Smart idea to buy the woks that Chinese restaurant chefs use, for my home's electric induction cook top?
I need a non stick wok for my Frigidaire electric induction cook top. What do you think of the the copycat technique? Why don't I just buy the type of wok used by Chinese restaurant chefs?
But what type of wok do Chinese restaurants use? Carbon steel? Cast iron?
How often do these chefs season their woks? But will this work for me at home? I've never seasoned a wok before! I'm afraid I can't maintain and preserve these woks like these Cantonese restaurant chefs can. What if I don't have enough time to season?
Best Answer
You don't buy a wok like a Chinese restaurant uses because you can't use a round-bottom wok on an induction hob.
You can buy induction hobs specifically for woks, but they're a bit specialist, as are those colossal burners in the picture above.
Generally speaking, for a wok you want as much of it heated as possible. Induction [or any electric hob] will only ever heat the flat surface in contact with the ring. Domestic gas is better, & you can tilt the wok to aid ingredient distribution rather than having to leave it flat on the ring all the time.
Home-cooked Chinese-style food must necessarily adopt a different technique because you simply cannot generate the same amount of heat as a commercial kitchen.
If you don't have time/skill/patience to season a wok & keep it seasoned, then get a non-stick. Just don't get a cheap one, or it will peel off in three months.
My own wok is one of these - Masterclass - and has withstood everything I can throw at it for over two years, without showing any sign of scratching, burning, evaporating or anything else detrimental to the surface. I treat it with little respect, though I only use wooden or plastic utensils for all my pans, & wash it in regular washing-up liquid (dish soap) with the same brush I use for everything else. The outside is scuffed & scratched, but the inside still looks as new.
And it only cost 30 quid [bucks/euros].
When you're throwing food around in this, you will quickly realise why you don't want a cast iron one… the weight.
Pictures about "Smart idea to buy the woks that Chinese restaurant chefs use, for my home's electric induction cook top?"
What woks do Chinese chefs use?
Carbon Steel woks are by far the most popular option, and for good reason. Chinese restaurants prefer them, and we prefer using them at home as well. Whether it is a \u201cpow wok\u201d with a single handle or a large wok with two metal handles, carbon steel is our top choice.Which is better cast iron or carbon steel wok?
Carbon steel is a good conductor of heat but will lose heat faster. On the other hand, cast iron woks take longer to heat but will retain much of the heat needed to cook your food. The two materials both do a great job in meal preparation, with the difference being in the thermal efficiency of both materials.Do woks work on induction hobs?
Do woks work on induction hobs? As long as the material your wok is made from is ferromagnetic (such as carbon steel or stainless steel), your wok will work on an induction hob.What are Chinese woks made of?
The majority of woks are made from carbon steel, which allows for them to still be durable and non-stick while also being light to pick up. Of course, cooking asian food relies heavily on the wok, but there are so many other uses for the wok.Why I cook 90% of my meals with a wok, the most versatile tool in the kitchen | Brothers Green Eats
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