Frying pan wok - traditional east ware for cooking. It differs from normal in high boards and round bottom. Wok - great choice for kitchen, with its help it is possible to prepare not only traditional Asian dishes, but also normal Russians.
General information
The frying pan wok is universal. In spite of the fact that its form is thought up especially for that it was conveniently continuous to stir slowly the fried food, it can also be used also for suppression of products both on naked flame, and in oven, for cooking of soups, for smoking.
The form of wok allows to mix the preparing products, without being afraid that part them will get on plate. In such frying pan very high temperature is created that allows to impact to dish special relish and to fry products quicker.
In Asia, preparing I write on wok, the cook continuously moves ingredients from below up, picking up them special rake, the rounded-off bottom allows to carry out this procedure without any efforts, in frying pan with flat bottom such type of hashing is very complicated. It is better to prepare by means of wok not on the electric stove, and on gas as on it more high temperatures are reached.
The food in wok is cooked very quickly, so, in it vitamins and minerals minimum collapse.
Choice
Frying pans wok can be the different sizes. Small frying pans are intended for fast frying of small portions if you are going to extinguish products or to cook soup, it is better to get wok with a diameter of 36 cm or more. The wok can have two small handles, as pan. Such woks are intended first of all for cooking and suppression, it is convenient to get them from the furnace or oven. The wok with one long handle is intended for frying, experienced cooks can mix ingredients, throwing them in such frying pan. Frying pans wok are usually made of steel or cast iron. Steel woks are more widespread in Asia. Expensive steel woks have high strength and good heat conductivity, cheap - quickly change form, to them food can burn. Pig-iron woks are more widespread in Europe, cast iron gets warm more evenly and has natural protivoprigarny covering therefore food does not stick to frying pan in the course of preparation. It is better not to buy wok with teflon covering as these frying pans by definition are calculated on high temperatures of cooking which the teflon covering does not maintain. The wok with ceramic covering as such covering can sustain temperature in 450oC will be good option.
There are special electric woks, the electric heating coil is built in their bottom.
To prepare wok by means of frying pan, special spoons are necessary. For pig-iron frying pans they can be metal, for wok with covering - silicone or wooden. Spoons and rakes for wok have the special form which facilitates hashing.