![]() ![]() ![]() Pros: Lightweight, high walls with great curvature, easy to maneuver, comfortable stay-cool handle, closest to a round-bottom wokĬons: Very delicate nonstick coating, will scratch and wear easily and quickly, too small for family cooking, scuffs easily Best for: Saucy stir-fries, deep frying, noodles, fried rice, braises.Its heavy construction and loop handles make it less all-purpose than other woks, but it's great for big batch cooking and fried rice. This hardy and beloved cast iron brand performed superbly during our trials. Plus, this surface cleans like an absolute dream.Īnother top contender for the best wok overall was the Staub Wok Perfect Pan. For instance, you barely need any oil to get it going and things will still at least toast up. Although that makes capturing wok hei nigh impossible since you need some scorch action to get there, the weighted trade-offs make it - dare I say it - as close to worth it as you can get. ![]() ![]() Most impressively, it was reluctant to burn, thanks to a five-layer ultra nonstick surface that claims to last 60% longer than traditional nonstick and is tested to be 20 times more durable. Through all of that, it actively held onto the burner heat instead of radiating it outwards or upwards, making it much more comfortable to work over than any other wok we tested. My chicken browned nicely with agitation, and beef seared gloriously. But this remarkable evaporation rate also makes it quick to char and a literal hotbed of action, leading to crispy fried rice, tender-crisp vegetables, and juicy proteins. If it had one flaw, it's that its larger flat floor caused sauces and liquids to reduce a bit too quickly. The thicker curve of the handle felt made for my grip and - paired with high walls that inverted just enough to almost magnetically toss the food back into the pan - made flip-tossing a breeze. On the opposite side, the chunky, extended helper handle actually did stay pretty cool, even with extended use, and made pouring food out from its no-drip rolled edges neat and easy. Pros: High wok walls, reinforced plated base, induction compatible, even heating, great charring, retains heat wellĬons: Did not come with the turner as marketed, harder edge to the flat bottom Best for: Stir-fries, deep frying, noodles, fried rice, pan-frying.It has a smaller cooking surface, but is lightweight and has the perfect proportions. A great budget-friendly wok for the more occasional cook is the Nordic Ware Spun Wok. The best wok we tested is the Zwilling Forte Wok because the comfortable handle, high walls, and heat retention made it the most effective and easiest to cook with. We tested 16 woks to the find the best ones for both tumble and toss wok cooking. These are the signatures of wok hei, an elusive element from the molecular reaction between fat, water, heat, and fire as they burst together around your food. The kind where ribbons of fire infuse food with a hint of smoky depth, resulting in slightly charred edges around still moist meat and vegetables that stayed bold and bright. For me, having grown up in a Chinese takeout, that's wok hei. Since my parents closed up shop years ago, I've been searching for a way to replicate the flame-kissed cooking of their restaurant. It's easy to take things you grew up with for granted. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |