Home: Wok
A wok is a versatile frying pan which can be used for a variety of cooking techniques. The wok is a product of Chinese invention, but is used across the Far East region, in countries such as Vietnam and Thailand.
The wok is best known for, and it's most primary use is for stir frying. This is where a small amount of oil is put into a extremely hot wok, and then ingredients are quickly fried.
However, that's not the only cooking method a wok can be used for. It can also serve for,
- boiling
- braising
- deep frying
- smoking
- steaming
- stewing
The traditional wok has a round bottom, and rises to form a near semi circle of a ball. A round bottom wok is ideal for a gas powered hob in the west.
The downside with a round bottom wok, is that they do not easy sit on a flat surface, such as an electric powered hob.
The solution for this issue was the manufacture of flat bottom woks. The sides of the wok usually rise as high, but the bottom of the wok is sliced off to make it flat. The downside to a flat bottom wok, is that the food can not be tossed in the air so easily.
The handles for a wok come in two forms. A protruding stick handle, like with a western frying pan. Or, two loop handles on opposite sides of the wok.
The dimensions of a wok vary greater. Professional woks found in China can be a metre or more in diameter. But, most westerners will only be accustomed to a wok with a diameter of twenty five to thirty five centimeters.
Cast iron and steel woks are both available. Steel woks tend to be lighter, the metal is thinner and therefore they heat quicker. Cast iron woks are heavy and more commonly found in the west. They retain heat for a longer period of time and can distribute it more evenly.