![]() You can cook some test food in your new wok to remove the coating. This clear food-grade coating should be removed prior to cooking. We do have a clear food-grade coating on our woks to protect it during storage and transportation. It will turn into a brown/black color, a sign of a well seasoned wok. This will fade away with cooking and you will begin to season your wok more with your own cooking. This turns the carbon steel wok into a temporary blue oxide film color. We use a special high heat process to season our woks. A wood knob dome cover helps retain heat while cooking. The 14" wok comes with an additional wood grip handle. It comes with cool-to-the-touch wood handles. This Natural Nonstick Wok was designed with a flat or round bottom to accommodate electric, gas, and induction cooktops. This preseasoned carbon steel wok is ready to use to provide a virtually non-stick cooking surface. All Chinese restaurant chefs worldwide would confirm and attest to this fact. Properly seasoned carbon steel has proven to be one of the best materials for all around cooking ease - it is a superior material for fast, efficient heating and even heat distribution. Seasoning is a tedious process that requires deep cleaning and repeated heating and oiling of the wok over very high heat. If the wok claims to be dishwasher-safe, they also wash it on numerous cycles to assess if there are any signs of damage after continued cleaning.Before TAYLOR & NG® created the Preseasoned Wok, a carbon steel wok needed to be seasoned before it could be used for the first time. They try each wok on gas, electric and induction hob types, and score them based on balance and manoeuvrability, time to heat up and amount of sticking or burning. They cook three staple dishes in each wok: one meat, one involving fried rice and one vegetable-based recipe that uses a sugary, sticky sauce. Our expert testers from the GHI review both non-stick and traditional woks, using little to no oil on non-stick options and building up a solid patina before cooking with traditional models. We recommend glass lids so you can keep an eye on your food without having to lift it and lose the heat. Woks vary in size, with smaller ones typically about 24cm in diameter and larger family models up to 35cm.Īlthough a lid isn’t necessary for a stir fry, if you’re planning on steaming, stewing or braising in your wok, then you may want to consider purchasing one with a lid. However, there are some hybrid models that have a long handle on one side and a small grip handle on the other, such as the high-scoring M&S Chef Hard Anodised 30cm Wok we tested. Woks tend to either have one long handle for easy tossing and turning, or two smaller c-shaped handles for easy manoeuvrability. This can mean they struggle to balance properly on all hobs though, so flat-bottomed woks are now more commonly used. In order to circulate heat evenly, traditional woks have a rounded bottom. Keep an eye out for the below on your search for the right wok. They can take a little longer to heat up but are usually non-stick. AluminiumĪluminium woks are great when it comes to heat distribution – making them ideal for stir fry fans. Naturally non-stick and typically dishwasher-friendly, stainless steel woks aren't always the most efficient, especially when it comes to heat distribution, but they are lower maintenance and easier to clean. ![]() They must also be seasoned (with oil and heat) to prevent rusting and achieve that authentic "wok hei" taste. These woks are fantastic heat conductors, but are usually heavy, making them trickier to manoeuvre. Look after a carbon steel wok properly, though, and it should last a lifetime. ![]() This material offers good heat conductivity but isn’t dishwasher-friendly. They need to be seasoned with oil (and heat) before use to build up their non-stick surface and patina, which also creates that ‘"wok hei" taste. The first choice for chefs, traditional woks are made from carbon steel. Here's a quick rundown on the different materials. Requiring less maintenance, these non-stick models are generally a better fit for the average kitchen, as well as being much cheaper. ![]() What materials are woks made from?Īlthough traditional carbon steel and cast iron woks are favoured by chefs, we’ve focused on aluminium and stainless steel woks in our testing. While you can still make a stir fry in a frying pan, a wok should be your pan of choice – ones made from carbon steel will also impart the traditional smoky stir-fry flavour known as "wok hei". The high sides also mean it’s easy to toss and turn food without losing any ingredients. What’s the difference between a wok and a frying pan?Ī wok’s bowl-shaped design means it reaches high temperatures quickly, spreading the heat evenly, which allows food to be cooked at speed and with less oil.
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