Why do you need a wok pan, what is cooked in it, what dishes? Skoroda wok: pros and cons, reviews. How to choose a wok pan, which is better than the wok differs from the usual pan? How to buy a wok pan on Aliexpress: a review, a catalog with a price

The article provides information about what the Wok pan is. You will find out what can be prepared in it and how it differs from an ordinary pan.

For the first time, the Skoroda wok appeared in the Middle Kingdom. The poor Chinese came up with such dishes. After all, using a tree for cooking, coal for them was impermissible expensive. Ordinary families used manure, straw for cooking food. However, this fuel has one drawback - it burns too fast. Therefore, it was necessary to use it rationally. In order for the food to have time to prepare, someone from the people came up with a conical conical shape made of thick metal, which kept warmth for a long time. Food managed to prepare in it in a short time, thanks to its shape.

What is a deep Chinese SKOSKA SKOSK | Wok, why is it a lattice, why is it needed, why is it good?

Despite the fact that a lot of time has passed, the principle of action of the pan is the same. The only thing that washes to change is the shape of the bottom. But heat such dishes also consumes economically, and the finished food turns out to be juicy, useful in it. And lovers of healthy food do not use fatty oils when cooking on it. Therefore, in finished products there is no almost harmful cholesterol and extra calories.

IMPORTANT: In a wok pan, you can cook several dishes at once, the lattice is most often used to cook cottage cheese desserts, steamed vegetables, etc. Already laid out the finished products on it so that oil and fat run away from them.

How the wok differs from the usual pan: advantages, pros and cons of

This dish is significantly different from a conventional pan. She has both their pros and cons. However the advantages of the wok Significantly more - the housewives who have been preparing in it already have at least once.

• As already mentioned, the original shape of the bottom allows the vessel to warm up well. All heat is concentrated on the bottom. That is why the cooking process is accelerated.
• In a pan, you can cook several dishes at once. Which is very important when you have guests or a large family on your doorstep.
• Since the pan heats up faster, then fat and oil will be less consumed on the roasting of products.
• This frying pan looks like a saucepan, in it you can not only fry, but stew, cook, a stove and cook in fruit or steamed. Pilaf, borsch, steamed cutlets are very tasty. And their cooking is less spent on their cooking.
• If you extinguish or fry something in this bowl, then do not forget to stir the ingredients for an hour from an hour so that nothing is burnt. Follow the level of heat supply. For cooking it is better to use slow gas.

IMPORTANT: Wok there are different diameters and various shapes. In addition, they are made of cast iron, steel, aluminum. Handles come from plastic, wood, iron. Depending on the quality, size of the product and the price for it varies.

TO disadvantages Can count the following:

1. Not all pans are placed in the oven. After all, they are quite decent sizes.
2. Many housewives do not like that this dishes have uncomfortable pens, and they heat up during cooking.
3. If you interfere with an iron spatula, products in a pan during cooking, then the bottom can become unusable, especially the Teflon coating. Therefore, you need to buy special wooden blades.

What are the wok in the pan, what dishes?

This vessel is ideal for cooking, frying, extinguishing, baking healthy, tasty, juicy, nutritious food. Although lovers of "fat" will also like fried potatoes prepared on a fat in Wok.

In voca, you can extinguish any products over low heat. Delicious fish dishes, French meat, Uzbek pilaf, field porridge, vegetable stews come out. The only thing that anyway should still be stirred sometimes, especially if the pan is not made of cast iron. Or, as the water boils, add a little to it during cooking.

If you want to steam something, then you do not have to buy a double boiler when there is a Wok pan in the house. In this bowl there is a mini-pair of bamboo or a regular grille on which products are laid out. So that they have a good steam and reach ready, pour a small amount of liquid on the bottom. Then it remains to close the pan with a lid and wait until the dish prepares.

Such a pan can become an indispensable housewife in the kitchen, who treats her family with various dishes every day. The only thing that does not hurt follow the rules cooking In it:

• If you decide to fry something, then cut the products with the same pieces. In this case, they will be evenly fried, they will be moderately ruddy.
• For mixing, use a wooden shoulder blade and interfere with Wok contents as often as possible. The center of the dishes is heated strongly, but there is no edges. Therefore, a frequent change in the position of the products allows them to evenly warm up and fry.
• So that a stew does not work out, do not fill the total pan with ingredients. Right over them in small portions.

In Wok, any housewife will be able to cook:

1. Stewed meat with stews of vegetables with spices.
2. Delicious seafood, and if you still pour them with wine sauce, no one will refuse this dish.
3. The harsh turkey meat in a wok pan will prepare faster and will be juicy, soft and healthy. Vegetables will give him aroma and a pleasant taste.
4. Mushrooms with sour cream sauce or just with vegetables will delight the whole family if they are with potatoes.

IMPORTANT: You can also prepare many dishes in a miracle-crown, just show imagination.

How to buy a wok pan on Aliexpress: a review, a catalog with a price

On AliExpress You can find any of the above wok-chills. Prices for them vary within 450-28,000 rubles. It all depends on the type of product, and what material it is made of.

Skillets of a wok Different sizes are represented. There are even large dishes - with a diameter of 100 centimeters.

The wok is cast -iron, stainless steel, with ceramic, anti -stick coating, electric for the induction stove: which one to choose, which is better?

Manufacturers make these pans from various materials. It is worth considering that the most practical are the wok made from cast iron. This material does not scratch, serves for a long time, is not at all afraid of any other damage. And over the years after prolonged use, this dish is tempered and only becomes stronger. The only drawback of the container made of cast iron is that it is very heavy. But it can be used for an induction stove.

