What is a Wok pan for and what is cooked on it. Why do you need a wok pan, what is cooked in it, what dishes? Frying pan Wok: pros and cons, reviews. How to choose a Wok frying pan, which one is better than Wok different from ordinary frying pan? How to buy pan B

A wok pan is a traditional Chinese utensil with a round bottom and wide edges. It is wrong to call this type of dish only a frying pan, it is more like a wok pan. A multifunctional and versatile wok is gaining great popularity, especially among lovers of oriental cuisine. In response to demand, supply appeared - woks in all their diversity are increasingly appearing on the shelves of utensil markets.

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

What the wok is for is obviously for cooking. Initially, the WOK pan was really intended only for frying, but the functionality of the utensils made it possible to expand the scope of normal use. Now it is used for stewing, smoking and even cooking soups.

The WOK pan is intended only for frying with constant stirring. The larger diameter in comparison with the usual stewpans and frying pans is due to the fact that oriental cuisine in all its diversity is often cooked on an open fire.

The second distinctive feature is the form. The wok resembles a large plate with open edges and two handles. The bowl shape allows you to cook both in the center and on the sides, simultaneously 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 other world are presented with a flat bottom. The western slab is flat, so the rounded vogue will simply fall on its side. In addition, the round bottom will prevent full contact with the heating element.

The 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 bowl shape:

Uniform heating over the entire circumference, but at the same time, the wok has a traditional design for Chinese dishes: the main heat is concentrated in the center, and the edges are already cooler. So, for example, it is convenient to fry meat in the center, and vegetables on the sides - with the same cooking time, they will not burn.
Less oil needed.
Prevents loss of products during mixing.
The walls are thinner, so food cooks an order of magnitude faster than in a conventional stewpan.

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

It is believed that food cooked in WOK is distinguished by taste and naturalness. The heat treatment time is much less, the products retain more vitamins.

Varieties of WOK pans, selection criterion

Choosing a WOC is not as easy as using it. It is necessary to take into account many parameters and, in particular, the purpose. The taste and aroma of cooked dishes will largely depend on this.

Material

Today, woks are made from a variety of materials. The advantage is the usual WOKi - aluminum or cast iron. However, other types are increasingly common:

Stainless steel. The main plus is a long service life. Steel is easier to clean, but protein products can stick to it. Also, the dish takes a long time to cool down and heat up. The large size is not suitable for use in a regular kitchen, therefore they are preferred in the kitchens of large canteens or food delivery;

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

Cast iron. An excellent choice, despite the long heating. However, woks are sold with a non-stick coating and are easy to care for. The thickness of the walls matters - it is better to take cast-iron pans thick, otherwise the heated thin material will crack from a strong blow. The disadvantage is a lot of weight. A large wok is inconvenient to manage, mix products and hold by the handles - it is too heavy for normal use.

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

Carbon steel is an excellent, versatile choice. Strong, durable material will last in the kitchen for a long time. Such steel quickly and evenly warms up, allowing you to quickly start cooking. Their cost is optimal for this category of dishes.

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

Aluminum. The main plus is the equipment with a Teflon coating that prevents food from sticking. In addition, such dishes weigh little, so they are easy to use. However, there is a minus here: they cannot be put on an open fire, the coating will begin to collapse.

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

Ceramics. The material has a number of tangible advantages. Food can be cooked over high heat. WOK is equipped with a special coating, has a small weight in comparison with the same cast iron. They are convenient to use in a regular kitchen.

Food can be cooked over high heat.

The main advantage of the WOK is precisely in the rapid heating of the walls and cooking. Functionally, a Chinese frying pan resembles an ordinary cauldron, only designed for quick frying. It is recommended to choose based on where it will be used. For example, cast iron ones are perfect for a summer kitchen in the country, and aluminum ones are perfect for home use.

