How is a wok different from a regular frying pan? What is a Wok pan for and what is cooked on it

Asian dishes attract the attention of many housewives. After tasting dishes in a Chinese restaurant, in the preparation of which a wok pan was involved, some decide to purchase such a device for use at home. What is special about such dishes and what is it for? How to use this device? How to choose a good frying pan? And how to properly care for it so that the product lasts more than one year? The answers to these questions will be given in this article.

The word "wok" in Chinese means "frying pan". This language has many words for a specific type of cooking, and “wok” is the process of frying in a special pan. This device has a number of features adapted for cooking:

Rounded bottom - thanks to the unusual shape, the fire evenly touches the walls and bottom, warming them equally.
Thin walls - because of this, the product is fried so quickly that it forms a crust that seals the juices and nutrients inside it.
The shape of the handle - during cooking, you have to hold the pan directly over the fire, so the handles are often made long. Such devices have an additional small handle.

This device is used for various methods of cooking, but it is intended for frying foods. They should be processed at the highest possible temperature of 200 degrees. Dishes can be cooked with or without oil. For cooking on such a device, it is recommended to use all kinds of sauces.

Product Benefits

The wok pan has gained its popularity due to a large list of its advantages. Knowing how to use this utensil and how to properly cook food in it will allow you to get tasty and healthy products. The most significant benefits of the Chinese wok are described below.

Cooking speed

The purpose of this cookware is to cook at the highest possible temperature. Due to the heating of the walls (from 200 degrees and above), the product is processed very quickly. The deep shape of this pan allows you to cook large portions of food in a short period of time.

Functionality

The wok pan is designed for frying food. However, it is also used for cooking, stewing, and for combined processing methods. The popularity of this item is explained by its functionality.

food quality

Those who watch their diet need a wok pan. The utensil provides for the preparation of food with a minimum amount of fat or without it. The Chinese frying pan is suitable for cooking food based on sauces.

Convenience

Modern manufacturers have taken care of the convenience of using this cookware on electric, induction and other types of stoves. The manufacture of wok pans with modified handles has become popular. Depending on the needs and intended scope of application in the modern market, it is easy to choose the most convenient option.

disadvantages

Asian cooking methods are becoming more and more popular. Some people buy such a pan at home, but due to some of its shortcomings, the use of this tool becomes inferior or absent altogether. Therefore, before purchasing such a pan, you should be aware of its shortcomings.

Among them are:

Non-standard sizes. Such a tool may not be located on every stove and not in every oven.
The need to purchase special blades. The shape and coating of the pan require careful handling, so it will not work without additional tools.
Ability to handle. Not everyone can hold a pan full of food on the weight. Some manufacturers make pens from poor quality material, and they heat up quickly. Cooking in such a device becomes inferior or even impossible.

Varieties

On the modern market there are a huge number of varieties of this tool. There are devices with a variety of external and internal coatings, with interesting handles, there is even an electric wok. Knowing the features of each of them, you can choose the most high-quality and suitable option.

External material

Depending on the outer coating of the frying pan, the durability, design, and also the heating rate of this item are determined. The options described below are the most common and in demand.

Teflon - this material is resistant to the aggressive influence of acids, alkalis and moderate temperatures. The use of a non-stick pan requires special working conditions, as well as special plastic or wooden spatulas for mixing. Otherwise, scratches will appear on the coating, and such dishes will quickly become unusable. The Teflon coating can be destroyed under the influence of high temperatures, and if the protective layer is damaged, the pan begins to release harmful toxins.
Granite is a safe coating that stays strong during cooking. However, it is sensitive to scratches. Care of the tool with this covering should be especially careful.
Titanium - this coating is environmentally friendly and does not emit harmful substances even with prolonged use.
Ceramics - the material heats up quickly, is safe for food. Suitable for use on all types of stoves. However, the material is fragile and unstable to temperature extremes.
Enamel - at home, enamel is practical. It can store food even after cooking. However, this device must be handled with extreme care. It is very sensitive to impact and can crack easily.

Ceramics

Coating

Why pay attention to the coating of tools during selection? The cooking process and the quality of the resulting dish depend on it. It is worth noting that tools with a high-quality coating will be many times more practical.

