10 Best Frying Pans

The wok is a Chi­nese inven­tion designed for cook­ing over a camp­fire. The con­i­cal shape (vir­tu­al­ly absent bot­tom and high walls) allowed an open fire to even­ly heat food from all sides. The mod­ern Euro­pean inter­pre­ta­tion has pre­served the prin­ci­ple, adapt­ing the dish­es to the “civ­i­lized” source of heat­ing — stoves. Today’s ver­sion of the wok has a small diam­e­ter bot­tom and high walls that widen at the top.

Like its ancient ori­en­tal pro­to­type, the pan is suit­able for any type of pro­cess­ing — fry­ing, stew­ing, poach­ing, bak­ing, boil­ing. Yes, if desired or due to cir­cum­stances, even soup can be cooked in a pan, although the most pop­u­lar wok dish is fried veg­eta­bles and meat. Due to the pecu­liar shape and the need to con­stant­ly stir (this is prob­a­bly the only draw­back), the prod­ucts are quick­ly fried, retain­ing their col­or and attrac­tive appear­ance.

Fry­ing pans of this type may dif­fer in appear­ance. Some have a close to clas­sic shape and high han­dles, which makes them suit­able for use on an open fire. Oth­ers are more like a bra­zier with ear-shaped han­dles on the sides — often equipped with a lid, suit­able for use in the oven. Anoth­er option pop­u­lar for home cook­ing is a fry­ing pan with a long han­dle and high walls.

Accord­ing to the mate­r­i­al of man­u­fac­ture, they dis­tin­guish:

• Alu­minum.
  Light­weight, prac­ti­cal, heat up quick­ly and cool down just as quick­ly. Suit­able for fry­ing, but if you plan to stew or bake some­thing in the oven, then it is bet­ter to choose anoth­er option. It should also be remem­bered that alu­minum tends to deform over time. On the oth­er hand, the mate­r­i­al is inex­pen­sive, so after some time it can be replaced.
• From car­bon steel.
  Car­bon steel is a strong, light­weight, durable, non-stick mate­r­i­al. It dif­fers from oth­er steels by the min­i­mal pres­ence of impu­ri­ties, which makes it vul­ner­a­ble to exter­nal influ­ences, in par­tic­u­lar, to rust dam­age. Anoth­er dis­ad­van­tage is the pos­si­bil­i­ty of defor­ma­tion.
• From stain­less steel.
  Stain­less steel, due to a cer­tain amount of impu­ri­ties that pre­vent oxi­da­tion, is more resis­tant to rust, which makes it prac­ti­cal. Also, stain­less steel endures exter­nal influ­ences in the form of tem­per­a­ture changes, shocks, and heat, which reduces the risk of defor­ma­tion.
• Cast iron.
  It has the best per­for­mance char­ac­ter­is­tics — thick walls grad­u­al­ly and even­ly trans­mit heat, allow­ing you to fry, stew, bake in the oven in the dish­es. The risk of burn­ing is low and cool­ing is slow. With prop­er care, a good cast iron skil­let will last for decades. Tol­er­ates high tem­per­a­tures. How­ev­er, food should not be left in it, as oxi­da­tion occurs (this prob­lem is elim­i­nat­ed by the coat­ing).

Cov­er­age plays an impor­tant role. It is rec­om­mend­ed to com­pare the per­for­mance char­ac­ter­is­tics of the base mate­r­i­al, coat­ing and your require­ments for the pan before buy­ing.

The cov­er­age is:

• Teflon.
  The most com­mon and effec­tive among non-stick. How­ev­er, you will need to buy spe­cial spar­ing devices that will not scratch frag­ile mate­r­i­al.
• Gran­ite.
  It has good ther­mal con­duc­tiv­i­ty, allows you to fry or stew food with­out prob­lems.
• Tita­ni­um.
  Strong durable mate­r­i­al, does not require spe­cial care.
• Ceram­ic.
  It is dif­fi­cult to dam­age it with a spat­u­la or fork, but it can crack from strong heat and tem­per­a­ture changes.
• Enam­elled.
  Enam­el is good for pots, but not the best option for a fry­ing pan — too frag­ile. Chips and cracks appear from mild blows, mechan­i­cal impact with a spat­u­la or fork, with strong heat­ing. How­ev­er, if the pan is bought for stew­ing on the stove, then the enam­el is per­fect.

