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HOW TO CHOOSE A WOK

A versatile cooking device, the wok will allow you to fry, sauté, simmer or even steam many foods. It is high time to choose this utensil with which you will cook quickly and healthily. Don't know how to choose your wok? We will give you some tips on finding the right Chinese wok right away.

The capacity

The size of your wok will primarily depend on the size of your family. However, a wok that is too small or with edges not high enough will not be interesting, because your vegetables will stay at the bottom and you will not be able to sauté them easily. A wok that is too large will be more difficult to handle. Medium-sized devices present a good compromise. Here are some indications:

A 24 cm diameter wok can cook for 2 people

A 28 to 30 cm diameter wok can cook for 4 people

A 32 cm diameter wok can cook for 6 people

A 36 cm diameter wok can cook for 8 to 10 people

The material

As we said above, the wok consists of a rounded body with high edges. This body is made up of a basic material that will determine the cooking qualities. Here are the different possible materials for a wok:

Stainless steel. The stainless steel wok is healthy, durable, ecological. It is heat resistant. However, you must use a little fat for optimum cooking.

 Aluminum. The aluminum wok rises quickly in temperature. He does not adhere. However, the aluminum is thin and limits the life of the wok somewhat.

Cast iron. The cast iron wok is healthy, solid, ecological. Its non-stick improves over time when your wok is "cheeky". Cast iron is also a very good conductor of heat. The cast iron wok is usually quite heavy. You will also need to use fat. It requires regular maintenance.

The coating

Some woks need a non-stick coating. The latter has the advantage of reducing the amount of oil or butter to be used during cooking and preventing food from sticking. How to choose the coating? Consult the wok product sheets. The qualities of the coating are indicated: anti-adhesion and/or scratch resistance. Also, look at the number of layers that make up the coating. The more there is, the better the coating.

The coating can be ceramic. It is a naturally non-stick coating. It ensures a rapid rise in temperature and even cooking. It is scratch-resistant, but it is sensitive to impact.   

PTFE (polytetrafluoroethylene), or Teflon, is the most common coating. It has an excellent heat resistance and good non-stick properties.

You can however opt for a traditional wok without coating, but it is generally reserved for the regulars.

Compatibility

Before buying your wok, check that it is compatible with the type of fire you use at home. Look at the pictograms which indicate if the wok is compatible with gas, electric, halogen or induction.  

The accessories

Depending on the types of cooking you want to test with your wok, you may need accessories. The lid, for example, is essential for stewing or simmering. The semi-circular grids sit at the top of the wok and are used to keep your food out of the oil when you want to drain it or out of the water for steaming. There are many wok recipes.

The handle and/or the handle

You will find woks with only one handle, or with a handle and a handle or with two handles. The handles are not ideal for shaking the wok while cooking, but they make it easy to transport and store. 

The electric wok

With the electric wok, the pan is placed on electric support which heats it. It, therefore, has the advantage of being used outside your hob. You can also use it in the center of your table or your garden for example. The power of the electric wok ranges from 500 watts for inexpensive woks to 2,500 watts for professional woks.