| For the most excellent of Chinese cuisine, | | | | doesn't afford sufficient stability for the |
| wok recipes is the best way to get that | | | | round wok. Due to this, woks with the curved |
| scrumptious gourmet taste in Asian | | | | bottoms occasionally come with rings of metal |
| delicacies. Woks are designed for the use | | | | to stabilize them. |
| over a gas stove. These are normally sloped | | | | |
| grates or recessed burners below a round pit | | | | Whether woks are flat-bottomed or round, they |
| to cover the shape of the wok. Stability to | | | | normally don't work well for quick cooking |
| the curve of the wok is provided through the | | | | methods, such as stir-frying, when used on |
| sloped grates on the stove. A recessed pit | | | | electric cookers. These types of stoves don't |
| stove supplies the stability for the wok as | | | | produce the large and quick quantities of |
| well as concentrates directed heat to every | | | | required heat for stir-frying; although, it |
| one of the hot gases produced onto the wok, | | | | is probable to discover round-shaped electric |
| as opposed to affording it to escape around | | | | stove elements that will suit the wok's |
| the heated wok. The process permits the | | | | curve. When this is combined with the lower |
| delicacies to be stir-fried at an extremely | | | | heat wok retention, most stir-fry cooking |
| high heat, even hot enough to sometimes | | | | done in customary woks on the electric stoves |
| deform the woks. In most Chinese restaurants, | | | | tend to boil and stew, rather than fry. |
| pit stoves are generally used by gourmet | | | | Therefore, you don't get that appetizing wok |
| chefs. This is due to the fact that they have | | | | flavor. |
| the heating power to give their delicacies an | | | | |
| appealing wok flavor. | | | | A wok can profit from the constant, slow |
| | | | heating of electric stoves when used for |
| Woks are not only a big sell in China and | | | | cooking methods that are slower like |
| other Asian countries, but are sold vastly in | | | | braising, stewing and steaming, as well as |
| the Western Hemisphere as well. In America | | | | cooking techniques of immersion such as |
| especially, the woks are sometimes designed | | | | boiling and frying. Several Chinese chefs |
| with flat bottoms. This causes them to be | | | | used cast-iron pans for electric stove |
| more akin to a deep frying pan. The flat | | | | stir-frying, due to the fact that they hold |
| bottom woks allows the use on a western gas | | | | sufficient heat for the necessary sustained |
| stove which normally has flat grates that | | | | hot temperatures. |