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How to Choose the Right Type of Wok Woks are bowl-shaped utensils that equally spread heat. It only makes use of less oil. It ensures that the meals is tossed back inside the pan and not on the stove during stir-frying. Most woks have a size range of 30 cm to 2 meters or more. The shape of woks depends upon the type of stove or burner used. You can gauge the size and even the depth in diameter. Here are both defining wok types that must be considered in order to get the right wok ideal for you: Traditional Round Bottom Wok Round bottom woks are designed for "over the fire bowl" type of cooking as well as together with a gas stove. It makes food easier to toss, avoiding grease fire by reducing the splatters. Alternatively, round bottom woks may damage the heating elements when temperature is reflected back. When cleaning woks, the rounded bottom types shouldn't be cleaned after each use. The continuous shape permits the scraping out of foodstuff. Flat Bottom Wok A flat bottom wok is most effective with an electric stove. It really is made to balance well with contemporary stoves, providing high heat for quick stir-frying. Most toned bottom woks have prolonged wooden handles, making it easier to move and tilt it. In contrast, a flat underside wok can produce uneven temperature, making food get burned simply. It is difficult to toss food also it can scratch wok surfaces. Aside from this, it should be quickly cleaned after each usage so as to avoid foods getting stuck on some parts of the wok. The best wok shape is really a medium concave wok as opposed to the shallow and deep concave wok. Heat from the wok would typically concentrate in the bottom part, if you will be using a deep one. If it is too shallow, only the biggest market of the wok would turn into heated. Moreover, the material used when choosing a wok is very important. Stainless steel, carbon steel and iron are material alternatives that are gaining popularity over time. Below are the features which can help you compare each: Stainless Steel Stainless Steel woks are great for steaming and boiling needs. It does not must be seasoned, posing no risk of accumulating rust. Stainless steel may be the right material when it comes to appearance. It usually is scoured with steel wool so as to restore the newness after each use. On the down side, it poorly conducts temperature and will reflect the heat back to the stove. It is best if you choose a stainless wok with a slightly flat bottom. That is since it can provide a greater contact with the heating element of an electric stove. Stainless is recommended for camping and for out-of-doors usage due to its lightweight feature. Cast Iron An iron wok includes a natural non-stick surface once it is seasoned. Cast iron can be best for tossing and stirring. You can use warm or warm water in washing the wok to be able to avoid the threat of ruining the seasoning of the wok. Consequently, asia wok wok can become damaged when it drops on the floor. Carbon Steel Carbon steel woks are better conductors of heat. However, the food may stay on the sides in comparison with the others. Most Asian cooks still prefer the carbon steel type because it is inexpensive. It could last a lifetime with care and maintenance.