7 best wok pans: maintaining the temperature, which is better, pros and cons

With the advent of Asian cuisine into our lives, we learned about pans called woks. This is also the name of the dishes cooked in it. They have a characteristic smoke smell and an unforgettable taste. And this is not without reason, since food is thermally processed very quickly, preserving the beneficial properties and using a minimum of fat.

But which wok pan is better to choose, given that there is a very large selection in stores. This question is visited by almost every housewife who decides to buy such a tool for her kitchen. Therefore, in the rating, I will not only talk about popular brands, but also describe their capabilities and differences. And I will also introduce you to the mysterious world of woks, where you will learn about all the features of this frying pan.

Features of the wok pan

Speaking about the features of the wok pan, many housewives remember only its unusual shape: a rounded bottom and a tapered top. The fact is that the frying pan came to us from Asia, where all cooking takes place on an open fire. Therefore, the metal thin walls quickly heat up, and the product is fried almost instantly, and the open form allows you to quickly mix and effectively throw up the prepared dish.

But the features of the wok do not end there. You can find a variety of models in stores now and most of them will be flat-bottomed and non-stick.

First, the flat bottom is due to the use of woks in urban environments. We cannot cook on an open fire unless we are talking about a gas stove. Therefore, there is a need to put the pan on the heating element. If you really want to use the authentic wok shape and you have gas at home, then buy a frying pan with a special holder-holder.

Secondly, the issue of non-stick coating can cause controversy between housewives and lovers of Asian food. The fact is that with the correct use of an uncoated steel authentic wok, the food on its walls will not burn and will not stick.

It is worth noting that the flat bottom of modern woks degrades their quality and prevents food from being cooked properly. If in a round-bottomed frying pan, the walls warm up at the same time, the temperature is higher at the bottom, and slightly lower on the walls. This allows you to quickly fry dishes at the bottom, and bring them to readiness on the walls. Then the flat-bottomed does not have such an effect. Their main heating falls on the bottom and, accordingly, the same wok effect is lost.

And here we come to the most interesting thing with you. Why isn't a non-stick coating needed in a classic wok? Everything has to do with the Leidenfrost effect. When the surface is heated to a temperature above the boiling point of water, then the water falling on it forms a steam cushion and hangs above the surface. And if you take into account that vegetables and meat also contain water, then they will not burn if you throw them into a hot wok pan.

And at the end, speaking about the features of the wok pan, I would like to talk about two options for cooking in it:

• Chao means cooking over medium heat with the lid closed, that is, simmering. Bookmarking sequence: frying spices in oil, meat or fish, vegetables and at the end you can add sauce or pour water if you are preparing a soup.
• Bao or Steer fry. Heating to high temperature and browning quickly. Load the minimum portions and mix quickly.

Well, I'll tell you about the rest of the features in the course of the rating.

Ranking TOP 7 wok pans

Modern realities are such that we cannot use a classic wok in an urban environment. Then the question arises of what to replace it with and which brand is better. When making a rating, I drew attention to the composition of the pans, their ability to approximate the main characteristics of a classic wok, and, of course, I took into account customer reviews.I suggest that you first familiarize yourself with the list of nominees:

Tescoma Canton 607030

A real wok must be made of thin-walled steel. Apparently the Czech brand Teskom was guided only by this indicator. The form does not correspond to the classical one, but it is close to it. This is understandable, since the product is designed to be cooked on the stove. But the big drawback is the non-stick coating, which simply cannot withstand high temperatures. Therefore, in this pan, during simple frying, food burns, and when heated too high, the coating is damaged. The only plus is that it is suitable for all types of stoves, including induction ones.

I was very sorry that I bought this frying pan. Money just thrown away. The patties burn and the non-stick coating swells after the first use. In general, I do not recommend it to anyone.

MAYER & BOCH MB-3037 24 cm

The product is lightweight, as it is made of steel with good thermal conductivity. The non-stick marble coating, which in many respects is similar to Teflon, just lasts a little longer. But it is also afraid of abrasives, temperature extremes and overheating. The essence of wok cooking is heating the cooking surface. It would be more accurate to call this product a frying pan with the appearance of a wok. It gains temperature quickly and also gives it away. You can use it on a gas and electric stove. The wall thickness is not specified by the manufacturer. The top diameter is 24 cm, which is quite enough for single people or a small family.

Convenient frying pan for stewing and frying. I use a minimum of oil and the food does not burn. When cooking cutlets, due to the high walls, fat does not splash on the adjacent dishes. It is very easy to wash just under the tap with a soft sponge, of course, when it cools down.

Tefal Intuition A7031904 28 cm

Stylish frying pan with a non-stick titanium coating that is durable and resistant to abrasion and chemicals. Although there are enough complaints on the Internet that it cracks quickly. But rather, this is a marriage and it can be attributed to the exception. There is a heating indicator on the bottom, so frying with such a kitchen tool is very convenient. The shape resembles a wok, but, in fact, it is a frying pan with high sides (8 cm) and a slightly tapered bottom. Heats up very quickly. Made of 18/10 stainless steel. It can be used on all types of stoves, including halogen and induction. The bottom is 6 mm thick and the walls are 2.2 mm thick.

