Product detailed description
Traditional round-bottomed metal wok for authentic Asian cuisine
The classic tin wok that is cooked on all over Asia. It has a round bottom, so it is not suitable for electric stoves. Wooden handle. The WOK pan is ideal for lovers of fried and roasted delicacies of Asian cuisine. This pan is considered the most important piece of kitchen equipment in Asia.
The most common method of use is the so-called "stir-fry" which can be simply described as a rapid frying at high temperatures with constant stirring and turning. But you don't just have to use a wok for Asian food. You can bake, cook and stew meat, fish, vegetables.
Parameters:
| Diameter: | 30cm |
| Design: | round bottom |
| Material: | steel |
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Never wash a burnt wok with detergent and a sponge or put it in the dishwasher!|
Recommended procedure Before the first cooking, the wok must be fired. Then its surface will be perfectly non-stick. First wash the new wok thoroughly with warm water, detergent and a rough sponge, inside and out. Heat a perfectly dry wok on a gas stove. The surface of the wok will gradually change colour. Rotate the wok so that the colour changes over the entire surface. Then pour about two tablespoons of oil into the wok and carefully spread it all over the wok. The hot oil starts to burn. Then pour in more oil and put more chopped vegetables (can be lettuce, ginger, spring onions) in the wok. Fry until black and stir-fry the vegetables, spreading the oil all over the wok. Discard the fried vegetables, let the wok cool and wipe with a paper towel. Many illustrative videos can be found on YouTube. |
Additional parameters
| Weight: | 1 kg |
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| EAN: | 4316734170565 |