Diameter

Another difference from the usual utensils is the size. The typical diameter of WOKs in the East is 36 cm, however, there are options from 20 cm to 2 m. It is best to use 20 or 28 cm WOKs at home. In addition, the thickness of the walls is important - usually it is only 3 mm.

The typical diameter of woks in the East is 36 cm.

Typically, cooking utensils are chosen based on the number of people. But you can not buy WOC on the principle: the more the better. So, for example, a frying pan with diameters greater 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 is 28 cm.

Servings	Wok diameter, cm
1-2	15-28
3-5	30-38
6-10	40-50
11+	50-76

Such a table will help you navigate when choosing a WOC. Please note that the number of servings at a time is supposed to matter.

External execution and complete set. Pens. Lid

Outwardly, the wok resembles a bowl with a convex bottom in traditional models. Western models are available with a flat bottom or close to a flat bottom. They are suitable for use on modern induction and electric hobs. The flat bottom makes the pan stable. In addition, traditional models can also be used in a conventional kitchen - you only need to purchase additional stability rings.

Traditional models can be used in a conventional kitchen - you only need to purchase additional stability rings.

The main type of model is equipped with two side handles. They are usually non-removable, and the wok is shaped like a very wide pan. And in this case, Western models have been modified. Now they are 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. The usual content includes:

Cover for steaming, soups, sauces and even casseroles! A closed wok resembles an oven, and is much more convenient to use. The lid must be round. The holder is usually plastic or wooden - like regular pan lids. There must be a hole for steam to escape.

The lid must be round.

Scoop in the form of a spatula with a long handle. It is convenient for mixing products in a wok. The edges, as a rule, heat up as much as the center - reaching out your hand can easily burn you.

The scoop is convenient for mixing products in the wok.

Lushao - outwardly resembles a skimmer for dumplings. It is necessary for the same purposes: to get products.

Lushao - outwardly resembles a skimmer for dumplings.

Another option for additional equipment: a bamboo steamer. This is a rounded bowl, most often made of bamboo, reminiscent of traditional Russian sieves. It cooks steamed food.

Thus, the main selection criteria: light weight and comfortable handle. Everything else depends on the needs of the chef. A home wok must have a long handle and a ladle for mixing food. They are essential for security.

What and how is prepared in the WOK

A wok is truly versatile for cooking. Versatility lies in the fact that you can cook absolutely any food and even porridge. The wok can be used as a deep fryer.

The most popular way is stir-fry: frying with constant stirring. Suitable for cooking noodles with vegetables. However, regular frying is also one of the cooking methods in Chinese pans.

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 the ingredients before starting the process. It is impossible to move away from the wok, since the stir-fry requires a constant presence near the stove.

You can stew meat and vegetables, always in a large amount of 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 a porridge state. You should also use a small fire and stir as it cooks.

Steam cooking requires additional equipment - a steamer.

Steam cooking requires additional equipment - a bamboo steamer. It's almost impossible to replace it. Natural material passes steam well. Water should be poured only 1-2 cm, but so that it does not touch the bottom of the steamer. As it boils, water must be added.

Care rules

Care must be taken of any utensils. So she will continue. Woks are capricious in this regard, a lot depends on the presence of a non-stick coating and the material from which the pan is made. WOKs are good because they do not need to be washed with detergents. The principle of operation is that the oil, as the cooking processes are absorbed into the walls and forms a non-stick coating. That is why a blackened wok should not be thrown away.

The first and most important rule of care: a new wok must be prepared before cooking. Just bought dishes must be thoroughly rinsed with warm water, then put empty on the stove. Be sure to ignite the walls and bottom, splashing a little oil. Leave to cool, and only then remove excess oil with a paper towel.

It is obligatory to ignite the wok before the first use.

Ceramic woks are the most undemanding - just wash with a soft sponge, rinse and put on the stove. It is important to allow to 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 put on the stove.

