How wok cooking works!

The wok pan is the easiest way to create new ethnic flavors in our daily lives. Non-stick, with high-durability and top designs, they will become your new favorite kitchen utensils.

Wok cooking has become almost synonymous with Asian cuisine and often seems to have no place in our daily cooking. "Why use it, since I already have a lot of pans?", You may ask! The truth is that this way of cooking allows us to sauté or fry in a short time and at high temperatures, while requiring minimal fat. In short, it benefits us! 

The textures of the food will remain so soft but also crunchy that you will not want to go back to the classic way of cooking! Despite the high temperatures, the ingredients do not lose their flavors or nutrients, making this method of cooking extremely healthy. The short cooking time helps in this! 

Of course we need to mention that you cannot cook large quantities of food, since the space of the pan is relatively limited. Also, do not cook whole foods in a wok (for example: a steak or a chicken leg), so whatever you put in the pan should be cut into pieces.

Instructions of use for wok pan

- Before the first use, make sure that you have washed the pan with warm water, dishwashing liquid and a soft sponge.

- The "traditional" woks are usually made of steel, the best heat conductor, so they immediately achieve high temperatures and therefore you should avoid overheating them. 

- Before each use, check that the handles of the pans are correctly installed, tighten the screw if you find that it is loose.

- Before each use, make sure that you have added a sufficient amount of liquid to the pan to cover the bottom. In case you do not use it for cooking, grease the inside of the utensil with some oil.

- Do not overheat the pan when empty and do not leave it on stove until the content evaporates.

- Low or moderate temperature is enough to achieve the best cooking results. 

- Do not use the wok at a temperature higher than 260°C, while in the case of induction or ceramic stove the temperature should not exceed 180°C. Do not lower the temperature towards the end of cooking. 

- Prefer kitchen utensils made of wood, plastic or silicone for longer life of the non-stick property of the pan.

- Never cut food in the pan with sharp tools that can scratch it. 

- Cook on a stove the same size or smaller than the base of the pan.  In case you use it on a gas stove, make sure that the flame does not touch the outside walls of the pan.

- For longer life, prefer to let the pan cool and then wash with warm water and dishwashing liquid. 

- Do not use metal sponges or hard cleaners. 

- After each wash, thoroughly wipe the pan with a dry cloth and store it in a dry place only when it is completely dry. 

- After each wash, maintenance is required by spreading oil on the surface of the pan after drying, in order to maintain its non-stick properties.

- For use of the pan at high temperatures, it is important to choose refined oils with high smoking temperature (for example: plain olive oil, seed oil, corn oil, coconut oil) and to avoid the use of extra virgin oils.

Remember, no matter how you cook, the wok immediately develops high temperatures, so you should avoid overheating it and grease the inside of the pan with oil or butter. Prefer the special utensils for wok, made of wood, plastic or silicone for longer life of the non-stick coating.

Finally, the pans with wide bottom are suitable for all types of kitchen (electric, gas etc), while the traditional wok with completely round bottom can be used only on gas stoves!

Discover the variety of wok pans from NAVA and find the one that suits you!