| To create some great Chinese or Thai cuisine, a wok | | | | kitchen. |
| is a very important vessel. Actually, you can make | | | | 2) Light - Carbon steel wok is much lighter if you |
| food in any pan, but there is a lot of difference in the | | | | compare it with a cast iron wok. Therefore, it is easier |
| taste of the food. The bowl-shaped wok has various | | | | to work on and you can handle it well. You could even |
| benefits and it is perfect for cooking Southeast Asian | | | | transfer from one place to other without too much |
| cuisine. You have cast iron wok, stainless steel wok, | | | | strain. |
| carbon steel wok and even woks made of aluminum. | | | | 3) Even Cooking - Unlike the stainless steel wok that is |
| Advantages of a wok - Since a wok is bowl-shaped, it | | | | unable to spread heat evenly, wok made out of |
| distributes heat uniformly in the food. Due to this, the | | | | carbon steel enables even distribution of heat, thereby |
| food cooks fast and turns crispy as well. This vessel | | | | making some delicious food. |
| can take very high temperatures needed for stir-fry. If | | | | 4) No Rust -The cast iron wok can rust as it ages and |
| deep-frying, then there is no need to add excess oil in | | | | it requires occasional seasoning. A Wok made of |
| a wok. You could easily toss the food. The high sides | | | | carbon steel does not have any such issues. |
| of a wok and the fact that it does not fall outside | | | | 5) Food does not stick - Unlike the problem with a |
| ensure it. | | | | stainless steel wok; food made in a wok made of |
| Different kinds of wok - A cast iron wok is great for | | | | carbon steel does not stick to the walls. In fact, now |
| cooking but it is very heavy to handle. You have to | | | | there are even non-stick woks made from carbon |
| season it else; the cast iron wok might rust. A stainless | | | | steel. |
| steel wok is lighter but it gets hot very quickly. | | | | Maintenance - Ideally, you must season the wok |
| Moreover, food sticks to a stainless steel wok and it | | | | before you use it the first time. This will remove all the |
| could burn at some places. Due to this, there is no | | | | oils used by the maker to prevent rust. For this you |
| uniform spreading of heat and it is cumbersome to | | | | need to heat some oil in it a couple of times and wash |
| clean it. The ideal wok is one made from carbon steel. | | | | it away very well. Then dry it off and it is fit for use. It |
| Let us discuss the reasons I am saying so: | | | | is important to clean your wok after every use. |
| 1) Inexpensive - Wok made out of carbon steel is not | | | | Planning to buy a wok, go for a carbon steel wok and |
| very expensive and at the same time it can take | | | | then make some finger-licking Chinese food for your |
| extremely high temperatures like the cast iron wok. It is | | | | loved ones! |
| rather reasonable and should be a part of every | | | | |