It is for this reason that some housewives choose a pan made from light aluminum with anti -stick teflon coating. This product will also serve for a long time if it is carefully treated. But for the hob, this dishes are not at all suitable if she does not have a stainless steel shell on top.

Steel pan - This is something between cast -iron and aluminum dishes. It is not as heavy as cast -iron and not as thin as aluminum. It will serve more than Wok from aluminum material. It is suitable for a gas and electric stove, and for a conventional hob and induction stove - no.

Stainless steel It looks beautiful and corrosion is not terrible for her, but she has disadvantages - the food in it is more burden in the nickel, which is added to this material, often causes allergies.

Ceramic tableware Such a plan has an ideal smooth bottom and using it is a pleasure. The handles do not heat up, the food is nutritious, useful. If you want to get the maximum pleasure from cooking, then buy electric pan Wok.

How to use a wok pan, how to cook in voca on a gas and electric stove: tips

WOK-horsemen are quite easy to use. After buying, the dishes should be washed, put on the furnace and cook your favorite dish. The only thing you have not bought steel dishes. This frying pan should be thoroughly washed before use, and then calcine. Otherwise, the food in it will burn.

Wash wok and prepare for operation It is necessary as follows:

• Pour hot boiling water into the container, add 15 g of soda there. Let the solution stand for 20-25 minutes.
• Pour soda water. Rub the walls and the bottom well with a washcloth. This will get rid of the residues of the oil coating.
• Rinse the frying pan again. Wipe thoroughly with a clean rag.
• At the maximum mode of heating the comfort, replace the container. Gently wipe the inner part of the pan with a paper towel.
• Light the Wok frying pan (inside). And put it on a slow fire (for 10-15 minutes), let it soak the walls and bottom.
• Then you can already cook. Be sure - the food will not burn.

Thanks to such preparations, WOK after cooking should not be especially washed, it is enough to remove the remaining foods and wipe it with a damp towel. Then you will not need to pierce the vessel again.

In this bowl it is easy to cook, stew, fry, steam. For frying, you should take oil that does not have a smell so that there is no excessive “aroma” when cooking with high temperature.

Try not to apply fish, vegetables in cold (not preheated) dishes. meat, etc. After this, the dish will not please you with its ideal appearance and taste.

Experienced cooks in such pans use the method of frying was the fray. Products are placed in a certain sequence and constantly stirred and thrown up so that they are evenly warmed up and fried. First, the meat is laid out in a frying pan - it is cooked for a long time, then vegetables. And at the end of cooking, add a little water and pour noodles. It turns out a delicious, hearty dish.

If you decide to please yourself with fried potatoes freedom, then wok will help you here. To do this, use vegetable oil, which does not have the ability to burn. True, it is necessary to pour it in the pan, almost 2/3 of the container.

At the same time, the product at the output will turn out with a delicious crust and with a minimum amount of oil. The main thing is to warm the pan and oil in it well before that.

Fans of pilaf, mamalyg and other culinary masterpieces that take a long time stew Over low heat, to make a delicious soft base, the Wok pan is suitable. It is especially good to cook such dishes in cast -iron dishes.

Useful dishes steamit will turn out gentle, light and of course useful. Lovers of proper nutrition highly appreciate Wok in cooking meat, steamed vegetables. Moreover, there is no special preparation for this process. It is enough to put the grill, pour water into a pan. Do not put the salad leaves or permanent paper first, then lay out the products, cover with a glass lid and turn on the stove.

Make sure that the water in the dishes does not end, if necessary, then add. Cooking dishes should be about 45 minutes, if it is meat products, then two hours, and maybe more.

When the food is ready for consumption. Hit wok and wipe dry with a paper towel.

Skoroda wok: reviews

Not everyone uses the wok pan after buying, since the habit is not for everyone to cook large amounts of food. And those who use it are not picked up by the functionality of this dish.

Olga, 34 years old:

The frying pan is a large container that is somewhat similar to the cauldron. Food in it heats up more especially in the central part. Thanks to Wok, the dishes are tasty, juicy and less high -calorie. She replaced three pans. It is in this bowl that I now fry, potatoes, prepare pilaf and carcass zraza. The only negative is that it is big and requires a lot of storage space.

Lyudmila, 54 years old:

I bought Wok Rondell five months ago. She has a thickened bottom, and he herself is made of aluminum. This pan has many advantages: a beautiful appearance, it turns delicious food and there is a lot, which is why Wok did not take root in the kitchen. Give me a sister. It is not loud, the family is large, so it often experiments with new recipes and prepares "yummy" for loved ones. By the minuses, you can add that it is large and for it it is necessary to highlight a special place to store. And the pens are attached with ordinary aluminum rivets, which eventually acquire an unsightly appearance, spoiling the outer shell of the pan.

Oleg, 45 years old:

They took a steel pan, prepared it for cooking according to the instructions. At first, pouring boiling water with soda, then baked on the stove. Cooking in such a bowl is a pleasure. It is very tasty to the stew with cabbage, meat, Chinese cuisine, seafood, pilaf, mamal, porridge from pumpkin, omelet with bacon, etc. After cooking, it is not necessary to leave anything in the pan, it should immediately be washed and wiped dry.

Now, choosing a Wok pan for the Arsenal, it will not be difficult for you to choose the right one. After all, you know what your nutrition preferences you have and what you will cook first. Thanks to the wok pan, you can feel yourself an experienced cook in a fashionable restaurant.

Video: Preparation of several dishes in a pan Wok