTANT: You can still cook a lot of dishes in a miracle pan, you just need to show your imagination.

How to buy a wok pan on Aliexpress: overview, catalog with price

On Aliexpress, you can find any of the above wok pans. Their prices vary between 450-28,000 rubles. It all depends on the type of product, and what material it is made of.

Wok pans are available in different sizes. There are even large dishes - with a diameter of 100 centimeters.

Aliexpress - Wok pan

Wok pan cast iron, stainless steel, with ceramic, non-stick coating, electric, for induction cooker: which one to choose, which one is better?

Manufacturers make these pans from various materials. It is worth considering that the most practical are Woks made cast iron. This material does not scratch, lasts a long time, and is not at all afraid of any other damage. And over the years, after prolonged use, these dishes harden and become only stronger. The only drawback of the cast iron container is that it is very heavy. But it can be used for an induction cooker.

It is for this reason that some housewives choose a pan made light aluminum with non-stick teflon coated. This product will also last a long time if handled with care. That's just for the hob, this cookware is completely unsuitable if it does not have a stainless steel shell on top.

steel frying pan It is a cross between cast iron and aluminum cookware. It is not as heavy as cast iron and not as thin as aluminum. It will last longer than an aluminum wok. It is suitable for gas and electric stoves, but not for conventional hob and induction cooker.

Electric wok pan

stainless steel it looks beautiful and corrosion is not terrible for it, but it has drawbacks - food burns in it more and nickel, which is added to this material, often causes allergies.

Ceramic tableware such a plan has an ideal smooth bottom and it is a pleasure to use it. The handles do not heat up, the food is nutritious, healthy. If you want to get the maximum pleasure from cooking, then buy wok electric frying pan.

How to use a wok pan, how to cook in a wok on a gas and electric stove: tips

Wok pans are quite easy to use. After the purchase, the dishes should be washed, put on the stove and cook your favorite dish. The only thing is if you didn't buy steel utensils. This frying pan must be thoroughly washed before use, and then calcined. Otherwise, the food in it will burn.

Wash wok and prepare for use need as follows:

Pour hot boiling water into a container, add 15 g of soda there. Let the solution stand for 20-25 minutes.
Pour out the soda water. Rub the walls and bottom well with a washcloth. This will get rid of the remaining oil coating.
Rinse the skillet again. Wipe thoroughly with a clean cloth.
At the maximum heating mode of the burner, ignite the container. Again, gently wipe the inside of the pan with a paper towel.
Oil the wok pan (inside). And put it on a slow fire (for 10-15 minutes), let it soak the walls and bottom.
After that, you can already cook. Rest assured that the food will not burn.

Thanks to this preparation, the Wok does not need to be washed especially after cooking, it is enough to remove food residues and wipe it with a damp towel. Then you will not need to pierce the vessel again.

In this dish it is easy to cook, stew, fry, steam. For frying, use an oil that is odorless so that there is no excessive "aroma" when cooking at a high temperature.

Try not to put fish and vegetables in a cold (not heated) dish. meat etc. After that, the dish will not please you with its perfect appearance and taste.

Experienced cooks on such pans use stir fry method. The products are placed in a certain sequence and constantly stirred and thrown up so that they are evenly heated and fried. First, put the meat in the pan - it takes a long time to cook, then the vegetables. And at the end of cooking, add a little water and pour the noodles. It turns out a tasty, satisfying dish.

Chicken with Vegetables - Wok

If you decide to please yourself with fried potatoes deep-fried, then Wok will help you out here too. To do this, use vegetable oil, which does not have the ability to burn. True, you need to pour it into the pan a lot, almost 2/3 of the capacity.

At the same time, the product at the output will turn out with a tasty crust and with a minimum amount of oil. The main thing is to thoroughly heat the pan and the oil in it before doing this.

For lovers of pilaf, hominy and other culinary masterpieces that take a long time put out over low heat for a delicious soft base, a wok pan will do. It is especially good to cook such dishes in cast iron cookware.

Gas Cooking - Wok Pan

healthy meals for a couple will turn out gentle, light and of course useful. Lovers of proper nutrition highly appreciate Wok in cooking meat, steamed vegetables. Moreover, special preparation for this process is not needed. It is enough to put the grate, pour water into the pan. Do not lay out the grate first with lettuce leaves or permanent paper, then lay out the products, cover with a glass lid and turn on the stove.

Make sure that the water in the dishes does not run out, if necessary, add more. Cooking should take about 45 minutes, if it is meat products, then two hours, or maybe more.

