Whats great about this is that the food placed on the sides will continue to cook evenly and at a lower heat. The sides are ridged which is ideal for Chinese stir-fries because the food will cling to the side and leave you room to cook your next ingredient. We love the sturdy and elegant looking birch handles and they are easy to handle during cookings. The bottom of the pan measures about 7 inches. This same wok is also available with a round bottom or as part of a four piece set. The smooth interior of this wok will need to be seasoned before its first use and after that it will heat fast and give you an even, dependable heat. The main handle and the helper handle are both made from high quality birch wood.The diameter of this wok is 6 inches and it measures 3.4 pounds. It's Joyce Chen yet again, she's definitely owning the 14 inch Carbon steel wok game! This next wok is from her Classic Series and it features a 1.5mm Natural Carbon steel. It's our #1 pick for the best 14 inch carbon steel wok! We love this wok! It's got a solid heft so that it doesn't move around on the stovetop. The bottom of the wok measures approximately 6.5 inches. This wok is 2mm thick which is a solid, thick metal which produces greater heat distribution than woks of a lesser thickness. The handles are conveniently removable so that you can use the wok in the oven if needed. It's made in China and the handles can withstand up to 350 degrees in heat. This is a sturdy, high quality wok weighing in at 5.1 pounds. At the time, she couldn't find Chinese cookware in the US fitting to her standards so she created her own line. Joyce Chen is the designer of this wok and she is a pro chef who successfully opened her first restaurant in 1958. This wok needs to be seasoned before using and is hand wash only. It features an ergonomic Phenolic handle which is heat resistant and fits comfortably in your hand. It's made of uncoated, heavy gauge Carbon steel and is optimally designed for gas or electric heat sources. Smaller woks can crowd and essentially steam your food instead of sear it, while larger ones can take up too muc.Joyce Chen's Pro Chef Flat Bottom Wok is our #1 pick for the best 14 inch wok. All measured 14 inches from rim to rim, the size that our wok experts said is optimal for home cooks preparing anywhere from two to six servings. Next, we bought nine woks to test, priced from about $33 to about $55. Active stir-frying was much trickier in our low-sided skillet. Another plus? Her stovetop stayed neater. With its high walls and rounded shape, the wok allowed Young to stir less carefully and move food around more thoroughly during cooking. Also, it was clearly easier to stir-fry in the wok. These results were likely due to the wok’s hotter temperature and well-seasoned surface that resulted in food that had better browning and was more flavorful. While 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. Because this is America’s Test Kitchen, we’re always questioning our assumptions.
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