![]() This wok’s cast-iron construction features a wide, angled design, so you don’t have to worry about spillage as you stir your creamy steak fettuccine. The aptly-named Staub Perfect Pan skillfully sautés, sears, and fries… and it looks, dare we say, perfect while doing it. The lid is helpful for when you’re steaming.” However, she was quick to point out that “This isn’t a traditional wok-this is more for someone who is new to woks and looking for good, consistent results.”īecause this 12-inch, 8-pound pan was built to last (it even has a lifetime warranty), it’s good to bear in mind that some chefs may find it to be a bit too heavy for extended bouts of flipping and frying. “The material is designed to heat evenly, and it has a comfortable handle that is a little wider to fit comfortably in your hand, which is important because you’re constantly sauteing. “The reason we chose this as the best overall wok is because it has heft to it,” Papantoniou said. ![]() Meanwhile, its PFOA-free, 3-layer nonstick interior is durable enough to withstand the spooning and scraping of metal utensils and several cycles in the dishwasher-it’s even oven-safe up to 500° F, so you can easily sear some pepper steak on your stovetop before popping it in the oven to cook. Featuring stay-cool stainless steel handles and a tempered glass lid, this pan’s heavy-gauge, hard-anodized aluminum construction allows for even heating (and therefore, optimal performance). The Calphalon Signature Hard-Anodized Nonstick Flat Bottom Wok will rock your world with its sturdy, thoughtful design. After sitting down with Papantoniou to discuss her team’s research and fieldwork, we’ve determined that these are the best woks you can buy in 2022.Īs Queen sang, “Flat-bottomed pans, you make the wokking world go round," or something like that. Each of their recommendations was evaluated based on this expertise, as well as user reviews, brand reputation, cleanability, material, and construction. The Kitchen Appliances & Culinary Innovation Lab has not formally tested woks this year, but considering they’ve assessed more than 100 lines of cookware over the years, you can rest assured that each of these recommendations has been fully vetted to guarantee their discerning standards are met, if not exceeded. Their team of on-staff experts-which includes all types: engineers! data analysts! registered dietitians!-rigorously put everyday products to the test (and then more and more tests) in their New York City-based labs to determine which ones you can trust. To find the best wok, we turned to plenty of pros, but especially our friends at the Good Housekeeping Institute. ![]() Best Non-Traditional Wok: Anolon Advanced Hard Anodized All Purpose Pan.Best Carbon Steel Wok: Made In Blue Carbon Steel Wok.Most Versatile Wok: HexClad Hybrid Stainless Steel Wok Pan.Best Budget Wok: Joyce Chen Classic Series Nonstick Wok.Best Wok: Calphalon Signature Hard-Anodized Nonstick Flat Bottom Wok.Whether you’re seeking a stainless steel, ceramic, or nonstick set, we’ve got you covered. We’ve rounded up the eight best woks you can buy for your own kitchen-including the ones used by professional chefs and the best kind for gas stoves-plus tips for what to make in them.Ī wok can be a real workhorse, but if you’ve got the space (and budget), there’s no shame in souping up your cookware collection with additional pots and pans. We also sat down with Nicole Papantoniou, Director of the Good Housekeeping Institute’s Kitchen Appliances & Culinary Innovation Lab, to discuss her team’s quest to find the best woks for cooking in nearly every situation. We knew that if we wanted to find out which wok is best, we needed to turn to some world-class experts, so we asked Chung and Chef Ching He Huang, a U.K.-based TV chef and cookbook author, to school us on how to choose a quality wok. “From stir frying leafy greens and wok frying noodles or fried rice, to deep-frying anything, one wok can replace multiple pots and pans in the kitchen.” “The wok is a very versatile tool,” said Chef Shirley Chung, a Top Chef alum and owner of Ms Chi Cafe in Culver City, CA. You can even deep-fry food, boil pasta, and steam vegetables. As it turns out, woks can be a real game-changer when preparing a variety of dishes, including braised lamb shanks, a whole slew of soups and sauces, and just about any other stovetop dish you can think of. But considering its storied history and reputation for consistent, even heating, it's high time to rethink the notion that woks are only useful for making stir frys, noodle dishes, and various Chinese-American recipes. In fact, these oversized pans are believed to have been invented during the Han Dynasty, about 2,000 years ago. Derived from the Chinese word for “cooking pot,” woks have been a do-it-all kitchen tool way before the Instant Pot.
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