9/7/2023 0 Comments Carbon steel wok made in usaWhile the recipes came out well in the skillet, all agreed that the wok-cooked versions tasted at least as good-many said better-than the skillet-cooked versions. Test cooks and editors gathered to compare the techniques and results. The Showdown: Wok versus Skilletīefore we began testing, we invited Young to the test kitchen for a friendly “wok versus skillet” cook-off where she prepared a set of recipes in a wok while we used our winning nonstick skillet to make the same recipes. With a well-seasoned wok, we might be able to skip using nonstick-coated skillets while retaining the benefits of their slick surfaces. As we’ve learned from testing cast-iron and carbon-steel skillets, these metals also gradually acquire seasoning as you cook over time, the polymerized oil naturally makes them more and more nonstick. These materials transfer heat efficiently, so they sear foods more effectively than woks made of stainless steel or clad materials or woks coated in a nonstick material. She and other experts advised us that carbon-steel and lightweight cast-iron woks are the top choices for cooks. We turned to Grace Young, wok expert and James Beard ward–winning author of Stir-Frying to the Sky’s Edge (2010), The Breath of a Wok (2013), and The Wisdom of the Chinese Kitchen (2014). You can buy woks in a huge range of materials, shapes, and sizes. Recently, we decided to take another look at woks. Since American stove burners are flat, we aimed to get more contact with the heat source by using the broad cooking surface of a 12-inch skillet instead of the smaller bottom surface of a wok. For years, we’ve tweaked conventional stir-fry recipes to achieve delicious results in a nonstick skillet rather than a wok, the traditional cooking vessel. Wok Shop Carbon Steel Pow Wok: See editor's note.Because this is America’s Test Kitchen, we’re always questioning our assumptions.Overall, this pan doesn’t feel or perform like a wok. Eggs stuck considerably, and greens tended to brown too quickly during stir-frying. Food feels cramped in the pan, and tossing was difficult given the smaller area and the weight for the wok’s size. It’s a heavy wok for its size, and there is limited space both at the bottom surface (5.5 inches diameter) and from lip-to-lip (12.5 inches). Made In Blue Carbon Steel Wok: The Made-In Wok was a bit of a disaster in testing. The bottom surface of the wok I received was also slightly warped, so it was not induction compatible. The wok is also quite heavy for its size, and felt awkward when tossing. Because it's hand-hammered, there are imperfections in the metal, and the distribution of heat seemed uneven.
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