Carbon steel

Requires careful handling, correct first use. With proper use, it has good non-stick properties. Quality steel does not emit odor.

Cast iron

Cast iron is a durable durable material. Suitable for use on gas stoves and open flames. However, these pans are very heavy and take a long time to heat up.

Aluminum

Aluminum requires a non-stick coating. Such pans heat up quickly, however, at high cooking temperatures, the protective surface can release toxic substances that enter the food.

Stainless steel

This tool is lightweight and heats up quickly. When used correctly, it lasts a long time. Due to the high temperature during cooking, deformation of the product made of low-quality materials is possible.

stainless steel

Aluminum

Carbon steel

bottom shape

Before choosing a wok pan for a gas stove, you should decide what it is for and how it will be used. The generally accepted standards in China for the manufacture of this cookware differ from the needs of the European user. When choosing the shape of the bottom, remember that this is the most important detail.

convex

It allows the heat to be evenly distributed. Dishes cooked in a pan with such a bottom are tastier and healthier.

flattened

Flat-bottomed tools are suitable for use on gas, induction and glass-ceramic hobs. It is easier to work with such a pan. However, dishes cooked on it are less nutritious.

convex

Diameter

This culinary tool is made in diameter from 20 cm to 2 m. At home, frying pans with a diameter of 30 to 50 cm are the most practical. For use on an open fire, tools with a diameter of up to 1 m are practical.

Small

Pens

This dish has two types of handles. Each of them is adapted for a specific type of cooking.

cantonese style

These handles made it possible to use the dishes directly in the flame of fire. It was used for cooking in ovens. Now the purchase of such a frying pan is advisable in the presence of a special stove. Pans with such handles were made larger than 1.5 m in diameter for use in large families.

The most popular type. The long handle allows you to freely control the pan near an open fire. The small handle is designed for easy control and the ability to place the pan on the stand.

Northern

Cantonese

Handle material

The material of the handles plays an important role. The options described below are the most popular.

metal

Manufactured in one piece. They are reliable, however, heat up quickly. They are often impractical.

Silicone

Doesn't get hot when used on the stovetop. In case of inaccurate use on an open fire, they can melt. They are anti-slip.

Plastic

The most common type. Some manufacturers make them removable, which allows the pan to be used both on the stove and in the oven.

bakelite

Bakelite handles do not get hot. They have low thermal conductivity. However, they are not unsuitable for oven use.

Electric wok - what is it? This is also a frying pan, only connected to electricity. The design of this device assumes its fast and strong heating without the help of fire. For this, electricity is used. You can find several models of this pan, which allows you to quickly heat food to high temperatures. Such devices may only be used in accordance with the attached instructions.

Features of this dish require special measures for the care of it. Here's what to do:

Before the first use, ignite the tool. Salt is used for this procedure. 25 grams of salt is enough for one pan.
Before the first use, the surface of the device is lubricated with edible oil. It serves as protection after calcination.
Clean carefully. For washing, do not use powders, metal scrapers and the abrasive side of a kitchen sponge.
Wipe dry. Prolonged contact with water causes rust. To avoid damage to the instrument, it is recommended to wipe all parts dry after each wash.
Avoid temperature contrast. Washing should be done only after the item has cooled down. A sharp temperature drop (which can be up to 200 degrees) can lead to deformation or cracking.

Must be annealed before use

Wipe with oil

Stir food gently

How to cook

When cooking food on this device, you should follow a few simple rules. These requirements will allow you to get the most out of this device:

Food must be prepared before cooking begins.
Lay food only in a hot frying pan.
The harder the product, the thinner it is cut.
During cooking, only peanut (in liquid form), sesame or sunflower oil is used.
In the midst of cooking, the fire is not reduced.
Mixing is carried out in the direction from the center to the walls.
When cooking several foods together, the hardest and thickest cuts are laid first.
When preparing hot dishes, pasta or rice should be boiled in advance (before adding to the rest of the ingredients).
Cold ingredients are put into the pan gradually so that the temperature inside does not drop.

Cooking with olive oil cannot be done with this appliance. Creamy is also inappropriate in the cooking process. It evaporates before the food starts to fry.

