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Coupled with the lower heat retention of woks, meals stir-fried on electric stoves have a tendency to stew and boil when too much food is in the wok rather than "fry" as in traditional woks, thus not producing wok hei. A wok can, however, benefit from the slow steady heating of electric stoves when used for slower cooking methods such as stewing, braising, and steaming, and immersion cooking techniques such as frying and boiling. Many Chinese cooks use Western style cast-iron pans for stir-frying on electric stoves, since they hold enough heat for the required sustained high temperatures. [2] 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. 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]
Roasting: Food may be cooked with dry heat in an enclosed pan with lid. Whole chestnuts are dry roasted by tossing them in a dry wok with several pounds of small stones. Cast iron woks are much heavier and so more difficult to 'wok' with, and so the modern day wok is often made of carbon steel (also a great conductor of heat, but much lighter in weight).This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( February 2021) ( Learn how and when to remove this template message) 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. If you love Chinese food, you must have tasted a dish or two that is cooked in a wok. Do you know that a wok can be used for cooking many dishes, not just for stir-fry? Learn more about what a wok is, how to use it and how to care for it with this guide. Stewart, Randy (19 July 2009). "Choose Your Wok Wisely". Love That Kimchi.com . Retrieved 4 March 2012. a b "What does Wokhei mean?". Wokhei. Archived from the original on 2011-10-21 . Retrieved 4 March 2012.
López-Alt, J. Kenji (2022). The Wok: Recipes and Techniques. W. W. Norton & Company. ISBN 9780393541229. Young, Grace; Richardson, Alan (2004). The Breath of a Wok. New York: Simon & Schuster. pp. 4, 14, 34, 36–40. ISBN 0743238273.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 ] 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.
Alip, Eufronio Melo (1959). Ten Centuries of Philippine-Chinese Relations: Historical, Political, Social, Economic. Alip & Sons. p.97. In Japan, the wok is called a chūkanabe ( 中華鍋, literally "Chinese pot"). In South India, the Chinese wok became a part of South Indian cooking, where it is called the cheena chatti (literally, "Chinese pot" in Malayalam and Tamil). [ citation needed] a b Symons, Michael (2003). A History of Cooks and Cooking. University of Illinois Press. p.78. ISBN 9780252071928.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. 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).
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