Search for the perfect wok

Wok plays a vital role in the kitchen, whether it’s quickly stir-frying greens, scrambled eggs or cooking complex stir-fry dishes. However, how to choose a wok that is right for you, and how to make the most of it, does require in-depth understanding. This article will provide you with a detailed guide, from wok materials to cooking techniques, to help you become more comfortable on the road to cooking.

Part 1: Choosing the right wok

1.1 Material of frying pan

First, let’s take a deeper look at the different materials of the wok:

Non-stick pan: Suitable for low-fat ingredients, easy to clean, but need to be used gently so as not to damage the non-stick coating.

Cast iron pan: Suitable for high temperature frying, can evenly transfer heat, but need seasonal care to prevent rust.

Stainless steel pot: Versatile and rugged, but requires some tricks to keep the ingredients from sticking.

1.2 Size of the frying pan

The size of the wok should be selected according to the size of the home and cooking needs. A pot that is too large may be difficult to master, while a pot that is too small may not hold all the ingredients.

Part Two: Understanding the heat transfer properties of the wok

2.1 Importance of heat conductivity

POTS of different materials conduct heat in different ways. Knowing these differences will help you get a better handle on the heat and make sure your ingredients heat evenly.

2.2 The bottom design of the frying pan

The design of the bottom of the pan is crucial to the heat transfer performance. There are frying pans with flat, convex and concave bases, each suitable for different cooking methods. A pan is good for quick frying, a convex bottom is good for frying, and a concave bottom is good for slow cooking.

The third part: the maintenance and maintenance of the frying pan

3.1 How do I clean a Frying pan

Different wok materials require different cleaning methods. Non-stick pans need to be gently cleaned and avoid using sharp tools that scratch the non-stick coating. Cast-iron POTS require special seasonal care, including the application of cooking oil to prevent rust.

3.2 Storage and maintenance

Proper storage and maintenance can extend the service life of the wok. Keep pot dry, avoid rust, store in a well-ventilated place.

Part Four: Improve cooking skills

4.1 Preparation before cooking

Preparation before cooking is very important. Chop the vegetables, prepare the seasonings, and make sure everything is ready so that you don’t have to mess with cooking.

4.2 Control the heat

Cooking requires proper heat. Too high a temperature will cause the ingredients to burn, while too low a temperature will cause the ingredients to cook. Learning to master the heat is the key to cooking.

Then take you to understand how to use the new frying pan at a time:

1, first check whether the new pot is labeled inside and outside, if there is, the label must be torn off. Some labels are tight and difficult to tear off by hand, at this moment, you can drop a few drops of wind essence on the label, and so on, after the wind essence is completely moistened by the label, it is very simple to tear off.

2, drop two drops on the wet cotton rag to clean (mass brand can), wipe the pot body with the rag inside and outside.

3. Wipe the lid, too.

4. Don’t forget to wipe the bottom of the pan.

5, clean water washing (must be washed to completely wash the drop clean oh)

6. Pour boiling water and a little white vinegar into the pot, shake the pot body, and let the vinegar water clean every part of the inner pot.

7. Dry the pot with absorbent paper.

8. Focus on cooking whatever you like in a pot.

Finally, let’s understand the precautions for the use of the new frying pan:

1, about any stainless steel pot, do not use strong alkaline or strong oxidizing chemicals, such as soda, bleach powder, sodium hypochlorite and other washing stainless steel pot, to prevent corrosion of goods. Do not use too much fire to heat (use of fire will easily cause discoloration of the product).

2, stainless steel pot rich in chromium and nickel, these two elements can be in a non-strong acid or non-strong alkali environment, withstand high temperatures below 400 ° C without being corroded, but if a long time contact with acid, alkali food, will also have a chemical reaction, so it is not suitable for a long time to hold salt, soy sauce, vegetable soup, can not boil medicine.

3, excellent frying pan selection is related to us, housewives will use the frying pan every day, and a good frying pan can be used for many years, usually people have no idea about the purchase of frying pan, feel that this thing can buy a home at will, significantly this idea is not right.

4, on the one hand, the owner should understand the price of the wok on the market and their respective characteristics, and choose the one that is suitable for their own needs, on the other hand, but also train the eyes to identify those who should not buy the wok.

To sum up

The choice and use of wok is not a simple matter, but they are crucial to the success of a delicious stir-fry. Hopefully, the comprehensive guide provided in this article will help you better choose, use, and maintain your wok while improving your cooking skills. Whether you are a novice or an experienced cook, you can become more comfortable on the road to cooking

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