We present the rat­ing of WOK pans 2021. The top 9 mod­els, which were select­ed by our experts based on user reviews and rat­ings.

Which wok pan is better to buy

Even when the choice is reduced to nine units, it is dif­fi­cult to make a final deci­sion. To facil­i­tate the task, a pre-com­piled list of key fea­tures that you need to focus on will help.

The main ones include:

• Mate­r­i­al.
  Reli­able and durable is cast iron, for which it is pop­u­lar with many buy­ers. Also, cast iron should be cho­sen if quench­ing is pre­ferred. Sup­port­ers of this mate­r­i­al should pay atten­tion to Mal­lony W‑31L, Biol 0530C, Kort­ing K 1128. If you want some­thing with less weight and a price tag, alu­minum mod­els are suit­able — Mech­ta Gran­ite, NEVA METAL WARE Titan 3126W, Tefal Cook Right, Nado­ba Vil­ma, Ron­dell Wok RDA-114, Tefal Hard Tita­ni­um+.
• Plate com­pat­i­ble.
  Own­ers of induc­tion cook­ers will have to choose among Mal­lony W‑31L, Biol 0530C, Nado­ba Vil­ma, Tefal Hard Tita­ni­um +, Kort­ing K 1128.
• Oven com­pat­i­ble.
  If you need dish­es not only for use on the stove, but also in the oven, you should pay atten­tion to Mal­lony W‑31L, Biol 0530C, NEVA METAL WARE Titan 3126W, Kort­ing K 1128.
• Cov­er avail­able.
  From our selec­tion, they are equipped with Biol 0530С, Ron­dell Wok RDA-114 and Mal­lony W‑31L lids. But if you believe the reviews, Mal­lony W‑31L is bet­ter not to buy because of this addi­tion — the pan itself is excel­lent, but the lid will have to be replaced.
• The size.
  Most mod­els have a stan­dard diam­e­ter of 28 cm. If you want some­thing more spa­cious, then Mal­lony W‑31L and Biol 0530C have a main diam­e­ter of 30–31 cm.
• A pen.
  Large heavy mod­els like Mal­lony W‑31L, Biol 0530C, Ron­dell Wok RDA-114, Kort­ing K 1128 are usu­al­ly equipped with two mono­lith­ic-type ear han­dles. This makes them eas­i­er to car­ry and can be put in the oven. Long han­dle in the man­ner of ordi­nary fry­ing pans at “Dream Gran­ite”, Tefal Cook Right, Tefal Hard Tita­ni­um +. The prod­uct is con­ve­nient and maneu­ver­able, but not suit­able for bak­ing in the oven. Option 2in1 — “NEVA METAL WARE TITAN” 3126W and Nado­ba Vil­ma. They have a long remov­able han­dle, which allows use in the oven.

It is most con­ve­nient to make pur­chas­es online, but if the goal is to get a fry­ing pan that will last for many years, and its use will be a joy, then it is bet­ter to go to a sta­tion­ary store. This will allow you to com­pare dif­fer­ent mod­els live, make sure that there are no defects, take the prod­uct in your hands and esti­mate how com­fort­able it is, whether its weight, col­or, dimen­sions are suit­able, whether the han­dle fits com­fort­ably in your hand. Enjoy the shop­ping!
Thanks to Vsem.ru in Yan­dex Zen. Dai­ly updates, sub­scribe to us a lot of inter­est­ing things

The best wok in terms of price and quality

• Mate­r­i­al: cast iron
• Diam­e­ter: 36 cm, bot­tom 14 cm.
• Com­pat­i­ble with induc­tion cook­ers: yes

The clas­sic non-enam­elled cast iron wok from Amer­i­can firm Lodge is per­fect for home cooks look­ing for a ver­sa­tile and durable wok. Gourmets around the world val­ue cast iron for its abil­i­ty to retain heat. The fry­ing pan has a diam­e­ter of 36 cm and a flat base with a diam­e­ter of 14 cm, thick round­ed walls have a height of 12 cm. The flat bot­tom of the pan is suit­able for all cook­ing sur­faces, includ­ing induc­tion. Low walls and good ther­mal con­duc­tiv­i­ty enable prod­ucts to fry quick­ly and even­ly. Com­fort­able han­dles on both sides pro­vide a secure grip. The vol­ume of the pan is 6 liters, in it you can cook a dish for 3–4 serv­ings at once. How­ev­er, the pan weighs more than 4.5 kg, which lim­its its maneu­ver­abil­i­ty. Throw­ing food with one hand will def­i­nite­ly not work in it. In addi­tion, the han­dles require the use of pothold­ers.

