What is the Best Wok For Cooking on Your Stove?

Best Wok For Cooking on Your Stove

When you go to buy a new cookware set or a frying pan, you will often find that the best work is at the very top of the product range. The very best work, in the eyes of most shoppers, is the one that lets you get your cooking done quickly and with as little mess as possible. In order to test the best work, we must first examine the different types of works and then decide which one best suits your needs.

  • If you are interested in Chinese cooking, the best work for you is going to be a flat-bottomed one, which is called a hibachi. A hibachi is a multi-purpose tool that can hold anything from a spatula to a pair of tongs. These versatile tools can even be used for pottering with raw vegetables, although most cookbooks would prefer the use of a separate cutting board for this purpose. The flat bottom of the hibachi makes it great for heating right up, and it lets you cook food in a variety of temperatures.
  • The next best work for Chinese cooking is a cast-iron one. Cast iron has the benefit of being completely non-stick, which is why it is so commonly used in Chinese cooking. However, the cast iron is also very heavy, so unless you are really into non-stick cooking surfaces, you might find it difficult to carry and move it from one place to another. On the plus side, a cast iron pan is highly resistant to scratching, and it usually has a shiny surface that will keep your food from sticking, even on the most lightly seasoned foods.
  • Non-stick cooking surfaces can also come in two varieties, those that have a raised pattern on the surface, and those that have no pattern at all. For Chinese cooks that do not need the raised surface, there is a flat bottom wok. These are the works that most people think of when they hear the word “non-stick”, because of the raised pattern on the outside of the pan. (The raised part is actually a reinforced steel reinforcement). These are definitely the best choice for someone who wants the non-stick cooking surface but doesn’t want the hassle of using real Cast Iron.
  • Another type of work is the thin gauge steel wok or stainless steel wok. This type is typically found in Asian food stores, as it is made of a metal that is extremely heat resistant. In some cases, it can actually be used over again, without ever having to be refilled. One of the nice things about this type of work is that it comes with a handle, which makes it easier to work with. It also makes it easier to clean up, as there is nothing to collect the oil and the fingerprints all over the handle, making it just like working with any other type of brush.

If you are considering buying a new wok, it is best to take a look at the above-mentioned options first. Only after comparing these two types will you be able to choose the one that best fits your needs. Remember that your work is going to be used on a daily basis, and you need to find something that you can be happy with for years to come. While a non-stick pan may be ideal for quick and easy meals, a steel wok that is made of high-quality stainless steel and has a durable flat bottom is the best option for long-term use and can avoid the danger of rusting.

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