Woks date back 2,000 years to the Han Dynasty in China. The word "wok" means "cooking pot" in Chinese, and the pans are used for a variety of cooking tasks. While woks are best associated with making stir-fries in the U.S., any food that benefits from a centralized heat source and large, consistent cooking area can (and should!) be cooked in a wok. That means woks used for braising, making sauces, soups, deep frying, steaming and more.Woks traditionally have rounded bottoms so it won´t move around on your stove, and very smooth, rounded edges, perfect for heating quickly and evenly over a small flame. They typically have long handles with a hole for hanging that allow them to be shaken during cooking, and stay cool. The lid is made of tempered glass and can withstand high temps. A wok with a lid will make your life a lot easier especially when you cook Chinese food. A lot of time the ingredients need to simmer and be covered during cooking. So the wok with a lid will make cooking food much easier.It´s made from heavy gauge hard-anodized aluminum with three layers of nonstick coating on the cooking surface for durability, how well non-stick works will depend on the individual coating and how it is applied. And of course the nonstick coating helps prevent the food from sticking and burning, which is a risk when stir-frying.
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