As the above information shows, the wok is a device that came to Europe from Ancient China, but has become popular here as well. Modern manufacturers have adapted the tool for the average European user. If you properly care for this device, it will last a long time and help you cook many delicious dishes.

Prepare food in advance

Cut food into small pieces

We put food only on a hot surface

Turning direction - from the center to the wall

All products are laid down gradually

Video

A photo

Chinese dishes, like food, are unusual. A striking representative of authentic kitchen utensils is the traditional wok pan. It is multifunctional, therefore it is popular not only in Asia, but also in Europe.

The wok pan, due to its prevalence, has many variations that fit almost all needs and processes in the kitchen.

The history of the device goes back over a thousand years. The dishes practically did not change, but only over time adapted to the place of distribution.

A traditional wok has a rounded or trapezoidal bottom, making it suitable for campfire cooking. Today on the market there are models with a flat and slightly curved base.

The authentic model is characterized by the presence of 2 symmetrical handles. Over time, options have appeared that have one handle, which makes them look like a familiar frying pan.

Why do you need a wok?

A wok is a cookware designed to perform many tasks. It is used not only for frying foods, but also for making soups, cereals, stews, meat and other goodies. It is great for stewing foods or deep-frying.

A wok completely replaces many other kitchen items, such as a saucepan, saucepan, cauldron, duckling. Due to its design, the wok pan is roomy, suitable for cooking a large amount of food.

Wok: pros and cons

Wok has its strengths and weaknesses. Pros:

Heat treatment time. Thanks to the shape, food cooks much faster. The thin narrow bottom promotes fast heating and uniform distribution of heat.
Versatility. The wok is suitable for frying vegetables or meat. It is convenient to cook first and second courses in it. If the kit includes a grate, the products can be steamed.
Food quality. A small amount of oil is needed for cooking, which reduces the fat content of food, which makes it possible to classify dishes as a healthy diet. Thanks to the unusual shape of the wok, food is cooked several times faster, while retaining a lot of vitamins and minerals.
Multitasking utensils. The complete set allows to carry out at the same time several processes of cooking. You can stew stew in the base and at the same time steam meat or fish. This reduces the time, the cost of electricity or gas, the workload of the hob.
Equipment. Wok accessories contribute to versatility and convenience during operation.

Dimensions. The wok pan is quite large, so you can’t call it compact. If the stove is small, you should make sure that the wok fits and does not fill the entire area.
The second handle is often the cause of burns. It is located directly above the hob, so it can be heated.

Varieties of wok

There are many variations of wok pans on the market today. Among themselves, they differ in size, wall and base thickness, bottom shape and diameter, coating and main material of manufacture.

Sizes vary from 15 to 76 cm. The diameter depends on the number of servings cooked at the same time. The most popular options are designed for 1-5 servings. Their diameter is 15-38 cm.

The wall thickness is from 3 to 9 mm. This characteristic affects the price and durability. The shape of the wok bottom can be either traditional - convex, or flat, adapted for use on all cooking surfaces.

Coverage Matters

The quality of cooking depends on the coating of the pan, among which the following are in demand:

Teflon. A material often used in the manufacture of woks. Its non-stick protective layer helps protect food from burning while cooking. In order for Teflon to retain its qualities for a long time, careful and thorough care is needed. Metal appliances and brushes are taboo. They harm the structure and integrity of the coating. It is not recommended to heat the container or keep it on fire for a long time without food. When damage appears and the protective layer becomes unusable, toxic substances harmful to the human body begin to be released.
Granite. Strong and reliable base. The granite coating of the wok has a high thermal conductivity, so food cooks quickly and evenly. This dish is comfortable and easy to use.
Titanium. Durable and environmentally friendly material that has non-stick properties. The coating is safe for the human body, does not emit harmful substances and does not interact with food during cooking. Titanium is resistant to mechanical stress and suitable for use for a long time.
Ceramics. Ecological coating in which food is cooked evenly and quickly. Wok dishes are not picky in care. Steel blades and appliances can be used for it, without fear of causing damage to the product. Disadvantages: instability to temperature extremes and fragility.
Enamel. Unreliable coverage. It is characterized by damage from temperature extremes or shocks. But it perfectly protects steel from oxidation.

Types of wok pans

Not only the price depends on the material, but also the quality of the cooking process.

