The wok pots have crossed the borders of the East and are spreading more and more also in our kitchens, meeting positive opinions for their ability to retain heat and cook homogeneously and lightly.
But how do you know which model allows you to make the most of all these advantages? In this guide, we have tried to clarify the aspects that can make a difference.
Here we had selected some of the best models of wok pots that are listed below.
Buying Guide to Select the Best Wok Pots
The wok pots are typical utensils of oriental cuisine that are spreading more and more also in Italian cuisine. They are made of cast iron or iron and allow to retain the heat of the flame longer, to cook in less time and with less seasoning.
The result will be crunchy dishes that will not have lost their nutritional properties. These pots, in the original version, have a hemispherical shape, high edges, and two short handles, and are particularly easy to handle.
Form and Cultural Differences
The idea of taking advantage of a trip to Asia to choose a wok directly in his homeland risks proving to be a big disappointment. Our hobs are, in fact, very different from the oriental ones, whose fire reaches extensions unthinkable for us, and on them, the huge pans of the Rising Sun would never be able to stand or even warm-up.
Comparing the prices, you will see that the models on sale in the Italian market have reduced dimensions, and the basin cleverly is hidden in a structure that, from the outside, seems identical to that of a normal pot, to remain in balance.
In addition to this, our products use non-stick materials to limit the use of animal or vegetable fats as much as possible, attention to health that oily Chinese noodles certainly do not have.
Heat Protection
Heat is the pivot around which the kitchen around the world revolves, but the wok is one of the inventions that best knows how to exploit it.
Even without needing to resort to the blaze of Asian restaurants, even our hobs manage to make the body of this type of pan reach high temperatures, exposing the risk of burning fingers and palms.
User reviews are unanimous in recommending great attention, when you have to choose a wok model, to the coating material that wraps the handle, which, in addition to giving it an ergonomic shape to ensure a firm grip, must also offer excellent thermal insulation.
Wood is the most popular, also for the refinement, it can give to a pan, but those looking for a lower price will find other equally valid materials.
Accessories of All Types
Even with horror from the wok purists, for whom the only accessory allowed is the energetic metal scoop that accompanies the preparations, the pans on the Italian market are rich in inserts and accessories, which allow you to apply the extraordinary benefits for cooking in many areas.
There are models with grill, which, filled with oil, turn into excellent fryers, or others with two handles for long and complex recipes such as the famous Spanish paella.
For those who have decided to cook dishes that require long waiting times, there are many types available with the lid on the market. Finally, to preserve the non-stick coating, many companies recommend replacing metal with wooden utensils.
How to Choose the Best Wok Pots?
To choose the best wok pots, several aspects must be taken into account: the shape, the handle, the heat resistance, and the accessories.
Form
As it has already been understood, wok pots have a different shape from that of traditional pots, to which western cuisine has accustomed us, because the edges are higher. In business, however, can be found both spherical pots seeds wok that circular wok pans.
The difference between the two lies only in the design; both models are versatile and allow you to enjoy the same advantages that derive from the use of these pots.
Dimensions
The most common wok pots and pans have a diameter of 28 centimeters or 40 centimeters. The choice must be made according to the dishes to be cooked and the quantities. Having the high edge, these utensils will, however, take up more space than a normal pot.
Materials
The wok pans are built-in iron or cast iron; the choice falls on these two materials because they are particularly heat resistant and easily reach high temperatures.
The original tools do not have any coating and are particularly delicate; for greater protection, however, it is now easy to find several models for sale with a non-stick coating on the bottom.
Thanks to the non-stick coating, even those who are novices in the kitchen will be able to try some culinary tests without worrying about ruining the pots.
Having a wok pot on hand has numerous advantages. Pots of this type bring the food to cooking in a short time and without losing their nutrients; this is possible thanks to the ability to retain heat for a long time and to distribute it evenly.
In this way, you can bring tasty dishes to the table, but at the same time healthy and not too heavy; thanks to their materials and high edges, it is not necessary to use too much oil or other fatty seasonings.
Also, it is an excellent solution even for those who do not often cook, because it allows you to cook different dishes without using numerous dishes and getting too dirty.
Handle
The wok pots are designed with two small handles that are placed on the sides and must be grasped with potholders because they are not coated.
Alternatively, some models are equipped with a single long-coated handle, easier to grasp and safer, because there is no risk of getting burned by touching it.
Accessories
When dealing with this type of cookware, accessories can make a difference. The lid, for example, can help to concentrate heat more and keep it even longer.
Or, it might be a good idea also to be equipped with the grill to make the wok pot versatile in all respects and not give up any type of cooking.
Wok pots cannot be washed with soap or normal detergents for pacts and cannot be treated with sponges, which would ruin the protective layer.
To clean them, simply pass them under boiling water and use a kitchen brush to remove food residues. Once cleaned, they must be put back on the fire, so that the heat eliminates the residues of damp and steam.
