Only frying pans, saucepans or saute pans from the Ingenio range can go in the oven, thanks to their detachable handles (ensure that the detachable handle is removed). Utensils should never be used in a microwave or convection oven. Thermo-Spot®: To what temperature does the frying pan need to be heated for the temperature indicator to change colour? We recommend to wash the ceramic pan manually, with water and a mild detergent. In this way, it's the most effective. After cooking, we were able to wash away everything easily with a gentle scrub and rinse, and re-seasoning with oil and a paper towel helped pull away anything that was left behind. The only thing we could really complain about were how hot the metal parts of the handles get, but that's easily solved by keeping an oven mitt or dish towel nearby to protect the hands when needed. Performance: To analyze a wok's heat conductivity and distribution, we boiled water in each, monitoring how long it took to come to a boil and how long to cool down. We also recorded how well a wok seared beef and browned rice. Traditional, round-bottomed woks are meant to be used with a special stove featuring a burner that is fitted to cradle a wok. This setup creates a hotspot at the bottom while sending heat up the sides of the wok, and also allows for a smooth scooping motion to stir ingredients around. Flat bottoms are an evolutionary allowance for flat cooktops. These center the hot point on the surface that touches the burner, taking a longer time for the sides to capture and keep higher temperatures.

We like the generous 14-inch diameter of this wok, which allows you to cook several portions at once. There's more than enough room to feed four people, to make enough food for a dinner party, or to even do a little meal-prep for your workday lunches. A long handle and stay-cool silicone helper loop provide yet another failsafe, and a flat base means anyone with a gas or electric stove can get cooking. However, raw carbon steel requires a lot of seasoning, and all carbon steel is higher maintenance than other materials, as it must be hand-washed, kept dry, and oiled frequently. In a home kitchen, the metallic odor will take some time and use before fading. Additionally, rounded-bottom woks are only suitable for gas stoves with a wok ring.This is the optimum temperature for frying and searing food. This indication helps you cook healthier and at an ideal temperature. General recommendations

The common and poetic definition for wok hei is "breath of the wok." You’ve seen it in action if you’ve ever watched traditional wok cooking, the moment clearly identifiable as small flare-ups burst in and around the dish. Most importantly, it’s the vital, critical difference between limply sautéed and briskly wok-fried—an immeasurable quality that adds unplaceable depth and gorgeous warmth to stir-fried dishes. Excessive force on the outside of aluminium pots or frying pans resulting, for example, from them being dropped or hit may result in deformations of the pots/pans. (The pot/frying pan will not deform as result of cooking heat.) Various topics Does Tefal/T-fal cookware contain PFOA? Special handle (such as wood or removable handles like Ingenio): NO, hand washing only, recommanded with a non-abrasive sponge. If the pan might not be clean enough during the normal dishes, you could add a splash of vinegar and water into the pan and heat it. The water / vinegar mixture will clean cook the pan. After this, rinse the pan well, dry and rub with a little bit of sunflower oil for example. And your pan will be as new. A wok's price tag is just that, a price tag: We tested a few woks more expensive than any on this list. We found that there wasn't anything extraordinary about their performance or design, and a couple were even harder to use.We recommend this for small to moderately-sized households, as it has enough capacity to cook a fair amount of food at once. At this medium-range price point, we think that this wok delivers in all areas and is worth it for anyone doing a fair amount of woking at home. We love the slightly-wider-than-normal bottom that allows you to cook more food in less time. We also like the design, from the curvy, yet comfortable, handles to the inlaid glass window in the cover. That allows you to see what's happening inside whether you're making fried rice or popcorn. And while this is a big pot, it's nice enough that you'll want to keep it out and large enough to be constantly useful. It is dishwasher-safe, though you might end up hand-washing since it will take up a good amount of room. This extremely well-crafted pan is a cinch to use, clean, and maintain, but the performance comes at a premium It is also necessary to avoid overheating and scratches, in particular due to use of metal accessories (spatulas, ladles) and/or due to cleaning with a scouring sponge.

