They quickly heat up and distribute the heat evenly. The majority of people prefer carbon steel woks. Woks made of thin cast iron are brittle and prone to breaking.Īlthough the thicker ones are heavier, they’re much more durable. Just make sure you don’t purchase a thin wok. It doesn’t respond well to acidic or vinegary meals.Īnother disadvantage is that heating and cooling will take a while. The cast iron wok, unlike stainless steel, is reactive. If you’re cooking acidic food, though, it won’t be wise to use it. The seasoning of a cast iron wok lasts for a long time. In addition, the wok cooks food evenly and thoroughly since the heat is properly kept and spread. Cast IronĬast iron is without a doubt one of the finest materials available. Thanks to this layer, stainless steel is corrosion-resistant. This component produces a protective layer when it combines with oxygen. Stainless steel often contains a percentage of chromium. One of its other key features is that it will not rust. It goes well with acidic and vinegary cuisine. If you’re going to make a pork shoulder with black vinegar, or a similar meal, this wok will be perfect. Stainless steel woks, however, have numerous advantages. Many people don’t prefer stainless steel, complaining that it’s hefty and takes a long time to heat up. Let’s take a look at the many types of wok materials to choose the right one for you. What Are The Different Materials Used For Making Woks? It will allow the food to cook evenly and without a hassle. They have an extremely smooth polymer surface.Īs a result, the food doesn’t stick to the pan as quickly. If you’d like to stir fry, you can purchase a carbon steel wok as they work great.Īlso, woks with non-stick surfaces are a good option. While you can use a cast iron wok to stir fry to some extent, thinner woks are more practical and effective. Not only that but stirring the food may cause it to crumble or break. The problem with cast iron is that the food will most likely stick to the surface. Recommended Further Reading: Why Use Woks Instead Of Frying Pans? | What’s A Wok Ring? | Can Woks Be Used In Ovens? | Can Woks Be Used On Electric Stoves? Is Cast Iron Wok Good For Stir-Frying?Ĭast iron woks are undoubtedly great for deep frying.īut, what about stir-frying? They aren’t the best for that purpose, unfortunately. Allow the dish to cook until it’s done, then serve.If the oil is smoking, it’s burning, which is potentially harmful. Check to see whether your oil is smoking. Add your food to the hot oil when the temperature reaches 375☏.Heat the oil and take a temperature reading.However, it’s recommended to use canola, vegetable, or avocado oils. Fill the wok with enough oil to cover the bottom.Make sure that the wok is seasoned and ready to use.Simply follow these instructions to do it: How Do You Deep Fry Using a Cast Iron Wok?ĭeep frying food in a cast iron wok is an easy procedure that requires no additional steps. They’re also roomy, allowing you to deep fry food without any cramping. They don’t need much oil because it collects in the bottom well. Woks, in general, are preferable to other types of cookware. Keep in mind, however, that cast iron warms up pretty slowly. The best thing about cast iron woks is how effectively they retain heat. You’ll need to deep fry the food in smaller batches, though. You can fry everything you want, including spring rolls, dumplings, and even tater tots. If you’re going to use a wok for deep frying, a cast iron wok is the way to go.
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