This Crucible Cookware wok kit comes with a cookbook, a lid, and two silicone handle grippers. Round woks can be tricky to use on electric/glass top stoves, which is why I suggest a flat bottom wok for electric and glass stove tops and a round bottom for open flame and gas stoves. Round bottom woks are great for tossing around food and not worrying about whether it will get stuck in a crevice or on the surface. Frying pans and flat woks are pretty closely related, yet woks have higher walls that slope out more dramatically. There are two primary shapes for a wok: round and flat. A flat bottom wok is nice because it fits and stays balanced on almost every surface. My recommendation would be to find a wok you love first and if it doesn’t already come with a lid, get one! Even if you don’t think you need it, it’s better to have it now than to need it later. The amount of woks out there are endless, but this list narrowed it down to a few key players. The upward slanting handles make it easy to move. It is on the bigger side, 14 inches, which is perfect for big family meals. Loop handles and a wooden lid make this Homeries Cast Iron worth every penny. But you’re probably going to want a flat bottom wok for electric burners.
#Icon cast iron wok plus
Another plus to a cast iron wok is that it can be used on high heat, so you can use it on open flame or on a glass stove-top. If you’re cooking at home and need some more stove top space, you can take it off the heat and set it aside and your food will still cook from the hot cast iron. So the style of dishes you can achieve in a cast iron wok will be slightly different. However, flipping food in a cast iron wok requires Herculean strength. Traditionally carbon steel woks have thin sides, so the food can cool off as it’s flipped and moved up the sides. While cast iron tends to take a bit longer to heat up because of it’s thickness, they retain heat further up the side walls.
By seasoning a cast iron correctly and adding a layer of oil with a paper towel after each cleaning, you lessen the chance of food sticking to it, too. Yep, the age-old myth that you can’t wash your cast iron has been debunked (thankfully). Cast iron cookware can be cleaned with a little drop of dish soap and water. However, the rough cooking surface might deter you from buying it based on its inability to be cleaned quickly…but that’s not quite true. Unlike the traditional carbon steel woks, cast iron holds spices and seasonings in it’s rough surface. Being able to season your wok will make your food that much better. Much like cast iron skillets, cast iron woks only get better with time. Now, woks have different lids, are made of different materials, and even come in different shapes, like flat bottom woks! With all the different options that there are, three main points come into play when trying to pick which one you’re going to add to your kitchen quickness of heating, ability to season, and ease of clean-up. Traditional woks consisted of a carbon steel bowl with no handles, but the modern wok has developed into something a little more complex. When you’re searching for your next best kitchen item, aim your focus towards a sturdy cast iron wok with a lid. The market is over saturated in terms of pots, pans and woks, which can make it challenging to figure out what you actually need. However, a stir fry isn’t “good” unless it’s made in the right wok. Stir fry is undoubtedly one of the best things to cook up when you’ve got a bunch of random food in your fridge that you need to get rid of.
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