subject: When To Choose A Wok Pan Over Other Utensils [print this page] A Wok pan is a very useful round-bottomed vessel used extensively in East Asia though its origins may be traced back to China. Wok pan is one of the most commonly used kitchenware which can be used for all kinds of cooking, be it stir-frying, steaming, pan-frying, making soup, boiling, poaching or roasting. Wok pan cooking is traditionally done with a long-handled ladle or spatula so as to allow the cook to remain at a safe distance from the cooking vessel. The most distinguishing feature of a Wok pan is its rounded bottom, which allows the cook to ladle all the contents from the bottom of the Wok pan and toss it around easily; this is not the case with a flat-bottomed pan. A Wok pan could have a single stick-like handle or 2 handles in the shape of loops placed diametrically opposite on the sides of the vessel. Traditionally, the round-bottomed Wok pan has 2 handles, which make it easier to pick up and maneuver. The single handle, usually goes with the flat-bottomed Wok pan, making it easier to tilt and move.
The Wok pan or the non stick pans can be used in a large number of cooking methods, such as:
Boiling: For boiling water, soups, dumplings, or rice.
Braising: Braising is a method used to reduce sauces.
Deep frying: Larger Wok pans are used to reduce splashing, but for deep frying of less food or small food items, small Wok pans can also be used.
Pan frying: Food that is fried using a small amount of oil in the bottom of a pan.
Roasting: Food may be cooked with dry heat in an enclosed pan with lid.
Searing: Food is browned on its outer surfaces by applying high heat.
Smoking: Food can be hot smoked by putting the food on a rack above while the smoking material is placed in the bottom of the Wok pan.
Steaming: Done using a dedicated Wok pan for boiling water in combination with steaming baskets.
Stewing: Wok pans can be used for stewing too.
Stir frying: Frying food quickly in a small amount of oil over high heat while stirring continuously.
The main advantage of a Wok pan is its shape a curved concave bottom with large sloping sides. Due to the shape a small, intensely hot cooking area is created at the bottom of the pan where some of the food is cooked at intense heat using relatively less fuel. The large sloping sides allow the portions of the food cooked at the bottom to be pushed up easily to continue cooking at a lower rate. The other portions of the food tumble down easily to the center of the Wok pan when moved.
Although it is not particularly necessary to have a Wok pan to cook Chinese food, it surely makes it a lot easier to cook Chinese food with a good pan, one manufactured by a reputed non stick cookware manufacturer. This bowl-shaped vessel has several pros:
It spreads the heat evenly.
It uses less oil for frying as compared to the traditional flat-bottomed frying pans.
Foods that need tossing and stirring stay inside the vessel due the unique shape of the Wok pan.
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