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hydra1970 asked the following question:
I am trying to do more of my own cooking and am considering getting a Wok. I like to make veggies with chicken or turkey.
What does a Wok do that a normal frying pan does not?
I am trying to do more of my own cooking and am considering getting a Wok. I like to make veggies with chicken or turkey.
What does a Wok do that a normal frying pan does not?
October 18th, 2009 at
A good wok is made of thin metal so it gets hot fast and doesn’t hold the heat for very long. You usually cook over a pretty high heat setting with wok. Unlike a good frying pan that is heavy and holds more heat for more even heating patterns. And you generally use a lower heat. Wok cookery is done with thinly sliced meats and vegetables that cook fast so the flavors don’t really meld like the simmering action of a heavier pan. Don’t try to cook big chunks in a wok, they won’t get done in the middle before the outside burns up.
October 19th, 2009 at
I just got my first wok too. They make all kinds so careful not to get one with a nonstick coating! The reason is with a wok you generally are cooking at a very high heat and teflon will burn. While cooking you can move food like stir fry stuff around in a way that cooks some items more than others, fry pans cant really do that. Also they are made to season. That is where over time they become non stick on their own. But you can only use water, no soap, to wash it.
October 19th, 2009 at
It makes the food cook quicker in a short time (saute) and retains the goodness and flavor, because of the shape of the wok, heat evenly distributed. If you use a pan you are somewhat frying food longer, overcooking so to speak, and losing the goodness flavor into the pan.
October 22nd, 2009 at
it’s usually wider and deeper than a typical pan, you can fit more on a wok
Asian cooking works better on a wok?
October 23rd, 2009 at
If you do a lot of stir-frying, you will enjoy a wok. It has higher sides than a skillet, and you dont’ end up losing your veggies all over your stove! The shape also makes it very nice for deep-frying, b/c it’s more cylindrical at the bottom, tapered down, KWIM? Be sure you have a burner on your stove that will get hot enough for it to work right, and thus be sure you have an exhasut fan over your stove.
October 25th, 2009 at
1. It’s large and can cook very large dishes like stir frys easily
2. It is thin so it heats quickly and dissapates heat quickly which can be an advantage in some dishes (though not all)
3. The shape allows you to move food to different temperature zones. This is actually what the wok was designed for. The middle is the hottest and it gets cooler as you move up the sides. As long as it’s not non-stick (which will not burn as someone mentioned above) you can push food up the sides and they’ll stick there and won’t cook as fast the food in the middle.