The dish­es are put on sale already pre­pared for use, the buy­er only needs to wash them with a mild deter­gent in run­ning water, warm them up on the stove, and then grease them with oil. The cov­er is not includ­ed, but it can be pur­chased sep­a­rate­ly if nec­es­sary.

Pros: per­fect­ly retains heat, strong and durable con­struc­tion, large vol­ume, uni­form heat­ing.

Cons: Heavy, requires oven mitts to hold han­dles, requires hand wash­ing.

What is needed for

A wok pan is a ver­sa­tile cook­ware, suit­able for cook­ing any dish­es. It is fried, stewed, steamed, deep-fried. Replaces a saucepan, saucepan, and any oth­er kitchen uten­sils, and even soups are cooked in it.

The pan has a num­ber of impor­tant fea­tures, because of which it is pre­ferred:

• - when cook­ing, you do not need a lot of oil, which will save you extra calo­ries;
• - the dish is pre­pared quick­ly and does not have time to lose use­ful prop­er­ties;
• - the food turns out tasty and fra­grant, like in no oth­er dish.

Recipes

Now that a suc­cess­ful pur­chase has been made, and the pan has gone through the “open­ing” pro­ce­dure, feel free to pro­ceed to culi­nary mas­ter­pieces. So, what can be cooked in a wok in 12–15 min­utes? The list is long: they cook pilaf, veg­etable stew, roast, cook soups, cre­ate fries. And this is not a com­plete list of dish­es that you can eas­i­ly cook in your new pan. The recipes below will help you mas­ter the tech­nol­o­gy of cook­ing.

squash soup

Pecu­liar­i­ties. This soup does not con­tain heavy and unhealthy prod­ucts. There­fore, it can be safe­ly attrib­uted to the cat­e­go­ry of healthy dietary dish­es.

Ingre­di­ents:

• car­rots — half a root crop;
• onion — one head;
• zuc­chi­ni (small) — one;
• champignons — 200 g;
• sun­flower oil — one or two table­spoons;
• toma­to — two fruits;
• water — one and a half liters;
• herbs, spices, sour cream.

Cook­ing

• Ini­tial­ly, pre­pare all the ingre­di­ents: chop the onion; grate car­rots, zuc­chi­ni; chop the mush­rooms, chop the toma­toes.
• Pour oil into the pan, wait until it is hot.
• Add prod­ucts to the wok in the fol­low­ing order: onions, fol­lowed by car­rots, fol­lowed by champignons, zuc­chi­ni.
• When these com­po­nents are stewed a lit­tle, enter the toma­to and chopped greens.
• Pour boil­ing water into the pan, boil for a cou­ple of min­utes.
• Turn off the heat, cov­er the soup with a lid, let the dish brew.
• When serv­ing, add sour cream.

Fragrant risotto

Pecu­liar­i­ties. This dish will allow you to “touch” a lit­tle deli­cious and spicy Ital­ian cui­sine. You can adjust the spici­ness accord­ing to your own taste pref­er­ences.

Ingre­di­ents:

• ham — 240 g;
• dry red wine — 0.75 l;
• rice — one glass;
• sun­flower oil — 25–30 ml;
• champignons — 150 g;
• red pep­per (bit­ter) — a quar­ter of a pod;
• saf­fron, spices;
• water — 220 ml;
• hard cheese — 50 g.

Cook­ing

• Cut the ham, chop the mush­rooms.
• Pour oil into the pan, heat it up.
• Pour the ham into the wok.
• Then add champignons, stew a lit­tle.
• Pour rice, imme­di­ate­ly pour all the com­po­nents with wine.
• Stir­ring con­stant­ly, sim­mer the risot­to until all the alco­hol has evap­o­rat­ed.
• Add chopped red pep­per (if you do not want a spicy dish, you can skip the chili).
• Sea­son with saf­fron and spices.
• Pour in water, con­tin­ue to sim­mer for anoth­er 20 min­utes.
• Gar­nish with grat­ed cheese before serv­ing.