When the food is ready to eat. Rinse the wok and pat dry with paper towels.

Frying pan Wok: reviews

Not everyone uses a wok after purchase, as not everyone has the habit of cooking large quantities of food. And those who use it will not get enough of the functionality of this dish.

Olga, 34 years old:

A frying pan is a large container, somewhat similar to a cauldron. Food in it heats up more especially in the central part. Wok makes dishes tasty, juicy and less high-calorie. She replaced three frying pans. It is in this dish that I now fry, potatoes, cook pilaf and carcass of zrazy. The only negative is that it is large and requires a lot of storage space.

Lyudmila, 54 years old:

Bought Wok Rondell five months ago. She has a thickened bottom, and she is made of aluminum. This frying pan has many advantages: a beautiful appearance, it produces delicious food and there is a lot of it, which is why the Wok did not take root in the kitchen. Gifted to my sister. She is overjoyed, the family is large, so she often experiments with new recipes and prepares “sweets” for loved ones. On the downside, you can add the fact that it is large and you need to allocate a special place for it to store it. And the handles are fastened with ordinary aluminum rivets, which over time become unsightly, spoiling the outer shell of the pan.

Oleg, 45 years old:

We took a steel frying pan, prepared it for cooking according to the instructions. At first, boiling water with soda was poured, then they were calcined on the stove. Cooking in such dishes is a pleasure. Stew with cabbage, meat, Chinese dishes, seafood, pilaf, hominy, pumpkin porridge, bacon scrambled eggs, etc. come out very tasty. After cooking, do not leave anything in the pan, it should immediately be washed and wiped dry.

The fashion for Asian style in almost all spheres of life has long and imperceptibly penetrated into our everyday life. Its elements can be found in a modern house in almost everything: in the interior, food, clothes, in small things. And everyone knows what Chinese cuisine is today. Recently, many fans of spicy, with a special taste of extraordinary cuisine have appeared. And people like it so much that many people try to cook Chinese dishes at home with pleasure.

True, it is not always possible to cook these special dishes in the usual European dishes. Therefore, close attention has been directed to the pots and pans in which Asian cooks cook their food. One of these items of "Chinese" dishes was wok.

What is a wok pan for and why is it good? You can cook food in it very quickly and with while preserving a large amount of useful substances in the products and vitamins. Dishes cooked in such a pan always have a special delicate and unique taste.

What is a wok

What does a wok pan look like? This frying pan differs, first of all, in a form. Originally, the wok is a traditional Chinese cookware. They put it on a wood-burning stove, so its shape is cone-shaped. Adapting to European cuisine, sometimes the bottom can be even.

The size of the wok is also larger than usual and it weighs decently. The invariable attribute of a wok is a convex lid and a long handle. Cooking time in such a pan is significantly reduced. With the help of this form, the products are fried faster and, as a result, their taste differs from the traditional one.

What can be cooked in a wok

A wok pan is a versatile cookware. It is used for frying vegetables, seafood and meat. In this case, you can use the minimum amount of oil and the dish turns out to be very useful.

Oil is already added to a heated pan. Sometimes used for food preparation dry wok. What it is? This is when vegetables or meat, cut into strips, are thrown into a dry frying pan heated to a high temperature and fried without oil. In this case, the dish turns out to be the most useful.

If you will be deep-frying food in a wok, it is advisable to purchase a small grate so that the oil can drain from it.

If you cover the pan with a lid and add a little water while cooking, you get a very tasty stew. And you can stew everything in a wok, it will be equally tasty.

In order to cook a dish for a couple, you need to install a special double boiler made of bamboo on top. Then you can also add a little water, cover the wok with a lid and safely cook on. The taste will be amazing.

How to choose the right wok

Wok with " correct» bottom has a heat distribution that is optimal for cooking traditional Chinese dishes: the temperature at the bottom is always maximum, then gradually decreases. Pans with a flat bottom (which are most often sold in our stores) have a much larger heated area and a different distribution of heat.

To use a traditional proper wok, a gas stove, oven or a special pit oven is best.

The materials used to make a wok can vary, such as cast iron, aluminium, carbon steel and stainless steel. Most often you can find a cast-iron and aluminum wok pan. A cast-iron frying pan is quite heavy, it can be difficult to handle it with one hand, but the undoubted advantage of such cookware is durability and reliability.

The coating of an aluminum pan does not last as long as cast iron, but it is lighter. Its bottom is smooth and heats up quickly.

