The wok pan – So it works with the Asian cuisine in the local kitchen

Three letters that can be found in many a home kitchen: W – O – K
The popular kitchen utensil is not only a perennial favorite since it was used for show purposes sometimes as a toboggan.
On the contrary, the benefits of a wok to conjure up savory dishes have been known in Europe for decades. Meanwhile, there are a variety of products in the specialized trade. From the classic wokto the handier ones wok pan , there is a lot to have. And in every imaginable size. No wonder you can easily lose track!

What does the wok pan so unique?

The wok – no matter if in classic saucepan shape, or handy, than pan– has its origin in the Asian region. There it is often the only cooking utensil and is used as required for frying, cooking, frying and steaming as well as for smoking, roasting or steaming. Its shape and some additional equipment make this possible.

Unlike western pots and pans, the wok pan no difference between floor and wall. The entire cooking utensil is spherically designed and provided with a handle (and optionally an additional handle).
Traditionally, woks have been and are designed to fit perfectly on open top stoves (originally charcoal, now increasingly also fitted with gas burners or electric stoves) and thus ideally absorb and utilize the heat from the combustion source. This is reflected in the subsequent preparation of food and the unique taste for which meals from the wok are known.

Modern western wok pans are for use on gas, electric or induction cookerdeveloped. Thus, the classic spherical shape is often slightly changed. The floor is made flatter because the contact with the hob is not open. A non-stick coating is usually common here.

And what is so special about the preparation in wok pans?

By type and form of the classic wok pan it comes to the strong heating of the entire Kochutensils, with the highest temperature is located in the center. In the most common type of preparation, sautéing, the ingredients are so very quickly and effectively seared or steamed. Sautéing, also known as „stir-frying“, means the constant movement of individual foods. Depending on the position in the wok pan, various ingredients can be fried or cooked with varying intensity. This is only very marginally possible with classic pans.

Through this preparation food dishes develop a very unique and special aroma. In Asian cuisine, they have even given this a name of their own: the so-called wok-hei.

What is simply and effectively possible with the wok pan in contrast to the classic Western pan, is also the frying of food. The shape and design of the pan ensure that the oil heats evenly and reaches the right temperature. To buy a deep fryer is not necessary with a high-quality wok pan.

Where can you find high-quality wok pans?

There is a wide range of different wok pans in the specialist trade. Not so easy to find the right one here!
It is certainly advisable to seek appropriate advice on site. The pans can be tested at least in feel and handling, if only „dry“.
The offer may vary, depending on which conditions must be met. So the existing cooking area (gas, electric or induction) and the number of people for whom the wok pan is to be used (single household or extended family) are certainly important factors that should be considered.