As you know, tastes are not accepted to argue. But if people who are not even familiar with each other are asked a question about which meat is tastier, boiled, stewed or fried, then most likely the majority of healthy people surveyed will choose the latter. And how many are absolutely healthy after 30-40 years? The question is rhetorical. Indeed, today living conditions, ecology, and the quality of products leave much to be desired. And the first taboo for many diseases is fried and fatty dishes. Unfortunately, most often you want and like exactly what is forbidden. This is where the wok pan comes to the rescue. Many Chinese dishes without it are simply impossible to cook.
This unusual pan comes from Southeast Asia and China. There it can be considered a long-lived woman, because for the preparation of food she has been used for the second thousand years. The classic Chinese wok pan, unlike its “western” sisters, has historically been spherical in shape. It is thanks to her that all the unique properties of the pan are manifested. Earlier in China, food was cooked on open coal stoves of a special design, adapted to the shape of the wok bottom. Now they, of course, have been replaced by gas and electric ones.
In Europe, a rare restaurant has such stoves, not to mention home cooking.
Therefore, a wok pan is available with a flatter bottom. The temperature regime in this case becomes somewhat worse. The principle of preparation, tested in China for centuries, is maintained, but for this the bottom should be no larger than 13-14 centimeters in diameter. With a larger diameter, the special properties of the pan disappear, and the cooking process ceases to differ from the classic European. In wok-cooking, all products are prepared in advance, cut into small and thin pieces of equal size, placed next to the stove. For home cooking, the
best wok
pan is cast iron: in it, the oil heats up quickly and evenly, does not smoke and does not smoke. She appeared much earlier than her steel relatives. Pieces of meat or vegetables, dipped in hot oil, are instantly covered with a protective crust, obtained aromatic, juicy and at the same time preserve all useful substances to the maximum, because the cooking time is much shorter than with the usual technology.
And then the dish is prepared with continuous stirring from the hot center to the colder edges. It turns out that in the center of the pan, the wok quickly fries foods, and stews at the edges. The ingredients are laid in turn one after another, starting with the hardest and toughest. Since the contents of the wok are constantly mixed during cooking, very little oil is required, the dishes are low-fat and low-calorie.
Wok pan belongs to the universal kitchen utensils. In it, you can stew under the lid, quickly fry with stirring, cook deep-fried dishes, and in models with grills cook and steam. The food prepared in it is useful for people suffering from liver diseases, gastrointestinal tract, overweight, metabolic disorders. If you want to be healthy, then cook only in wok!