Question:

Apart from size, whats the difference between cooking with a wok and a frying pan?

by  |  earlier

0 LIKES UnLike

Apart from size, whats the difference between cooking with a wok and a frying pan?

 Tags:

   Report

7 ANSWERS


  1. it is easier to stir fry in a wok  and the way the heat travels up the sides

    regards x kitti x


  2. I find it easier to do Chinese or Indian in the wok as you can add more to the dish than you would be able to in a frying pan..and you can toss better in a wok....hope my answer helps..

  3. The wok is ideal to cook with very little fat and cook fast. It heats up very fast and one cooks at high heat, so food takes little time to be ready, because of its shape, food falls naturally to the bottom, where it is the hottest.

    The trick is to cut food in regular shapes of similar size –it does not matter if small cubes or stripes- so all the food cooks equally and stir continuously. Prepare all the food first, cooking with the wok is very fast; you need to have everything handy. Once done, leave the food to stand in the wok for a couple of minutes before serving.

    Add very little cooking oil and always when the wok is already hot, unless you use a wok with a non-stick coating. Wait until the oil is hot before adding food. Use flavoured oils, if you wish, and add a little sauce –soy, fish sauce, or anything that matches the food you cook- and you will not need to add salt.

    Wash a traditional wok –iron, carbon steel- with hot water and dry very well then use a kitchen towel to rub a little cooking oil. This will prevent rusting. This kind of wok will turn brown to black with use. Don’t worry: “the darker the wok, the better the cook.”

    It is versatile. You can:

        * Stir-fry with stock instead of oil, or do a traditional stew

        * Use the wok for traditional frying –to prepare tempura, add plenty of cooking oil, wait until hot, and fry. Because of its shape, there will be less splatter than with a traditional frying pan.

        * Steam in the wok as you only need a grid where to place the food directly and a lid to keep the steam in.

  4. I'm pretty sure that the different shape has something to do with the way it distributes heat.

  5. As the wok has higher sides it is possible to push food up from the bottom enabling you to add more to the hot bottom.

  6. The wok gets hotter quicker.

  7. it provides space to be frequently stirring things like in a stir fry. you could use a frying pan but the wok is so much better because once you have it down, you can get whatever you are cooking to be constantly moving

Question Stats

Latest activity: earlier.
This question has 7 answers.

BECOME A GUIDE

Share your knowledge and help people by answering questions.