Woks: Not Just For Stir Frys

Tuesday, August 4th, 2009 at 8:20 am

by Abby Cardin

Stir frying, steaming, roasting, and simmering techniques mean that woks are valuable kitchen utensils that you can surely make room for in your kitchen. The Chinese and other Asian cuisines have perfected all the valuable techniques that the wok can accomplish.

Woks are cooking vessels with a rounded bottom and sloping sides that aids the cooking process. The origination of the wok came out of necessity. The shortage of fuel for longer cooking processes was a problem. The wok cooks at extremely high temperatures for a short time. The secret is intense heat, but controllable heat.

However, with the increase use of electric and glass top stoves, the flat bottom wok was designed to accommodate those appliances. Rounded bottom woks are still the best for gas ranges, but if you have an electric or glass top, your option is the flat bottom wok.

Your choices for woks, whether they are made of cast iron or stainless steel, need to be your consideration. The materials used should all produce a good effect because the design remains the same.

Many kinds of materials, from cast iron to stainless steel are used for making woks, and the Chinese families consider that cast iron wok passed down through the generations are their pride and joy. Your new wok can be priced from ?10 up to a wok set in stainless steel costing about ?70. It is the design that counts and taking care of the cast iron wok means keeping it well seasoned. The 14″ wok is the size for the prices quoted here.

The iron enamel wok is good for glass tops and electric. Shorter cooking times make wok cooking good for two reasons. You save time and you do not lose the vitamins and nutrients that get lost in longer cooking. Steaming, deep frying, roasting and simmering techniques are all handled by a wok. The physique of most Asians is a testimony to lower fat cooking and the wok cooking is probably a help. Learn which oils are best and what size accessories are best suited to your wok.

The preparation of the food to be cooked needs to be done in advance. Cutting and slicing and knowing which foods take the longer cooking times is very important. Buy a wok cooking book and research your new recipes on the Internet. Your new cooking utensil has opened up a new culinary door. Learn which oils suit your wok cooking and which do not. Learn the techniques for a steaming basket and how to steam a meal on a plate lowered into your new wok.

Healthy meals, faster meal preparation, and delicious food are three good reasons to get a wok that undertakes many cooking functions. Every kitchen has space to incorporate one more cooking vessel and you may even replace several pots with the purchase of the wok. Shop for one that will suit your needs and the cooker you use. Happy cooking!

About the Author:

Wok Reviews and a Wok Buying Guide at Woks and Wok Reviews