Kinų wok keptuvė, rankų darbo, anglinio plieno, 38 cm, PROORIENT

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Prekė: Kinų wok keptuvė, rankų darbo, anglinio plieno, 38 cm, PROORIENT. Kategorija: Wokai.

• Gamintojas: ProOrient
• Modelis: K 425
• Skersmuo: 38 cm
• Spalva: silver

Description: 15 inch carbon steel wok pan (approx. 38cm) with a round bottom. This size of the pan allows you to prepare a dish for about 5 people at a time.

Why buy hand-forged Chinese carbon steel frying pans from ProOrient ?

Thanks to our cooperation with Chinese wok manufacturers, you receive the highest quality goods.

Hand-forged woks made of carbon steel are the best option for frying and cooking at the highest possible temperature in traditional Chinese cuisine. This happens because carbon steel that is hit with a hammer in various places thickens, making it a better conductor of heat. When firing a wok pan, the so-called patina is formed on its surface - a carbon coating that makes frying easier, preserves the surface of the pan, and prevents fried ingredients from sticking to the wok. Another advantage of a hand-forged frying pan is the uneven micro-gaps that are created, which have a positive effect on the durability of the carbon surface at a later stage of use.

A carbon steel wok is an inseparable kitchen tool of every Asian culinary master!

They are characterized by a quick heating time to very high temperatures. Thanks to high-temperature processing, wok-fried dishes are prepared very quickly and healthily. The short frying time makes the dishes retain their juiciness and aroma, without losing valuable nutrients and vitamins.

The round and semi-circular shape of the wok causes the temperature to spread upwards, where it is the highest at the bottom and the lowest at the top. This is quite important, because the cook can deftly maneuver the pan and use all temperature regions. In practice, it looks like that on the edges there may be pre-fried vegetables, and in the middle, where the highest temperature is, other ingredients that require a higher temperature will be fried. Mixing the ingredients of the dish by tossing and frying using the stir-fry method, i.e. frying at a very high temperature combined with vigorous stirring - this is something that every amateur of oriental cuisine is waiting for in anticipation of his first wok!

We love "tossing" looking at the fire and frying products! :)

Advantages of using Chinese carbon steel wok:

• speed of food preparation,
• high frying temperature,
• possibility of frying, cooking, stewing and steaming,
• incredibly tasty and juicy dishes,
• healthy foods rich in nutrients and vitamins,
• contact of food with fire - a natural processing process,
• amazing Asian atmosphere, straight from "street food" in Beijing or Shanghai,
• an escape from the everyday preparation of dishes that we know so well.

Carbon steel pans differ from those we know - quite significantly.

We are familiar with Teflon-coated pans, which, unfortunately, lose their properties with prolonged use, and the Teflon begins to peel off, which makes further use of such a pan simply dangerous.

In the case of a carbon steel wok pan, this is not the case, because the traditional Chinese wok is not coated with Teflon. Carbon steel woks have a carbon coating that is produced during the "Wok Burning" process, which we will describe later. The carbon coating is a natural coating that is formed during the oil combustion process on the heated surface of the pan. Thanks to this, fried ingredients do not stick to the surface of the wok.

Carbon steel woks are most often found in several versions and many sizes.

Most often, these are woks with a round and flat bottom. They are all deep, and the latter have an additionally flattened bottom. Woks with a flat bottom can be placed directly on a gas cooker, which is not dedicated to woks with a round bottom, and fry products that require a flat surface. On the other hand, woks with a full round bottom are much better for stir-frying.

The assortment also includes special stabilizers to help stabilize the wok on a gas stove, and special gas stoves for woks with a round bottom. In addition, all accessories, such as long ladles and spatulas, prevent burns during vigorous stirring of very hot food. Bamboo brushes for cleaning the wok, which cannot be washed with detergents, but only with hot water and a bamboo brush or something similar.

Something more about the methods of frying/cooking on a wok.

• chao - frying with continuous rapid stirring in a small amount of fat.
• zha - frying in a large amount of fat heated to a fairly high temperature.
• liu - frying in a small amount of fat, which is later removed and then stewed in a sauce.
• jin - in a pan with a flat bottom, on a not too strong fire, in a small amount of fat, often after breading.
• bao - at a very high temperature.
• shao - a combination of boiling, breading and frying.
• zheng - steaming dishes (for this method you need a bamboo steamer , which you will also find in our assortment).

Ways of frying in fat - hot or warm.

In Chinese cuisine, when preparing dishes in a wok, there are two ways of frying in fat. You can fry in hot fat - then the dishes will be browned and crispy, and in warm fat - then the products remain light and delicate. Brighter dishes are considered by the Chinese to be more velvety and exquisite. Cooking food in a wok with fat does not mean that the food is greasy - nothing could be more wrong! On the contrary, after draining, the dishes become crispy and at the same time rich in nutrients. Even the most picky gourmets will not refuse to taste the dish from the wok - that's for sure! :)

Steam cooking, the advantage of a carbon steel pan that other pans envy!

Yes exactly ! The carbon steel wok can also be used as a steamer. For this, the so-called steamer or bamboo basket, which is another Asian kitchen tool without which Asians do not enter the kitchen. Pour water into the wok, then let it evaporate, and place a basket filled with your favorite vegetables and delicious juicy meat on the walls of the wok.

Firing a carbon steel wok, is it really that hard?

Before using a carbon steel wok pan for the first time, it must be "fired" . Burning a wok pan is very important and simple at the same time. This process is very important, because it will determine how the wok will perform during frying. Long use of the wok preserves its carbon coating, which was created in the process of the first firing, thanks to which food does not stick during frying. After each use, it should be properly maintained (slightly oiled).

You receive detailed information on the firing and maintenance of woks from us together with the wok. The carbon steel wok is indestructible, so you don't have to worry if something goes wrong during firing or if the wok gets dusty during months of non-use. You can always clean it with sandpaper and do the whole process from the beginning. Kitchen tool forever!

Attention ! Carbon steel wok is not suitable for induction, electric and ceramic cookers. The wok is suitable for gas cookers.

Specification:

• diameter: 38cm,
• depth: 13cm,
• weight: approx. 1580g,
• wall thickness: 1.2mm
• carbon steel
• handle: wooden.

Specifications

Group	Name	Value
Parametry	Condition	new
Parametry	Invoice	With a VAT invoice
Parametry	Brand	ProOrient
Parametry	Coating type	other
Parametry	Diameter	38 cm
Parametry	Color	silver
Parametry	Additional information	heat-resistant handles
Parametry	Manufacturer code	K 425
Parametry	EAN (GTIN)	6972005575927
Parametry	Packaging status	original