Traditional Woks and Its Accessories
Traditional woks are large pans having sloping sides, along with a handle and lid. Many types of woks, especially the traditional ones, are now sold in the market in order to provide convenience the old fashioned way.
A wok is a big pan with high sloping sides, a lid as well as side handles. It is especially suited for stir-frying food. A wok is a handy round-bottomed Cooking Utensil. It is issued specially in the Southeast and East Asia. It is usually used along with a long handle spatula or a long handle ladle that allows you to cook the food without burning your hand.
The wok can be distinguished in shape. Usual woks have a rounded bottom. A round bottom wok allows the traditional round ladle or spatula to pick all the food up at the bottom of the wok and toss is around easily. Wok handles come in two styles such as stick and loops. Loop handles are the most common type of handle for woks of all types and materials. These woks are traditionally made of bares metal.
Electric woks have a great advantage as compared to other usual woks even for heating. The heating element can heat up all parts of the pan consistently. This is without a cold or a hot spot. Non-electric woks normally cost about 45 US dollars. Several woks are sold in kits which include the cooking rack as well as its utensils. A wok is truly an indispensable cooking utensil for those interested in Asian cuisine.
There are a lot of things you can do with your wok such as roasting, stir frying, deep frying and steaming. In addition, as some other Cookware Set in the kitchen, it deserves a slight more carefulness than just cleaning.
Nowadays, cooking woks have a lot of different types available in the market. This is according to its shape, size and its usage when it comes to fitting in your cooking needs such as the following:
• Electric woks
• Chinese woks
• Carbon Steel woks
• Non-stick type woks
• And stainless type woks
The different types of cooking wok are the ones we use for roasting, deep frying and even for the mere heating of water. There are also accessories for woks such as:
• Steamer racks
• Wire-mesh strainers
• Chopsticks
• Tongs
• Bamboo brushes
• And wok racks
The aforementioned accessories are also listed below:
- Steamer Racks - The steamer rack is good for steaming. It holds the food over the boiling water while it circulates the steam and allows the food to cook.
- Wire-Mesh Strainers - A wire-mesh strainer is used during deep-frying. It helps you take away cooked food from the hot water or hot oil and protect your hand from strong heat.
- Chopsticks - These two thin sticks are chiefly employed in picking up food for the mouth.
- Bamboo Brushes - It helps you in ensuring that you may use your wok longer and maintain quality at its best.
- Tongs - These are often used for removing steamed food or fried food. Tongs are usually made from metal or wood materials.
- Wok racks - These are used for draining the oil completely and for deep-fat frying. Wok racks are ideal for draining off excess oil from food.
When choosing a wok, use a round-bottom wok on a gas stove and a flat-bottom wok on an electrical stove. The traditional material used for woks offer great heat conduction. Aside from this, it is heavy enough to heat oil quickly, yet light enough for easy handling.
When you clean your wok, rinse the wok with hot water. Use a rag or a soft sponge so as to remove any bit of food stuck to the pan. Avoid using abrasive pads or soap for a seasoned wok. Once you clean the wok, wipe it dry and heat it over high heat.
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i just seasoned my wok and it doesn't look right?
i have a carbon steel wok. first i used the stove top method and then the oven method letting it cool in between, of course i still have to stick it back in a few more times.
I've seen pictures of seasoned woks and they're usually black in the center and amber on the sides (or all over) but mine (from the center going out)is black, then amber, then green and blue and black ...kind of like an oil puddle.
i used high heat on my gas stove and heated it till it was a blue/black/lead color wiped with oil, let it cook in a little, let it cool. then set my oven to 450. heat it a little on stove top wiped with oil and stuck it in the oven for 20 mins. did i overdo it?
Hi Tasha, You have done it correctly (although if putting it in the oven make sure it won't destroy the handle). It will become blacker the more you use it -starting from where it is getting black now and spreading up the sides. You should never ever wash a wok or any ordinary Frying Pan with detergent. To clean your wok wash in clean hot water with a stiff brush - the chinese sometimes use a special bamboo brush you can get in any chinese supermarket but you can get by with an ordinary pot brush. Once you've washed the wok dry it over the heat until really hot and taking care while it is still hot add a spoonful or two of oil and wipe it around the whole wok with some paper towel wrapped around a wooden spoon or something so you do not get burnt. When cooled you can then store it until the next time you use it by wrapping it in a plastic bag. If after some time ( and I' talking a couple of years), you see that the carbon (black colour) begins to flake off scrape the parts where it is flaking and fill the wok with salt and burn it over a high heat for quite some time, this will take your wok back almost to how it is now and you just re-season and start again. I have had the same wok for over 20 years and it is still good to use. The Chinese people have a saying the blacker the wok the better the Chef. So good luck and happy cooking for the future. I hope this helps all the best Rab.
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