Cast-iron wok: getting to know unusual dishes

2024 Author: Priscilla Miln | [email protected]. Last modified: 2024-01-15 22:35

For cooking in Europe it is customary to use pots, pans, pressure cookers and roasters. And in Asian countries, the wok is widely used - a special dish that looks like a bowl. Now this kitchen utensil is gradually gaining popularity in our country due to its ease of use and a wide range of benefits.

Description

A cast iron wok is an Asian-style frying pan, a small pot, recognizable by the following features:

• Wide sides.
• Flat bottom.
• Bottom diameter is about 15 cm, the widest part of modern home frying pans can be 30-40 cm.
• Wall thickness - 3mm or 9mm.

Due to the special design, this cookware allows you to cook food on high heat. The pros and cons of the oriental frying pan, which is becoming more and more common in our everyday life, are presented in the table.

Pros and cons of cast iron wok

Pros	Cons
Keep warm for a long time	Must be used in a special way
Easy to use	Slightly higher price than regular frying pan
Ability to fry foods over high heat	The dishes are rather heavy and massive
Ability to cook a wide variety of dishes	Cast iron tends to rust even with the best care
Cooking with a minimum of oil is both economical and he althy	Heats up for a long time, so you can't cook something quickly.
Can be used on gas, electric and induction cooktops

Wok combines the functionality of a frying pan and a pot, allows you to cook a variety of dishes.

History

The use of woks began in China many centuries ago. The Celestial Empire is also famous for the fact that it was here that cast iron was first smelted. Gradually, this convenient utensil spread to other Asian states. The diameter of the first frying pans often reached more than a meter; they were considered real luxury items and were only in we althy houses. The classic wok had a round bottom, which was later adapted to cooking on stovetops and became flat. Now these deep frying pans have become ubiquitous not only in establishments specializing in oriental cuisine, but also ineveryday life.

What to cook?

Asian cast iron wok is used to fry food while preserving its beneficial properties. The scope of its use is very diverse. A cast iron wok can be used to cook a variety of dishes:

• fragrant meat with vegetables;
• potato stew with carrots and onions;
• mushrooms in spicy sauce;
• prawns with wine sauce;
• rice noodles with meat and vegetables;
• udon and soba noodles.

Interestingly, the ancient Chinese even used this pan to make tea.

It is important to remember that the central part of the cast-iron cauldron wok is the zone with the highest temperature, it is here that products that need to be fried until a delicious crust appear should be placed. Other products should be placed in the side areas and do not forget about constant stirring. By equipping the dishes with a wire rack, it is easy to steam he althy vegetables.

In such a cast-iron pan, you can quickly fry vegetables over high heat, stirring constantly. Components should be added alternately: first meat, then carrots, onions, tomatoes and peppers. Finally, pre-cooked noodles and fragrant spices are laid.

Care

Every housewife is quite able to cope with the use of a cast-iron wok with a lid in her kitchen. Before the first use, the dishes must be calcined in the oven. To remove the remnants of technical oils, coarse s alt should be added to the pan - it will perfectly absorb all harmful substances. It is very important not tobeing in such a dish of cooked food, therefore, after completing the dish, it must be immediately transferred to another container.

It is not customary to wash such a frying pan using detergents familiar to many housewives. It is enough to wipe the bottom and walls with a wet sponge and dry with a towel. Then, using a cotton pad, cover the surface with a layer of vegetable oil.

Where to buy?

Buying a wok is pretty easy. Such dishes are presented in the assortment of specialized stores and on the websites of manufacturers. When buying, it is very important to pay attention to the presence of a lid - it will help to make the arsenal of dishes that can be cooked in a pan much wider. And since the wok has a fairly large diameter, purchasing the lid separately can be a little tricky.

It should be remembered: cast iron is a heavy metal, so to carry dishes, one overhead handle will not be enough, models with two side handles will help.

Cast-iron wok reviews

People who have already purchased Chinese dishes note in their reviews the opportunity to cook a large number of dishes in a wok that have a special taste. Users also indicate that cooking in such dishes is a pleasure, just wait until the cast iron heats up and gradually add finely chopped ingredients. And professional chefs fell in love with woks even earlier, noting that it was very easy to create a dish with a traditional oriental taste.