Choosing the Best Wok

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Introduction

When cooking Chinese food it is important to choose a wok that meets the need of what you are doing.
 
There are certain aspects of a wok that you need to consider when buying one

Handle

Flat bottom woks normally have a long wooden handle. The long handle makes it easy to move and tilt the wok when stir-frying. Most also have a small on the side, so the wok is still easy to lift. 

Material

Stainless Steel – Heavy, hard to manoeuvre, food has a tendency to stick, slow heating/cooling
Cast Iron – Hard to manoeuvre, still takes time to heat/cool, however less stick
Carbon Steel – Best to choose, heats quickly, light, cheap, and heats/cools quickly

Size

The best wok is 4- to 5-inch flattened area at the bottom with gently sloping sides that flare out to between 12 and 14 inches. This will give you plenty of high-heat space for searing meats and vegetables at the bottom while still providing room to manoeuvre.

Shape

Flat bottomed Woks - Flat bottom along with rounded sides can be placed directly on an electric and gas cookers
Round-bottomed Woks - Best used with gas hobs, but may need a wok ring – an accessory designed to go around the hob and provide a suitable surface to use the wok

Care/Maintenance

Very important to season your wok before using it for the first time. Seasoning removes the preservative oil manufacturers place on the wok to prevent rust, replacing it with a light coating of cooking oil.
It is also important to clean your wok after each use
Avoid scrubbing the wok unless absolutely necessary
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