Healthy food lovers cook healthy steamed dish­es in a wok pan. It’s even eas­i­er. It is nec­es­sary to pour water into the pan and insert the grate. Let­tuce leaves are laid on it, meat, veg­eta­bles, and fish are placed on top. The whole struc­ture is cov­ered with a lid. If we are talk­ing only about veg­eta­bles, then 30–45 min­utes are enough for them to be ready. Fish may take 30–60 min­utes to cook. And the prepa­ra­tion of meat takes, on aver­age, two hours.

Varieties of Wok pans

Before choos­ing a Chi­nese fry­ing pan, decide on the type of mate­r­i­al and coat­ing, as well as the shape that will be suit­able for your stove.

By type of material

The Chi­nese fry­ing pan is made from var­i­ous mate­ri­als. On sale you can find cast iron, steel or alu­minum woks.

Cast iron

The orig­i­nal pans that came to us from Chi­na were cast iron.

Please note that a pan made of cast iron must be heavy. If the mass of the prod­uct is small and the walls are thin, the pan will last a very short time, but it will do just fine with a quick fry.

At the same time, a heavy fry­ing pan is not suit­able for stir-fry­ing food, as its sur­face will heat up for a long time, and the culi­nary process will be dif­fi­cult to con­trol. Cast iron uten­sils are per­fect for cook­ing soups and tra­di­tion­al Asian dish­es.

Aluminum

Suit­able for gas or elec­tric sur­faces. Alu­minum heats up quick­ly and weighs very lit­tle. The prod­uct is per­fect for quick fry­ing using the stir-fry method. Typ­i­cal­ly, alu­minum Chi­nese pans are coat­ed with a Teflon non-stick coat­ing, which in turn does not allow it to be used on very hot stoves, since such a coat­ing can col­lapse.

Steel

There are two types:

• car­bon steel;
• from stain­less steel.

Cook­ware made of car­bon steel is dis­tin­guished by its afford­able price, light weight and excel­lent ther­mal con­duc­tiv­i­ty. Its sur­face heats up even­ly and quick­ly. Nev­er­the­less, the con­tain­er must be used very care­ful­ly. The sur­face must be prop­er­ly main­tained. Oth­er­wise, the food will stick to the coat­ing, and the pan will quick­ly become unus­able.

Stain­less steel cook­ware is very durable and prac­ti­cal. Wok pans made of qual­i­ty steel with nick­el and chrome added are com­mon­ly used in pro­fes­sion­al kitchens. The mate­r­i­al behaves well on var­i­ous sur­faces, with­stands high tem­per­a­tures and does not deform. Prod­ucts processed on a sim­i­lar sur­face are quick­ly pre­pared and retain a max­i­mum of use­ful prop­er­ties.

Ceramic

They have good resis­tance to high tem­per­a­tures and are easy to care for. Food does not stick to the walls and coat­ing, and is not sat­u­rat­ed with for­eign odors. Ceram­ic dish­es are more mas­sive and heavy, so they are not suit­able for stir-fry fry­ing. Basi­cal­ly, a sim­i­lar device is used to pre­pare tra­di­tion­al Asian and first cours­es.

By type of coverage

The ser­vice life of the fry­ing pan and the qual­i­ty of the fry­ing of the prod­ucts also depend on the type of sur­face of the prod­uct.

Types of coat­ings, their advan­tages and dis­ad­van­tages.

Wok pans for various stoves

In addi­tion to the clas­sic group­ing by type of mate­r­i­al and type of coat­ing, wok pans dif­fer in rela­tion to the type of hob.

For gas

Woks for gas stoves have an improved flat bot­tom. The best options for such a stove would be alu­minum or ceram­ic cook­ware.

If you have already bought a clas­sic wok with a round bot­tom, take care to pur­chase spe­cial rings to hold the prod­uct on the hob.

For induction

A Chi­nese induc­tion cook­er pan should also have a flat bot­tom. When choos­ing, give pref­er­ence to cast-iron or steel woks. A char­ac­ter­is­tic advan­tage of induc­tion sur­faces is the absence of heat­ing of body parts, so you should not wor­ry that the han­dles will over­heat.

For electric

The choice of fry­ing pans for elec­tric stoves is very diverse. There are no spe­cial rec­om­men­da­tions on the appro­pri­ate type of mate­r­i­al, so at the time of pur­chase, start from your own pref­er­ences. The only thing you need to pay atten­tion to is the pres­ence of a flat bot­tom and a non-stick coat­ing.

