Difference between revisions of "Wok"
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| − | A '''wok''' is [[bowl]]-shaped pan used for cooking and originated in China. The curved shape of the pan ensures the contents are heated evenly making it an extremely versatile cooking utensil. Although associated primarily with Chinese cooking, the wok is now popular the world over. | + | A '''wok''' is a [[bowl]]-shaped pan used for cooking and originated in China. The curved shape of the pan ensures the contents are heated evenly making it an extremely versatile cooking utensil. Although associated primarily with Chinese cooking, the wok is now popular the world over. |
Although the most common use for woks is the [[stir frying]] of vegetables and meat, they can be used for boiling, deep frying and shallow frying. As woks are traditionally made from [[carbon steel]], they require "seasoning" with cooking oils prior to use to build up a non stick coating. Seasoning a wok involves rubbing the inside with vegetable or sesame oil before heating the pan to allow some of the oil to stick. Over time, this produces a coating that can be as effective as modern [[teflon]] coated pans. | Although the most common use for woks is the [[stir frying]] of vegetables and meat, they can be used for boiling, deep frying and shallow frying. As woks are traditionally made from [[carbon steel]], they require "seasoning" with cooking oils prior to use to build up a non stick coating. Seasoning a wok involves rubbing the inside with vegetable or sesame oil before heating the pan to allow some of the oil to stick. Over time, this produces a coating that can be as effective as modern [[teflon]] coated pans. | ||
Revision as of 21:28, August 30, 2008
A wok is a bowl-shaped pan used for cooking and originated in China. The curved shape of the pan ensures the contents are heated evenly making it an extremely versatile cooking utensil. Although associated primarily with Chinese cooking, the wok is now popular the world over.
Although the most common use for woks is the stir frying of vegetables and meat, they can be used for boiling, deep frying and shallow frying. As woks are traditionally made from carbon steel, they require "seasoning" with cooking oils prior to use to build up a non stick coating. Seasoning a wok involves rubbing the inside with vegetable or sesame oil before heating the pan to allow some of the oil to stick. Over time, this produces a coating that can be as effective as modern teflon coated pans.
Woks were popularised in the West in the late 20th Century by the famous television chef, Ken Hom. As well as presenting the TV series, "Ken Hom's Hot Wok", he has also written several cookbooks for the wok and produced his own range of woks and wok utensils.