Woks have become a staple cooking instrument for many food lovers around the world. It is the go-to pan for preparing stir fry dishes, deep-frying, and quick steaming. However, choosing the right wok can be confusing, especially if you are not familiar with the different types. If you are wondering what kind of wok Chinese chefs use, the answer is not straightforward.
China has a vast culinary heritage, and different regions have their unique style of cooking. The type of wok used by a chef depends on his or her cooking technique, personal preference, and the region they come from. Nonetheless, understanding the different materials, shapes, and styles of woks used by Chinese chefs can help you make an informed decision when selecting the perfect wok for your kitchen.
Materials Used in Chinese Woks
Chinese chefs have been using woks for centuries as one of the most essential tools in their kitchen. The wok is used for cooking a variety of dishes, including stir-fries, stews, soups, and more. When it comes to the materials used in Chinese woks, there are a few different options, with each offering distinct advantages and disadvantages.
Traditionally, Chinese woks were made of cast iron. Cast iron is a durable and sturdy material that can withstand high heat, making it perfect for cooking stir-fries and other dishes. However, cast iron woks are also relatively heavy and can be challenging to handle. Today, most chefs prefer carbon steel woks, which are lightweight, easy to use, and responsive to heat changes. Carbon steel woks are also relatively affordable and easy to maintain, making them a favorite of home cooks and professional chefs alike.
Common Wok Shapes and Sizes in China
In China, there are several shapes and sizes of woks that chefs prefer to use depending on the type of dish they are cooking. The most common shapes include round-bottomed, flat-bottomed, and hybrid-style woks. Round-bottomed woks are traditional and have a sloping side that makes it easier to toss food around. Flat-bottomed woks are also liked by Chinese chefs, but these are mainly preferred to be used on modern cooking stoves. They are more stable and offer a larger surface area for cooking.
Hybrid-style woks have a flat base like the flat-bottomed ones but are sloped on the sides like the round-bottomed ones. This shape is popular among chefs who prefer to have the flexibility of both wok shapes. The size of woks in China varies from small individual-sized woks to the ones that can feed a large family or a big group of people. In general, the size of woks depends on the number of servings that chefs need to prepare. Chefs often have more than one wok in their kitchen, as it allows them to cook different dishes at the same time.
Best Wok Brands for Chinese Cuisine
When it comes to selecting the best wok brand for Chinese cuisine, the choices are endless. However, there are some top brands that are not only popular among Chinese chefs but also meet the standards for cooking authentic Chinese dishes. One such brand is Joyce Chen, which offers a range of woks made from high-quality carbon steel and non-stick materials. This brand has been a favorite among Chinese chefs for its efficient heat distribution and easy cleaning.
Another popular brand for Chinese woks is Helen Chen, who is the daughter of Joyce Chen. The brand offers a range of woks designed for different types of Chinese cooking, such as stir-frying, steaming, and deep-frying. The woks are made from carbon steel and feature flat bottoms, which make them perfect for cooking on traditional stovetops and induction cookers. Other reputable brands for Chinese woks include T-fal, Cuisinart, and Calphalon, which are known for their durable and high-quality woks that can withstand high heat and frequent use. Ultimately, the best wok brand will depend on personal preference and the specific needs of the cook.
Cooking Techniques with a Chinese Wok
Cooking Techniques with a Chinese Wok
Chinese woks are versatile, and chefs use them for multiple cooking techniques. The traditional wok is designed to hold heat and evenly distribute it across the surface. Stir-frying is one of the most popular Chinese cooking methods, and a wok’s shape and design make it perfect for this. It is important to keep the ingredients moving constantly so they cook evenly. Chefs use a wok spatula or shovel to stir-fry the vegetables, meat, and other ingredients. Additionally, the food is cooked at high temperatures, which gives it a unique flavor and texture.
Apart from stir-frying, chefs also use the wok for deep-frying, boiling, steaming, and smoking. The high sides of a wok enable deep-frying by allowing chefs to control the temperature and avoid splattering oil submerging the food completely. Boiling and steaming are done using a bamboo steamer or wire rack placed inside the wok. Smoking is done by lining the wok with aluminum foil and placing soaked wood chips under a steamer basket filled with food. The high lid traps in the smoke and flavors the food. The Chinese wok is an indispensable appliance in every Chinese kitchen and has become a go-to tool for chefs across the globe looking to infuse oriental flavors in their food.
Traditional vs. Modern Chinese Wok Styles
Chinese cuisine is deeply rooted in tradition, reflecting the country’s rich cultural heritage. This is also evident in the type of cooking tools used by Chinese chefs, particularly in their choice of wok. Traditional Chinese woks are typically made of carbon steel and have a round bottom, making them excellent for stir-frying and other cooking techniques. They are also often referred to as “pow woks” due to their thin and lightweight design that allows for quick and even heating.
However, modern Chinese wok styles have also emerged in recent years, featuring a variety of materials and shapes to cater to different cooking needs. For instance, flat bottomed woks are more suited for electric stovetops, while aluminum and cast iron woks are known for their heat retention and durability. Some modern woks also come with non-stick coatings, making them easier to clean and maintain. Ultimately, the type of wok used by Chinese chefs depends on their personal preferences and the specific dishes they are preparing.
Caring for Your Chinese Wok: Tips and Tricks
Caring for your Chinese wok is crucial for its longevity and maintaining its non-stick properties. Firstly, you should never wash a hot wok with cold water as it can cause warping. Instead, let the wok cool down before cleaning with warm soapy water and a soft cloth or sponge. Avoid using harsh detergents, steel wool, or abrasive brushes that can damage the wok’s surface.
Secondly, after washing, always dry the wok completely to prevent rust formation. To season the wok, heat it on high heat and add a thin layer of oil, such as vegetable or grapeseed oil, until it starts smoking. Use a paper towel to spread the oil evenly across the surface of the wok. You can repeat this process multiple times to build up a natural non-stick coating on the wok. With proper care and seasoning, your Chinese wok can last a lifetime and enhance your culinary skills like a professional chef.
Comparing Chinese Woks to Other Asian Cooking Vessels
When it comes to Asian cooking, the wok is often considered the quintessential cooking vessel. However, other Asian cultures have their own unique cooking vessels that are often used in traditional recipes. One such example is the Korean dolsot, which is a stone bowl used for cooking rice dishes and stews.
Another popular vessel in Asian cooking is the Japanese donabe, which is a clay pot used for simmering hot pots and soups. Despite their different shapes and materials, these vessels share a common purpose with the Chinese wok: they are all designed to be versatile and easy to use for a wide variety of dishes. While they may differ in terms of heat distribution and cooking techniques, each vessel is an integral part of their respective cuisines and plays an important role in the creation of authentic Asian dishes.
Final Thoughts
In conclusion, the wok is an essential tool in Chinese cuisine, and there are many factors to consider when choosing the right one. Chinese chefs prefer using carbon steel woks due to their durability, ability to conduct heat evenly, and their non-stick coating that develops over time with proper seasoning and usage. The shape of the wok also contributes to its effectiveness, allowing for quick stir-frying and even heat distribution.
It’s important to note that while the wok is a staple in Chinese cooking, it has become a popular cooking tool worldwide, and there are many variations and adaptations of the traditional wok. Regardless of the type of wok you choose to use, the most important aspect is to maintain and care for it properly to ensure its longevity and effectiveness in the kitchen.