Cast iron wok has natural non-stick properties. It has a porous structure, which contributes to the uniform distribution of oil on the surface. Food is prepared quickly. Cast iron wok retains heat perfectly, keeping food warm for a long time. The disadvantages are: heavy weight, instability to rust and brittleness.

An aluminum wok is a lightweight and inexpensive product that is suitable for use on gas and electric stoves. Food in such dishes cooks quickly, because the pan heats up easily. At the same time, aluminum is unstable to high temperatures and mechanical stress.

Steel wok - strong, durable, quickly heats up and cools down. It can be used on various surfaces and even on open flames. But from high temperatures, it is deformed, loses its shape and original appearance.

Ceramic wok is durable, environmentally friendly, picky in care. At the same time, it is quite fragile, expensive and unstable to temperature changes.

The stainless steel model is widely used in professional and home kitchens. The material is lightweight and durable. Wok dishes are easy to clean. It does not oxidize, does not deform, which makes it practically trouble-free in operation. The disadvantage is the lack of a non-stick coating.

Electrical appliances have appeared on the market recently. They come with a special stand-plate, which contributes to rapid and uniform heating and protects against overheating. The built-in panel has a sensor and several cooking modes. Fixing makes the process easier and safer.

When buying dishes, you need to consider the size, material of manufacture, bottom shape, type of coating. The wok pan for the induction cooker must match the diameter of the burner. In addition, its material must have ferromagnetic properties.

bottom shape

If the stove is gas, you can afford a rounded bottom. For induction, glass-ceramic panels, dishes with a flat, flat base are selected.

Frying pan dimensions

When choosing the size of a wok, it is worth starting from the dimensions of the kitchen and the burner, as well as the desired number of servings. If the family is large, the diameter of the pan is larger. For a small one, a container up to 25 cm in size is enough.

Varieties of handles

The traditional Chinese wok has 2 handles. They can be solid metal or with silicone tips. There are models with one handle. In terms of convenience, such products are close to a standard frying pan.

For cooking in the oven, you should pay attention to the option with a removable handle.

Equipment

Complete set: main container, grate and lid. All these parts are sold separately.

A wok with a lid is perfect for stewing and cooking soup. The grate is used as a double boiler or for draining oil.

Operating rules

For a long and high-quality service of the product, it is necessary to properly operate such equipment. Depending on the model and its characteristics, additional appliances and cleaning agents are selected.

How to open wok?

A newly acquired cast iron or steel model must be prepared for use. This process is called "discovery". It consists of the following steps:

Thorough cleaning. The container is cleaned of dirt and dust.
Calcination. The bottom and walls under the influence of high temperature are well burned until a dark shade appears.
The frying pan or wok is filled with water.
Re-cleaning. After draining the water, you need to clean the surface: inside and out.
Re-calcination. Clean dishes are placed on maximum fire.
Adding oil. When the product has darkened, vegetable oil is poured in and distributed over the entire area.
Break. The heat source is turned off, the pan is on the stove for about 3 minutes.
Rinsing. The wok cools under running water. First from the outside, and then from the inside.
Oiled and re-placed on fire.
The final step is getting rid of excess oil. After the smoke appears, the stove is turned off. Oil is gently rubbed into the hot surface with paper towels. For the best effect, it is worth wiping the outside of the dishes.

After the pan has cooled, the procedure is considered completed. It is not recommended to "open" a non-stick wok. Such manipulation will negatively affect its surface.

How to cook in a wok?

In order for cooked food to have a unique taste and color, it is necessary to take into account the structural features of the dishes, so the products are cut finely and preferably of the same size. In the prepared container, they are laid alternately, in accordance with the time and degree of roasting.

For uniform cooking, the contents must be constantly stirred. Cooked at maximum heat, so the food retains nutrients.

How to care for a frying pan?

Care of the pan consists of several recommendations:

Avoid sudden temperature changes.
Use gentle cleaners and soft washcloths.
Give preference to wooden or plastic spatulas.
Clean off dirt carefully after each use.

When buying a wok pan, you need to make sure you need it, taking into account all the pros and cons.

