His majesty – the wok

Cooking in a wok not only saves time and energy but it also reduces the amount of dishes used.

What can we write about the wok that can justify the purchase of this culinary utensil, which is becoming more and more popular worldwide?

It is difficult to elaborate on its age, but as just about everything else in China is couple of thousands of years old, we would not like to get involved in determining its age.

Every household in China has one and uses it on an everyday basis. Its shape enables it to be used for quick stir frying, sautéing, cooking or even preparing desserts.

It is made from different types of material. Cast iron is maybe the best, however also the heaviest so it is difficult to lift with one hand while stirring with the other. More practical versions are made from teflon, stainless steel, enamel and other.

Wok is an irreplaceable part of Chinese cuisine. A wan is a bowl used for eating rice and in which the soup is poured and drank at the end.

Chinese cuisine does not demand much, however everything used is designed well and with intelligence making it ideal for multi-purpose uses. A wok is an irreplaceable part of Chinese cuisine. A wan is a bowl used for eating rice and in which the soup is poured and drank at the end. A little axe used for peeling and cutting, a spatula used for stirring, a scoop for taking food out and a serving plate with the essential Chinese chopsticks are compulsory utensils.