The steel wok needs to be prepared before washing. After use, it is recommended to pour boiling water into the pan and add 1 teaspoon of ordinary soda. This composition should be left for 20 minutes, then drain the water and wipe with a soft sponge. It is impossible now with a hard back or a metal mesh - the coating will be scratched and the food will burn in the future. After WOK, rinse and dry thoroughly with paper towel before storing.

It is impossible now with a hard back or a metal mesh - the coating will be scratched.

Thus, the care of the WOK consists only in the fact that it must be rinsed with water and in no case should it be rubbed with a sponge and detergent. Proper cleaning consists of wiping after use with a paper towel to remove food debris and excess oil.

Wok-cooked food maximizes health benefits by reducing cooking time.

The wok pan is a very versatile kitchen utensil suitable for daily use. It requires almost no maintenance, and the food cooked in it is as healthy as possible by reducing the cooking time. The main thing is to choose the right pan the first time and get used to cooking in it!

Video: Chicken with vegetables in a wok pan

In Asian cuisine, a wok is used to quickly prepare various dishes. They cooked on it 2000 years ago, and since then it has not lost its relevance. Second courses are prepared in minutes. In addition, it can be used as an assistant in steam cooking. Before you buy it, you need to figure out which wok pans are best. They differ in the quality of the material, size, shape, additional handles and other attributes. Let us consider in more detail what this pan is and what to look for when buying.

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What is a wok?

Such a frying pan in its traditional form is a large metal ladle with a round bottom. It increases in diameter at the top, and handles are located on its sides. Because of this unusual shape, it is very convenient to cook on it over an open fire. All walls of the dishes are covered with flame, so the food is fried quickly and evenly. This is what makes it different from a regular frying pan..

Modern cookware options 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.

Wok pan - what is it for, its advantages and disadvantages

Many housewives, having seen a wok pan on the shelves of stores, ask themselves: what is it for? Its pros and cons will help you make the right choice.

Pros:

Usually, reviews about the wok pan are only positive. But some housewives found flaws in it. For example, due to its size, it does not fit in, and wooden or plastic handles heat up. But still, the advantages of such dishes are much more.

How to choose the right wok pan?

It is not so easy to choose such dishes, because the models can differ in many characteristics: the type of handles, coating, material of manufacture, external shape, and equipment.

Material

When choosing a wok pan the material of manufacture plays an important role, since it depends on how long such dishes will heat up. It is made from the following materials: stainless or carbon steel, aluminum, cast iron, ceramics.

The carbon steel frying pan is relatively light in weight, 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 be deformed.

It is characterized by prolonged heating, but it holds the temperature longer, has non-stick qualities and evenly distributes heat. Products are thin-walled (3 mm) and thick-walled (9 mm). Thin ones can sometimes crack in the fire, and thick ones are very massive. It is undesirable to leave ready-made food in cast iron pans, and metal can rust from prolonged contact with water.

Stainless steel wok pans high temperature resistant 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 pans:

the ability to cook food at high temperatures;
the presence of a non-stick coating;
ease of use.

The disadvantages include the severity of dishes.

bottom shape

The classic version of the wok pan has a convex bottom and it was invented specifically for open fire. But modern manufacturers have adapted it to stoves and now produce it with a flat bottom. These pans are perfect for both electric and induction cooktops. 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 downside– when using a frying pan with a convex bottom, it is necessary to use an additional ring for stability.

Types of handles

Initially, such a product was produced with two handles located on the sides. So it was more convenient to get the pan out of the oven, where there was an open fire. The handle of modern wok models is one, like a regular frying pan, sometimes there may be a small rounded holder. Recently, cookware with a removable handle is gaining popularity..

Diameter

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 more volume e.g. 40 cm.

What is cooked in a wok and how to do it right?

Such a product can be used to implement a variety of culinary ideas. But the best cook the following dishes in it:

Meat, according to reviews, you can use any - beef or chicken, and seasonings and vegetables are combined to your taste.

How to cook in such a pan? The main principle of cooking is fast frying with continuous stirring. This method is quite simple if you use some secrets.