Take care when placing pans on gas hobs as the number of support legs vary and small pans in particular may need a trivet, which most gas hob manufacturers will supply with their hob or can be bought from the separately. The edge of the pot/frying pan is deformed. To cook great food, you need great tools. And the state of your cooking pots or pans can easily make or break a dish. Designed by Jamie Oliver : "These are my go-to pans for everyday cooking – they're durable, great quality and they give brilliant results every time. That's why I've worked with Tefal for nearly two decades. Plus, we're both striving to get more people cooking delicious, nutritious food at home." Woks are incredibly versatile," says Chen. "Stir-frys are easy because you can toss the vegetables easily in the conical shape of a wok as it creates more even cooking. One can deep fry, steam, poach as the shape allows for more efficient use of liquids like water and oil." What is the best way to prepare your wok for cooking? The pan must be cleaned each time it's used to remove the film of grease that can stay on the surface. If the pan is only wiped with a paper towel or rinsed in water, the film won't be fully removed and may cook the next time you use the pan: stains may appear.

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If your water has high iron content, you may notice a rusty discoloration. Use stainless steel/copper cleaner to remove this. Is it dishwasher-safe? Traditional woks are constructed out of carbon steel, an alloy made of iron and carbon. It has many similar properties to cast iron: it holds heat well, can be used on any sort of cooktop (including open flame and induction), and is extremely durable. Carbon steel is lighter and less brittle than cast iron and is also more responsive to changes in heat. The malleability of carbon steel also lends itself well to shaping and pressing, so the surface of a carbon steel pan will be smooth in comparison to the rougher surface of a cast iron pan. Ease of Use: Woks are meant to be moved around during cooking. We assessed how easy a wok was to maneuver on the stove, especially when we were tossing food around while making stir-fry or fried rice.

Typically, a wok ring is a piece of metal that cradles the base of a round wok, keeping it in place above your gas burner and concentrating the heat around the curve of it. It’s not recommended for electric stoves and serves no purpose for induction ranges since it can’t channel emitted heat the way it can flames, and may also scratch your cooktop. It is also called a wok stand and can be used to place your round-bottomed wok on a counter or table for serving. Always select the proper electric burner size or adjust the gas burner so the flame only touches the bottom of the pan and does not climb up the sides.

The steaming sauté pan

After extensively researching the best woks available today, we selected 8 of the most promising options to test side-by-side. We ran each pan through a rigorous testing process to evaluate cooking performance, ease of use, cleaning and maintenance, quality, durability, and storability. After thorough testing in our kitchens, we crunched the numbers to assess their overall performance. This comprehensive review covers a variety of wok sizes, price points, and materials. We curate the data from our test to make it easy to choose a model that fits your needs. Whether you are new to cooking or looking to up your stir-fry game, we have just the wok for you. If the base is stubborn dirt, you can wet the pan soak first with hot water and a good degreasing dishwashing detergent. Next, if necessary, you can clean the pan with a plastic scouring pad and some liquid abrasive cleaning detergent. Home woks come in a wide range of sizes, from small 8-inch versions that are ideal for singles, all the way to 36 inches for feeding a party. A good average size to have is a 12- or 14-inch wok, which fits well on a standard stove, and can typically feed three to four people depending on their appetites. It will give you enough room to stir-fry a generous amount of food without worrying you might accidentally toss some of it out of the wok. Cast iron is another heavy-duty material perfect for high-heat cooking because of its ability to maintain heat—this makes it the perfect choice for searing and deep-frying, and also for keeping foods warm for a long time. While cast iron requires a little bit of special care to maintain its seasoning, cookware made from this material has a very long lifespan and can be used on virtually any cooktop. This material is great for big-batch stir-fries; however, hot handles and heavy weight make it unsuitable for tossing if that’s your wok style. The pan has been used on too high a heat or the wrong source of heat for the pan which has resulted in the pan base becoming warped and distorted.