Contents
What wok do professional chefs use?
carbon steel woks
Professional chefs generally prefer carbon steel woks to cast-iron ones because carbon steel is more lightweight and easier to maneuver. Cooking stir-fries requires moving, lifting, and shifting the pan to toss vegetables and meats for even cooking; it can be tough to do that with a heavy cast-iron wok.
Which is better carbon steel or cast iron wok?
In a restaurant setting, waiting for a cast iron wok to heat up can take too long. If you plan on using your wok for meals that require longer cook times, a cast iron version is likely better since it will heat everything more evenly. So, if you like cooking with these foods, carbon steel is a better option.
How do I find a good wok?
Look for carbon steel woks that are at least 14-gauge—about two millimeters thick—which won’t bend when you press on the sides. Avoid nonstick woks at all costs. Most nonstick coatings cannot handle the high heat necessary for a proper stir-fry.
Are woks worth it?
So woks aren’t only necessary for good stir-frying, but they can take the place of your Dutch oven, skillet, and even saucepan if they are in use. The key to proper stir-frying is to use high heat. If you can use the burner on your stove, that’s great. But don’t think that you can only fry over high heat with a wok.
What type of wok do Chinese restaurants use?
Chinese restaurant chefs exclusively use carbon steel woks and swear by them.
Should a wok have a lid?
Choose a Wok With a Lid Because a wok with a lid will make your life a lot easier especially when you cook Chinese food. A lot of time the ingredients need to simmer and be covered during cooking. So if you purchase a wok with a lid this will make cooking food with a wok much easier.
Does a wok need a round bottom?
Round-bottomed woks do not warp. Round-bottomed woks distribute heat more evenly, from the bottom and up the sides of the wok. Round-bottomed woks are easier to use for stir-frying. Round-bottomed woks work very efficiently with gas stoves.
What kind of wok should I buy for my Wok?
Some contemporary styles come with lids which help with steaming and gently finishing food. While many woks are carbon steel, there are also cast iron, non-stick, aluminum, electric and stainless steel woks.
Where is the wok shop in San Francisco?
The Wok Shop is located in San Francisco’s Chinatown – we’ve been selling woks for over 40 years. Visit us at: 718 Grant Avenue (between Sacramento & Clay Street) San Francisco, CA 94108-2114.
What’s the best way to season a wok?
Let the pan smoke for 2 minutes, wiping away beaded oil with a paper towel. Turn off the heat and let the pan cool. (Note: If you are seasoning a wok, the sides will initially be less seasoned because they don’t get as hot as the bottom.
How big of a wok do I need for one person?
The pictured wok is 12.5 inches, but it also comes in a smaller, 11-inch size. Woks can be big and heavy, but this one is the perfect size for one person. It can be used for cooking, or serving, or cooking and serving! It’s made of cast iron, so while it’s small, it’s still has all the great heat retention properties of a heavy duty pan.