Electric Wok

Appeared in the range of kitchen uten­sils not so long ago, but has already estab­lished itself as an indis­pens­able device. The design of the device con­sists direct­ly of a wok pan and a small elec­tric burn­er, suit­able in shape and size. The device has a lot of advan­tages:

• the pos­si­bil­i­ty of heat­ing the dish­es to the desired spe­cif­ic tem­per­a­ture and its con­stant main­te­nance;
• ease of use, since the con­tain­er does not require move­ment dur­ing cook­ing;
• suit­able not only for fry­ing, but also for oth­er culi­nary tech­niques.

In addi­tion, the device is equipped with sev­er­al cook­ing modes, so it is suit­able even for a begin­ner.

Reviews of models with reviews

All man­u­fac­tur­ers of wok pans claim high effi­cien­cy in the oper­a­tion of their dish­es. But is it real­ly so and what do the host­esses think about the mod­els? So, the rat­ing of the best mod­els, accord­ing to cus­tomer reviews.

Wok Neva Metal Ware

The com­pa­ny pro­duces dish­es that meet Ger­man stan­dards. All prod­ucts have been cer­ti­fied. In addi­tion, the com­pa­ny has nev­er used per­flu­o­rooc­tanoic acid, which is high­ly tox­ic, in the pro­duc­tion of woks.

The com­pa­ny has devel­oped a spe­cial tech­nol­o­gy for apply­ing a non-stick coat­ing, thanks to which the cook­ware is clas­si­fied as a high safe­ty class IV.

I want to tell the whole world about my dream come true — an amaz­ing Wok-fry­ing pan from the Neva-Met­al brand. In it, meat is per­fect­ly fried (it is fried, not stewed), and with a min­i­mum amount of oil or with­out it at all. It is also incred­i­bly con­ve­nient to roast veg­eta­bles for a side dish or cook Chi­nese dish­es. I am VERY SATISFIED with the pan I bought! It is not only beau­ti­ful, but also incred­i­bly com­fort­able and func­tion­al!!! Thanks to her, I had a pre­vi­ous­ly lost desire to exper­i­ment in the kitchen! Now I’m cook­ing again with plea­sure! And believe me, it’s worth it! And believe me, it’s worth it! I def­i­nite­ly rec­om­mend this won­der­ful wok pan to you!

Risha82

https://irecommend.ru/content/mechty-sbyvayutsya-takomu-woku-dazhe-ilya-lazerson-pozaviduet-s-etoi-skovorodoi-ya-chuvstvuy

Wok TVS Mineralia

This pan is suit­able for cook­ing on any stove. Wok is very resis­tant to tem­per­a­ture changes, has a spe­cial coat­ing with min­er­al com­po­nents. The fry­ing pan is equipped with the indi­ca­tor of heat­ing thanks to what is con­ve­nient in oper­a­tion.

My choice fell on an Ital­ian pan with a sev­en-lay­er non-stick coat­ing and min­er­al par­ti­cles. The pan has a thick bot­tom and sides. But with all this, it does not seem heavy at all (I com­pare it with sim­i­lar ones with a Teflon coat­ing). Sold pan with­out lid. The food turns out very tasty in this pan: mod­er­ate­ly fried, but not burnt, there are no extra­ne­ous smells when cook­ing in this pan. I also liked the fact that the han­dle has an indi­ca­tor of the readi­ness of the pan for work. It informs about reach­ing the ide­al tem­per­a­ture for cook­ing food on it.

amit2003

https://otzovik.com/review_3405175.html

Wok Fissman

The Dan­ish com­pa­ny has recent­ly appeared on the mar­ket. But thanks to the release of high-qual­i­ty dish­es, it man­aged to firm­ly win the trust of con­sumers from dif­fer­ent coun­tries. For the pro­duc­tion of kitchen uten­sils, the com­pa­ny does not use cad­mi­um and lead. All prod­ucts are rec­og­nized as envi­ron­men­tal­ly friend­ly and safe.

Fiss­man is run by design­er Hans Rum­mer. Thanks to him, the dish­es are not only envi­ron­men­tal­ly friend­ly, but also have a fash­ion­able and styl­ish design.

