Carbon Steel Skillet
The tool of the more traditional Chinese cuisine is the wok, which has sloping sides and rounded bottoms. And 'equipment is extremely versatile in Chinese cooking and can be used for almost all types of cooking, fried, steamed or stewed. The wok is suitable for stir-fried dishes, because the rounded bottom and concave sides help to keep food on the move during the firing process. The food can be sautéed in a little oil and then moved to the side where the heat is less. When the food is placed to the side, the liquid drains and collects on the bottom of the wok, ready to be transformed into a sauce, usually made in another pan in Western cuisine. Today there is a wide variety of wok of different materials, sizes and shapes. You can choose a fully rounded or flat bottom if you have a gas stove. But if you have the electric stove, the flat-bottomed wok is made for these. A round-bottomed wok with the support it needs to stay on top of the stove. Of all the materials, a wok is made of aluminum, steel, copper, stainless steel, the traditional carbon steel wok is not covered is still the favorite for its thermal conductivity and the economical price. Do not buy a stainless carbon steel skillet wok seasoned, and not because the food tends to stick to the surface. Similarly stay away from teflon wok because it does not heat up well. An electric wok is not good to cook Chinese food. To the extent the wok are many sizes: from 20 cm up as can be seen in some Chinese restaurants. A wok 38 cm is adequate for cooking at home. Nowadays, most people use the wok with a single long handle, similar to those of the pans because it is lighter and easier to use than the traditional wok with two handles. The wok is a piece of essential equipment if you want to cook Chinese food seriously. In any case, if you do not want to invest in a wok, a frying pan large can take his place. The first Chinese chef frying fish, meat, poultry or vegetables in wok, then pushes on all sides while preparing the ingredients in the base of the wok, and keep them separate. In a skillet, Prigge fish or other food around and put in a preheated plate and finish the second preparation, or another pan. . . The wok is now ever to be found in the € fter Olympic Lndern, cooking in such a pan is becoming increasingly popular. In this cookware is a continuous gewlbte pan, which has its origins in the Asian Lndern. In the sd-and sdostasiatischen and in the Chinese kitchen is the wok cooking is one of the most important crop. As the "Kuali" is known in Malaysia and the wok with the name "wadjan" he is called in Indonesia. In the Philippines, however, the wok is divided equally into two types. On the one hand this is the GroE wok called "kawa" and secondly the small wok with the name "Kawali". In contrast, the name in Germany comes from the Cantonese. The wok is shaped as a so-called ball cap, very different than in the western Tpfen and pans is the case. There is no demarcation between the wall and the floor given. A traditional wok is equipped with two handles gegenberliegenden, it is generally shaped as a handle. The woks are available in various limits, the diameter of the models ranges from 30 centimeters to more than one meter. The old tradition, are prepared with a wok, the food on a small, open-top coal stove. Today, more electric stove or gas burner special FR are used to cook with a wok. In its origin the woks were made only from carbon steel, but today, these pans also made of aluminum, stainless steel and cast iron and steel produced. In the Western industrial countries these pans are offered with a flattened bottom. In addition, the bottom part still has a nonstick coating. Through this property the same wok knnen fr gebruchlichen gas and electric cookers and sometimes even induction stoves are used Fri. Once the decision has fallen Fri purchasing a wok, then you should not be saved at the wrong end, but it should be bought Qualittswok. The unrestricted, of sheet iron woks, which are in Asia knnen shop, by the GroE heat bend easily, also they are very hard to clean. Used the wok Fri Sun pretty much all types of cooking, the one everyone knows. The versatility is fried in a wok, deep-fried and stewed and gednstet, cooked, blanched and gedmpft be. The most important method to make the dishes are cooked in a wok knnen is the known Pfannenrhren. The Pfannenrhren Gehrt easy to wok to this, the food always kept in motion and whose whrend browned and just cooked very quickly. Here, the ingredients are always on edge and Helen on the ground. Thus, for example, fish and meat and vegetables are very fast at all. The pores of the food itself schlieen zgig and the food is prepared preserve vitamins. Normally should not be placed on pans and TPFE plates, which are larger than the pan, but in a wok, it looks different. When cooking with this pan should be larger cooking area than the diameter of the soil. The reason is dafr that in a wok and the Seitenwnde erwrmt to be where the food is well cooked. . . .
