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a b c Wilkinson, Endymion Porter (2000). Chinese History: A Manual. Harvard University Asia Center. p.647. ISBN 9780674002494. The wok is probably the most versatile piece of equipment in Chinese cooking. It can have a round or flat bottom. They conduct heat in a slightly different way due to the shape, but it does not make much difference for day to day cooking - a round bottom is better for high heat stir frying, a flat bottom is better for searing and shallow frying. The high, curved sides of a wok allow food to be tossed around so that all ingredients can be cooked evenly at a high heat. You can also sit a bamboo steamer on top for making bao or dumplings. The curve also provides a larger usable cooking surface versus Western-style pots and pans, which typically have vertical edges. This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate. While this occurs another ingredient for the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. [2] As such, large food items can be shallow fried, while finely chopped garlic, chili peppers, scallions, and ginger can be essentially deep-fried in both cases with very small amounts of cooking oil. [15] See also [ edit ] a b Müller, Thorsten (2010). Xi'an, Beijing und kein! Chop Suey: Lehmsoldaten, Fuhunde und Genüsse in China (in German). Books on Demand. p.122. ISBN 9783839169698.
If you love Chinese food, you must have tasted a dish or two that is cooked in a wok. Do you know that a wok can be used for cooking many dishes, not just for stir-fry? Learn more about what a wok is, how to use it and how to care for it with this guide. a b E.N., Anderson (1988). The Food of China. New Haven: Yale University Press. pp.184–5. ISBN 0300047398.López-Alt, J. Kenji (2022). The Wok: Recipes and Techniques. W. W. Norton & Company. ISBN 9780393541229. Cast iron woks are much heavier and so more difficult to 'wok' with, and so the modern day wok is often made of carbon steel (also a great conductor of heat, but much lighter in weight). Wok rings are sold in cylindrical and conical shapes. For greatest efficiency with the conical wok ring, position it with the wide side up. This allows the base of the wok to sit closer to the heat source.
verifyErrors }}{{ message }}{{ /verifyErrors }}{{ With this in mind, in my attempt to determine the very best, I reviewed a selection of woks, judging them for durability, weight, aesthetic, ease of use and maintenance, the feel of the handles when cooking, and depth of flavour (you really can tell the difference on this front). Stewart, Randy (19 July 2009). "Choose Your Wok Wisely". Love That Kimchi.com . Retrieved 4 March 2012. In Japan, the wok is called a chūkanabe ( 中華鍋, literally "Chinese pot"). In South India, the Chinese wok became a part of South Indian cooking, where it is called the cheena chatti (literally, "Chinese pot" in Malayalam and Tamil). [ citation needed] The first possible depictions of woks in China appeared in the Han dynasty (c. 202 BCE - 220 CE). But these are conjectural, since these "woks" were made of clay and were only used to dry grains. [7] Metal woks only started to appear in China in the Ming dynasty (1368 - 1644), where it was first used for stir frying (an original Han Chinese innovation). [7] [4] Characteristics [ edit ] A wok (left) and karahi on a Western-style gas stove. Note that the karahi is sitting on an ordinary burner cover, while the round-bottomed wok is balanced on a wok-ring.
Knipple, Paul; Knipple, Angela (2012). The World in a Skillet: A Food Lover's Tour of the New American South. University of North Carolina Press. p.178. ISBN 9780807869963. The most common materials used in making woks today are carbon steel and cast iron. [2] Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior. [9] Carbon steel [ edit ] Pit stoves originally burned wood or coal but are now more typically heated by natural gas with the burner recessed below the stovetop. In areas where natural gas is unavailable, LPG may be used instead. With the adoption of gas and its less objectionable combustion products, the chimney has been replaced by the vent hood. [ citation needed] Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. [2] Wok cooking is often done with utensils called chǎn ( spatula) or sháo ( ladle) whose long handles protect cooks from high heat. The uniqueness of wok cooking is conveyed by the Cantonese term wok hei: "breath of the wok".
a b Symons, Michael (2003). A History of Cooks and Cooking. University of Illinois Press. p.78. ISBN 9780252071928.Young & Richardson (2004), p.38: A typical U.S.-made cast iron wok can weigh more than twice that of a Chinese cast iron wok of the same diameter
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