Tips on Buying a Wok
Preparing delicious food should be an adventure, and nothing in the kitchen is more adventurous than cooking with a wok.
Everyone knows that woks are used for stir frying, but did you know they’re also suitable for steaming, deep frying, braising, stewing, smoking and making soup?
While most restaurant chefs use a steel wok because of its durability, experts suggest home chefs use a thin aluminum wok because it’s easier to heat on an ordinary stove.
Make sure your wok has a flat bottom so it won’t roll off the burner; a rounded bottom requires you to buy an additional ring to keep the wok in place. Also, the flat bottom enables you to cook food in the center while placing already cooked food on the much cooler sides.
You’ll want to choose a wok with a nice long handle to protect your hands from the heat. And make sure you try lifting the pan a few times before you purchase. Wok cooking is not a passive experience; it can give you a pretty good “wokout.” So do yourself a favor and buy a wok that’s easy to lift.
Check out our Newsletter Wok this Way for more recipes.