| Since ancient times, the Chinese have been known to | | | | Chinese cooking wok. Such handles are known as |
| be hung up on tradition, especially where cooking | | | | loop handles. Another type of handle is the stick handle |
| methods are concerned. They are equally concerned | | | | which is formed from carbon steel and resembles |
| about nourishing food cooked in proper sanitary | | | | Teflon. Thus, the vessel is now ready for anything |
| conditions. It is with this view in mind that the Chinese | | | | such as stewing, braising, steaming, deep frying, or |
| cooking wok has found its own niche in every Chinese | | | | preparing soups. |
| kitchen around the world. In addition, the Chinese | | | | In an attempt to copy the Chinese cooking wok, yet |
| realized that cooking in utensils handed down from | | | | make it more suitable for Western styles of cooking, |
| ancient times have helped their dishes to retain their | | | | Westerners have developed woks looking like |
| exact, original flavors. | | | | flat-bottomed frying pans. For more compatibility, woks |
| With Chinese food being so popular, it is no wonder | | | | with double handles are more popular than those with |
| then that the Chinese cooking wok is making its way | | | | single handles. The bottom of the wok is fitted with an |
| into American households and other parts of the world. | | | | adaptor ring. This helps to retain the wok’s grip |
| Many international stores today stock this main | | | | over the top of the stove (western ranges). |
| Chinese utensil along with others. | | | | The very design of the original Chinese cooking wok |
| Why is the Chinese cooking wok so unique? To get | | | | itself should be enough to convince anyone that it is |
| an answer to this question, we will have to delve into | | | | better than a frying pan any day! Oil intake is very less, |
| its design. | | | | food can be tossed properly, and best of all, there is |
| The wok is basically prepared from carbon steel or | | | | uniform distribution of heat. So copies can never take |
| iron. The round-bottomed utensil is hammered into | | | | the place of the original. |
| shape by hand. The wok therefore becomes delicately | | | | In conclusion, the size of the Chinese cooking wok is |
| flared at the edges, enabling food to be thrust inside | | | | designed to suit the purpose. A small family can make |
| with ease. When the perfect shape is attained, the | | | | do with a wok measuring 36 centimeters, while a still |
| wok is flipped from outside or inside. The rounded | | | | larger one is suitable for a bigger household. The |
| bottom of the wok helps it fit over the stove perfectly. | | | | largest-sized ones are used only in restaurants for |
| Bare metal handles are more commonly used for the | | | | large-scale cooking. |