A tasty and quick stir-fry meal is a favorite for a lot of us, particularly following the New Year’s resolution to increase the amount of five meals a day. A wok, then, might be your new best friend – the piece of cookware that can transform a humble bag of bean sprouts, some tofu and a splash of sticky, sugary sauce into a mouth-wateringAsian-inspired family dinner.Carbon Steel Wok
While a normal cooking pan is able to perform the task quite well however, the appeal of an authentic wok lies in its deep bowl-shaped exterior, as well as its round bottom that allows the flames of an ordinary gas hob to splash the bottom to create an easier, faster cooking environment while the pot heats up.
The cast and steel of carbon have long been the choice of chefs in terms of the raw materials used in a wok however this doesn’t always translate into a market for consumers. Although it’s not expensive carbon steel is a good choice, it requires an entire life-long seasoning process that involves regularly applying oil as well as heat to increase the wok’s “non-stick” properties over time. This creates the distinct, smoky taste to the wok.
For those who want an easier way to cook there are plenty of stainless steel and aluminium kinds available on the market that have non-stick characteristics for cooking with ease and cleaning. With all the hobs in the country, including electric, gas, and ceramic the majority of woks are now beautifully on top of stoves with a rise in flat-bottomed woks. They are more suitable to retrace the heating of an electric hob.
The best aspect of a wok it’s not only for noodles, rice, and vegetables. They are great for cooking meat, deep-frying food items, steaming and even making an easy omelette for an afternoon break in your kitchen. The time is now to wok and roll.
What we tried to test
Two dishes were cooked to each wok A meat dish that included noodles, and a classic vegetable stir fry with an incredibly sticky homemade sauce. We cooked our meals on an electric, glass stove that did not have the drama of gas flames that roared However, it was vital that all woks were able to withstand the full range of stoves.Carbon Steel Wok.We evaluated the wok’s weight, the versatility as well as the length and substance of the handle and the base of the wok and how fast the wok was able to reach its peak temperature. When cooking , we looked for the least scratches along with an even and uniform heat distribution, and, when feasible, a clean finish devoid of burnt parts. Lids are a plus and we were eager to observe how each wok ended out in the wash.
GreenPan venice pro extra ceramic non-stick wok, 30cm
If you’re raising a family and would like to purchase an old-fashioned pan that can help you save time at dinner, this nonstick wok is durable enough to withstand daily use and is dishwasher-safe. It has many similarities to the Smeg model However, it has lower prices and provides a sense of security when cooking it’s on the stove – robust and elegant.
The wok took a long time to heat up, but the non-stick ceramic coating (specific to Belgian manufacturers GreenPan and free of harmful toxic chemicals) made our ingredients cook easily and evenly and evenly, while our spatula made of metal which was used to break down egg and rice, created no damage in the wok’s base. A further eco-friendly feature is GreenPan’s promise to make use of, whenever feasible, upcycled aluminum and stainless steel when making its pans. An excellent all-rounder.
Wok School Wok 35.5cm nonstick wok
From the cooking area at Covent Garden’s prestigious School of Wok, this non-stick wok was designed under the watchful eye that of its founder Chef Jeremy Pang, who recommends the non-stick option for quick meal times, mid-week or when you’re trying out Asian food to the first time.
The wok produced amazing results with no effort needed. With a diameter of 35.5cm with flat bottoms it was a sturdy wok on the hob but providing a soft movement when folding, flicking, and throwing our ingredients into a quick and delicious meal. It is suitable for all kinds of hobs, it comes with a three-year warranty from Lakeland. A great value for the price.
Make sure to test the non-stick electric wok
Are you thinking that you require roaring flames to make a delicious stir fry? You’re wrong. We were awestruck by this version of the plug-in from Judge, which cooked our vegetables to perfection due to the easy controlled thermostat that gets your dish to a temperature of 60C and 220C in two minutes. The sleek handle makes it easy to move about and, with a fantastic simmer feature and the lid that is tactile that cooks casserole suppers with ease.
This kitchen appliance is a great alternative if you’re looking to cook meals in the car – from motorhomes and allotments , to an open-air dinner inside the hall of the village. The non-stick aluminum coating makes cleaning the wok a simple task. Be careful of children who are younger about to pick the power source away from the center of your kitchen since the wok can be quite hot and should be placed to the side.
Smeg 50’s wok, 30cm
For strength and a big splash of retro style Smeg’s 50’s-style wok is among the top of the line. We were amazed by its size (30cm with a large 5.2l capacity) and its high-sloping sides that made it the ideal vessel for a family-friendly stir fry dinner. Made of stainless steel with an aluminium coating that is cold-forged and a sturdy, thick handles made from stainless steel. The wok comes with three non-stick coatings, which ensures that our bean sprouts and tofu could cook in a uniform manner without adhering to the wok.
Another benefit is that you can put it into the dishwasher to get a deep clean. And, as with the rest of Smeg cookware is oven-safe for temperatures as high as 250 degrees. It’s suitable for all hob types and comes in signature shades of red and black. This is not a cheap purchase, however it is an everyday wok and makes a wonderful addition to collectors of this renowned range of cookware, kitchenware and other kitchen equipment.