![]() ![]() The Craft Wok traditional hand-hammered carbon steel wok combines traditional wok design with a modern handle. Our Top Picksįeatured below are some of the best carbon steel woks with varied designs and features to suit different cooks’ needs. We also looked for models with two handles to make it easier for cooks to move the wok.Īccessories and extras: Nonstick coatings, spatulas, and lids can all broaden the wok’s uses and make cooking easier. Long heat-resistant handles that balance the wok made the list. Handle design: A wok’s handle plays a vital role in the cooking experience because of the tossing motion used in traditional Asian cooking. We also looked for high-quality machine-made woks with precision in the design. However, machine manufacturing can also produce top options. Manufacturing/construction: Traditional woks are hand hammered, so we wanted to make sure to include models made in the traditional style for a truly authentic cooking experience. We looked at more than 50 woks from various manufacturers to find the best of the best. Photo: How We Chose the Best Carbon Steel WoksĬhoosing the best carbon steel woks required examining a blend of features ranging from the materials and manufacturing to the accessories included with the wok. BEST FOR SMALL SPACE: Kenmore Hammond Flat Bottom Carbon Steel Wok.BEST WITH WOODEN HANDLES: Yosukata Carbon Steel Wok Pan.BEST INDUCTION: Smithey Ironware Carbon Steel Wok.BEST ROUND-BOTTOM: Mammafong Round Bottom 14-Inch Traditional Wok.BEST FLAT BOTTOM: Souped Up Recipes Carbon Steel Wok.BEST WITH WOODEN HANDLES: Joyce Chen Carbon Steel Wok Set.BEST LARGE: Craft Wok Big 16-Inch Heavy Hand Hammered Wok.BEST HIGH-END: Made In Blue Carbon Steel Wok.BEST BANG FOR THE BUCK: Homeries Carbon Steel Wok Pan, Stir Fry Wok Set.BEST OVERALL: Craft Wok Traditional Hand Hammered Carbon Steel Wok.Keep reading to learn more about this type of traditional Asian cookware and how to choose the best carbon steel wok for your kitchen. Lids, while not traditionally a wok feature, make the pans even more versatile. Stir-frying is less about stirring the food and more about shaking the wok, so maneuverability is key. This material heats quickly and then retains that heat, so it’s a great kitchen tool for searing ingredients. Woks come in a variety of metal designs, but professionals consistently prefer those made of carbon steel. A wok may seem like a specialized piece of cookware that’s only good for stir-frying, but it’s a versatile pan that can also be used to sear meat, simmer a stew, or steam fish. ![]()
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