Woks

Woks are bowl-shaped vessels, normally made from carbon steel, and modern ones often came with a long wooden handle on the one side, which makes it easy to move and tilt while cooking. The Chinese commonly use wok for stir-frying in their daily life.

 

Compared to the frying pan, wok has a lot of advantages:

1. Wok spreads heat evenly.

2. When using a wok to deep-frying, it needs less oil than a frying pan, as its bowl-shaped design.

3. When stir-frying, you can toss all the ingredients easily without the fear of the food lands back on your stove.

When you shop around the market, you can find a variety of woks with different sizes and shapes, keep in mind that always choose a carbon steel one as we do it often here. And about the shape, whether you use an electric or gas stove, a flat bottomed one is the best choose for you to cook satisfying Chinese food.

Seasoning and Cleaning:

Remember that it is important to season your wok before the first use and clean it after each use.

How to season a wok.

How to clean a wok.