{"id":8550,"date":"2022-02-01T11:21:25","date_gmt":"2022-02-01T11:21:25","guid":{"rendered":"https:\/\/www.tilda.com\/?p=8550"},"modified":"2022-03-24T16:50:51","modified_gmt":"2022-03-24T16:50:51","slug":"a-guide-to-woks","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/en-mt\/blog\/equipment-guide\/a-guide-to-woks\/","title":{"rendered":"A Guide to Woks"},"content":{"rendered":"
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Woks are commonly associated with firing up deliciously flavourful Chinese food \u2014 you can almost hear the sound of the flash frying, and the dink of the pan hitting the industrial hob as you say the word itself. But the wok is a hero to all kinds of cuisines.\u00a0<\/span><\/p>\n

It\u2019s a versatile piece of equipment that can take a simple rice dish and infuse it with a unique taste bud-tickling taste and texture that could only come from this particular pan.\u00a0<\/span><\/p>\n

In this helpful guide, we\u2019ll be exploring the ins and outs of the wok. Getting to know how best to use and take care of it, in order to help you pick one up with confidence and make delicious dishes time and time again. So, let\u2019s begin with some history. <\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Wok is it?<\/b><\/h3>\n

Derived from the Cantonese word for \u2018cooking pot\u2019, the wonderful wok is a wide metal pan known for its distinct bowl-like shape and ability to turn up the heat.\u00a0<\/span><\/p>\n

Whilst you can bet on finding it in kitchens across the world, it was in fact born out of China over 2000 years ago, around the time of the Han dynasty, and has long been considered the secret ingredient to classic Chinese dishes, due to a special something known as \u2018wok hei\u2019.\u00a0<\/span><\/p>\n

Wok hei, which effectively means \u2018breath of the wok\u2019, refers to the unique flavour that the pan gives the food when cooking quickly on an extremely high heat \u2014 more on mastering the technique later. Put simply, it\u2019s something only this piece of equipment can do, but not the only thing it\u2019s capable of.\u00a0<\/span><\/p>\n

Yes, the wok is a pot seasoned with richness, flavour and history, but it\u2019s also incredibly practical\u00a0\u2014 able to stir-fry, steam, deep fry, braise and boil up the most delicious dishes, enhancing the flavour of all manner of meals. Before we get into all that, let\u2019s talk about which wok works best.<\/span><\/p>\n\n <\/div>\n \n \n

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Different types of woks: which works best?<\/b>
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When it comes to picking the perfect pan, it\u2019s easy to get pulled in different directions, but when it comes to which wok works best, there is only one that chefs and home cooks alike swear by: carbon steel.\u00a0<\/span><\/p>\n

Loved for being lightweight and durable and all-around more affordable, carbon steel woks tend to trump their aluminium and stainless steel cousins. Of course, as a non-coated metal, it does come with some responsibility, and will require a process known as \u2018seasoning\u2019 (to coat the pan, and help it become non-stick), but the reward is all the sweeter for it. <\/span><\/p>\n

You can also choose between round and flat bottomed woks, but it\u2019s argued that the pan retained its rounded bottom design for many centuries with good reason. Although the flat bottom wok is specially designed for better balance on flat stove tops such as the electric stove, it can be a challenge to stir-fry food evenly as the flat bottom sits directly on a coil and heats up much hotter than the rounded sides above it<\/span>. <\/span>
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\n<\/span>If you\u2019re cooking on an induction hob you may find your options are a little more limited, but as more and more homes are being fitted with this tech the pans are evolving too, so keep an eye out for carbon steel induction woks and treat them just the same.\u00a0<\/span><\/p>\n

How to use your wok<\/b><\/h3>\n

The real magic of a wok is its ability to be incredibly unique and very versatile at the same time \u2013 bringing full-on fired-up flavour, to all kinds of meals, however you use it.\u00a0<\/span><\/p>\n

In this section we\u2019re going to be covering some of the top ways you can cook with your wok. Giving you the secrets to getting the maximum level of deliciousness out of it.<\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Tips on stir-frying<\/b><\/h3>\n

When you hear \u2018wok\u2019, the most common dish association is beautiful big stir-fry’s being whipped up in a flash. But how many of us have had an \u2018expectation vs reality\u2019 moment when giving it a go at home, only to end up with a clumpy mess of stodgy, soggy food?\u00a0<\/span><\/p>\n

If you\u2019ve ever been there, try this:\u00a0<\/span><\/p>\n