What makes the wok so special?

Question

I am really interested in what makes the wok so special. I got all the different types of woks I could find (the ones that need seasoning, not nonstick) and I'm hard pressed to know all of the aspects of a wok, what makes it so unique, how its shape contributes to its cooking, how different materials affect its performance, the differences between flat bottomed and round bottom, full explanations about seasoning and patina and how it affects flavor, its nonstick qualities, and different methods on how to season a pan. Also, what exactly gives "wok hei" (breath of wok) its special flavor? If there are any other interesting facts, analysis, and/or insights, I would like to learn about them

I am looking for full scientific analysis and explanations on the wok...yes I am that interested

I should have put this question under jokes and humor

Answer 1

A wok has numerous advantages over the frying pan - it distributes heat more evenly, requires less oil, and ensures that food tossed during stir-frying lands back in the pan and not on the stove.

The main advantage of wok beyond its constructed material is its curved concave shape. The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel. The large sloped sides are also make it easier for chefs to employ the tossing cooking technique on solid and thick liquid food with less spillage and a greater margin of safety. Curved sides also allows a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir-fry ingredients usually tumble back to the center of the wok when agitated.

The curve also provides a larger usable cooking surface versus western-styled pots and pans, which typically have vertical edges. This allows large pieces of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate. While this occures another ingredient for the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. As such large food items can be shallow fried, while finely chopped garlic, hot peppers, green onions, and ginger can be essentially deep-fried in both cases with very small amount of cooking oil.

Answer 2

Ideally, woks are used on high. Non-stick at high heat off-gases into your food. Consuming that is toxic and the residual taste is nasty.

Flat bottom ones tend to collect food at the crease whereas a rounded bottom one will not. A rounded bottom will stir better since you are not hitting a 'square' and are supposed to move the food constantly -- thus the term STIR fry. Flat bottom ones will also get food build-up in the crease that will effect heat distribution in the long term.

To get a wok seasoned well, you need to get the metal hot first BEFORE pouring in the oil. The heat opens up the pores in the wok surface and allows the oil to penetrate the wok. It will give it a nice finish overtime and would limit oil build-up of the sticky, gross variety on the surface. Getting the wok seasoned from the inside out allows for all the stirring and cleaning without taking off the patina so easily. A surface season will wash off or rub off within a few uses. Also, you want to use an oil that can stand high-heat without becoming carcinogenic and an oil that does not easily become rancid. Just get your wok hot, pour in the oil, and move it around. Do this as you use it and it will season.

I believe the wok hei will come from the oil you use to season it, the materials of its manufacture (carbon steel is best), and the foods you cook in it most often.

Answer 3

I'm not into science.. I'm a cook and a wok is the best cooking container ever devised.. U don't need tons of pots & pans. 1 small, 1 medium, 1 large sizes of woks
is all that's necessary. If U are cooking for a large family
then U may need 2 medium and 2 large. U won't need the small one! The galvanized stove top woks are best!
I do my fries and other oil cooked foods in my small wok
The medium wok I use for soups, Pasta's. I seldom use my big Wok but have used it for making lots of pasta foods for when I have company on Holidays!
How to use a wok properly.. U bring the liquid in the wok to a boil.. turn down element to low..add ingredients
like rice or veggy's or whatever U want to cook! Cover
then turn off element the heat of the liquid inside of the wok will cook the food. You get perfect results every time
as long as U don't put too much in for the liquid your using. even if U do say for rice...it'll just be a little chewy.
easy to solve by adding some boiling hot water! it takes
practice to using the right amount of rice for a certain amount of water. Also it's best to stick to one brand of rice! I use Rooster Brand Rice. If I can't get that then
I use Ameri-King rice from Priceking!
If U can't afford lots of pots and pans.. then use woks!
Cooking correctly in them.. U'll never have burned food
My cooking method is from Cooking With Yan

Answer 4

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Answer 5

A wok provides different areas of heat so you can cook different ingredients at the same time.

Answer 6

it's designed to distribute heat at different levels of the pan. the center holds the most heat, used for cooking. the sides are at a lower temp. for keeping cooked foods warm. and the shape is designed for combining the foods in a rotating motion so they do not burn.

Answer 7

A wok is to properly cook your vegetables and meat evenly.

Answer 8

wok was used by Mongolians were they travel allot and cook ease eat in there when is done and load on donkey and go get some wood..

Answer 9

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Answer 10

When your done cooking and you let it cool down, you can wear it as a hat to keep the rain off your brain.