Kinų stiliaus keptuvė PROORIENT, 35,5 cm, kaltas anglinis plienas

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Prekė: Kinų stiliaus keptuvė PROORIENT, 35,5 cm, kaltas anglinis plienas. Kategorija: Wok keptuvės.

• Gamintojas: ProOrient
• Modelis: K 424
• Skersmuo: other (35,5)
• Spalva: silver

Pan Chinese Wok HAND FORGED Carbon Steel Diameter 14 Cali 35,5cm PROORIENT

Description: Carbon steel wok pan 14 in. (approx. 35,5cm) with round bottom. This pan size allows you to prepare food for 4-5 people at a time.

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

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

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

The carbon steel wok is an inseparable kitchen tool, every Asian culinary master!

They are characterized by fast heating time to very high temperatures. Thanks to high temperature processing, dishes fried in a wok are prepared very quickly and healthily. The short frying time ensures that the dishes retain their juiciness and aroma, without losing valuable nutritional values and vitamins.

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

We love to "toss" looking at the fire and fried 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 climate, straight from "street food" in Beijing or Shanghai,
• A stepping stone from the daily preparation of dishes that we know so well.

Carbon steel pans are different from those we know - quite significantly.

We are commonly familiar with Teflon-coated pans, which unfortunately lose their properties with prolonged use, and Teflon begins to go away, making 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 covered with Teflon. Carbon steel woks are covered with a carbon coating, which is formed during the process of "burning the wok", which we will describe later. Carbon coating is a natural coating that is formed during the process of burning oil on the heated surface of the pan. Thanks to this, fried ingredients do not stick to the surface of the wok.

Carbon steel woks can most often be 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 additional flattened bottom. Flat bottom woks can be set directly on the gas stove, which is not dedicated to round bottom woks, and fry products that require a flat surface. On the other hand, woks with a full round bottom will work much better when frying using the stir-fry method.

In the assortment we also have special stabilizers to help stabilize the wok on the gas stove and special gas stoves, designed for woks with a round bottom. In addition, any accessories such as long ladles and shoulder blades, preventing burns during vigorous mixing, very hot food. Bamboo brushes for cleaning the wok, which can not be washed with detergents, but only with hot water and just a bamboo brush or something similar.

Something more about frying/cooking methods on the wok.

• chao – frying with continuous rapid mixing 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 the dish in sauce.
• jin – in a pan with a flat bottom, on a not very strong fire, in a small amount of fat, often after breading.
• bao – at a very high temperature.
• shao – a combination of cooking, breading and frying.
• zheng – steaming dishes (for this method you need a bamboo evaporator, which you will also find in our assortment).

Ways of frying on fat - hot or warm.

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

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

Yes, exactly! The carbon steel wok can also be used as a steaming dish. For this, the so-called. evaporator or bamboo basket, which is another Asian kitchen tool without which Asians do not enter the kitchen. Pour water into the wok, which is then brought to evaporation, and on the walls of the wok we set a basket filled with your favorite vegetables and delicious juicy meat.

Burning a carbon steel wok, is it really that difficult?

Before using a carbon steel wok pan for the first time, it should be “burned”. Burning a wok pan is very important and at the same time simple. This process is very important, because it will depend on how the wok will perform during frying. Long use of the wok perpetuates its carbon coating, which was created in the process of the first burning, so that the dishes do not stick at the time of frying. After each use, it should be properly maintained (gently lubricated with oil).

Detailed information on the burning and maintenance of woks is provided by you 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 a months-long break in use. It can always be cleaned with sandpaper and carry out the whole process from the beginning. Kitchen tool forever!

Attention! The carbon steel wok is not suitable for induction, electric and ceramic stoves. The wok is adapted to gas cookers.

Specification:

• diameter: 35,5cm,
• depth: 11cm,
• Weight: approx. 1250g,
• wall thickness: 1,2mm
• Steel: Carbon
• handle: wooden.

Specifications