How to store and care for your wok

Pay attention to the material from which the wok is made. The non-stick coating should never be scratched. Therefore, exclude metal appliances when cooking, and when washing, use a metal sponge and abrasive detergents.

Ignite a new cast iron skillet with salt (about a tablespoon) and brush with vegetable oil before first use. Long-term contact of a cast-iron product with water leads to the fact that the pan begins to rust. Wipe it after washing with a dry cloth.

Ceramic dishes should not be subjected to a “contrast shower”. That is, pour water into a hot frying pan.

We hope that the tips given in our article will help you choose a really durable and reliable wok pan.

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 the 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 public catering places, 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

Frying pans with a ceramic coating are distinguished by a uniform distribution of heat over the surface and its long 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 frost.

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.

The right lid is the most important. 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;
more than 10 temperature modes that 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" This 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 the 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 double-sided non-stick coating: on the outside 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 a 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 is 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 an induction cooker, the presence of magnet properties in the material of the cookware is important, so iron-carbon alloy cookware 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 a very good option: a long handle and a 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.

Wash the purchase from transport grease and dust with dishwashing detergent or soda.
Remove detergent residues by boiling clean water for 5 minutes over medium heat, filling the wok to the maximum.
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.
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).
A dry, clean wok is set to maximum fire (maximum power).
After a few minutes, the bottom will turn a bluish tint due to the high temperature.
Gently tilting the pan in different directions, you need to ignite the dish from all sides.
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.
By tilting from side to side, it is necessary to ensure uniform spreading of the oil over the entire inner surface.
After 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.
At maximum heat, the wok is heated again, allowing the remaining water to evaporate.
30-50 ml of oil is poured into a dry frying pan, spread over the entire surface and kept until smoke appears.
The dishes are removed from the switched off stove.
As a precautionary measure, rub the hot oil into the interior and exterior surfaces (with paper towels or something similar).
The wok is left on a stand until it cools completely.

In the future, such a wok is washed with 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 the ingredients should be about the same size.
First, the pan is heated (without coating), and then the products are laid.
Bookmark sequence: any meat, chopped carrots, onions, meaty peppers, herbs, spices, thin noodles.
Rice or vermicelli is often boiled separately.

Choose the best author's wok noodle recipes on the website's online page. Try a variation with mushrooms, different types of meat, herbs, colorful bell peppers, zucchini, green beans and other vegetables. Enjoy the rich taste of noodles with a variety of sauces. Replace vegetables with seafood.

Cooking Asian dishes is not complete without a rounded wok. Cooking in a wok takes less than 15 minutes, because the dishes are: healthy (food almost does not lose vitamins and nutrients) because the ingredients are fried for 1-3 minutes; not greasy (a small amount of oil is enough for frying). Meat and vegetables in a wok are crispy, especially fragrant and appetizing.

The five most commonly used ingredients in wok noodle recipes are:

Interesting recipe:
1. Boil the noodles.
2. Cut the poultry meat into long sticks.
3. Finely chop the ginger, onion, garlic, hot pepper pod.
4. Mix chicken with chopped spices, add olive oil, soy sauce. Let marinate for about an hour.
5. Cut carrots, zucchini and multi-colored sweet pepper into long strips, green beans into 3 cm pieces.
6. Place marinated meat in a heated wok. Fry stirring constantly.
7. After a couple of minutes, add vegetables.
8. Fry for another 3-4 minutes.
9. Season with soy sauce, pepper.
10. Put the boiled noodles into the meat and vegetable mixture.
11. Fry until final readiness for a couple of minutes.
12. Serve at the table.

Five of the fastest wok noodle recipes:

Helpful Hints:
. It is necessary to boil the noodles either before or in parallel with cooking the rest of the ingredients. Seafood, meat and other components should be hot at the time of mixing with noodles. The main component itself at this stage will already dry well.
. The noodles are always laid out in the wok last and heated with all the other ingredients for no more than 2-3 minutes.

At the end of the last century, the fashion for oriental cuisine quickly burst into our lives. Some gourmets simply cannot imagine their life without overseas dishes and cook them in their kitchen. And here in the recipe it is written that it is better to do it in a wok pan. What is a wok pan for? This is what we have to find out.

New kitchen utensils

What pan are you used to cooking in? Every housewife has her favorite kitchen utensils, which she would not exchange for anything in the world. Cast iron, non-stick, ceramic. And modern housewives have already recognized that the Wok pan has become the best of the best. What's this?

