Traditional Chinese Wok (Round Bottom)
炎と油を操る鉄の半球！台湾料理の「鍋気（ウォックヘイ）」を生み出す心臓部
Description
A deep, round-bottomed iron pan (Wok). Extremely high heat conductivity; tossing ingredients instantly on high heat generates 'Wok Hei' (aroma of scorched oil and soy sauce) essential for Taiwanese stir-fries.
Classification: For Hardcore Fans,Pots/Pans,Flaming Heart of Re Chao
Shops selling Traditional Chinese Wok (Round Bottom)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black iron plate(or Hammered iron)
Instructions
- [Usage Secret]
- [Kai Guo (Seasoning)] A new iron wok absolutely requires a 'ritual': burning it on the stove to the limit until blue-black to remove anti-rust coating, then frying oil/veg scraps to bond oil to the iron.
- [Hot Wok Cold Oil (Non-stick Secret)] Heat wok fiercely until smoking, swirl cold oil to coat the surface before adding ingredients. Ensures eggs/meat never stick.
- [No Soap] After use, wash without soap using just hot water and a bamboo whisk (Sasara), heat to evaporate moisture, and store with a thin oil coat (a lifetime tool to 'raise').
Learn more Substitutes, pairings, tips
Key spices
Intensely appetizing aroma of scorched iron and oil(Wok Hei)
Substitutes at Japanese supermarkets
Teflon deep frying pan (easy but yields no Wok Hei)
Pairing
Hakka Xiaochao, Fried Rice, All green veg stir-fries
Trivia
[Hardcore] A versatile tool where 'one wok can grill, fry, deep-fry, steam, and boil'. Japanese home stoves require flat bottoms for stability, so slightly flat-bottomed 'Peking pans (single handle)' or 'Cantonese pans (double handle)' are often used. The metallic clanking sound of ladles is the BGM of Taiwanese alleys.
Eating tips & etiquette
[Unique Eating] Drinking beer while snacking on the sight of a chef boldly tossing the wok with pillars of fire shooting up 'Whoosh!' in a Re Chao kitchen!
Allergen
None