Technological advancements seem to have little effect on Woks as they haven’t changed much. If we go back down to memory lane you will discover that the Chinese used the bottom rounded Woks with handles on both sides. Now the new improved Woks are manufactured from different types of material, with both handles insulated so you don’t get your fingers burned, while some feature a flat bottom.
Woks are also one of the most versatile kitchen utensils that one can ever have because of the many dishes that can be prepared from it. The characteristic long handle on one side is to enable easy shaking and movement of the Wok from the stove, and you will even find that the latest woks in the market come with a lid to help prevent steam from escaping thus cook your food faster.
At Simple Wok Guide, we have, therefore, sampled some of the best Woks that you can adopt for your kitchen. Unlike the ancient times, we now have a wide variety of woks made from both good quality and substandard material. And falling victim to the latter is very easy; however with the proper guide from the experts you can be sure of getting the best value for your money.
In ancient times, Woks were made from cast iron and that is why many chefs today are divided on the effectiveness of the traditional woks and the woks made from steel. But just as the adage goes “old is gold” so is the traditional wok. Cast iron is known to retain high amounts of thermal energy in the higher mass of iron when compared to steel.
The latter however can conduct heat fast, but also loses it just as fast, the traditional cast iron, on the other hand, has a greater degree when it comes to resistance to corrosion and can withstand greater load. On the downside is that it has elongation properties and low tensile strength, the above therefore makes Woks made from cast iron good for high heat cooking and can be seasoned to create a non-stick surface with time.
There are however, other good materials that can be used to make woks such as the stainless steel materials, which tend to distribute heat more evenly. We then have the Non-stick woks that don’t require seasoning and the carbon steel that have to be seasoned and will at times flavor your meals. Well, for more information on the Best Wok for Home Use, visit Simple Wok Guide.
