It also means a metal utensil won't scratch the surface, rendering your nonstick pan useless. This translates to a slick, easy-to clean wok, that can still reach the temperatures needed for golden brown crispiness or an excellent sear. Made by Circulon, it features a nonstick surface with raised concentric stainless-steel circles. This wok has the best aspects of both stainless steel and nonstick cookware. I Unlocked My Wok's Full Potential With This Surprising Cooking Task Material: Carbon steel | Oven Safe Temperature: 450 degrees (wok only) | Diameter: 13 inches | Induction Compatible: Yes During that seasoning process, you'll need to remove the handle before placing the oven as only the wok itself is oven-safe. As with all carbon steel, you'll need to keep up the pan's finish by taking some time out to clean the wok and go through the seasoning process once more before storing it away. We did find that this carbon steel wok was on the heavier side, so keep that in mind if you have any issues with strength or mobility. The overall performance was what you would expect of a carbon steel wok: quick to heat up and adapt to temperature changes, and very durable. In our tests, we found this model really easy to work with-the round handle proved to be comfortable to hold, and the pan itself felt very stable on a gas range grate thanks to a super flat bottom. " is durable, conducts heat quickly and evenly," says George Chen, founder and executive chef of the China Live group in San Francisco. The wok itself is made of carbon steel, the material of choice for many professionals who specialize in wok cooking. This set includes a flat-bottomed, 13-inch wok, wooden lid, and traditional spatula to let you flip and toss ingredients. If cooking with a wok is fairly new for you, this starter set from Souped Up is an affordable kit that will let you get cooking right away. Material: Carbon steel | Oven Safe Temperature: 450 degrees | Diameter: 13.5 inches | Induction Compatible: Yes At this medium-range price point, we think that this wok delivers in all areas and is worth it for anyone doing a fair amount of woking at home. We recommend this for small to moderately-sized households, as it has enough capacity to cook a fair amount of food at once. The only thing we could really complain about were how hot the metal parts of the handles get, but that's easily solved by keeping an oven mitt or dish towel nearby to protect the hands when needed. The lighter weight of this wok made it incredibly easy to toss and flip foods with just one hand, and most foods had very little to no sticking when it came time to plate.Īfter cooking, we were able to wash away everything easily with a gentle scrub and rinse, and re-seasoning with oil and a paper towel helped pull away anything that was left behind. We appreciate its balance and stability, which was important when it came time to stir-fry beef and toss fried rice. We found this wok ranked highly across the board when it came to performance, durability, and ease of cleaning. A beechwood handle gives a comfortable grip, while a metal helper handle can give you more security when transporting the wok on and off the cooktop. The flat bottom allows you to use this wok on just about any cooktop, from gas ranges to induction burners, and also will do just fine on the grill or over an open fire. This traditionally style wok is made from black carbon steel, a durable material that heats easily and adapts quickly to changes in temperature. After comparing all of their aspects, especially how they performed, we narrowed our recommendations done to these eight. To help you find the absolutely best one for your kitchen, we tested 18 of the top woks side-by-side in our Lab. Where the flames hug the bowl is where you sear up toward the edge is where you keep warm and dry. Not only does a wok allow you to cook high-volume ingredients-like the vegetable-heavy dishes Asian cuisine is known for-by virtue of its tall sides, but its sloping sides also catch heat in a blooming pattern, creating different zones. The best woks can do it all, but only a wok can turn out stir-fry as it's meant to be: with vegetables that are vibrant, blissfully blistered, yet tender-crisp meat that captures a little browning without drying out and dishes with little oil but a lot of naturally extruded flavor. As time has shown, the wok's design is that of a workhorse-a multi-cooking wonder with infinite capabilities. In the Cantonese spoken in its region of origin, wok literally means “cooking pot.” Not particularly specific, perhaps, but neither are its uses. More than 2,000 years ago, during China’s Han Dynasty, cast iron was smelt into a unique form, one where a curved bottom flared out into an expansive width ending in high walls designed to retain both heat and ingredients.
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