Giv­en the mate­r­i­al of the pan and the attrac­tive price, I bought a wok pan from Fiss­man. I must say right away that the man­u­fac­tur­er did not deceive, indeed the coat­ing is of very high qual­i­ty. I use a lit­tle oil when cook­ing (I don’t like fat­ty foods), and noth­ing burns, every­thing turns out very tasty, espe­cial­ly fried pota­toes with onions). When I was look­ing for a fry­ing pan, I want­ed it to have a com­fort­able and small han­dle. The han­dle of this pan is bake­lite, very com­fort­able, does not heat up dur­ing cook­ing and does not slip, even if your hands are wet. Anoth­er plus for the pan: the sides are slight­ly inclined, mak­ing it con­ve­nient to use a spat­u­la, stir and turn over the cook­ing dish, and noth­ing gets enough sleep. The pan can be used on all types of stoves. I wash in the dish­wash­er. I am very sat­is­fied with my pur­chase, every time I try to cook some new inter­est­ing dish in it, I exper­i­ment. Every­thing turns out very tasty. I rec­om­mend the fry­ing pan.

Irkya

https://irecommend.ru/content/moya-lyubimaya-skovoroda‑1

Wok Tefal

The man­u­fac­tur­er is very pop­u­lar. Tefal cook­ware, accord­ing to culi­nary spe­cial­ists, ful­ly com­plies with the declared char­ac­ter­is­tics. In addi­tion, almost all pans are equipped with a spe­cial tem­per­a­ture indi­ca­tor, which great­ly sim­pli­fies the cook­ing process.

For a long time I chose a wok for myself, about 5 years, no less. Every­thing is wrong, every­thing is wrong, until a wok from Tefal from the Natu­ra series caught my eye a cou­ple of months ago. The price is ter­ri­ble, I’m still ter­ri­fied to look at it, to be hon­est, but … I liked this love­ly pot with a han­dle so much that I couldn’t take my eyes off it, espe­cial­ly since the qual­i­ty of Tefal dish­es in gen­er­al and the Natu­ra series in par­tic­u­lar, I have been able to appre­ci­ate it more than once. All Tefal pans are equipped with a Ter­moSpot red eye. The han­dle is “dead”, not remov­able, but com­fort­able and does not heat up! The non-stick coat­ing on the wok is char­ac­ter­is­tic of the Natu­ra series, a lit­tle rough, but at the same time with ide­al char­ac­ter­is­tics. If you’ve ever washed a fry­ing pan with a coat­ing of this kind, then this almost orgas­mic sen­sa­tion from the light­ning-fast 30-sec­ond process called “rinse-wipe” is prob­a­bly famil­iar to you. What can we say about cook­ing, if wash­ing it is a real plea­sure.

Moz­zarel­la

https://irecommend.ru/content/moi-idealnyi-vok

Criterias of choice

Woks dif­fer in size, coat­ing, mate­r­i­al. Which mod­el is right for you depends on how exact­ly you will use it.

The size

These dish­es can be both small — 20 cm, and large — 70 cm. For home use, it is bet­ter to take a 25–32 cm fry­ing pan, this will fit on the stove, in the oven and will not take up much space.

materials

Woks are made from var­i­ous mate­ri­als — cast iron, alu­minum, cop­per, steel. Often, prod­ucts come with var­i­ous non-stick coat­ings — Teflon, ceram­ics. Each mate­r­i­al behaves dif­fer­ent­ly. Cast iron is thick, retains heat for a long time, but is heavy. Alu­minum, on the oth­er hand, is very light, but cools quick­ly. Steel pans hold heat well and are not too heavy, but are expen­sive. By the way, a real Chi­nese wok is made of car­bon steel. There­fore, if you like to stick to tra­di­tion in every­thing, then steel is an ide­al choice.

Bottom

The bot­tom of the prod­uct can be flat, con­vex. Flat in the Euro­pean ver­sion, con­vex — Chi­nese. For cook­ing in a Chi­nese wok, a spe­cial ring is placed on the stove, into which a fry­ing pan is insert­ed. This option is not suit­able for elec­tric stoves.

Pens

The prod­uct comes with either one long or two small han­dles. There is also a vari­ant with one long han­dle and one small one. Such com­bi­na­tions are not acci­den­tal: cook­ing food in a wok involves con­stant shak­ing and mix­ing of food. There­fore, when choos­ing a mod­el, you need to pay atten­tion to how tight­ly the han­dles are held, how well they are screwed.

