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Choosing the correct wok

Choosing the Correct Wok

For me a carbon Steel wok for that effective oriental flavour and taste any day, a non stick wok will never achieve the temperature of carbon steel without imparting a taint to the food and if a carbon steel wok is seasoned properly and used on a regular basis will always build up a patina and become a better non stick surface than any teflon or similar artificial enhancement. The whole point of using a wok is to achieve high heat, little oil and quick stir frying and a good quality carbon steel, this will result in a healthy traditional meal, a good wok will also be great for deep frying, i swear by mine that it produces the best chips in the world as the open nature of the wok ensures that the oil is in contact and allows the potatoes to move around the hot oil and breath. I have a Swift wok from Kitchenaria that is heavy duty, the gauge of steel is important as to ensure an even distribution of heat. With regards bases with a modern day hob a flat bottom would be essential for safety reasons but if you have a wok burner on your stove then i suggest going for a traditional round bottomed wok. If you buy a carbon steel wok remember never to use detergents to clean as you will remove any non stick capabilities that you have spent time to build up, of course if you only use one on an occassional basis then use whatever you feel comfortable with.

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