Woks

A wok is a versatile round-bottomed pan used for stir-frying, deep-frying, boiling, and steaming.

Woks are commonly made of carbon steel, cast iron, stainless steel, or aluminum. Carbon steel woks are the most popular due to their durability and excellent heat distribution.

Yes, you can. However, it is preferable to use a gas stove as it provides better heat control and allows for proper stir-frying techniques.

If you have a gas stove, a round-bottomed wok is recommended as it facilitates the tossing and stirring of food. Flat-bottomed woks are suitable for electric or induction stovetops.

Yes, you should. Seasoning involves applying oil and heat to create a non-stick surface and enhance the wok's performance.

Clean your wok with hot water, a soft brush or sponge, and mild detergent. Avoid using abrasive materials that may damage the seasoning. After cleaning, dry thoroughly and apply a thin layer of oil to prevent rust.

Yes, woks are durable enough to handle metal utensils. However, be cautious not to scrape the seasoning off the wok's surface.

Definitely! The high sides of a wok make it ideal for deep-frying as it contains the oil and prevents splatters.

Absolutely! Woks are incredibly versatile and can be used for boiling, steaming, searing, braising, and even making soups or stews.

It is generally recommended to hand-wash woks to preserve their seasoning and prevent damage. Dishwashing may strip away the seasoning and cause rusting over time.