Wok Vs Skillet Almost every culture has its special foods that need to be fried or sauteed, and most cultures have evolved specially shaped cookware in which to make them. The wok evolved in China thousands of years ago. The skillet is a more recent invention in the West, but is equally suited to its task. What are the differences between the wok and the skillet, and why would you choose one over the other The Wok The word “wok” comes from Cantonese and is a traditional cooking vessel with a round bottom. Woks are used in many Asian countries and have been found in tombs that pre-date the Common Era. Woks are extremely versatile and have been adapted for Western kitchens by flattening the bottom. As well, woks can be made out of a variety of materials, the best of which is carbon steel. Carbon steel woks require seasoning
How to Clean Your Wok Wok cooking is a quick, easy, and healthy way to cook, especially if you stir-fry. Having spent the time to properly season your wok, you will want to take good care of it. Properly caring for your wok will not only make it last longer, but the seasoning will improve, the wok will become even more non-stick over repeated uses, and your food will taste better. As a side note, if you have a non-stick wok or a stainless steel wok, go ahead and wash as you would any other cookware - hot water, soap, and a sponge. The instructions below are for a carbon steel wok. These cleaning instructions also apply to any other carbon steel pan as well as non-enameled cast iron cookware. Cleaning a wok is a four step process. Rinse, scour, dry, oil. Rinse Place the cooled down, empty pan in
Looking to find out more about Carbon steel pans? Read our buyers guide for you that will help you pick the best & pick up some tip & advice on these pans.
Carbon Steel vs Stainless Steel Pans There are four distinct types of steel, but only carbon steel and stainless steel are used for cookware (and knives, for those of you who, like me, love your kitchenalia). I will say right off the bat that I prefer my carbon steel fry pan, but there are many things to consider. For many, stainless steel is the material of choice. What is carbon steel? Carbon steel is an alloy of iron and carbon. Carbon makes up between 1 and 2% of the alloy. It is less brittle than cast iron (which contains a bit more carbon). Carbon steel is heavy enough to retain heat, but because it is thinner, it heats up quickly. Carbon steel is relatively smooth and therefore it is easier to season than cast iron. Once well seasoned, carbon steel pans are essentially non-stick. What is stainless steel? Stainless steel
The Best Carbon Steel Wok - 4 choices for 2019 The word “wok” comes from Cantonese and is a traditional cooking vessel with a round bottom. Woks can be found in kitchens all over Asia, and have been found in tombs that pre-date the Common Era. Woks are versatile and easy to use, but choosing the right one can be a challenge. What is a Carbon Steel Wok? Woks can be made out of a variety of materials. The most popular are stainless steel (untreated and with a non-stick coating), cast iron, and carbon steel. The only choice for serious cooks is carbon steel. Carbon steel is light, very good at conducting heat (high heat is a necessity for wok cooking), and when properly seasoned, is a durable and virtually non-stick surface. Stainless steel is not a great heat conductor, nor is it non-stick. When stainless steel is coated with
How to Season a Carbon Steel Pan: A Quick Guide Much like a cast iron skillet needs to be seasoned, so too does a carbon steel pan. Many will come pre-seasoned, but if yours does not, following the proper steps protects the pan and helps to make sure that you get the best out of your carbon steel pan or woks for years to come. You'll have to occasionally season the pan again, but the tips here will get you started so that you can begin cooking in your carbon steel pan right away. Experts recommend seasoning a carbon steel pan with flaxseed oil, but sunflower or coconut oil are also viable choices. Seasoning your carbon steel pan for the first time. Before you season your carbon steel pan, it's important to wash it first to remove the coating applied in the factory to ward off rust during transport.