Woks are more specialized pieces of cookware, but are the best means to their particular end. Woks originate from Asian cooking, where they perform the preponderance of Asian cooking methods, such as stir-frying, steaming, braising, and searing.
Woks have curved sides, with a top that is much wider in diameter than the bottom. Some come with tall, dome-shaped lids and some do not come with lids at all. Some woks come with a single, long handle, and others come with two shorter handles opposite one another. The type of handle you choose depends on your preference. Many cooks like to toss their food while it is in the wok, which requires the one long handle. You will also find that some woks come with a detachable wire rack that fits inside one half of the wok, used to drain fried foods.
Woks are typically made of a thin metal; traditionally this metal was steel, but now you see woks in aluminium, stainless steel, and even cast iron (although this choice isn’t thin). The point of the thin metal is to conduct heat rapidly to the food inside. This is an important aspect of stir frying, as it allows the food to cook quickly and remain crisp. A thicker metal will take longer to cook the food, making them soggier.
Woks come in a range of sizes, but unless you plan on using it daily, purchasing one size should be sufficient. Considering how many people you will typically be cooking for will assist in determining the right size for your needs.
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