The wok is one of the traditional Chinese kitchen utensils, but it is becoming more and more popular today thanks to its excellent applicability.
The wok is basically a deep, circular pan so that the fire can spread evenly to the sides. It is great for you to cook stir-fries and stews of Chinese cuisine.
Nowadays the wok has been improved and upgraded a lot compared to the traditional wok. It is improved in a more compact size, comes with a lid and is made of many different materials.
Do you know about all the wok? If not, let us find the best type of wok.
#1 Based on material
Wok can be classified based on material. The most common types of materials for the wok are:
#1 Carbon steel:
This is the material of a traditional wok. This material has good heat holding capacity, withstands high temperatures for a long time and is quite durable.
However, a carbon steel wok needs to be thoroughly cleaned and you must not use soap to wash it.
#2 Cast iron:
Cast iron is also a good heat retention material, providing great flavor to the dish. However, this is a heavy material and requires a lot of effort to preserve it.
#3 Stainless Steel:
Stainless steel is the most durable and safe material for a wok. The wok is made of stainless steel that can spread heat evenly, keep heat well and easily cleaned with soap and water.
This is the material used for most pans and a wok is no exception. This material prevents food from sticking to the wok but it cannot withstand high temperatures.
#2 Based on the bottom shape
Based on the bottom shape, the wok can be divided into two types:
#1 Round bottom wok:
A round bottom wok is the most original and popular shape, it is suitable for cooking on gas stoves.
Round bottom wok can heat up immediately because it allows the flame to reach evenly on both sides.
#2 Flat bottom wok:
A flat bottom wok is an improved design to fit the top stove, allowing heat to approach from the bottom and then spread to the whole wok.
Flat bottom wok is usually made from easy-to-clean and high-quality materials.