Chinese Large Carbon Steel Wok Pan round bottom Diameter 14 Inch 35cm JT

Chinese Large Carbon Steel Wok Pan ROUND BOTTOM Diameter 14 Inch 35cm JADE TEMPLE Chinese Large Carbon Steel Wok Pan ROUND BOTTOM Diameter 14 Inch 35cm JADE TEMPLE Description: Carbon steel wok pan 14 inches (approx. 35cm) with a round bottom. This size wok allows cooking meals for 4-5 people at once. A carbon steel wok is an essential kitchen tool for every Asian culinary master! It is characterized by a fast heating time to very high temperatures. Thanks to high-temperature treatment, dishes fried in the wok are prepared very quickly and healthily. The short frying time keeps dishes juicy and aromatic while preserving valuable nutrients and vitamins. The round and semi-round shape of the wok causes the temperature to rise upwards, with the highest heat at the bottom and the lowest at the top. This is quite significant because the cook can skillfully maneuver the pan and use all temperature zones. In practice, this means that vegetables can be preliminarily fried on the edges, while other ingredients requiring higher temperatures fry in the center where the heat is highest. Stirring ingredients by tossing and stir-fry cooking method, which means frying at very high temperature combined with vigorous stirring – this is what every fan of oriental cuisine looks forward to when getting their first wok! We love "tossing" while watching the flames and frying food! :) Advantages of using a Chinese carbon steel wok: fast cooking, high frying temperature, ability to fry, boil, stew, and steam, incredibly tasty and juicy dishes, healthy meals rich in nutrients and vitamins, food contact with fire – a natural cooking process, amazing Asian atmosphere straight from "street food" in Beijing or Shanghai, a break from everyday cooking we know so well. Carbon steel pans differ significantly from those we know. We commonly know pans coated with Teflon, which unfortunately lose their properties over time, and the Teflon starts to peel off, making further use simply unsafe. This does not happen with carbon steel wok pans because traditional Chinese woks are not coated with Teflon. Carbon steel woks are coated with a carbon layer formed during the "seasoning of the wok" process, which we will describe later. The carbon layer is a natural coating formed during the burning of oil on the heated pan surface. Thanks to this, fried ingredients do not stick to the wok surface. Carbon steel woks are usually available in several versions and many sizes. Most often, these are woks with round and flat bottoms. All are deep, and the latter have a flattened bottom. Flat-bottom woks can be placed directly on a gas stove that is not dedicated to round-bottom woks and fry products that require a flat surface. Round-bottom woks work much better for stir-fry cooking. Our range also includes special stabilizers to help stabilize the wok on a gas stove and special gas stoves designed for round-bottom woks. Additionally, all accessories such as long ladles and spatulas prevent burns during vigorous stirring of very hot dishes. Bamboo brushes for cleaning the wok, which cannot be washed with detergents but only with hot water and a bamboo brush or similar. More about wok cooking/frying methods. chao – frying with constant quick stirring in a small amount of oil. zha – frying in a large amount of oil heated to a fairly high temperature. liu – frying in a small amount of oil, which is then removed, followed by stewing the dish in sauce. jin – on a flat-bottom pan, on low heat, in a small amount of oil, often after breading. bao – at very high temperature. shao – a combination of parboiling, breading, and frying. zheng – steaming dishes (this method requires a bamboo steamer, which you can also find in our range). Methods of frying in hot or warm oil. In Chinese cooking, two methods of frying in oil are distinguished. You can fry in hot oil – then dishes will be browned and crispy, or in warm oil – then products remain light and delicate. Lighter dishes are considered by the Chinese to be more velvety and refined. Cooking with oil in a wok does not mean dishes are greasy – quite the opposite! After draining, dishes become crispy yet rich in nutrients. Even the most discerning gourmets do not