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A pan is a round-bottom wok. Six tools that are cupped and their main characteristic is that the heat evenly distributed. The origin of the wok is the old China. Today it is still largely in South-East Asia in particular the eastern part of Asia. be mainly used for frying are also wok for steaming, frying, smoking, use, stewing, braising and making soups. A long-handled trowel is needed when cooking in a wok. The most commonly used isStainless steel wok.
There are two types of wok. These are the flat floor and traditional wok wok with round bottom. The traditional work on a gas stove or fire. They are ideal for throwing food. However, the downside, they tend to reflect heat because of its rounded bottom. This could damage resistance.
On the other hand, a flat-bottomed wok works well with an electric heater, as the balances on the hot plate. However, the disadvantageIt is here that the heat distribution is uniform. The food may not cook well, as it would if you used a wok ball.
The Chinese and Thai food needs these elements and if you go to Southeast Asia, you will notice that almost all homes have a wok. Since the high flame propagation under the surface a wok, for its shape, provides a uniform heat distribution. This helps in the kitchen, the food at high speed and makes it crispy as well. You will also notice thatMost fast-food restaurants have a wok secure. It allows the rapid preparation of food and then they can sell books.
Wok are usually made of iron, steel, stainless steel or aluminum. Each material has its advantages and disadvantages. In large hotels and restaurants in the kitchen, meet giant wok food are able to make large quantities. iron are naturally non-stick wok, season them once. cast iron wokperfect for mixing and throw. If they fall, they can spoil easily. The advantage of steel wok is that they are good conductors of heat. They have a disadvantage, as the food can enter the wok is des pages are many advantages when used in a stainless steel wok. I want some 'for you.
Free from rust stainless steel wok is ideal for steaming and purposes. The best part of this material is that there are no worries of rust accumulation.Therefore, there is no seasoning necessary.
Looking good: stainless steel wok is very beautiful. After each use, if you scrub them well, look like new.
Flat bottom, a stainless steel wok with a little 'flat land is the best to use. This makes it possible to have more contact with the resistance.
Lightweight iron: a comparison and steel, stainless steel wok are much lighter. This makes it possible for them to be implemented everywhere.So if you want to go for a picnic or camping, you can just pack the wok and some large wok on your journey. So you are waiting at home, though some excellent Chinese food, grab a stainless steel wok well soon.
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