It can be considered an international dish. The form in which she was recognized in Russia is due to China, America, and other countries. The history of WOK noodles dates back more than 2 thousand years, and the recipe has received mass distribution and respect over the past 100-150 years. It is cooked in a special frying pan, from which it took its name - Wok.

History of wok noodles

According to one version, the wok appeared in Canton, and after that it traveled a long way to get to Russia. A huge cone-shaped thin-walled frying pan with a slightly rounded bottom was a traditional kitchen utensil in China, and then nomadic peoples. Its great advantage was that the products in it were prepared very quickly.

The wok was used by the poor, who did not have the opportunity to install expensive stoves, and had to heat their special small stoves with grass and straw, which burned quickly and did not provide much heat. For the same reason, the wok took root among the nomads. The bottom, small in diameter, had time to heat up to the required temperature, transferring the necessary heat to the high walls.

Noodles were also considered the food of commoners. It was used along with boiled rice, soybeans and wheat. With the advent of woks, it practically replaced them from the diet, mainly due to the simplicity and speed of preparation. Boiled pieces of Mien Pien dough used to be whole fried in a wok, only centuries later, the noodles acquired their usual form. According to one legend, it symbolizes longevity, so the longer the noodles, the better.

wok noodles today

Today, WOK noodles are considered a tasty and affordable dish. It is served in national restaurants in China, in various countries, as a dish of Chinese or Pan-Asian cuisine, as well as on the street, offering it as an analogue of fast food.

In a very small amount of oil, but on a very high heat, a huge wok is heated and all the ingredients are fried very quickly, gradually adding each of them. At the same time, the cook constantly stirs the contents of the vat. This cooking technique is called stir-fry. Virtuosos even toss food into the air, and some recipes require the "caress of fire." This is the name of the process when a cooked dish is set on fire and the fire burns inside the pan for several seconds.

Wok Noodle Recipes

Today, WOK noodles are not just pieces fried in a wok, they are a complex dish that combines vegetables with meat, fish or seafood fried in a pan. And of course noodles.

Only noodles can be chosen from 5 options:

Udon;
Funchoza;
spinach;
Soya;
Corn;
Wheat.
For fillings, beef, pork, chicken, red fish, and a seafood cocktail are most often used. But there are also purely vegetarian combinations.

Another essential element is refueling. It can be very simple, consisting of salt and oil, or it can be complex, multi-component. In this case, lemon juice, soy sauce, sesame seeds, spices, kimchi dressing, vinegar and other ingredients can be added to the dish.

Cooking method

All ingredients are pre-cooked for roasting. Cooking on fire takes 5-10 minutes, so you simply don’t have time to cut anything in the process, so all products are chopped and laid out in separate cups and bowls before the pan is put on the stove. It is very important to cut the ingredients thinly or into small pieces. This will make roasting faster and more even. Most of the meat and vegetables are chopped into thin long strips so that these products go well with noodles of the same shape.

When it comes to frying, any wok noodle recipe starts with adding oil to a frying pan and heating it up. A good degree of calcination is when white smoke begins to come from the oil, or bamboo sticks dipped into the oil begin to “boil”. Then you can add products.

The ingredients are added one by one. The ones that take the longest to roast are stacked first. As a rule, this meat, after a minute or two of intensive stirring, carrots and other hard vegetables are added to it, the last ones that require minimal heat treatment, such as tomatoes, cucumbers or lettuce, are laid out. Lastly, pre-boiled and well-washed noodles are laid out, and dressing is poured at the end. Everything is thoroughly mixed, heated in a pan and served to the table or laid out in boxes.

The most common WOK noodle recipes are:

Rice noodles with chicken and eggplant;
Wheat noodles with beef;
Egg noodles with pork and green beans;
Buckwheat noodles with cheese and vegetables;
Funchoza with seafood;
Wheat noodles in sweet and sour sauce;
Soy noodles with teriyaki sauce;
Udon with pork and vegetables.

The principle of cooking is the same everywhere: the one described above. The main thing is to follow the three rules of Wok - cook on high heat, at high speed and constantly interfere.

WOK noodles in a box

In many films, Chinese noodles are eaten not in restaurants or at home, but on the street or in a car made of cardboard boxes. It is sold in take-away cafes and even from wheels and carts on the street. Such boxes for noodles were invented not by the Chinese, but by the Americans. When the fashion for Chinese noodles came to them at one time, they made it an analogue of fast food, and instead of the author's packaging they began to use oyster boxes. It was for this sea delicacy that the boxes were originally designed and manufactured.

