Owning a good set of cookware is a “must”.
This image was taken from http://hardcook.org/
Before you head out for cookware shopping, there are some basic questions that you need to ask yourself,
1) what is your preferred cooking style?
2) do you have any specific requirement?
Here are some useful tips for you to find the right cookware.
Spoilt by choices of various colours, latest technology, design, shapes & sizes of cookware sets – How do you know which pieces to buy?
You need to know when to use (and not use) non-stick pans.
It is also good to know how to choose the safest & healthiest cookware
Get some word of advice on how to choose, use and care for your cookware.
For Chinese style of cooking, here are tips on how to choose a wok.
Begin by buying the right wok. A 12-inch wok is too small for most cooking, says Young; the ingredients in the wok will be too crowded to cook efficiently. A 14-inch wok is the size she prefers. And a wok with one long wooden handle, Young says, is preferable to one with two smaller handles on either side. Why? Because it’s easier to grab and move a wok (especially over high heat) with one long handle than with two little ones.
There are different types of wok.
Cast iron woks must be seasoned before using, but they are supreme in durability, conduction of heat and authenticity. The cast iron wok retains high heat for a long time after heating, which is an advantage for many cooking strategies. Food cooked in a cast iron wok will absorb a high level of iron, which is beneficial for most diets.
A steel wok may warp after being heated to high heat, but this is what most of the chefs in your local Chinese restaurants use. Traditional steel woks with collars are easy to clean, heat to the desired temperatures and can withstand much use.
Electric woks are usually rather expensive, yet they do not work well. Often they do not hold very much and are inefficient. The nonstick surfaces of electric woks will usually peel if you can get the heat as high as it really should be for good Asian cooking. Many electric woks do not heat that hot as a way to protect that non-stick surface coating. A well-seasoned wok will not be difficult to clean anyway, so nonstick surfaces are not needed.
Aluminum woks get hot enough, but they get hot all over, making it difficult to use. Most chefs like to use the upper sides of the wok as places to let food that is already cooked rest while quickly cooking the uncooked food on the bottom of the bowl of the wok. Aluminum woks take away that cooking strategy since everything continues cooking at a high heat no matter what part of the wok surface you move it. Aluminum woks do have the advantage of being light-weight, which is an advantage for those with arthritis or poor strength.
While this is quite pretty, the hammered metal does not improve the cooking capability of your wok at all.
The flat-bottomed wok is best for electric stove ranges. It has the distinct disadvantage of requiring more cooking oil to cover the food adequately, but has the advantage of sitting nicely on your electric range ring without a ring.
Wooden handles are nice because they are easier to grip (always use oven mitts if using a wok with metal handles), but beware that wooden handles can catch fire.
To know more, please visit www.flavorandfortune.com.
Cooking is fun. It is rewarding to see your guests enjoy the meal – a personal touch to any level of relationships.
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