Woks made of stainless steel, steel, cast iron or aluminum - also with a coating

You will also find suitable wok stoves in our range. In Southeast Asia, especially in China, it is unlikely to find a kitchen that does not have a wok. But even in our latitudes, it has long been discovered that you can not only sled down snow hills in the high, curved pan, but also cook wonderfully. In principle, a wok is suitable for all cooking techniques. It can be used to cook, roast, roast, braise, blanch, steam, stew, deep-fry and even smoke. The most common type of wok preparation, however, is stir-frying. The pot content is constantly stirred at high temperatures. Since very little fat is used in this process, pan dishes from the wok are also very popular with the nutrition-conscious. The original wok shape is that of a consistently curved spherical cap. In response to the herds of the western world, there are also many flat-bottomed variants today that demonstrate the international popularity of the wok. In addition to the traditional materials carbon steel and cast iron, woks made of other materials such as stainless steel or aluminum are also widely used on the market today. Woks made of cast iron and carbon steel are given a natural non-stick coating by the so-called "baking", while stainless steel, for example, is usually coated with Teflon to achieve this effect Improve thermal conductivity. Which material and which shape is best for the wok kitchen cannot be answered in general, but depends strongly on the preferences of the cook and of course on the type of stove available. It is important that the wok can reach the required temperatures (at least 200 ° C). Given the many shakes in the typical preparation, criteria such as manageability and weight should also play a role in the purchase decision. * However, a slight burn while stirring the pan may be desirable to give the food the typical wok aroma (wok like).