It became unprofitable to sell oysters in the fast food format, the prices for clams jumped sky-high. But a worthy analogue came from the skies. Noodles in boxes not only took root in America, but turned into an independent dish and were warmly welcomed in many countries.

For the Chinese and Thais, the wok is the main kitchen utensil for cooking. They cook in it, and fry, and soar. The process of cooking food in a wok pan takes a matter of minutes. If the pan is made of carbon steel, then it will heat up instantly and cool down quite quickly, allowing you to shorten the path from the chef's cutting table to the plate on the dining table to a minimum.

In our online store you will find original, authentic, steel wok pans, the care of which will not require much effort. They can be washed, cleaned, they are not afraid of damage when mixed. And this is an important point, because in wok pans, you need to constantly stir the pieces of the future dish during cooking so that they do not burn and each piece is evenly fried, receiving its share of heat.

Wok pan price and material

In our store you can also choose cast iron wok pans, stainless steel and cast aluminum wok pans, non-stick wok pans. Each pan has its own characteristics and its own culinary purpose.
- Cast iron wok pans take longer to heat up and give off heat to the food placed in them longer, and, therefore, are better suited for stewing and boiling.
- Non-stick wok pans require very careful handling, as high heat breaks the non-stick layer. Such a frying pan will quickly fail with inept care and improper use.

We also have wok pans adapted to modern hobs with flatter bottoms than traditional round or conical woks. Such that it can be placed on a flat frying surface. But even in this case, the surface of contact with the fire source will be no larger than a palm. That will allow you to cook Asian dishes at home according to the recipes of Asian chefs.

Wok pan - buy different sizes

Wok pan sizes from 30 cm in diameter, with one handle, elongated for ease of use. Or with two, in the form of ears on both sides. It is these two-handled woks that Chinese cooks especially love, and they know how to handle them with admirable dexterity.

You can take a wok pan with you on a picnic and use it to cook food on the coals of a fire. Or buy a wok burner and significantly speed up cooking in nature, so as not to lose a single minute of precious rest.

From now on, you know the secret of cooking exotic Asian dishes - it is in a wok pan, which you can choose and buy in our WOK Pan online store. It's easy and delicious with us!

Frying pans WOK

Frying pans WOK There are 9 products.

Showing 1 - 9 of 9 items

Frying pan WOK BIOL

Frying pan wok is a relatively new trend in our culinary supply. This dish has long been known in the Asian region, moreover, it is very popular there. In the expanses of the former USSR, a cast wok frying pan appeared relatively recently, but immediately attracted the close attention of both amateur cooks and professionals.

And in many respects this was facilitated by the promotion of the BIOL brand. The company has been successfully working in the field of tableware production for a long time. Her cast iron products are in demand and popularity.

Buy a wok pan in Moscow

It should be noted that in the conditions of an open market economy and the widespread development of the Internet, it is not difficult to find offers with such goods. However, many residents prefer to buy a wok pan in Moscow in our online store. And there are a number of objective and subjective reasons for this:

economically justified prices based on direct supplies from the manufacturer and minimal trade margins (this approach is beneficial to everyone: both us, as sellers, and, for obvious reasons, buyers);
whether it is a cauldron or a frying pan - the quality will always remain at the highest level (the company values its reputation, therefore it works honestly, cleanly and openly);
we have our own warehouse in the capital, which allows us to speed up the process of delivering the selected product to the end consumer as much as possible;
guaranteed quality of all dishes, since the online store works directly with the manufacturer.

Attractiveness of BIOL products

The WOK frying pan has a number of advantages that distinguish it from its competitors:

Durability. The surface is not scratched, not damaged, even under strong mechanical loads, including the dynamic type.
Practicality and unpretentiousness in leaving. No special technologies or cleaning products are required.
Safety from an environmental point of view. In such pans, you can cook food for all categories: healthy and chronically ill, adults, children, older people.
Wide range of. The manufacturer offers through our online store a variety of commodity items, both in design, appearance, and in size. Each person will find the best option for themselves.