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Traditional [ edit ] A Han dynasty Chinese model with clay pots used to dry grains. The pots' similarity to modern woks has led to conjecture that modern woks evolved from basic features of pots like these. [7] You can use metal utensils with a carbon steel wok, not just wood and silicone, but it must always be thoroughly dried, to prevent rusting.
It comes with a lifetime guarantee, it's oven safe up to 200°C, and is both PFOA and PTFE free. The rubber handle is excellent in terms of grip, but it's not a huge pan, so I'd recommend it for couples or small families. a b E.N., Anderson (1988). The Food of China. New Haven: Yale University Press. pp.184–5. ISBN 0300047398. In terms of keeping it well seasoned, it doesn’t need to be dripping with oil, but just not stripped bare. As long as you don't wash it with soap or scrub it with a metal scourer, you don't have to re-season it. You can use hot water, sponges and traditional bamboo brushes to clean and maintain it, but always make sure you dry it out completely and add another layer of oil with a paper towel afterwards.Wok is a Cantonese word; the Mandarin is Guō. The wok appears to be a rather recent acquisition as Chinese kitchen furniture goes; it has been around for only two thousand years. The first woks are little pottery models on the pottery stove models in Han Dynasty tombs. Since the same sort of pan is universal in India and Southeast Asia, where it is known as a Kuali in several languages, I strongly suspect borrowing [of the word] (probably from India via Central Asia)--kuo must have evolved from some word close to Kuali.
In Indonesia, a wok-like pan is known as a penggorengan or wajan (also spelled wadjang, from Javanese language, from the root word waja meaning " steel"). [18] In Malaysia, it is called a kuali (small wok) or kawah (big wok). [18] Similarly in the Philippines, the wok is known as kawali or carajay in Tagalog, and it is called talyasi in Kapampangan, while bigger pans used for festivals and gatherings are known as kawa. [19] [20] [21] In India, a similar pan is called karahi. [22] The curve also provides a larger usable cooking surface versus Western-style pots and pans, which typically have vertical edges. This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate. While this occurs another ingredient for the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. [2] As such, large food items can be shallow fried, while finely chopped garlic, chili peppers, scallions, and ginger can be essentially deep-fried in both cases with very small amounts of cooking oil. [15] See also [ edit ]
On the plus side, you can use any utensils (including metal) on the patented surface (which is free of the chemical compound PFOA) without fear of damaging it. The cast stainless steel handles stay cool (and look swish). Plus, the whole thing is oven safe up to 260 degrees celcius (handy, if your guests are always late). Reed, Pat (March 29, 2006). "Which wok? How to choose the right pan". The Santa Fe New Mexican. ProQuest 331648783. a b c Wilkinson, Endymion Porter (2000). Chinese History: A Manual. Harvard University Asia Center. p.647. ISBN 9780674002494.
Young, Grace; Richardson, Alan (2004). The Breath of a Wok. New York: Simon & Schuster. pp. 4, 14, 34, 36–40. ISBN 0743238273. verifyErrors }}{{ message }}{{ /verifyErrors }}{{
In recent years, some consumer indoor stoves using natural gas or propane have begun offering higher-BTU burners. A few manufacturers of such stoves, notably Kenmore Appliances and Viking Range Corp. now include a specially designed high-output bridge-type wok burner as part of their standard or optional equipment, though even high-heat models are limited to a maximum of around 27,000 BTU (7.9kW). [ citation needed]
Public wok racing is only practiced once a year at The "World Wok Racing Championships" (German: Wok-WM, German pronunciation: [ˈvɔk.veːˌɛm], lit. Wok Worldcup) which is aired as special edition of Raab's show TV total on the German television channel ProSieben. The network used to declare these broadcasts as sporting events. Under German law that allowed the network to treat the massive corporate sponsorship of the event as incidental advertising which didn't count against Germany's strict rules regarding time limits for TV commercials. After a Berlin court ruling in 2009, however, the shows have to be labeled as an infomercial, since – unlike a regular sporting event – the races are explicitly staged for the TV broadcast, and there is strong evidence that the profits of the event sponsorship directly benefit the network. [2] World Wok Racing Championships [ edit ] Venues [ edit ] We designed the bamboo handles with a slight 'groove' or indent in the middle to allow for the perfect 'wok-toss'," explains Pang. Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small woks are also used.
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a b Symons, Michael (2003). A History of Cooks and Cooking. University of Illinois Press. p.78. ISBN 9780252071928. Every month or so, if you have time, it is recommended to re-season your wok. Heat it up and then use a piece of kitchen paper to apply a thin layer of vegetable oil. Repeat three to four times and then wash and dry before putting it away, as suggested previously. How is a wok used in Chinese cooking? Knipple, Paul; Knipple, Angela (2012). The World in a Skillet: A Food Lover's Tour of the New American South. University of North Carolina Press. p.178. ISBN 9780807869963.
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