Wok

Aside from the steam baskets, another main Yue cookware is the “Wok”. It first existence was founded 2,000 years ago. The word “Wok” has the meaning of cooking pot in Cantonese. It is a round bottom pan and normally larger than most American pans.

 

 

It was first founded from the Mongolians. As they travel, they need a versatile potware to cook their food. “Wok” was the perfect cookware to use as it is easy to maintain and uses fairly less resources. It is also suitable for all different cooking styles which includes, stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, etc.

Generally the two materials used to make “Wok” are carbon steel and cast iron. As it is the main choice of cookware most Chinese or even Asians use, the “Wok” has evolved and now most of the “Wok” have an aluminium non-stick layer on top to prevent food to stick on the “Wok” and also preserve the metal of the “Wok”.

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