Bake

Most man­u­fac­tur­ers pro­duce uni­ver­sal prod­ucts. But some­times you can find mod­els that can­not be used on induc­tion cook­ers.

Accessories

It is advis­able to pur­chase a lid com­plete with a fry­ing pan. Trans­par­ent, glass will be con­ve­nient because the cook­ing process is vis­i­ble through it. There are also lids that can be used as a sec­ond wok.

In addi­tion, it is use­ful to pur­chase a grill for fries, a bam­boo steam­er.

7th place. KitchenAid KC2T13WKST

One of the best wok mod­els is the KitchenAid KC2T13WKST, whose diam­e­ter is 33 cm. For its pro­duc­tion, high-qual­i­ty steel is used, and the dish­es them­selves are three-lay­ered: a lay­er of steel, a thin alu­minum lay­er and again a lay­er of steel. The pan is char­ac­ter­ized by fast and uni­form heat­ing and can be used not only on gas stoves, but also on an open fire. Two han­dles on the body make the use of dish­es even more con­ve­nient and eas­i­er.

Pros:

• cov­er includ­ed,
• divi­sions on the inner sur­face to con­trol the vol­ume of the dish,
• use on any type of plates.

Minus­es:

• no non-stick coat­ing.

Features of use

In order for the pan to serve you faith­ful­ly for a long time, pro­vide it with decent care. If you pur­chased a steel or cast iron pan, then before the first use, you must prop­er­ly “open” it. Ceram­ic — wipe thor­ough­ly with hot water and soda to elim­i­nate fac­to­ry oil.

“Opening” after purchase

The term “open­ing” means “apply­ing a pro­tec­tive non-stick lay­er”. This is a manda­to­ry pro­ce­dure. As reviews of the wok pan show, in the future such an “open­ing” will pro­tect your food from burn­ing and stick­ing to the caul­dron. It is car­ried out only for car­bon steel or cast iron. The open­ing algo­rithm pro­vides for 17 con­sec­u­tive steps.

1. Rinse the sur­face of the pan well with a soft sponge to remove trans­port grease and dust.
2. To com­plete­ly elim­i­nate all con­t­a­m­i­nants, pour water into the dish­es, boil it.
3. Pour out the liq­uid, wipe the sur­face.
4. Turn on the hood or open the win­dow as much as pos­si­ble.
5. Put the cleaned pan on the max­i­mum fire, let it heat up. The met­al should acquire a bluish tint in the hottest places.
6. Ignite the pan around the entire perime­ter, grad­u­al­ly tilt­ing at dif­fer­ent angles.
7. When most of the wok turns bluish, pour in sun­flower oil so that it com­plete­ly cov­ers the bot­tom, approx­i­mate­ly 80–100 ml.
8. Rotate the pan so that the oil spreads even­ly over the entire sur­face, but do not let it cool.
9. After two or three min­utes, turn off the fire.
10. After anoth­er three min­utes, bring the wok to run­ning water, cool first the out­er sur­face, then the inner.
11. Put the cooled pan back on the fire, heat until the mois­ture evap­o­rates.
12. Pour in a lit­tle sun­flower oil, about 40–50 ml, spread even­ly over the sur­face.
13. Heat up until smoke appears.
14. Remove from fire.
15. Rub the oil into the inner sides and bot­tom with nap­kins or paper tow­els. Do not for­get that the sur­face is hot, so use tongs or oth­er devices that exclude con­tact of hands with met­al.
16. Now go over the out­er sur­face with a paper tow­el to pro­tect the steel wok from rust­ing.
17. Leave the pan on the stove to cool on its own.

In the “open­ing” process, you cre­ate an oil film. She will always remain on the sur­face. There­fore, you can wash such pans only with hot water and a clean brush (sponge). It is strict­ly for­bid­den to use deter­gents.

6 rules for cooking in the wok

A fry­ing pan is most often used for cook­ing dish­es accord­ing to the “stir-fry” prin­ci­ple. This term implies rapid fry­ing with con­stant stir­ring. Cook­ing in a skil­let is easy. To make food tasty, crispy and fra­grant, you need to remem­ber how to use a wok pan cor­rect­ly, fol­low six sim­ple rules.

