A wok is a very special frying pan that has been used in Asian countries for hundreds of years. It is regularly applied by chefs in China, India, Singapore, and Vietnam. However, now the popularity of this cookware is growing rapidly in Europe and the US. Various materials are used by manufacturers, for example, aluminum or stainless steel, which makes the choice complicated. In this article, we will try to figure out what are the pros and cons of different Wok types.
What Materials Are Used for Woks?
The functional capabilities of the Wok depend on the material from which it has been made. Therefore, before choosing from numerous professional woks on https://yosukata.com/, it is worth knowing the differences:
Cast iron
- It warms up slowly and evenly, keeps the temperature for a long time, and gives an appetizing golden crust to the dish;
- Strong and durable — especially with proper care;
- It isn’t afraid of metal devices and high temperatures;
- Food will not burn if the wok is used correctly;
- It can be used on an open fire, as well as on all types of stoves, including induction.
However, this type of wok is quite heavy. A cast iron wok requires special care and can rust if left in water for a long time. It cannot be cleaned in the dishwasher and must be washed and wiped dry immediately after each use.
Stainless steel
This is one of the most corrosion-resistant materials. Most often, steel pans are used to prepare traditional dishes. Pros:
- The material is durable and resistant;
- It is relatively lightweight;
- Heats up quickly;
- Can be used on any type of stove, including an induction one.
Among the disadvantages are usually indicated the low thermal conductivity and that water contaminated with alkali, salt, and acid can leave stains on the surface.
Carbon steel
The properties of carbon steel woks are similar to cast iron while such cookware is much lighter. Besides, it has the below pros:
- Heats up quickly and keeps heat for a long time;
- Not heavy;
- Suitable for all types of stoves, including induction;
- Durable.
As for the minuses, we can indicate the following:
- Poor quality steel can deform at high temperatures;
- Food will burn if cooked improperly;
- The frying pan will need special care.
Aluminum
All aluminum pots and pans usually have an extra non-stick coating on the surface. The key advantages of such a tool are the fast and even heating, corrosion resistance, and the ability to pick up even with food.
However, compared to stainless steel, aluminum is a relatively soft metal and not very scratch resistant. Therefore, use aluminum cookware with care and apply only plastic or wooden utensils for stirring. It is also not suitable for induction cookers.
In Conclusion
When you buy a Wok, pay special attention to the material. Certain materials can release toxic substances that will spoil your food. So, your health directly depends on its quality. All the above facts will help you to make the right choice.
