12/4/2023 0 Comments Carbon steel wok reviews![]() However, this couldn’t be further from the truth. Most woks are supplied without lids, and some people feel that this means you don’t need one. This means the wok will have an adequate magnetic surface area for the induction hob to work, and it means it can rest flat without you holding it up all the time too! With that in mind, modern woks are often available with a flat bottom. Traditional woks have a round bottom, which is fine if you are using it with a wok stand, but does not work so well on modern hobs, especially induction ones. If you use your wok outside over an open fire with a wok stand, you can of course look for a larger one if you’d like! Restaurants tend to use enormous woks that are far too big for the average home, but even domestic woks can be found in sizes ranging between 10 and 20 inches.Ī 13- or 14-inch wok will be perfect for most households cooking on the typical hob. Woks come in a range of shapes and sizes. How you plan on using the wok will determine if you are better off with a single handled wok or need a traditional, two handled version. Traditional large woks have two metal handles, but many woks that you would find today are actually “pow woks” with single handles. ![]() The first consideration when buying any new wok should be the handles. They tend to be preferred not only by Chinese restaurants, but by many households too. So, it’s almost like carbon steel was created for woks!Ĭarbon steel woks tend to be the most popular choice, and with good reason. It is pretty lightweight and heats up very quickly and retains this heat too. There is no non-stick coating that will break down over time. So, why choose a carbon steel wok? Well, carbon steel is a fantastic choice for a wok. It can also be seasoned just like cast iron too. It can also be worked a lot better than iron, so carbon steel cookware can be thinner and therefore lighter. However, the addition of that 1% of carbon makes the material much more durable. You only have to look at cast iron in the wrong way, and it can break. Cast iron, as anyone with a cast iron skillet, will know, is pretty brittle. Of course, if it were 100% iron, it would be a cast-iron creation. The material itself is made from 99% iron and 1% carbon. So, carbon steel is pretty much the perfect material for a wok as all of the cooking done in a wok is fast and high.Īnother great thing about carbon steel is its construction. One of these tasks happens to be frying at high heat quickly. Well, pro chefs love carbon steel because it performs certain tasks better than any other type of cookware. Why is this? Why do the pros love carbon steel and yet it never rarely gets mentioned in the home cooking world? Carbon steel cookware is very popular with pros, but there isn’t much carbon steel in home kitchens.
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