The Best Wok For Chinese Cooking
A wok is basically a deep round-shaped cooking utensil originated in China. It's become quite popular in China and many similar shaped pans can be found in many other places around the world, and also becoming increasingly popular in other places of the west. It's often known as a'frying pan' for this reason.
A wok generally consists of a handle and a set of legs to hold the heat. These are typically metal - perhaps a cast iron design - although some modern woks can be made from stainless steel. Woks have traditionally been made in two different sizes; those which are 'full-size' and those which are smaller. While full-size woks are better for frying food in general, they are designed specifically for frying specific types of food such as chicken or beef. This is why you should generally avoid buying cheap plastic-made frying pans as these will not give you good heat distribution.
The term 'frying pans' itself actually refers to any sort of wok which is used for cooking and is not just specifically for frying food. Such a pan is used for braising or searing meat - the Chinese name for which is 'fu pou'. This word simply refers to the method in which the food is cooked - by braising. There are literally hundreds of different kinds of woks, and one of the most popular is the traditional Chinese 'bai' bai, which literally means 'fire bowl' but is more commonly referred to as a 'fen cai', meaning 'pot for braising'.
As you can imagine, the main characteristic of a wok which makes it so popular is the fact that it allows for easy stirring of food. This is another one of the great advantages of this type of frying pan. Most of the woks that we see used for Chinese cooking techniques are known as woks which are either cast-iron or stainless steel. These are usually very heavy, because they have to be really sturdy and heat extremely well. But this isn't just a necessary quality of the wok - it also adds a great deal to its price, which is often a lot cheaper than other metal cooking utensils.
Another advantage of using woks for Chinese cooking techniques is that they allow for very precise heat transfer. The reason why woks are so widely used is because they can be quickly switched from hot to cold, to ensure even cooking. They also do not suffer too much in the way of wear and tear, compared to some of their modern counterparts, which are made from aluminium or stainless steel, which tend to rust and get damaged over time. However, the cast iron models of woks do suffer from a small difference in durability - they are slightly thinner than the stainless steel models, but both are very durable.
There are two main types of woks available on the market today. They are the flat and the cast-iron variety. The flat wok is the cheapest to buy, and the most popular with Chinese cooks. It's basically just a rectangular base, which has a handle on one side. It's the easiest to use, and best for quick stir-frying - because all you need to do is put the heat on the wok's handle, and move it about to allow the heat to distribute evenly.
The other main option is the cast-iron wok, which is normally quite heavy. However, many Chinese cooks believe that these cast-iron woks give a better flavor to the food. Because of this, they are more expensive to buy. They also do not suffer too much in terms of wear and tear, but they do not have an induction heating element built into them, so you have to manually switch the heat on and off during the cooking process.
These two cooking tools are the best woks that you can get, if you want to buy the best wok for your Chinese kitchen. You should be able to find them in most Chinese department stores. If you really want to get the best wok, though, you should make sure to check out the high quality ones that are available online, from reliable sellers. Chinese cooking equipment suppliers can sell you the top brands at discount prices!