It has been more than two years now that I have been using this frying pan frequently. She served me faithfully. I fried and stewed on it. But now the end of the non-stick coating has come, which, in principle, is not surprising. I want to note that Tefal makes high-quality dishes and has no equal.

Regent Ferro 93-FE-7-30

Cast iron wok with one removable handle and no internal non-stick coating. The material heats up evenly in all directions. It has the shape of a bowl inside, which corresponds to this type of frying pan. Flat bottom underneath for stability when cooking on the stove.You can remove the handle and bring the dish to readiness in the oven. It has a lot of weight, so it will not allow you to throw up cooking food. It is for this reason that the product has an additional cast iron handle, by which it can be held when carrying. This must be done with a potholder. But such utensils are the most durable and durable. Top diameter 30 cm.

I have been using it for about a year. I want to say that the pan is very high quality. No potholes, no potholes and heats up evenly. I liked it because of the shape, as it is hemispherical inside, which allows you to cook like in a real wok. After the purchase, I only had to prepare it for use, and then everything went fine, nothing burns.

Kukmara Tradition sv280a

The utensils are produced in Russia at the Kukmorsky Metalware Plant. This model is made of cast aluminum with non-stick Greblon coating, which is produced by a German brand. Possesses average wear resistance, calculated for 2-3 thousand cycles. But it still requires careful handling. The shape of the pan is close to the classic, that is, almost hemispherical, but still there is a small flat bottom at the bottom. Heating and temperature distribution is fast. The walls are thick, keeping warm well. The diameter of the bottom is 10 cm, and the top is 28 cm. The thickness of the bottom is 6 mm, and the thickness of the walls is 4.5 mm. More suitable for extinguishing. Signature cooking of wok dishes in such a product will not work. The handle is not removable. Not suitable for induction.

For a long time I have been buying dishes from this particular manufacturer, as I like them for their quality. Therefore, when choosing a frying pan, the wok turned to the Kukmara brand. The coating is great as nothing sticks to it and food does not burn on it. Due to the thickness of the walls, it keeps heat for a long time. in general, I am satisfied with the purchase.

Elan gallery Granite Dream 120144 28 cm with lid

The 3L wok is made of die-cast aluminum and has a two-layer non-stick coating for increased wear resistance. But you still need to treat it carefully. Use only silicone and wooden spatulas, do not scratch or expose to sudden temperature changes. It has good thermal conductivity, heats up and cools down quickly. The diameter of the top is 29.5 cm, and the bottom is 13 cm. It has an almost rounded shape. Flat bottom for stability on slabs. Board height 8.5 cm. Wall thickness at the bottom 6 mm, side walls 4.5 mm. Despite the coating, this pan can be used in the oven and can withstand temperatures up to 400 degrees. This is normal for a home wok. With proper care, it will last about two years of frequent use. Sold with or without a lid. It is better to buy a complete set and then it is convenient to stew in it and even cook soups with pre-fried products.

The frying pan is very happy. It has thick walls and is not heavy or lightweight. The coating can withstand temperatures. But I also take good care of him. I do not scratch my soft sponge when it cools down. I cooked bulgur, fried vegetables and soba in it. Everything worked out great.

Regent Ferro 93-FE-7-37 37 cm with lid

The grill makes this frying pan unique. If installed, it occupies half of the upper diameter. Usually housewives use it in order to discard ready-made pieces and let the fat drain from them. It is also useful for deep frying or steaming. The wok itself is cast-iron uncoated and quite voluminous, therefore it is suitable for a large family. You can use it not only on any stove, but also take it with you into nature. Thus, he will help feed a large company. It copes especially well with dishes that need to sweat, since cast iron is able to retain heat for a long time. Therefore, pilaf is especially good in a frying pan. It is made of sufficient quality and, with proper care, will serve for many decades.

A very convenient frying pan, in which I have repeatedly cooked stews, roasts, pilaf, and also fried pies. It feels like it has a coating, since the products do not stick, but glide well. Only for this you need to thoroughly heat the wok. And also once they took them out into nature. Meat dishes are amazing.

How to choose the right wok pan

In the arsenal of every housewife there should be different frying pans, and among them a wok will always take a worthy place. The main thing is to choose and take care of it correctly so that it will serve for a long time. I told you about the coatings at the very beginning of the review, and also described the features of such a frying pan. Therefore, it is time to pay attention to the material from which it is made:

For classic wok cooking, it's best to buy a carbon steel or cast iron pan. It is these materials that will allow you to achieve the correct preparation of products. Just keep in mind that cast iron products are quite heavy.

When buying, you should also pay attention to the diameter. For home use, models up to 30 cm in diameter are quite suitable. Large options are more suitable for a summer residence or going out into the countryside. If you plan to rarely use such a tool as a wok, then it is better to look for a regular one with a non-stick coating.

And finally, I wanted to tell you how to properly start the wok, that is, prepare a real pan for cooking:

• pour water and boil for 15 minutes to remove technical oils;
• drain the water and wipe the product with a damp sponge without detergents;
• rinse and dry thoroughly;
• thoroughly ignite on fire;
• thinly grease the inside with refined oil using a paper napkin;
• put on fire again, but only reduce the intensity and ignite for 15 minutes.

This procedure allows you to saturate the walls with oil and create a natural non-stick coating.