Introduction to Woks

Although many people have seen woks in use, there are also a great number of us who are unaware of what exactly a wok is and the advantages that woks can bring. This article will provide an introduction to the features and benefits of the wok.
A wok is a traditional Chinese cooking vessel that is used extensively throughout Asia – notably China, but also in most other areas of south east Asia, and has now become common in the kitchens of Europe and North America. A classic wok has an appearance similar that that of a frying pan, but with deeper curved sides and a rounded base. A modern wok has a flat base.
What is a Wok Used For?
A wok is most commonly used for stir frying, but steaming, stewing, deep frying and braising are other uses. A good wok will make it considerably easier for anyone to cook Chinese food.
Advantages of Using a Wok
The design of the wok spreads heat evenly, meaning all food in the pan is cooked at an even rate, unlike the ‘hot spot’ of many frying pans. Large, sloped sides also mean it is easier to toss and turn the food without spilling it, and provide a large cooking surface.
The curved, concave shape of the wok produces a hot area at the bottom, which allows food to be seared at high temperatures without using too much oil. A wok also uses far less oil for deep-frying than a deep-fat fryer.
Features to Look For
The main thing to look at when purchasing a wok is the material it is constructed from. Carbon steel is often regarded as preferable to stainless steel or aluminium, as it conducts heat evenly and cooks the ingredients more evenly as a result.
Sizes can also vary, from 20cm wide to over 100cm wide. Around 36cm is a common size for household woks, and will help cook meals for 3-4 people at a time.
The final key point to consider is the base of the wok. In Europe and America flat-bottomed woks are most common due to our electric hobs. Woks with round bottoms are only suitable for those with gas hobs.