Due to the success of several restaurants and television series like MasterChef, there has been an increase in the demand for Asian cuisines in Australia. The frontrunners of every Chinese restaurant and Thai kitchen, thanks to their versatility and ability to impart a delicious edge to the cuisine that many Australians like! Those who enjoy such delicacies have even attempted to prepare them in the comfort of their own homes, and what better way to do so than with a wok, one of the most common instruments used in Asian food preparation.
Asian dishes are becoming more popular, and many people are looking forward to preparing them for themselves. When it comes to home cooking, if preparing Asian meals is at the top of your priority list, it is highly advised to invest in it. To begin, examine the following considerations to take into consideration:
Carbon steel is the most frequent material that many restaurants propose for use in their establishment. Alternatively, if high heat cooking is not on the menu, Teflon works well since it is simple to clean and has a surface that does not adhere to the pan. Stainless steel is an attractive choice for folks who want to cook acidic meals in a non-stick pan. Not only are they resistant to reactive foods, but they’re also lightweight, which makes them excellent for use in the kitchen or other similar environments. Furthermore, the fact that it will not rust is an additional benefit. Those who prefer a more traditional cooking approach will find that cast iron will satisfy their requirements. The only disadvantage would be the seasoning that would be necessary and the need for frequent maintenance.
The size of the wok is determined mainly by the number of people who will be present; the higher the number of people, the larger the size. Therefore, sizes of 12 inches or less are advised for two or three families, while sizes of 14 inches or more are recommended for larger families. Please don’t judge a restaurant by its tablecloths since they may use ones that are almost several feet in length!
Handle And Shape
In western kitchens, flat bottom woks are prefered over round-bottomed woks since their burners aren’t intended to accommodate round-bottomed woks. Using a wok-ring is also an option. However, flat rings are the most generally used varieties for standard stoves and electric burners since they are more versatile. Dedicated burners for these reasons are also available on the Australian market for persons who prepare Asian meals regularly in their house. Speaking of handles, it’s usually a good idea to have two metal ones on each side of the pan since it makes cooking easier. Cooks with a lot of experience can get by with only one handle, but it may be tough for those who use their hands a lot.
While kitchen hoods may be advantageous, they are not suggested for individuals on a tight budget. However, installing them would keep the unwelcome stench and smoke out of the way when you are in the kitchen making meals.
For those unfamiliar with the term, seasoning a wok is necessary before beginning any kitchen activity. It is advised that individuals who are just getting started do it slowly and enable the utensil to get acclimated to the procedure. The seasoning needed varies depending on the type of material and the size of the piece, but the overall advantages are the same. It aids in preventing corrosion and applying a thin layer of cooking oil to maximise cooking effectively. It is essential to remove the coating of oil present at the purchase, so scrub and wash it well before putting it somewhere to dry. After it has dried, place it on a stovetop and heat it until smoke develops, after which you should use a paper towel to pass the oil through it. It permits the oil existing on the utensil’s surface to break down, resulting in its surface being entirely non-stick.