1. Prepa­ra­tion of com­po­nents. Dur­ing roast­ing you will not have free time. There­fore, cut all the prod­ucts in advance so that dur­ing the cook­ing process you are not dis­tract­ed from the stove.
2. Even roast­ing. Cut prod­ucts into small pieces. Remem­ber the fol­low­ing pat­tern: the hard­er the prod­uct, the thin­ner it should be cut.
3. Sun­flower oil. It is not rec­om­mend­ed to use olive oil for cook­ing in a wok. Creamy does­n’t work either. Sun­flower is con­sid­ered the most opti­mal. And if pos­si­ble, it is bet­ter to buy sesame, peanut.
4. Prepar­ing the pan. Ini­tial­ly, the pan is heat­ed on fire, and only then they begin to lay out the prod­ucts.
5. Cor­rect book­mark. Start the fry­ing process by adding those prod­ucts that require a long heat treat­ment. For exam­ple, ini­tial­ly they always put meat. After fry­ing it a lit­tle, add car­rots. Fol­lowed by a chopped onion. Then you can add spices, pour in the sauce, com­plete the com­po­si­tion with herbs.
6. Mix­ing tech­nique. Food cooked in a wok must be con­stant­ly stirred. And you need to do it right. The spat­u­la is insert­ed in the mid­dle and mixed to the edges. With this tech­nique, prod­ucts that have been processed on a hot bot­tom “reach” on the walls. It is this mix­ing that allows you to save the max­i­mum amount of nutri­ents, pro­tects the dish from burn­ing.

6th place. Fissman Vesuvio Stone

A dis­tinc­tive fea­ture of this wok pan is the alu­minum con­struc­tion and the Plat­inum mul­ti-lay­er non-stick coat­ing. It con­sists of sev­er­al lay­ers of nat­ur­al stone chips and min­er­al com­po­nents. Due to this, the wear resis­tance of this brand of cook­ware is designed for at least 4000 cycles. The mod­el has a diam­e­ter of 28 cm, which is quite enough for a large fam­i­ly.

Pros:

• con­ve­nient to use,
• high qual­i­ty non-stick coat­ing
• com­fort­able han­dle, resis­tant to heat.

Minus­es:

• no lid includ­ed.

4th place. Granchio Marmo Induction 88013

How to choose a wok pan that will become a beau­ti­ful addi­tion to the kitchen? An inter­est­ing mod­el is offered by the Ital­ian brand Gran­chio, which embod­ies unique design and advanced tech­nolo­gies in its prod­ucts. For the man­u­fac­ture of brand uses durable cast alu­minum. The coat­ing with a rein­forced com­po­si­tion with mar­ble par­ti­cles increas­es the non-stick prop­er­ties, so cook­ing is pos­si­ble even with­out oil and fat.

Pros:

• diam­e­ter — 32 cm,
• cov­er includ­ed,
• vol­ume — 5.2 l,
• styl­ish design,
• uni­form and fast heat­ing.

Product Benefits

The wok pan has gained pop­u­lar­i­ty due to its long list of ben­e­fits. The abil­i­ty to use these dish­es and prop­er­ly cook food in them will allow you to get tasty and healthy prod­ucts. The most impor­tant ben­e­fits of the Chi­nese wok are described below.

Cooking speed

This cook­ware is designed for cook­ing at the high­est pos­si­ble tem­per­a­ture. Due to the heat­ing of the walls (from 200 degrees and above), the prod­uct is processed very quick­ly. The deep shape of the pan allows you to quick­ly cook large por­tions.

Functionality

The wok pan is designed for fry­ing food. How­ev­er, it is also used for cook­ing, stew­ing and for com­bined pro­cess­ing meth­ods. The pop­u­lar­i­ty of this arti­cle is due to its func­tion­al­i­ty.

food quality

Those who watch their diet need a wok. Cook­ware allows you to cook food with lit­tle or no fat. The Chi­nese fry­ing pan is suit­able for cook­ing dish­es based on sauce.

Convenience

Mod­ern man­u­fac­tur­ers have tak­en care of the con­ve­nience of using this cook­ware on elec­tric, induc­tion and oth­er stoves. The pro­duc­tion of wok pots with mod­i­fied han­dles became pop­u­lar. Depend­ing on the needs and intend­ed scope of appli­ca­tion in today’s mar­ket, choos­ing the most con­ve­nient option is easy.