Generally speaking, this is an ordinary frying pan with an unusual shape. Firstly, her bottom is always convex. Secondly, it has high sides and a long handle. Thanks to its shape, the wok pan significantly reduces the cooking time. Those who have already tried this pan in action are sure that food can be not only tasty and healthy, but also fast.

Let's weigh the pros and cons

So, you haven't decided yet whether you need a wok pan. Its pros and cons will help you make the right choice. Yes, and a few practical tips will come in handy when choosing such kitchen utensils.

Let's start with the benefits, there are undoubtedly many:

Due to the original shape of the bottom, the pan heats up as much as possible. The heat is concentrated in the convex part of the bottom, so the heat treatment of products is much faster.
Speeding up the cooking process is directly related to the amount of added fat or vegetable oil. You will notice that this product has become economical in your home.
In a wok pan, you can fry, stew, sauté vegetables, meat, fish, and some even manage to cook soup, grill meat fillet and cook a deep-fried dish.

Due to a significant reduction in the heat treatment time, the products retain a maximum of useful elements and vitamins.
When cooking in a wok pan, you need to constantly stir the ingredients. This speeds up the heat treatment process and reduces the amount of oil or fat used.

Let's summarize. In a wok pan, you can cook a delicious, and most importantly, healthy dish, and much faster than in ordinary dishes. In addition, its calorie content will decrease.

Wok pans differ in the diameter of the bottom and dimensions, the type of handles, as well as the material from which they are made. Today, in the domestic market, such pans are represented by three models:

cast iron;
aluminum;
steel.

The disadvantages of this kitchen utensils are the opinions of users. Some housewives say that the pan, due to its size, does not fit in the oven. Plastic or wooden handles get hot. Despite these little things, the benefits of the wok pan are much greater. Yes, you also need to purchase a special spatula for it so as not to damage the bottom while mixing the products.

Read also:

When choosing a wok pan, rely solely on your own preferences. If you're looking for long lasting cookware, look no further than cast iron. This frying pan is heavy, but high quality. And if anything, it will be possible to scare the spouse with her for educational purposes.

Frying pan Wok to the rescue

Have you already bought a wok pan? The recipes that can be cooked in it are pleasantly surprised by their simplicity and at the same time originality. Despite the eastern roots of this kitchen utensil, we will cook Italian pasta "Triolli" in it.

Composition:

0.2 kg of pork;
1 carrot;
1 pack of spaghetti;
100 g fresh champignons;
1 onion;
1-2 pcs. sweet bell peppers;
3 art. l. sauce "Teriyaki";
3 art. l. wok sauce;
soy sauce to taste;
100 g of Beijing cabbage;
2 pcs. laurel leaves;
salt to taste;
for frying refined olive oil.

Cooking:

Let's prepare for starters all the products on the list.

Defrost the pork, rinse and dry with a paper or cloth napkin.
Cut the meat into portions and put in a deep bowl.
Add Teriyaki sauce to taste and marinate the meat for 2-2.5 hours.

We wash the sweet bell pepper, remove the stalk and seeds. Let's cut it into strips.

Next, let's move on to the mushrooms. They need to be thoroughly washed, preferably with a brush.
Now we separate the hat from the legs and chop everything into equal slices.

Then an onion appears in the culinary arena. We chop it in the form of half rings. And in order not to cry, we moisten the blade of the knife with cold water.

Peel the carrots, wash and cut into cubes. To make this easier to do, first chop the carrots into rings, and then chop each ring into cubes.

In conclusion, we finely chop the Chinese cabbage.

Pour water into a thick-walled dish, put it on moderate heat and bring to a boil.
Add salt and bay leaves.
We spread the spaghetti and boil them until cooked.

Now put the wok on the highest heat. At this point, we should have all the vegetables prepared.

Pour refined olive oil into the pan. It will heat up very quickly.
We send the onion to the pan first. One minute is enough for it to soften and acquire a golden hue.

Carrots follow the onion. Don't forget to mix everything.

Now put the marinated pork into the pan and mix everything well.

Next in line are sweet bell peppers and mushrooms.

Add wok sauce to taste and continue to fry the meat with vegetables.
In the meantime, spaghetti has already arrived. We put them in a colander.

Lastly, add Chinese cabbage to the pan. Mix everything again.

We send spaghetti to the pan, mix everything and turn off the fire.

In just a couple of minutes, fragrant pasta cooked in a wok pan can be served at the table.
It is best to decorate the pasta with roasted sesame seeds and sprigs of fresh parsley.