Relatively recently, a new type of cooking utensil has appeared on the shelves of our stores - a wok pan. "What it is? What to cook in it? ” - These questions became quite expected, since many buyers were perplexed why it was needed, since there are stew-pans, pots and ordinary frying pans. Therefore, for starters, we will tell you what exactly is a wok, and only then we will understand the features of cooking with its help.
Wok pan: what is it
A wok pan was spread directly from Asian countries - it is there where they cook food through this utensil. The history of the subject goes back many centuries: wok was invented back in ancient China by poor villagers who tried to save on everything, including fuel for their outbreaks. It was important for them to cook food quickly and at the same time to keep it warm for as long as possible. These goals were served by the creation of a kind of frying pan with beveled walls.
The current wok pan is practically no different from its ancestors. It also has a conical shape with a flat, sometimes convex small bottom, a sufficiently large diameter, thin walls and a pair of handles. Due to the original structure of the wok, products, regardless of their category and density, cook faster than in a conventional frying pan, as pieces of food stray to the center where all the heat is concentrated.
Characteristics of woks
Before purchasing this very exotic piece of kitchen utensils, you first need to decide where exactly you are going to cook in it and how often you plan to use it. The shape, size and material of which the wok pan will be made depends on this. What will it give? Let's try to figure it out.
Material
Woks can be made of various types of steel, cast iron, copper, and ceramics. In addition, some models have a special non-stick coating, such as a Tefal wok pan.
Specialists in the field of Asian cooking note that woks made of cast iron and carbon steel are the most durable and durable. In addition, these materials tend to evenly distribute heat over the entire surface of the pan, thereby ensuring that the usable area is used to the maximum. Dishes on such woks are obtained with a more intense and vibrant taste. It is worth noting that, due to its characteristic qualities, steel still cools much faster than cast iron, but at the same time it warms up faster.
Bottom shape
There are two types of bottom - flat and convex - which have a wok pan. What does this mean?
If you plan to use the pan at home, in particular for cooking on an electric or induction stove, you should give preference to dishes with a flat bottom - it is more stable and heats up better.
Those who have a gas stove are recommended woks, both flat and convex. In the second version, a special ring is used to install the round wok on the wire rack, which ensures reliable stability of the utensils and protects the burner from contact with the dishes.
For cooking on the street or during a picnic, you can find a wok with a special stand, at the very bottom of which there is a hearth.
Types of pens
Today, among the variety of wok models, one can find both traditional species with two rounded grips, and with one rounded and the second elongated. There are also many options with one handle, like a regular classic pan.
Since 1 kilogram is the minimum weight a good wok pan has, it makes no sense to look for reviews on the convenience of a particular type of pens - you need to try on each model yourself and choose the one that is most comfortable to hold in your hands.
Diameter
This parameter completely depends on how many people are in the family and how often guests come to you. Wokies with a diameter of up to 35 centimeters will be convenient for both one person and a family of 2-3 people. A large company, respectively, will require a much larger wok - with a diameter of 40 centimeters or more.
In addition, it is worth remembering that a good wok is not cheap: it is better to purchase goods from a well-known manufacturer of dishes, which will last a long time. Prices for high-quality woks start, as a rule, from 1000-1500 rubles, depending on the diameter and the availability of additional accessories. For example, a wok pan with a lid or a special set of spatulas will cost an order of magnitude more expensive than a similar product without related attributes.
What can you cook in a wok
Cooking speed, versatility, the ability to maintain the maximum benefit of food - these are the main qualities that a wok pan is known for . The recipes for cooking food in this dish are so numerous that it is not possible to list them all - each ethnic group from Asia has its own culinary delights. However, the following recipes are the most common:
- Rice, buckwheat and wheat noodles with vegetables and meat, chicken or seafood. Required: noodles, bean sprouts or green beans, carrots, bell peppers, topping (chicken, beef or shrimp), soy sauce, cumin, garlic, salt, pepper, onion. The topping is pre-marinated in soy sauce, then sliced into pieces and fried in a wok. Next, finely chopped vegetables are added, cooked until half-cooked noodles, the dish is seasoned with spices and garlic, seasoned with soy sauce and cooked for 5-7 minutes.
- Curry. Ingredients: chicken, chicken stock, curry seasoning, tomato or tomato paste, garlic, onion, red pepper and paprika. First, vegetables are cut and fried in a wok in tomato paste or mashed tomatoes, then pepper, salt, curry and paprika are added. Chicken is cut into thin strips and also placed in a wok. Next half a glass of broth is poured and stewed until cooked. Rice is most often eaten by curry.
- Roasted chicken with nuts. Ingredients: chicken, onions, mushrooms, walnuts or cashews, bean or soy sauce. Chopped chicken is fried in a wok for about 5 minutes, then mushrooms and onions are added. After 5-7 minutes, nuts are added and the sauce is poured. The dish is cooked and served with rice or noodles.
For those losing weight, a wok pan will be the real salvation. Reviews about the benefits of dishes prepared with its help are only positive in color. When frying, oil is used to a minimum. Accordingly, the amount of cholesterol consumed and calories are reduced.
Wok cooking rules
- Use of soy sauce and spices (black and red pepper, ginger, turmeric, sesame, curry).
- The first in the wok are laid meat and especially dense vegetables.
- It is necessary to constantly mix the ingredients to avoid burning them.
- For special piquancy, meat, chicken and seafood are pre-marinated for 2-3 hours.
A wok pan is not only an outlet for those who are crazy about Chinese and Asian cuisine. She will also please the owners who love tasty and healthy food, but at the same time have a minimum of time for its preparation, and the shape and depth of the wok will not only fry food, but even boil soup and stew vegetables.