All ingredients must be cleaned and cut into small strips or cubes. Hard vegetables are cut thinner. The meat must be tender so that it has time to fry well. For cooking, sunflower, peanut or sesame oil is used, but olive and butter are not suitable for this.

The pan must be heated, add oil and heat it up. When frying, the fire is not reduced. The sequence of introduction of ingredients depends on the duration of their preparation. It may look like this: first they put meat, carrots, onions, and then - bell peppers, herbs, 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 dish. 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 many foods in the pan, they will cook and not fry.

To cook juicy and fried meat with a crispy crust in such a 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 grate or paper towel.

What is the best wok pan?

You can know a lot about a wok and still choose the wrong one. Therefore, it would be useful to list those manufacturers whose wok products have proven themselves only from the best side. Among them are:

Tefal;
Fissler;
Bork;
Swiss Diamond.

Reviews

“I bought a wok at my own risk, because the consultant could not tell me if it is 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 cook dishes in it for our entire large family, consisting of 5 people. The only drawback is that it is large in size, otherwise everything suits me in it. ”

“I recently purchased a cast iron wok. In order for it to last as long as possible, certain manipulations had to be performed: wash it with detergent, pour salt into it and ignite it well. Then I greased the inner surface with vegetable oil and put it in a heated oven for an hour. After that, a new life began for the pan. What kind of dishes I did not cook on it. They taste amazing. Even though it's heavy, it doesn't bother me."

Valentine.

“I liked the wok pan at first sight. After holding the product in my hands and carefully examining it, I immediately decided on the purchase. This frying pan is rather big and takes up a lot of space in my small kitchen. But it fit into the stove and is now stored in this place. Despite the rough surface, nothing burns on it. The dishes that are prepared on it are prepared quickly and are 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 is an ideal option for preparing such a national Uzbek dish as pilaf. It is very important to choose such a product correctly in order to subsequently enjoy delicious dishes.

Wok pans

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, as well as 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, lemon juice, soy sauce, sesame seeds, spices, kimchi dressing, vinegar and other ingredients can be added to the dish.

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 oyster boxes. It was for this sea delicacy that the boxes were originally designed and manufactured.

It became unprofitable to sell oysters in the fast food format, the prices for clams jumped sky-high. 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.

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.

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 weaknesses. Pros:

Heat treatment time. Thanks to the shape, food cooks much faster. The thin narrow bottom promotes fast heating and uniform distribution of heat.
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.
Food quality. A small amount of oil is needed for cooking, which reduces the fat content of food, which makes it possible to classify dishes as a healthy diet. Thanks to the unusual shape of the wok, food is cooked several times faster, while retaining a lot of vitamins and minerals.
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.
Equipment. Wok accessories contribute to versatility and convenience during operation.

Dimensions. The wok pan is quite large, so you can’t call it compact. If the stove is small, you should make sure that the wok fits and does not fill the entire area.
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:

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 heat the container or keep it on fire for a long time without food. When damage appears and the protective layer becomes unusable, toxic substances harmful to the human body begin to be released.
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.
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.
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.
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, dishes with a flat, flat base are selected.

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:

Thorough cleaning. The container is cleaned of dirt and dust.
Calcination. The bottom and walls under the influence of high temperature are well burned until a dark shade appears.
The frying pan or wok is filled with water.
Re-cleaning. After draining the water, you need to clean the surface: inside and out.
Re-calcination. Clean dishes are placed on maximum fire.
Adding oil. When the product has darkened, vegetable oil is poured in and distributed over the entire area.
Break. The heat source is turned off, the pan is on the stove for about 3 minutes.
Rinsing. The wok cools under running water. First from the outside, and then from the inside.
Oiled and re-placed on fire.
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 the best effect, it is worth wiping the outside of the dishes.

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:

Avoid sudden temperature changes.
Use gentle cleaners and soft washcloths.
Give preference to wooden or plastic spatulas.
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.