Woks are an essential part of cooking. Not only do they make it possible to cook large portions quickly, but they can also be used on various cooking surfaces, such as electric and gas stoves. The original appliance was explicitly designed to handle high heat and intense flames while still being easy to manoeuvre by hand.
The traditional wok is made of carbon steel or cast iron. However, due to increased health concerns about carbon steel (mainly when used for stir-frying), many chefs now prefer stainless-steel models instead. If you’re looking for an appliance that meets all your needs—and fits perfectly into your budget—then read on. In this article, you can find some key factors that will help ensure your new purchase is everything you want it to be:
Size
If you’re looking for woks, getting the right size to fit comfortably on your stove and cooking surface is essential. A 14-inch carbon steel or cast iron can hold all of the ingredients in your dish. If you want to use nonstick coatings, look for a 12-inch cast iron pan with sloping sides and a long handle. If you use nonstick coatings but don’t want flimsy handles, consider getting an enamelled one instead of stainless steel.
Material
The most common material used in woks is carbon steel, which you often see at restaurants. Carbon steel woks are durable, nonstick and easy to clean.
However, they also tend to rust faster than other types of woks. If you’re looking for an appliance that you can use on an induction stovetop or electric burner and don’t want to worry about seasoning it before use, then nonstick is the way to go. Nonstick models are also less likely to scratch in the dishwasher or over time from frequent use, which means that you won’t have as much trouble cleaning them off later down the line.
Accessories
A wok ring is a must-have for any woks, as it provides stability and prevents the woks from tipping over when you’re cooking. A silicone spatula, tongs and wooden spoon are also helpful for cooking with your new tool. Finally, if you want to make sure you’ll be able to use your new kitchen tool for years to come, purchase a pair of handles that match the diameter of your cookware.
Stickiness
Stickiness refers to the amount of oil your utensil will hold. This is important because if your woks are too sticky, they will be able to get hot enough. It can take longer than necessary to cook your food if it’s not moist enough.
The easiest way to measure stickiness is with your hand: Place your palm flat on the wok (or pan) you’re using and rub back and forth for about 5 seconds. If any residue remains on your palm after that time has passed, congratulations—your pan has just been seasoned. If there’s no residue left behind after only 5 seconds, try again until you expect a thin layer of oil between your skin and metal when finished rubbing around in circles.
Induction-ready shape
When it comes to appliance shapes, there are two main options. The first is a round with a flat bottom, and the second is the more common square or rectangular shape.
Whether you choose one of these two types of shapes depends on your preferences and how your stove top works. A round or oval-shaped pan will work fine if you have an electric stove that heats up quickly and evenly. However, if you have gas burners that take longer to heat up and cool down, it might be better to use a square or rectangular-shaped pan instead.
