The first thing to master before you even start cooking with a wok is to figure out the right one to buy. One of the most important things to pay attention to is the design of the wok itself. Is the wok flat-bottomed or round? Round-bottomed woks are better suited for gas stoves, while a flat-bottomed wok is ideal for an electric stove, Chinese food expert Fuchsia Dunlop explained to First We Feast.
Woks are also made from different types of material, including nonstick or Teflon-coated, cast iron, carbon steel, and stainless steel. Each of these types have their own advantages and disadvantages (via The Woks of Life). While easy to use and clean, nonstick woks will have their coating damaged by high-heat cooking. In comparison, stainless steel woks are good for high heat and lightweight, but because they heat quickly, ingredients can scorch rapidly, making it difficult to clean. Traditionally, woks are made from cast iron. This old-school design is time-tested and great for all kinds of cooking, however, cast iron is heavy and requires more maintenance and care than other materials.
Overall, we feel the best type of wok is carbon steel. A favorite of Dunlop's, carbon steel woks heat up and cool down quickly. Not only are they lightweight when compared to traditional cast iron, carbon steel is also great for high-heat cooking and will season overtime to produce a nonstick coating .
https://www.tastingtable.com/818068/tips-you-need-when-cooking-with-a-wok/
2022-03-31 20:06:00Z
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