The Wok
Handling Equipments

"Wok" is a Cantonese word and simply means "cooking pot". This cross between a saucepan and a frying pan was developed  several thousand years ago in the Canton region of China, Where fuel was scarce. There was usually only one fireplace , on which the whole meal had to be prepared. In order
to make the best possible use of scarce fuel, the wok was hung directly over the fire. Its shape and the material of which it was fashioned made it a good conductor of heat given off by the flames that flickered beneath it. All the ingredients were finely chopped before cooking, thus reducing cooking time to a minimum and economizing on the use of expensive wood. In the course of the centuries,
the wok came to be used all over the Far East. Asian people everywhere have a high regard for nature, and thus for all food. They make every effort in their cooking to preserve as far as possible the aroma, color and texture of the fresh ingredients - which is very easy to do with a wok. The wok has now begun a triumphal march around the word, and this practical cooking pot can now be bought in various forms in virtually all Asian kitchen utensil shops.

The Traditional Wok:

This looks rather like a hollowed-out hemisphere with a long wooden handle. It has a rounded base and sloping sides and is fashioned from beaten iron or steel. These materials conduct heat rapidly,
but also cool down quickly as soon as the wok is removed from the heat. This means that food cannot overcook. It is preferable for the metal to remain slightly uneven after being beaten, since the food then clings to the edge of the wok while the liquid runs downwards. This makes it easy to bind sauces in the bottom of the wok. These classic woks can be obtained in Chinese shops and they are supplied with a metal ring that ensures stability on a gas stove. They are not suitable for electric cookers.

Modern Wok:

You can buy woks with a flattened base for use on our modern electric stoves; they sit firmly on the hob and make the fullest possible use of the heat. Woks are available in a wide range of different designs and qualities. Some are Teflon coated, to prevent food sticking. Most woks have a diameter
of 35 - 40 cm/14-16 in, although there are smaller ones whose diameter is only about 25 cm/10 in. Even for a small household, however, it is better to buy a large wok. Dishes for just one person are more easily cooked in a large than in a small wok.

You cannot put a wok with a wooden handle in a hot oven. However, wooden handles have the advantage of not getting hot.

• Woks made of aluminum or iron are cheapest, but are seldom sufficiently well made for use
  on electric hobs.On the other hand, they can be used on gas stoves or good spirit burners. Every time an iron wok is cleaned, the inside must be coated with a little oil to prevent rusting.

• Woks made of cast iron are suitable and robust. However, they retain heat for a long time.
  For this reason, food should be transferred to a serving dish immediately it is cooked. One disadvantage is that these woks are heavy. They also have to be coated with a little oil after use.

• Stainless steel woks: lighter models most closely resemble the traditional wok, while heavier ones are more similar in use to cast-iron woks. They require little care, but are extremely expensive.

• Woks designed for use on a spirit burner can be use to cook at the table. however, only large spirit burners, or multi-burner stoves, generate sufficient heat for a wok.

• Electric woks: these can also be used to cook at the table. They get hot enough for all methods of cooking. however, they are very expensive.